Enzymatic Saccharification and Ethanol Fermentation of Reed Pretreated with Liquid Hot Water
Figure 2
Effect of solid-to-liquid ratio on enzymatic hydrolysis of the WIS from the pretreated reed. *LHW pretreatment: 180°C for 20 min. **Enzymatic hydrolysis: 30 FPU/g oven-dried WIS, pH 4.8, at 50°C.
(a) Glucose release from WIS in the enzymatic hydrolysis
