Table 1: Characteristics of the mostly wheat-based stillage used in the study.

ParameterValueDissolved monomers (g/L)Dissolved saccharides (g/L)Sugar polymers (g/L)
ParameterValueParameterValueParameterValue

pH4.3 ± 0.0Acetic acid0.4 ± 0.1Arabinose6.3 ± 0.1Arabinan1.8 ± 0.1
Total solids (% w/w)15.6 ± 0.1Arabinose1.6 ± 0.1Galactose1.7 ± 0.0Galactan0.3 ± 0.0
Suspended solids (% w/w)8.8 ± 0.0Ethanol0.7 ± 0.0Glucose12.0 ± 0.3Glucan4.7 ± 0.1
Sieved solids (% w/v)3.2 ± 0.2Glucose1.4 ± 0.1Mannose2.4 ± 0.1Mannan0.6 ± 0.0
Crude protein (% w/w)32.0 ± 0.6Glycerol12.0 ± 0.1Xylose9.7 ± 0.1Xylan3.6 ± 0.1
Crude protein (% w/w)15.1 ± 3.9Lactic acid1.7 ± 0.0
Xylitol0.6 ± 0.1
Xylose0.7 ± 0.1

Based on dry total solids.
Based on dry sieved solids.
Dissolved monomers included.
From dry sieved solids.