Biodegradation of Palm Kernel Cake by Cellulolytic and Hemicellulolytic Bacterial Cultures through Solid State Fermentation

Table 3

Effect of combinations of different cellulolytic and hemicellulolytic bacteria on the released reducing sugars in PKC during SSF.

Reducing sugars (μmol/mL)
Bacteria	Glucose	Xylose	Mannose
A	20.83^b	18.86^ab	27.30^ab
B	18.69^ghi	17.46^cdef	25.76^de
C	18.00^i	17.14^def	27.19^abc
D	21.75^a	20.14^a	27.91^a
AB	19.84^cde	18.34^bcd	26.48^bcd
AC	19.39^defg	18.03^bcde	26.49^bcd
AD	20.65^bc	19.17^ab	27.27^ab
BC	18.29^hi	16.87^ef	25.33^e
BD	18.65g^hi	17.10^def	25.92^de
CD	20.02^bcd	18.43^bc	27.06^abc
BCD	19.63^def	18.19^bcd	26.48^bcd
ABC	19.41^defg	18.43^bc	26.11^cde
ABD	18.98^fgh	17.48^cdef	26.53^bcd
ACD	19.03^efgh	18.00^bcdef	26.49^bcd
ABCD	18.13^i	16.73^f	25.25^e
CON	6.77^j	7.16^g	7.67^f
SEM	0.16	0.24	0.21
Sig.	**	**	**

a--jMeans ± SEM. Means with different superscripts in the same column differ significantly (𝑃<0.05).
**Highly significant.