Abstract
The influence of the liquid fraction (prehydrolysate) generated during steam-explosion pretreatment (210°C, 15 min) of barley straw on the enzymatic hydrolysis was determined. Prehydrolysate was analyzed for degradation compounds and sugars’ content and used as a medium for enzymatic hydrolysis tests after pH adjusting to 4.8. Our results show that the presence of the compounds contained in the prehydrolysate strongly affects the hydrolysis step (a 25% decrease in cellulose conversion compared with control). Sugars are shown to be more potent inhibitors of enzymatic hydrolysis than degradation products.
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García-Aparicio, M.P., Ballesteros, I., González, A., Oliva, J.M., Ballesteros, M., Negro, M.J. (2006). Effect of Inhibitors Released During Steam-Explosion Pretreatment of Barley Straw on Enzymatic Hydrolysis. In: McMillan, J.D., Adney, W.S., Mielenz, J.R., Klasson, K.T. (eds) Twenty-Seventh Symposium on Biotechnology for Fuels and Chemicals. ABAB Symposium. Humana Press. https://doi.org/10.1007/978-1-59745-268-7_22
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DOI: https://doi.org/10.1007/978-1-59745-268-7_22
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