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Comparison of the fermentability of enzymatic hydrolyzates of sugarcane bagasse pretreated by steam explosion using different impregnating agents

✍ Scribed by Carlos Martín; Mats Galbe; Nils-Olof Nilvebrant; Leif J. Jönsson

Book ID: 111635385
Publisher: Springer-Verlag
Year: 2002
Tongue: English
Weight: 119 KB
Volume: 98-100
Category: Article
ISSN: 0273-2289
DOI: 10.1385/abab:98-100:1-9:699

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## Abstract Sugarcane bagasse was pretreated by wet oxidation (WO) at 195 °C for 15 min under either alkaline, neutral or acidic conditions, and by steam explosion (STEX) at 205 °C for 10 min. Alkaline WO was more favourable than neutral and acidic WO for the following enzymatic hydrolysis of cellu