Table 2 The concentration of each component before fermentation
Hydrolysate concentration (%) | Glucose (g/L) | Xylose (g/L) | Arabinose (g/L) | Formic acid (g/L) | Acetic acid (g/L) | HMF (g/L) | Furfural (g/L) |
|---|---|---|---|---|---|---|---|
25 | 1.11 ± 0.05 | 12.17 ± 0.17 | 1.82 ± 0.03 | 0.17 ± 0.01 | 1.68 ± 0.15 | 0.05 ± 0.01 | 0.21 ± 0.02 |
50 | 2.98 ± 0.10 | 25.86 ± 0.88 | 3.59 ± 0.11 | 0.34 ± 0.01 | 3.22 ± 0.12 | 0.10 ± 0.01 | 0.39 ± 0.02 |
75 | 4.56 ± 0.12 | 35.77 ± 1.03 | 5.53 ± 0.12 | 0.52 ± 0.03 | 5.03 ± 0.16 | 0.17 ± 0.02 | 0.61 ± 0.01 |
100 | 5.72 ± 0.09 | 47.63 ± 1.15 | 7.09 ± 0.20 | 0.68 ± 0.02 | 6.41 ± 0.15 | 0.21 ± 0.02 | 0.79 ± 0.03 |