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This was confirmed by maximum saccharification content.
This was confirmed by maximum saccharification content of 54.9 and 63.4 mg/g reducing sugars respectively by lactose and sucrose, and minimum reducing sugars of 28.1 mg/g by starch (Fig. 12).
These results were confirmed by maximum saccharification content of reducing sugars (54 mg/g solid) at 37°C, where the maximum of total soluble carbohydrates (160 mg/g solid) was detected at 25°C.
The high activity of pectinase results was reinforced by maximum saccharification content of total soluble carbohydrates (170 mg/g solid) and reducing sugars (50 mg/g solid) and at pH 7 8.
In addition, the maximum saccharification content of total soluble carbohydrates (140 mg/g solid) and reducing sugars (55 mg/g solid) was observed at 70 and 80% moisture, respectively.
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All enzymes and saccharification content exhibited their maximum production during 12 24 h, at the range of 40 80% moisture content of wheat bran, temperature 37-45°C 37-45°C5–8.
The maximum production of pectinase, xylanase and α-amylase, and saccharification content (total soluble carbohydrates and reducing sugars) were obtained by application of the B. megatherium in SSF using wheat bran as compared to grasses, palm leaves and date seeds.
Saccharification of different solid state fermentation sources wheat bran, date's seeds, grass and palm leaves, were tested for the production of fermentable sugar by Trichoderma sp. The maximum production of hydrolytic enzymes CMCase, FPase, PGase and Xylase and saccharification content were obtained on wheat bran.
Separate maxima were found for enzymatic saccharification and hemicellulose fermentation, respectively, with the condition for maximum saccharification being significantly more severe.
The saccharification process was observed under different time interval and it was found that 8 h of incubation at 50 °C yielded maximum saccharification.
A maximum saccharification rate of 41.5% was obtained after optimization of the pretreatment condition.
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maximum oxygen content
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