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In general, alkaline pretreatment appeared to make the solid wheat straw biomass more amenable to enzymatic attack.
Maximum production of pectinase and xylanase were obtained by B. licheniformis[ 5] and Bacillus sp. PKD-9 [ 23] at 37°C in solid wheat bran.
Surface response models revealed significantly correlating interactions of the pretreatment pH and temperature on the enzymatic liberation of both glucose and xylose from pretreated, solid wheat straw.
The lignin analyses performed on the solid wheat fractions after different pretreatments were also performed by the standardized NREL method [ 24].
For the solid wheat fraction, it thus seemed that the increased enzymatic xylose release increased the enzymatic glucose release, or vice versa.
In the acidic pH range (pH 1-4), the pretreatment pH alone did not affect the subsequent enzymatic glucose and xylose release from the solid wheat straw fraction markedly (Table 1, Figure 1a, c).
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I clean my pantry cabinets and find Ficre's baking supplies: two brands of yeast and powdered-milk solids, wheat and white and rye and spelt bread flours, rice flour to experiment with gluten-free bread.
The pretreatment pH was the most significant factor affecting both the enzymatic glucose and xylose yields after mild thermal pretreatments at maximum 140°C for 10 min. The maximal enzymatic glucose and xylose yields from the solid, pretreated wheat straw fraction were obtained after pretreatments at the most extreme pH values (pH 1 or pH 13) at the maximum pretreatment temperature of 140°C.
Whole wheat.
SW library (solid-state wheat bran culture): A conidial suspension was inoculated onto autoclaved wheat bran, and incubated at 30°C for 28 h.
The engineered strain was applied to the simultaneous saccharification and co-fermentation (SSCF) under high solids loading of wheat straw.
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