Percentage of glucan conversions and fermentation of hydrolysate from enzymatic hydrolysis of feedstocks※
Feedstock
Glucose in the hydrolysate (g)※※
Glucan conversion (%)
Ethanol yield(g/g sugar)
Maximum ethanol yield (%)※※※
T2
0.29 (0.02)
15.58 (0.04)
0.31 (0.10)
61.70 (3.29)
※ Values were means of three samples, values in brackets are standard deviations; ※※ indicates total glucose available for fermentation; ※※※ ethanol yield calculated as a percentage of theoretical maximum ethanol yield (Ymax, Equation 1). T2: triticale line 2
We dedicate this paper to the memory of our ENEA colleague Tiziana Coccioletti, who gave her highly professional and human contribution to this work. The authors thank Dr. A. Massi (Società Produttori Sementi, Bologna, IT) for providing seeds of the waxy bread wheat EW9 line; Dr. A. Sprocati (ENEA) for providing the S. cerevisiae M861 strain; Dr. G. Marconi (ENEA library service) for his constant assistance and Mr. Ian Pace for reviewing the English of the text. The authors thank the non-profit organization AaIS (Bracciano IT) for providing field areas and technical assistance during the field experiments. The authors are grateful to Dr. Claudia Zoani (ENEA) for her encouragement to submit the current manuscript.
Author contributions
PG: Conceptualization, Methodology, Investigation, Data curation, Writing—original draft, Writing—review & editing, Supervision. KA: Conceptualization, Methodology, Investigation, Writing—review & editing. CC: Methodology, Investigation, Data curation, Writing—original draft, Writing—review & editing. AL: Methodology, Investigation, Writing—review & editing. LG, FN, GM, O Maccioni, O Marconi, GDF, and SF: Investigation, Writing—review & editing. All authors read and approved the submitted version. All authors approved the current manuscript.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available upon request from the corresponding author (patriziagaleffi@gmail.com), without undue reservation, to any qualified researchers.
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