Conditioning of pretreated birch by liquid–liquid organic extractions to improve yeast fermentability and enzymatic digestibility

Author:

Wu Guochao12ORCID,Alriksson Björn3,Jönsson Leif J.2ORCID

Affiliation:

1. Shandong Key Lab of Edible Mushroom Technology, School of Agriculture, Ludong University, 264025, Yantai, China

2. Department of Chemistry, Umeå University, SE-901 87, Umeå, Sweden

3. RISE Research Institutes of Sweden AB, SE-891 22 Örnsköldsvik, Sweden

Abstract

Long-chain extractants with suitable properties improve both saccharification and fermentation.

Funder

Energimyndigheten

Kempestiftelserna

Ludong University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

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