Table 1.
Characteristics of the mostly wheat-based stillage used in the study.
| Parameter | Value | Dissolved monomers (g/L) | Dissolved saccharides (g/L)c | Sugar polymers (g/L)d | |||
|---|---|---|---|---|---|---|---|
| Parameter | Value | Parameter | Value | Parameter | Value | ||
| pH | 4.3 ± 0.0 | Acetic acid | 0.4 ± 0.1 | Arabinose | 6.3 ± 0.1 | Arabinan | 1.8 ± 0.1 |
| Total solids (% w/w) | 15.6 ± 0.1 | Arabinose | 1.6 ± 0.1 | Galactose | 1.7 ± 0.0 | Galactan | 0.3 ± 0.0 |
| Suspended solids (% w/w) | 8.8 ± 0.0 | Ethanol | 0.7 ± 0.0 | Glucose | 12.0 ± 0.3 | Glucan | 4.7 ± 0.1 |
| Sieved solids (% w/v) | 3.2 ± 0.2 | Glucose | 1.4 ± 0.1 | Mannose | 2.4 ± 0.1 | Mannan | 0.6 ± 0.0 |
| Crude protein (% w/w)a | 32.0 ± 0.6 | Glycerol | 12.0 ± 0.1 | Xylose | 9.7 ± 0.1 | Xylan | 3.6 ± 0.1 |
| Crude protein (% w/w)b | 15.1 ± 3.9 | Lactic acid | 1.7 ± 0.0 | ||||
| Xylitol | 0.6 ± 0.1 | ||||||
| Xylose | 0.7 ± 0.1 | ||||||
aBased on dry total solids.
bBased on dry sieved solids.
cDissolved monomers included.
dFrom dry sieved solids.