. 2016 Sep 19;2016:3154929. doi: 10.1155/2016/3154929

Table 2.

Effect of simultaneous saccharification and fermentation conditions on sugar beet pulp-based wort fermentation factors and intake of sugars.

Fermentation trial	Parameters	Pretreatment
		Without pretreatment, pulp suspended in water	Pressure-thermal pretreatment				Ultrasound pretreatment
			30 min		60 min		50% amplitude, 20 min		100% amplitude, 20 min
			Pulp suspended in water	Pulp suspended in 2% w/w sulfuric acid solution	Pulp suspended in water	Pulp suspended in 2% w/w sulfuric acid solution	Pulp suspended in water	Pulp suspended in 2% w/w sulfuric acid solution	Pulp suspended in water	Pulp suspended in 2% w/w sulfuric acid solution
Initial fermentable sugar content as sum of glucose, fructose, galactose, saccharose, and xylose [g/L]		51.75 ± 1.55^a	55.18 ± 1.65^a	62.21 ± 1.86^b	55.45 ± 1.65^a	62.85 ± 1.90^b	52.23 ± 1.40^a	51.43 ± 1.54^a	51.27 ± 1.54^a	54.67 ± 1.64^a

Without enzymatic activation^∗	Ethanol content (g/L)	14.3 ± 0.6^a	19.9 ± 0.7^efgh	22.5 ± 1.1^hij	20.5 ± 0.8^fghi	22.7 ± 0.9^ij	15.8 ± 0.4^ab	16.3 ± 0.5^abc	16.2 ± 0.5^abc	17.5 ± 0.7^bcde
	Fermentation efficiency (% of the theoretical yield)	54.2 ± 2.2^a	70.7 ± 2.3^cdefgh	70.9 ± 3.5^defgh	72.5 ± 2.8^fghi	80.3 ± 3.1^ij	59.4 ± 1.5^ab	62.2 ± 1.9^abcd	62.1 ± 1.9^abc	62.7 ± 2.5^abcde
	Intake of hexoses (%)	85.1 ± 2.4^abcdef	83.2 ± 2.5^abc	83.8 ± 2.2^abcd	84.2 ± 2.6^abcde	83.8 ± 2.5^abcd	82.1 ± 2.4^a	82.8 ± 2.5^ab	85.2 ± 2.5^abcdef	85.1 ± 2.4^abcdef
	Intake of xylose (%)	65.3 ± 1.5^a	75.2 ± 1.8^cdef	77.2 ± 1.5^defgh	76.2 ± 1.4^cdefg	77.5 ± 1.6^defgh	67.3 ± 1.5^ab	74.5 ± 1.5^cd	76.2 ± 1.5^cdefg	71.3 ± 1.5^bc

Enzymatic activation, Variant I^∗∗	Ethanol content (g/L)	16.7 ± 0.5^abcd	22.5 ± 0.7^hij	26.9 ± 1.2^k	23.6 ± 0.9^j	27.1 ± 1.2^k	17.5 ± 0.6^bcde	18.3 ± 0.7^bcdef	18.1 ± 0.6^bcdef	18.7 ± 0.8^cdef
	Fermentation efficiency (% of the theoretical yield)	63.3 ± 1.8^bcde	80.1 ± 2.3^ij	86.5 ± 2.1^j	83.4 ± 3.2^j	84.4 ± 3.7^j	65.8 ± 2.2^bcdefg	69.8 ± 2.7^cdefgh	69.3 ± 2.3^cdefg	67.0 ± 2.9^bcdefg
	Intake of hexoses (%)	91.6 ± 2.5^efgh	88.2 ± 2.2^abcdefgh	90.3 ± 2.4^bcdefgh	90.5 ± 2.5^cdefgh	95.5 ± 2.6^h	89.2 ± 2.5^abcdefgh	88.6 ± 2.2^abcdefgh	88.2 ± 2.2^abcdefgh	87.5 ± 2.5^abcdefg
	Intake of xylose (%)	74.5 ± 2.5^cd	86.5 ± 2.6^jkl	88.2 ± 1.9^kl	87.5 ± 1.8^kl	89.5 ± 1.5^l	83.5 ± 1.6^ijk	80.5 ± 1.2^efghi	82.5 ± 1.5^hijk	81.5 ± 1.4^ghij

Enzymatic activation, Variant II^∗∗	Ethanol content (g/L)	16.9 ± 0.5^abcd	22.1 ± 0.8^ghij	26.6 ± 1.5^k	22.7 ± 0.8^ij	26.9 ± 1.5^k	18.1 ± 0.6^bcdef	18.6 ± 0.8^cdef	19.2 ± 0.7^def	19.6 ± 0.7^efg
	Fermentation efficiency (% of the theoretical yield)	64.3 ± 1.6^bcdef	78.5 ± 2.8^hij	83.8 ± 4.7^j	80.3 ± 2.7^ij	83.8 ± 4.2^j	68.0 ± 2.3^bcdefg	71.0 ± 2.8^efgh	73.6 ± 2.6^ghi	70.3 ± 2.5^cdefgh
	Intake of hexoses (%)	91.3 ± 2.2^defgh	88.2 ± 2.6^abcdefgh	92.0 ± 2.5^fgh	89.5 ± 1.8^abcdefgh	93.0 ± 1.5^gh	88.3 ± 2.2^abcdefgh	88.5 ± 2.2^abcdefg	86.2 ± 2.5^abcdefg	88.2 ± 2.4^abcdefgh
	Intake of xylose (%)	74.9 ± 1.9^cde	83.3 ± 2.2^ijk	88.1 ± 2.2^kl	85.2 ± 2.2^ijkl	89.5 ± 2.2^l	74.9 ± 1.9^cde	80.8 ± 1.5^fghi	80.3 ± 2.0^efghi	80.5 ± 1.5^efghi

Results expressed as mean values ± SE (n = 3); ^a-bmean values for initial fermentable sugar content with different letters are significantly different (p < 0.05, one-way ANOVA); ^a–lmean values for ethanol content, fermentation efficiency, intake of hexoses, and intake of xylose with different letters are significantly different (p < 0.05, two-way ANOVA).

^∗Without enzymatic activation: inoculation with yeast Ethanol Red immediately after application of enzyme preparations.

^∗∗Enzymatic activation, Variant I: inoculation with yeast Ethanol Red after 6 h of enzymatic preparations action (Viscozyme 0.02 mL/g d.m.; Ultraflo Max 0.02 mL/g d.m., 40°C). Enzymatic activation, Variant II: inoculation with yeast Ethanol Red after 6 h of enzymatic preparations action (Viscozyme 0.015 mL/g d.m.; Ultraflo Max 0.015 mL/g d.m., 48–50°C).