Table 2.

Carbohydrate contents of wheat straw and corn cob acidic and enzymatic hydrolyzed liquor and residue fermented to produce xylitol with microorganisms (a-Kluyveromyces and b-S. cerevisiae) at pH 6 and 7, respectively

Substrates	Treatments	Free sugars			Xylitol					pH
	Acid and enzyme	Xylose (I) g/L	Glucose g/L	Cellobiose g/L	Yeast	Qs g/L/h	Xylitol (P) g/L	Xylitol yield %	Productivity g/L/h
Wheat straw	WS.A,E.H. L	27.772	3.947	0.209	A	0.116	3.659	65.561	0.014	7
					B	0.076	3.064	83.578	0.017	7
	WS.A,E.H. R	27.382	3.044	0.005	A	0.480	19.639	85.242	0.018	7
					A	0.570	24.592	89.807	0.019	6
Corn Cob	CC.A,E.H. L	28.894	0.017	0.237	A	0.130	5.513	87.716	0.018	7
					B	0.227	4.508	41.282	0.009	7
	CC.A,E.H. R	19.0395	3.744	0.045	A	0.403	3.5924	18.542	0.004	7
					A	0.374	5.687	31.596	0.007	6

I, initial xylose concentration; P, product; Qs, rate of substrate consumption; A, Kluyveromyces; B, S. cerevisiae