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. 2017 Oct 27;7:14259. doi: 10.1038/s41598-017-14641-0

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Ethanol yields of fermentation of 11 yeasts on hydrothermally pre-treated rice straw. Rice Straw had been pre-treated with 4 different severities. Figure 6(a) shows the concentration of ethanol produced from pre-treated rice straws which contained the pre-treatment liquor. Figure 6(b) shows the concentration of ethanol produced from hydrothermally pre-treated, then washed rice straw. Each coloured bar shows the concentration of ethanol produced by individual yeast strains. Concentration of substrate in fermentation slurry was 5% and maximum theoretical ethanol yield is 9.89 mg/ml. Concentration of ethanol was calculated as mg per ml of fermented liquor (w/v). N = 2.