TABLE 5.

Effects of enzymatic hydrolysis conditions on the production of (R)-AC (mean ± SD) in shake flasks.

Enzymatic hydrolysis conditions	(R)-AC (g/L)	Residual glucose (g/L)
Alpha-amylase (KNU/g)
0.1	28.44 ± 0.83	38.8 ± 2.2
0.3	37.63 ± 1.57	29.2 ± 1.8
0.5	46.59 ± 2.04	3.8 ± 1.6
0.7	46.46 ± 1.78	4.3 ± 1.2
0.9	46.72 ± 1.44	3.5 ± 1.8
Glucoamylase (AGU/g)
1	35.66 ± 1.81	26.6 ± 2.6
3	41.25 ± 1.65	20.1 ± 1.2
5	46.70 ± 1.93	4.6 ± 0.9
7	46.59 ± 2.04	3.8 ± 1.6
9	46.68 ± 1.26	4.3 ± 1.5
Acid protease (KU/g)
1	37.36 ± 1.04	16.9 ± 1.5
2	46.70 ± 1.93	4.6 ± 0.9
3	48.27 ± 2.11	3.7 ± 1.2
4	48.32 ± 1.85	2.9 ± 0.9
5	48.22 ± 1.69	3.4 ± 1.1
Saccharification time (h)
8	30.53 ± 1.26	43.6 ± 2.3
12	39.64 ± 0.86	25.7 ± 1.6
16	44.26 ± 1.62	14.6 ± 0.9
20	48.27 ± 2.11	3.7 ± 1.2
24	48.35 ± 1.88	2.8 ± 0.6

SD, standard deviation, n = 3.