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. 2022 Dec 6;15:134. doi: 10.1186/s13068-022-02232-9

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© The Author(s) 2022

Open AccessThis 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 licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence 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 licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 4 — Ethanol and glucose concentrations (g/L) produced during SSF of CELF pretreated poplar solids by S. cerevisiae (D5A) at 37 °C (top layer) at glucan loadings of 11 (a), 15 (b), and 18 (c) wt% and K. marxianus (CBS 6556) at 37 °C (middle layer) at glucan loadings of 11 (d), 15 (e), and 18 (f) wt% and at glucan loadings of 11 (g), 15 (h), and 18 (i) wt% at 43 °C (bottom layer). All the experiments were conducted at an enzyme loading of 15 mg protein/per g glucan in raw poplar in a shake flask with a 25 mL working volume, in duplicates. Error bars indicated in the figure are standard deviation error bars among the duplicates