HIGHLIGHTS
SUMMARY
Originates from renewable plant-based/algal resources is critical to balance the inevitable end-of-life carbon emissions, and mitigate against the potential for global warming. Liquefied Gela nized Sugars released g/L Untreated Bread slurry glucose 100°C Maltose glycerol 85°C Malto-oligos SSF 2: SSF of gelatinized and liquefied WB with amyloglucosidase added during fermentation SSF 3: SSF of gelatinized WB with amyloglucosidase added during fermentation As the TM333 α-amylase was clearly capable of degradation of the polymeric starch from WB, potentially down to maltose and branched limit dextrins the effect . . .
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