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The mash of Jerusalem artichoke tubers was viscous because of its high pectin content. Supplementation of pectinase was reported previously to reduce the viscosity of mashes of sugar beet pulp (Beldman et?al. 1984) and potato tubers (Sathaporn et?al. 2009). Thus, its effect on the viscosity reduction in the mash of Jerusalem http://www.selleck.cn/products/ve-822.html artichoke tubers was explored. As illustrated in Table?2, the pectinase supplementation led to a significant reduction in the mash viscosity. And correspondingly, ethanol concentration increased to 80��9 and 84��7?g?l?1, when 5 and 10?U pectinase per g feedstock were supplemented, compared with ethanol concentration of 79��4?g?l?1 achieved in the control without pectinase supplementation. Meanwhile, the residual total sugars in the fermentation broth were measured to be about 20?g?l?1, much higher than those achieved in ethanol fermentation from starch-based feedstocks. Further analysis of the samples with HPLC revealed that the major sugars remained unconverted http://www.selleckchem.com/products/Trichostatin-A.html were fructose and arabinose, 16��2 and 4��6?g?l?1, respectively, for the fermentation broth containing total sugars of 21��8?g?l?1. KH2PO4, (NH4)2SO4 and CO(NH2)2 are commonly used nutrients in the industry for ethanol production with sugar- and starch-based feedstocks, particularly with cassava chips. Given the similar nutritional composition of Jerusalem artichoke tubers (Bajpai and Bajpai 1991; Yuan et?al. 2008), the impact of the supplementation of these nutrimental components on ethanol fermentation by K.?marxianus Y179 from Jerusalem artichoke tubers was examined at six concentration http://www.selleckchem.com/products/pd-0332991-palbociclib-isethionate.html levels selected by the Uniform Design Strategy using the software ver. 2.20 (The Uniform Design Association of China). With the experimental data illustrated in Table?3, the statistical model with a confidence level P?