Control of pH by CO Pressurization for Enzymatic Saccharification of Ca(OH) -Pretreated Rice Straw in the Presence of CaCO .

The aim of this study was to investigate the effect of pH control by CO pressurization on the enzymatic hydrolysis of herbaceous feedstock in the calcium capturing by carbonation (CaCCO) process for fermentable sugar production. The pH of the slurry of 5 % (w/w) Ca(OH) -pretreated/CO -neutralized rice straw could be controlled between 5.70 and 6.38 at 50 °C by changing the CO partial pressure ( CO ) from 0.1 to 1.0 MPa. A mixture of fungal enzyme preparations, namely, cellulases/hemicellulases and β-glucosidase, indicated that pH 5.5-6.0 is optimal for solubilizing sugars from Ca(OH) -pretreated rice straw. Enzymatic saccharification of pretreated rice straw under various CO conditions revealed that the highest soluble sugar yields were obtained at CO 0.4 MPa and over, which is consistent with the expected pH at the CO without enzymes and demonstrates the effectiveness of pH control by CO pressurization.