Fig. 2From: Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333TM333 fermentation media produced from 3.6% (w/w) WB in SPY media after 100 °C and further 85 °C treatment with crude TM333 alpha-amylase. For clarity, the oligomers are shown as glucose equivalents. Malto-oligos = malto-oligosaccharidesBack to article page