Fig. 3From: Ethanol production from sugi pulp under simultaneous saccharification and fermentation using a cocktail enzyme of T. reesei and A. tubingensis produced by solid-state fermentationCocktail effect of A. tubingensis and T. reesei enzymes on ethanol production under SSF with 12.5 wt % sugi pulp. The dosage of whole crushed enzyme was 0.8 g (4–6 mg protein per gram of dry sugi pulp). Mean values ± SD (n = 3) are givenBack to article page