This study was conducted for recycling the waste MDF(Medium-density fibreboard) to investigate the enzymatic saccharification characteristics using two enzymes Novozyme Cellic® CTec2 and HTec2 (Novozymes, Bagsvaerd, Denmark) after the delignification by pretreatment using sodium chlorite. The chemical composition of the waste MDF are lignin, holocellulose, ash, and other extracts 28.40, 60.20, 0.10, and 11.30%, after pretreatment with sodium chlorite were 5.20, 53.10, 0.03, and 41.67%. The Lignin interferes with enzymatic saccharification of 23.2% was removed, 7.1% of holocellulose was lost. The times of sodium chlorite pretreatment and saccharification of the waste MDF was finished between 48-72 hours, the saccharification speed was fast when the concentration of the enzyme by 10% and the HTec2 CTec2 ratio 9:1. Sugar ratio of the solid content of the waste MDF is the highest as 69.6% when it comes out of 8% and a viscosity was as high as 34.8% when the 12-FB%. Therefore, the pre-treatment with sodium chlorite is more advantageous when enzymatic saccharification to lignocellulosic biomass. The amount of the enzyme, the solid-liquid ratio, and the reaction time showed a proportional relationship with saccharification efficiency. The studies for increasing the solids content of waste MDF to improve the economic efficiency more than 12% should accompanied.

This study examined the effects of lactic acid spray, hot water spray, or their combined treatment, as well as the effects of acidified sodium chlorite (ASC), for the decontamination of Escherichia coli on beef carcass surfaces using a commercial intervention system. With this system, the effects of 2 or 4% lactic acid (v/v), hot water (89±1oC), or their combined treatment, were examined in terms of reducing inoculated E. coli. ASC (266 ppm), which was adjusted to pH 2.5 using acetic acid or citric acid, was applied using a hand-held spray system. When the beef carcasses were treated with 2 or 4% lactic acid for 10.4 s, less than 1 log reductions of inoculated E. coli were observed. A hot water spray treatment for 9.8 s resulted in a 2.1 log reduction of inoculated E. coli. However, when the hot water was followed with either 2 or 4% lactic acid, no difference in E. coli reduction was found between the hot water alone or the combined treatment with lactic acid. When ASC was adjusted to pH 2.5 with acetic acid and citric acid, 3.8 and 4.1 log reductions of E. coli were observed, respectively. Overall, the lactic acid spray treatment was least effective, and the ASC treatment was most effective, for the E. coli decontamination of beef carcasses. Therefore, these data suggest that ASC would be a more effective intervention against E. coli than most of the methods currently being used. However, more research is required to evaluate the effects of ASC on other organisms, as well as to identify application methods that will not affect meat quality.