Skip to main content
Bioresources and Bioprocessing
Fig. 2 | Bioresources and Bioprocessing

Fig. 2

From: Revitalizing the ethanologenic bacterium Zymomonas mobilis for sugar reduction in high-sugar-content fruits and commercial products

Fig. 2

Concentration changes of glucose (black circle), ethanol (red square), fructose (grey triangle), and sorbitol (blue inverted triangle) during fermentation by Z. mobilis in pear pulp (a), pear juice (b), persimmon pulp (c), and persimmon juice (d), respectively. There was no significant difference for Z. mobilis fermentation in both fruit pulp and juice with T-test p-value greater than 0.05

Back to article page