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Bioresources and Bioprocessing
Fig. 3 | Bioresources and Bioprocessing

Fig. 3

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

Fig. 3

Concentration changes of glucose (black circle), ethanol (red square), fructose (grey triangle), and sorbitol (blue inverted triangle) during fermentation by S. cerevisiae in pear pulp (a), pear juice (b), persimmon pulp (c), and persimmon juice (d), respectively. There were significant differences for glucose consumption (p-value = 0.02) and sorbitol production (p-value = 0.008) using pear pulp and pear juice

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