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Bioresources and Bioprocessing
Fig. 4 | Bioresources and Bioprocessing

Fig. 4

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

Fig. 4

Concentration changes of sucrose (green diamond), glucose (black circle), ethanol (red square), fructose (grey triangle), and sorbitol (blue inverted triangle) during fermentation in pear pastes of yellow pear paste (YPP, a) and green pear paste (GPP, b) by Z. mobilis as well as those by S. cerevisiae in YPP (c) and GPP (d), respectively. There were significant differences for fructose consumption and ethanol production in GPP and YPP for Z. mobilis, as well as glucose consumption and ethanol production in GPP and YPP for S. cerevisiae with a T-test p-value ≤ 0.01

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