Skip to main content
Bioresources and Bioprocessing
Fig. 5 | Bioresources and Bioprocessing

Fig. 5

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

Fig. 5

Concentration changes of sucrose (a), fructose (b), glucose (c), and ethanol (d) during fermentation by Z. mobilis in Chinese traditional wine (CTW) with the dilution rates of 50% (circle), 60% (square), 70% (triangle), and 80% (inverted triangle), respectively. There were significant differences for glucose consumption (p-value < 0.0001) and ethanol production (p-value = 0.035) in 50%, 60%, 70%, and 80% CTW using one-way ANOVA

Back to article page