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Table 1 Recipe of fermentation media used in this study and initial concentrations of sugars and sorbitol in the media

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

Materials Recipe Initial concentration (g/L)
Sucrose Glucose Fructose Ethanol Sorbitol
50% CTW 50 mL CTW, 50 mL dH2O 11.54 ± 0.05 61.95 ± 0.01 1.16 ± 0.33 51.68 ± 0.13 0
60% CTW 60 mL CTW, 40 mL dH2O 13.58 ± 0.16 72.52 ± 0.73 1.64 ± 0.02 59.66 ± 0.90 0
70% CTW 70 mL CTW, 30 mL dH2O 15.89 ± 0.03 84.97 ± 0.05 1.95 ± 0.06 70.87 ± 0.13 0
80% CTW 80 mL CTW, 20 mL dH2O 18.12 ± 0.07 96.75 ± 0.49 2.17 ± 0.01 80.08 ± 0.24 0
YPP 130 g pear paste, 7.02 ± 0.08 64.71 ± 0.20 129.52 ± 0.81 0 62.30 ± 1.75
GPP 130 mL dH2O 7.90 ± 0.09 67.38 ± 0.66 129.12 ± 1.17 0 62.05 ± 4.08
Pear pulp 320 g pear, 1.20 ± 0.05 17.71 ± 2.25 50.55 ± 3.87 0 33.49 ± 2.49
Pear juice 50 mL dH2O 0.98 ± 0.02 17.89 ± 2.45 44.51 ± 2.59 0 29.46 ± 3.31
Persimmon pulp 320 g persimmon, 5.02 ± 1.14 75.79 ± 2.43 81.88 ± 3.64 0 0
Persimmon juice 100 mL dH2O 5.55 ± 1.58 85.89 ± 3.33 93.48 ± 3.84 0 0
  1. dH2O distilled water, CTW Chinese traditional wine, YPP yellow pear paste, GPP green pear paste