Bioresources and Bioprocessing

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)
Materials	Recipe	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

dH₂O distilled water, CTW Chinese traditional wine, YPP yellow pear paste, GPP green pear paste

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