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Table 4 Sugar consumption and ethanol conversion rate of Z. mobilis in pear paste

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

  Sucrose consumption (g/L) Glucose consumption (g/L) Fructose consumption (g/L) Ethanol production (g/L) Sorbitol production (g/L) Ethanol yield (g/g) Ethanol percent yield (%)
YPP 1.61 ± 0.15 63.46 ± 0.21 82.43 ± 2.82 41.10 ± 2.51 20.90 ± 1.50 0.33 ± 0.02 64.50 ± 1.12
GPP 2.72 ± 0.19 66.79 ± 0.71 111.88 ± 2.66 58.11 ± 0.60 23.18 ± 1.22 0.37 ± 0.01 73.06 ± 1.86
  1. YPP yellow pear paste, GPP green pear paste