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Table 5 Substrate sugars consumption and ethanol conversion rate of Z. mobilis in Chinese traditional wine (CTW)

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

CTW Sucrose consumption (g/L) Glucose consumption (g/L) Fructose consumption (g/L) Ethanol production (g/L) Ethanol yield (g/g) Ethanol percent yield (%)
50% 0.45 ± 0.14 60.24 ± 0.18 0.37 ± 0.71 26.67 ± 0.03 0.44 ± 0.01 86.16 ± 1.57
60% 0.09 ± 0.20 70.08 ± 0.73 0.10 ± 0.03 34.75 ± 1.75 0.50 ± 0.03 96.97 ± 2.21
70% 0.27 ± 0.12 39.39 ± 2.41 0.17 ± 0.05 16.54 ± 0.45 0.42 ± 0.04 81.83 ± 2.35
80% 0.15 ± 0.24 5.27 ± 1.16 0.15 ± 0.30 0.55 ± 0.47 0.10 ± 0.06 19.86 ± 1.19
  1. No sorbitol detected