Table 1.

Carbohydrate composition of the liquor fraction [% of dry weight]

Condition	Glucose	Sucrose	Fructose	Total
B73 not autoclaved	9.1 ± 1.1	2.3 ± 1.1	9.3 ± 1.0	20.7 ± 1.4
B73—U. maydis	9.0 ± 0.9	2.4 ± 0.9	9.6 ± 0.6	21.0 ± 0.8
B73 + U. maydis	0.3 ± 0.04	0.1 ± 0.03	0.04 ± 0.03	0.4 ± 0.05
bm3 not autoclaved	14.1 ± 0.8	3.6 ± 0.9	12.9 ± 1.0	30.5 ± 1.6
bm3—U. maydis	14.6 ± 0.5	3.0 ± 0.8	13.7 ± 0.8	31.2 ± 1.4
bm3 + U. maydis	0.3 ± 0.1	0.03 ± 0.01	0.2 ± 0.1	0.5 ± 0.1

Soluble sugar quantification [% of dry weight] of not autoclaved, unfermented (- U. maydis) and fermented (+ U. maydis) B73 and bm3 material. Data of the not autoclaved and unfermented soluble sugar contents are shown as AVG ± SD of n = 4 (B73) and n = 6 (bm3) plants. The data for the fermented soluble sugar contents are the results of two independent fermentation experiments with independent fungal inoculums and 4 or 6 plants of B73 or bm3, respectively. The AVG ± SD is calculated from the resulting n = 8 and n = 12 for B73 and bm3, respectively. Bold values indicate statistically significant differences between -/ + U. maydis conditions determined by pairwise comparisons of not autoclaved vs. unfermented and unfermented vs. fermented biomass by a two-tailed students t-Test at p-value < 0.05