Table 3.

Concentration of residual sugar at the end of fermentation (37°C, 24 h) by tested microorganisms.

Strains	Residual sugar (mM ± standard deviation) after fermentation in MCB medium containing:
	Glucose	Glucose + Citrate	Glucose + Pyruvate	Fructose	Fructose + Citrate	Fructose + Pyruvate
L. fermentum 92294	5.8±3.5	6.3±2.5	0.0±0.0	0.0±0.0	5.6±3.3	5.3±2.5
W. confusa NRRL-B- 14171	33.7±2.6	0.0±0.0	77.5±2.6	35.1±1.9	22.8±1.7	70.1±3.5
S. cerevisiae 56101	12.1±2.6	82.3±1.5	42.3±1.9	24.3±2.5	83.0±1.7	45.9±2.5

Fermentation medium contained 83.3 mM hexose.