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Effect of fruit juices (A), carbon (B), and sugar concentration (C) during fermentation time. Fruit juices were used as the culture broth after dilution by 10 folds. Carbon sources were added to citrus juice medium. Concentration of each carbon source was adjusted to 10° Brix. The BC was fermented by static culture of SEA623-2 at 30 °C. Change in thickness of BC during prolonged fermentation for a period of 18 days.
