Table 1.
pH of the fermenter system after 0, 8 and 24 h of fermentation.
| 0 h | 8 h | 24 h | ||||
|---|---|---|---|---|---|---|
| α | β | α | β | α | β | |
| Diglucose (1-1) | 7.13 (0.14) | 7.08 (0.24) | 5.10 (0.17) a,* | 4.32 (0.25) | 5.51 (0.06) a,* | 3.91 (0.12) |
| Diglucose (1-2) | 7.04 (0.21) | 7.23 (0.18) | 4.43 (0.27) b | 4.29 (0.10) | 3.93 (0.10) b | 3.85 (0.08) |
| Diglucose (1-3) | 7.04 (0.20) | 6.98 (0.22) | 4.18 (0.18) b | 4.50 (0.11) | 3.92 (0.10) b | 4.05 (0.12) b |
| Diglucose (1-4) | 7.06 (0.21) | 7.16 (0.17) | 3.93 (0.09) b,* | 4.49 (0.09) | 3.64 (0.06) b,* | 4.15 (0.14) b |
| Diglucose (1-6) | 7.08 (0.21) | 7.19 (0.08) | 4.11 (0.25) b | 4.24 (0.23) | 3.81 (0.06) b | 3.77 (0.11) a |
Mean (SEM), different letters within a column indicate significant differences p < 0.05. * indicates differences between bond anomers p < 0.01. α(1-1), β(1-4) n = 15, β(1-1) n = 9 all others n = 10.