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Transglycosylation capability of the fermentation broth produced by T. reesei SCB18 under different glucose concentrations. a Glucose conversion rate (%) by determining glucose residual content at 1d, 2d, and 3d of transglycosylation reaction. b Analysis of the transglycosylation products containing glucose and β-disaccharides by thin-layer chromatography (TLC) at 2d. Data are the means of three independent experiments; error bars show standard deviations
