Table 1.
Correlation between sugar content (total sugar and reducing sugar) and culture growth (dry matter) of fermented soybean hydrolysats (with and without amino acids) during incubation time.
| Incubation time (days) | Without amino acid |
With amino acid |
||||
|---|---|---|---|---|---|---|
| Total sugar | Reducing sugars | Dry matter | Total sugar | Reducing sugars | Dry matter** | |
| 0 | 55.33 ± 2.11 | 13.74 ± 0.88 | 1.3 ± 0.27 | 53.46 ± 2.15 | 14.26 ± 0.97 | 1.4* ± 0.28 |
| 3 | 42.16 ± 1.83 | 12.56 ± 0.97 | 4.8 ± 0.33 | 43.22 ± 1.55 | 12.81 ± 0.88 | 5.2 ± 0.33 |
| 5 | 35.20 ± 1.33 | 9.15 ± 0.67 | 6.3 ± 0.48 | 36.16 ± 1.67 | 9.21 ± 0.48 | 6.6 ± 0.370 |
| 7 | 29.15 ± 0.98 | 7.52 ± 0.63 | 7.1 ± 0.66 | 29.65 ± 1.02 | 7.85 ± 0.37 | 7.6 ± 0.68 |
| 9 | 22.86 ± 0.97 | 5.61 ± 0.33 | 7.6 ± 0.68 | 23.11 ± 0.97 | 5.76 ± 0.28 | 7.9 ± 0.88 |
| r | 0.980 | 0.948 | 0.989 | 0.975 | ||
r: correlation coefficient between the cultures growth (dry matter) and content of each of total sugar and reducing sugar during incubation.
*
Values are the average of triplicate analysis (g/100 mL fermented culture) ±SD.
**
Cell dry weight of C. glutamicum culture.