Table 1.
Changes in total sugar, reducing sugar and free monosaccharide contents for in-vitro fermentation.
| Time (h) |
Total Sugar (mg/mL) |
Reducing Sugar (mg/mL) |
Fucose (mg/mL) |
Xylose (mg/mL) |
Galactosamine (mg/mL) |
|---|---|---|---|---|---|
| 0 | 1.099 ± 0.177 d | 0.432 ± 0.014 c | ND | ND | ND |
| 3 | 0.928 ± 0.051 c | 0.833 ± 0.025 d | 0.174 ± 0.004 c | 0.063 ± 0.009 b | 0.017 ± 0.002 a |
| 6 | 0.475 ± 0.066 b | 0.274 ± 0.034 b | 0.134 ± 0.001 b | 0.086 ± 0.004 c | 0.016 ± 0.001 a |
| 12 | 0.265 ± 0.018 a | 0.104 ± 0.004 a | 0.119 ± 0.009 a | 0.029 ± 0.001 a | 0.029 ± 0.004 b |
| 24 | 0.234 ± 0.019 a | 0.102 ± 0.004 a | ND | 0.036 ± 0.001 a | 0.016 ± 0.007 a |
| 48 | 0.218 ± 0.009 a | 0.097 ± 0.002 a | ND | ND | ND |
Values are the means ± SD of three replicates. Data that are followed by different letters in the same column are significantly different (p < 0.05).