. 2022 Apr 2;11(4):553. doi: 10.3390/biology11040553

Table 3.

Quantity of xylose and XOS (mg/L) during fermentation.

	Time (h)	1% XOS	2% XOS	5% XOS	10% XOS
XOS	0	0.04 ± 0.00 ^d	2.78 ± 0.08 ^c	5.83 ± 0.09 ^b	13.08 ± 0.15 ^a
	18	N.D.	2.92 ± 0.06 ^c	5.11 ± 0.11 ^b,c	17.29 ± 0.18 ^a
	24	N.D.	2.44 ± 0.09 ^c	4.24 ± 0.08 ^b	14.43 ± 0.12 ^a
	48	N.D.	2.72 ± 0.04 ^b	2.67 ± 0.06 ^b	5.93 ± 0.11 ^a
Xylose	0	0.75 ± 0.04 ^a	0.52 ± 0.04 ^a	0.40 ± 0.02 ^a	0.746 ± 0.06 ^a
	18	0.58 ± 0.02 ^b	0.28 ± 0.02 ^b	0.45 ± 0.02 ^b	1.207 ± 0.06 ^a
	24	0.78 ± 0.04 ^a,b	0.25 ± 0.02 ^c	0.64 ± 0.03 ^b	1.20 ± 0.02 ^a
	48	1.12 ± 0.06 ^a,b	0.29 ± 0.02 ^b	1.03 ± 0.04 ^a,b	1.62 ± 0.02 ^a

Data displayed as mean of triplicates ± SD. In every row, significant differences (p < 0.05) are displayed with different letters (a–d) between the variety of substrate used (one-way ANOVA, multiple comparisons test, together with Tukey multiple range test (p = 0.05). XOS—xylo-oligosaccharides.