. 2020 Dec 16;31(3):429–438. doi: 10.4014/jmb.2010.10054

Table 3.

Crystallinity and crystal size of BC produced from different carbon sources.

^*Carbon sources	CI (%)	D100 (nm)	D010 (nm)	D110 (nm)
Glucose	80.2±5.7^a	3.2±0.4^a	4.7±0.5^b	3.1±0.4^a
Glucose/gluconic acid	80.8±4.1^a	3.7±0.3^a	5.2±0.5^a,b	3.4±0.2^a
Glycerol	81.5±4.1^a	3.4±0.3^a	5.5±0.3^a	3.3±0.2^a

*Starting pH of the media for all carbon sources was 5.00.

All data were presented as the mean ± SD for triplicate measurements. Means with different superscripts in the same column were considered statistically different (LSD t-test, p value ≤ 0.05).