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Table 2 The concentration of total reducing sugars, TPC and phenolic compounds of SAHHB after sterilization at 115 °C for 20 min

From: Enhanced phenolic compounds tolerance response of Clostridium beijerinckii NCIMB 8052 by inactivation of Cbei_3304

  46P2-SAHHB 40P2-SAHHB 30P2-SAHHB
Total sugars 43.21 ± 2.08 g/L 39.12 ± 1.13 g/L 27.23 ± 2.14 g/L
TPC 3.57 ± 0.15 g/L 2.39 ± 0.07 g/L 1.87 ± 0.11 g/L
Ferulic acid 35.03 ± 0.09 mg/L 23.26 ± 0.05 mg/L 16.99 ± 0.04 mg/L
Vanilic acid 39.06 ± 0.05 mg/L 26.17 ± 0.08 mg/L 18.15 ± 0.09 mg/L
Vanilin 26.73 ± 0.07 mg/L 17.31 ± 0.07 mg/L 14.06 ± 0.08 mg/L
ρ-Coumaric acid 50.41 ± 0.03 mg/L 34.17 ± 0.04 mg/L 27.02 ± 0.10 mg/L
4-HBA 35.18 ± 0.08 mg/L 23.33 ± 0.04 mg/L 17.11 ± 0.07 mg/L
Syrangaldehyde 72.82 ± 0.14 mg/L 48.71 ± 0.12 mg/L 35.04 ± 0.11 mg/L
HMF 470 ± 35 mg/L 320 ± 30 mg/L 240 ± 26 mg/L
Furfural 766 ± 50 mg/L 516 ± 28 mg/L 390 ± 24 mg/L