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Chemical and Biological Technologies in Agriculture

Table 1 Effects of SCPs on the total sugar and reducing sugar content in the fermentation broth

From: The fermentation characteristics of Sparassis crispa polysaccharides and their effects on the intestinal microbes in mice

Time (h)

Total sugar (mg/mL)

Reducing sugar (mg/mL)

0

1.866 ± 0.007a

0.141 ± 0.001a

1

1.762 ± 0.004a

0.677 ± 0.001b

2

1.206 ± 0.003b

0.538 ± 0.003b

6

0.933 ± 0.001c

0.27 ± 0.007c

12

0.832 ± 0.008c

0.211 ± 0.003c

24

0.703 ± 0.007c

0.199 ± 0.001c

48

0.699 ± 0.001c

0.153 ± 0.009d

  1. Data represent mean ± SD (n = 3). a, b, c, and d represent significant differences among different time (P < 0.05)
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