Bio-degumming technology of jute bast by Pectobacterium sp. DCE-01

AMB Express

Table 6 Concentrations of monosaccharide components in 0–10 h fermentation liquor of jute (unit: μg/mL)

	Mannose	Rhamnose	Galacturonic acid	Glucose	Galactose	Xylose
0 h	0.84	0.19	0	38.3	0.69	0.58
3 h	9.7	13.59	0.29	72.07	38.46	17.22
6 h	13.41	25.68	0.35	78.17	78	53.9
9 h	10.37	37.32	0.51	51.51	70.69	66.75
12 h	8.37	32.64	0.78	42.36	57.11	65.33
15 h	7.37	28.78	0.9	38.24	44.51	58.58