Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

Table 2

Consumption of sucrose, glucose, and fructose and the formation of ethanol during submerged fermentation of cocoa’s residual honey by S. cerevisiae AWRI726 (19° Brix, 20°C, and pH 5.0).

Time (h)	Sucrose; (g.L^−1)	Glucose; (g.L^−1)	Fructose; (g.L^−1)	Total; sugar; (g.L^−1)	Ethanol; ( v/v)	Cell; biomass; (g.L^−1)	Sugar; consumption; ()
0	147.51±0.45	22.98±0.12	16.37±0.03	186.78±0.19	0.00±0.00	0.40±0.03	0.00
24	61.34±0.16	1.80±0.53	4.79±0.02	67.83±0.21	6.52±0.22	3.27±0.13	63.69
48	50.35±0.55	1.78±0.16	4.96±0.11	56.99±0.25	10.56±0.33	5.67±0.01	69.52
72	42.84±0.67	1.67±0.06	5.68±0.14	50.00±0.27	10.37±0.50	5.47±0.06	73.22
96	36.04±1.15	1.58±0.03	5.88±0.02	43.31±0.31	11.64±0.50	6.27±0.25	76.81
120	32.65±0.78	1.41±0.04	5.88±0.01	39.83±0.24	12.85±0.76	3.47±0.29	78.68
144	25.34±0.63	1.35±0.06	5.86±0.02	32.43±0.21	14.24±0.53	6.40±0.09	82.65
168	18.79±0.51	1.32±0.04	6.01±0.02	26.06±0.18	15.51±0.23	4.60±0.06	86.07
192	13.13±0.55	1.22±0.03	6.11±0.10	20.41±0.17	15.79±0.40	1.13±0.09	89.07
216	8.80±0.63	1.24±0.03	6.12±0.07	16.11±0.20	15.81±0.61	2.93±0.20	91.38
240	0.00±0.00	0.84±0.05	4.21±0.30	5.02±0.05	15.96±0.63	2.73±0.03	97.32