The sugar concentration in fermentation liquor was measured by the DNS method. The reducing sugar was about 2 g L-1, but residual sugars were different owing to different raw materials (from 5 g L-1 to 20 g L-1).

• 发酵液用DNS法测定；还原糖约2gL-1；残总糖因原料种类不同；其值有所差异(5~20gL-1).