Table 3 Composition, purity and concentration of the carbon sources used in this study

D-glucose

25 mM

Sigma-Aldrich

≥99.5%

–

D-fructose

25 mM

Sigma-Aldrich

≥99%

–

D-galactose

25 mM

Sigma-Aldrich

≥99%

–

L-arabinose

25 mM

Sigma-Aldrich

≥99%

–

D-xylose

25 mM

Sigma-Aldrich

≥99%

–

D-mannose

25 mM

Sigma-Aldrich

≥99%

–

D-galacturonic acid

25 mM

Sigma-Aldrich

≥99%

–

L-rhamnose

25 mM

Sigma-Aldrich

≥99%

–

Maltose

25 mM

Sigma-Aldrich

≥99%

–

Sucrose

25 mM

Sigma-Aldrich

≥99%

–

Ferulic acid

25 mM

Sigma-Aldrich

≥99%

–

Inulin from chicory

1%

Sigma-Aldrich

ns

ns

Cellulose

1%

Sigma-Aldrich

ns

ns

Guar gum

1%

Sigma-Aldrich

ns

ns

Xyloglucan

1%

Sigma-Aldrich

ns

ns

Xylan (from beechwood)

1%

Sigma-Aldrich

>90%

>90% D-xylose residues

Polygalacturonic acid (from apples)

1%

Sigma-Aldrich

≥85%

ns

Apple pectin

1%

Sigma-Aldrich

ns

ns

Galactan (from potato)

1%

Megazyme

ns

Gal: Ara: Rha: GalA = 88: 2: 3: 7

Debranched 1,5-α-L-arabinan (from sugar beet)

1%

Megazyme

~95%

Ara: Gal: Rha: GalA = 88: 4: 2: 6

Rhamnogalacturonan I (from potato)

1%

Megazyme

>97%

GalA: Rha: Ara: Xyl: Gal: Os =

62: 20: 3.3: 1: 12: 1.7

Mannan (ivory nut)

1%

Megazyme

>98%

99% Mannan, Ara + Xyl traces

Citrus pulp

1%

ns

ns

Glc: GalA: Ara: Gal: Xyl: Man: Rha =

39: 35: 11: 7: 4: 4: 1

Sugar beet pulp

1%

ns

ns

Glc: Ara: GalA: Gal: Xyl: Man: Rha =

33: 28: 26: 7: 2: 2: 1

Soy bean hulls

1%

ns

ns

Glc: GalA: Xyl: Ara: Man: Gal: Rha =

49: 16: 15: 8: 7: 4: 1