r (KoBiotech, Incheon, Korea) with 1.8 L of hot-water extract
of Jerusalem artichoke tuber with a supplementation of 5 g/L of
yeast extract (Difco Laboratories). The cultures were carried-out
at 37o
C with agitation at 150 rpm without aeration for 72 h. The
content of sugars in the broth remained unutilized after fermentation