Figure 3: 13C NMR spectra of aliquots from sucrose (20 wt.%) fermentation broth maintained in incubator and ultraturrax at 30°C. The peaks between 60 and 100 ppm belong to sucrose and the peaks at 17 and 57 ppm belong to ethanol. The ratio of the intensity of peaks of ethanol (at 17 ppm, ● ) to that of sucrose (at 92 ppm,  ) was used to monitor the reaction kinetics. Reaction rate constant, k, values are mean ± standard deviation, replicate no. n=3.