L-山梨糖
L-山梨糖结构式
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常用名 | L-山梨糖 | 英文名 | L-(−)-Sorbose |
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| CAS号 | 87-79-6 | 分子量 | 180.156 | |
| 密度 | 1.6±0.1 g/cm3 | 沸点 | 551.7±50.0 °C at 760 mmHg | |
| 分子式 | C6H12O6 | 熔点 | 158-160ºC | |
| MSDS | 美版 | 闪点 | 301.5±26.6 °C |
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Enhanced production of L-sorbose in an industrial Gluconobacter oxydans strain by identification of a strong promoter based on proteomics analysis.
J. Ind. Microbiol. Biotechnol. 42 , 1039-47, (2015) Gluconobacter oxydans is capable of rapidly incomplete oxidation of many sugars and alcohols, which means the strain has great potential for industrial purposes. Strong promoters are one of the essential factors that can improve strain performance by overexpr... |
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Correlation of Lactobacillus rhamnosus Genotypes and Carbohydrate Utilization Signatures Determined by Phenotype Profiling.
Appl. Environ. Microbiol. 81 , 5458-70, (2015) Lactobacillus rhamnosus is a bacterial species commonly colonizing the gastrointestinal (GI) tract of humans and also frequently used in food products. While some strains have been studied extensively, physiological variability among isolates of the species f... |
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