Sorbose


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Related to Sorbose: l-sorbose, xylulose, Talose

sorbose

[′sȯr‚bōs]
(biochemistry)
C6H12O6 A carbohydrate prepared by fermentation; produced as water-soluble crystals that melt at 165°C; used in the production of vitamin C. Also known as sorbin.

Sorbose

 

a monosaccharide of the ketohexose group. Sorbose is a sweet-tasting crystalline substance that is readily soluble in water. It exists in the optically active D and L forms. In nature, for example, in the juice fermented by bacteria of the berry-like fruit of the mountain ash, the L form is encountered (melting point, 159°–161°C). Sorbitol, an alcohol corresponding to sorbose and having six hydroxyl groups, is common in the fruits of the Rosaceae family (up to 7 percent in the berries of the mountain ash). Sorbose may be obtained chemically by condensing glyceraldehyde together with dihydroxyacetone in an alkaline medium or by using microorganisms for the fermentative oxidation of D-sorbitol. The latter method is used in industry because sorbose is an important intermediate in the production of ascorbic acid, or vitamin C.

References in periodicals archive ?
Characteristics Bacterial strain GSM2 Catalase - Oxidase + Urease + Citrate utilization - Nitrate reduction + Glucose + Adonitol + Lactose - Sorbitol + Esculin hydrolysis - Xylose - Maltose + Fructose + Galactose - Raffinose - Trehalose + Melibiose - Sucrose + L-Arabinose + Mannose + Inulin + Sodium gluconate + Glycerol + Salicin + Dulcitol + Inositol + Mannitol [+] Arabitol + Erythritol [+] [alpha]-Methyl-D-glucoside + Rhamnose + Cellobiose + Melezitose + [alpha]-Methyl-D-mannoside - Xylitol - ONPG - D-Arabinose + Malonate utilization + Sorbose - +: positive, [+]: weakly positive, and -: negative.
Further identification to species level were based on carbohydrate fermentation using 1% solution of following sugars: glucose, lactose, mannitol, sucrose, arabinose, sorbose, sorbitol, raffinose, ribose, trehalose, xylose, melibiose, glycerol; by pigment production, motility test, pyruvate utilization in 1% pyruvate broth, acidification of methyl-alpha-D-glucopyranoside, Voges-Proskeuer test, arginine decarboxylation, hippurate hydrolysis, reduction of potassium tellurite and tetrazolium chloride.(4,5,6)
Out of nine C sources (glucose, galactose, dextrin, lactose, maltose, sorbose, xylose, fructose, sucrose) and six N sources (urea, ammonium chloride, ammonium sulphate, ammonium nitrate, ammonium phosphate, potassium nitrate and sodium nitrate) tested, 12% dextrin and 2% ammonium sulphate revealed the best results, yielding up to 60.8 g glutamic acid /L (50% enhancement) after 48 h fermentation.
For optimising the C source, we used L-6 medium (pH 7) containing Trypticase (0.75%), CaCO3 (2%), KH2PO4 (0.07%), K2HPO4 (0.4%), MgSO4.7H2O (0.03%), (NH4)2SO4 (0.03%), Biotin (60 ug/l), Thiamine HCl (5 mg/l) and the C source (10 %) either glucose, galactose, lactose, maltose, sorbose, xylose, fructose, sucrose or dextrin.
Both cr-5 and wild type 74A were grown on minimal medium in which the carbon source was 2% sucrose, 2% glucose, 2% fructose, 2% lactose, 2% mannitol, 2% glycerol, or 2% sorbose. The cr-5 mutant grew better on glucose and fructose separately than it did no sucrose alone.
This bacteria was found to be able to hydrolyze various carbohydrates, including L-arabinose, galactose, fructose, mannose, [alpha]-methyl-D-glucoside, N-acethyl-glucosamine, D-turanose, salicin, cellobiose, [beta]-gentiobiose, and D-xylose (Table 1), but did not utilize D-arabinose, erythritol, sorbose, dulcitol, inositol, [alpha]-methyl-D-mannoside, Lactose, D, L-arabitol, 2-keto-gluconate, or 5-keto-gluconate (Table 1).
The L5 strain could utilize fructose, D-glucose, and mannose; but did not utilize sorbose, inulin, or inositol.