Production of L-sorbitol from L-fructose by Aureobasidium pullulans LP23 isolated from soy sauce mash

Journal of Bioscience and Bioengineering

Volumn 100, Issue 2, 2005, Pages 223-226

  Sasahara, Hiroyuki ^a   Izumori, Ken ^b  

^a Kagawa Prefectural Industrial Technology Center   (Japan)

^b KAGAWA UNIVERSITY   (Japan)

Author keywords

Aureobasidium pullulans; L fructose; L sorbitol production; Soy sauce mash

Indexed keywords

CELLS; CONCENTRATION (PROCESS); FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MELTING; MIXTURES; REACTION KINETICS;

AUREOBASIDIUM PULLULANS; L-FRUCTOSE; L-SORBITOL PRODUCTION; SOY SAUCE MASH;

CARBOHYDRATES;

ARABINOSE; ERYTHRITOL; FRUCTOSE; SORBITOL;

ARTICLE; AUREOBASIDIUM PULLULANS; CHEMICAL REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MELTING POINT; NONHUMAN; OPTICAL ROTATION; SOYBEAN;

AUREOBASIDIUM PULLULANS; GLYCINE MAX;

EID: 27644485869     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.100.223     Document Type: Article

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