Enzymatic Conversion of D-Glucose to D-Fructose:Part IX. Dehydration and Preservation of the Cell as Enzyme Sourse
Enzymatic Conversion of D-Glucose to D-Fructose:Part IX. Dehydration and Preservation of the Cell as Enzyme Sourse
复制标题
D-葡萄糖酶促转化为 D-果糖：第九部分。
DOI：
10.1271/bbb1961.29.1129
复制
发表时间：
1961
期刊：
影响因子：
--
通讯作者：
Tomotaro Sato
中科院分区：
文献类型：
--
作者：
N. Tsumura;Masakatsu Hagi;Tomotaro Sato
从土壤中分离到一株能将葡萄糖转化为果糖的菌株KN-69。从性状的研究结果来看，似乎可以合理地得出结论，该菌株与Aerobacloidae Bergey等有关。通过产物的分离和表征，证实了在含葡萄糖的反应体系中形成d-果糖。
It was found that a bacterial strain, KN-69, which was isolated from soil, converted d-glucose to d-fructose. From the results of investigations of characters, it seems reasonable to conclude that the strain is related to Aerobacter cloacae Bergey et al. The formation of d-fructose in the glucose containing reaction system was confirmed by isolation and characterization of the product.