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l-sorbose

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l-sor·bose

(sōr'bōs),

A very sweet reducing, but not fermentable, 2-ketohexose obtained from the berries of the rowan/mountain ash, Sorbus aucuparia (family Rosaceae), and from sorbitol by fermentation with Acetobacter suboxydans; epimeric with d-fructose and used in the manufacture of vitamin C.

Synonym(s): sorbin, sorbinose, sorbitose

Farlex Partner Medical Dictionary © Farlex 2012

References in periodicals archive

The seed medium in g/L consisted of: L-sorbose 20; glucose 2; corn steep liquor 5; urea 1; CaCO3 1.

Where: 1.0776 is the relative molecular mass ratio of 2-KGA and L-sorbose.

Effect of Rare Earth Elements on Vitamin C Fermentation by Mixed Cultures

Mechanism of hemolysis of canine erythrocytes induced by L-sorbose. Am J Vet Res 1994;55: 291-4.

Glyceraldehyde preserves glucose concentrations in whole blood specimens

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