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n.1.(Chem.) An unfermentable sugar, isomeric with glucose, found in the ripe berries of the rowan tree, or sorb, and extracted as a sweet white crystalline substance; - called also mountain-ash sugar.
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There was only one strain, ZZU 203, in group D that produced acids from L-sorbose.
In China the production of Vitamin C is through mixed culture fermentation which transforms L-sorbose to 2-keto-L-gulonic acid (2-KGA) the precursor of Vitamin C.
On the basis of this hypothesis, I anticipated that L-sorbose might mimic the antiglycolytic activity of L-GA, through cellular conversion to sorbose-l-phosphate, but sorbose was not effective at concentrations similar to those of n,L-GA that were effective in preserving glucose concentrations.