1.01492
L(+)-Arabinose
suitable for microbiology
Synonyme(s) :
L(+)-Arabinose, Pectinose, L-Arabinopyranose, L-Galactohexose
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A propos de cet article
Formule empirique (notation de Hill) :
C5H10O5
Numéro CAS:
Poids moléculaire :
150.13
UNSPSC Code:
41106212
EC Index Number:
226-214-6
NACRES:
NA.74
MDL number:
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solid
Quality Level
shelf life
limited shelf life, expiry date on the label
packaging
pkg of 100 g, pkg of 5 kg
pH
6.5-7.0 (20 °C, 100 g/L in H2O)
mp
158-160 °C
application(s)
microbiology, pharmaceutical
storage temp.
15-25°C
suitability
Citrobacter spp., Enterobacter spp., Escherichia coli, Klebsiella spp., Salmonella spp., Streptococcus spp.
SMILES string
OC(C(O)CO)C(O)C=O
InChI
1S/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2
InChI key
PYMYPHUHKUWMLA-UHFFFAOYSA-N
General description
L(+)-Arabinose, an aldopentose monosaccharide, is an isomer of D-galactose, commonly used as a substrate in bacterial growth media for the growth of arabinose-utilizing bacteria. It enters the bacterial cell through the phosphoenolpyruvate-dependent phosphotransferase system.
Microorganisms can only ferment specific carbohydrates, depending on the enzymes they possess to break down carbohydrates. Fermentation can be detected by gas production (CO2) in liquid media and/or color change of pH caused by acid production. L(+)-Arabinose is added to any sugar-free basal media to test the ability of the organism to hydrolyze arabinose as the sole source of carbon and energy during fermentation. Arabinose is typically fermented under acid and gas production by many Enterobacter and coliform bacteria.
Microorganisms can only ferment specific carbohydrates, depending on the enzymes they possess to break down carbohydrates. Fermentation can be detected by gas production (CO2) in liquid media and/or color change of pH caused by acid production. L(+)-Arabinose is added to any sugar-free basal media to test the ability of the organism to hydrolyze arabinose as the sole source of carbon and energy during fermentation. Arabinose is typically fermented under acid and gas production by many Enterobacter and coliform bacteria.
Application
L(+)-Arabinose is recommended to detect arabinose fermenting bacteria in food and environmental samples. They find their application in various sectors such as the food and dairy industry, water industry, pharmaceutical laboratory testing, cosmetic industry, environmental and sanitary testing, clinical diagnostic, etc.
Analysis Note
Identity (IR-spectrum): conforms
Spec. rotation [α²0/D (100 g/l, water): +103.0 - +105.0 °
Heavy metals (as Pb): ≤ 0.001 %
TLC-Test: conforms
Water: ≤ 0.5 %
Suitability for microbiology: conforms
Total aerobic microbial count (TAMC): ≤ 1000 CFU/g
Total combined yeasts/moulds count (TYMC): ≤ 100 CFU/g
Spec. rotation [α²0/D (100 g/l, water): +103.0 - +105.0 °
Heavy metals (as Pb): ≤ 0.001 %
TLC-Test: conforms
Water: ≤ 0.5 %
Suitability for microbiology: conforms
Total aerobic microbial count (TAMC): ≤ 1000 CFU/g
Total combined yeasts/moulds count (TYMC): ≤ 100 CFU/g
Classe de stockage
11 - Combustible Solids
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Contenu apparenté
Dominik Mojzita et al.
The Journal of biological chemistry, 285(31), 23622-23628 (2010-06-01)
The first enzyme in the pathway for l-arabinose catabolism in eukaryotic microorganisms is a reductase, reducing l-arabinose to l-arabitol. The enzymes catalyzing this reduction are in general nonspecific and would also reduce d-xylose to xylitol, the first step in eukaryotic