L-arabinose isomerase from Lactobacillus fermentum C6: Enzymatic characteristics and its recombinant Bacillus subtilis whole cells achieving a significantly increased production of D-tagatose.

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第一作者： Donglin,Ma

第一单位： College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: madlin@gdou.edu.cn.

作者： Donglin,Ma ^[1] ; Lu,Qiu ^[2] ; Xiaofang,Wang ^[3] ; Lilang,Li ^[4] ; Shuaiying,Peng ^[5] ; Yan,Liao ^[6] ; Kuntai,Li ^[7]

作者单位： College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: madlin@gdou.edu.cn. ^[1] Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China. ^[2] Agriculture Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. ^[3] College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: langll@gdou.edu.cn. ^[4] Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: sypeng@jxau.edu.cn. ^[5] College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: liaoyan39@163.com. ^[6] College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: atai78@sina.com. ^[7]

关键词 L-arabinose isomerase Lactobacillus fermentum Whole-cell biotransformation of D-tagatose