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Fig. 2 | Microbial Cell Factories

Fig. 2

From: d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerization

Fig. 2

Sequence alignment among previously characterized ketose 3-epimerases. The amino acid source and GenBank accession number are as follows: Rhodopirellula baltica (WP_007330622.1); Arthrobacter globiformis (BAW27657.1); Staphylococcus aureus (SQA09501.1); Rhodobacter sphaeroides (ACO59490.1); Sinorhizobium sp. (WP_069063284.1); Pseudomonas cichorii (BAA24429.1); Caballeronia fortuita (WP_061137998.1); Flavonifractor plautii (EHM40452.1); DaeM (MN337631); Bacillus sp. (DaeB) (KYG89858.1); Desmospora sp. 8437 (WP_009711885.1); Paenibacillus senegalensis (WP_010270828.1); Clostridium bolteae (EDP19602.1); Treponema primitia ZAS-1 (ZP_09717154.1); Ruminococcus sp. (ZP_04858451.1); Agrobacterium tumefaciens (AAK88700.1); Agrobacterium sp. ATCC 31749 (EGL65884.1); Clostridium cellulolyticum H10 (ACL75304.1); Clostridium scindens (WP_004607502.1); Dorea sp. CAG317 (WP_022318236.1). The conserved amino acid residues critical in d-fructose epimerization are depicted in green color box

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Microbial Cell Factories

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