METHANE FERMENTATION OF FORMATE BY METHANOBACILLUS OMELIANSKII
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چکیده
منابع مشابه
Methane fermentation of formate by Methanobacillus omelianskii.
The pathway of the methane fermentation of formate was investigated in several organisms by Stephenson and Stickland (1933), Barker (1941) and Stadtman and Barker (1951). Since in several instances H2 and C02 were generated during fermentation, the decomposition of formate would probably involve some prior oxidation to C02 and subsequent reduction to CH4 by the C02-reduction scheme of Van Niel ...
متن کاملMethane formation; fermentation of ethanol in the absence of carbon dioxide by Methanobacillus omelianskii.
Stadtman and Barker (1949) using C14 labeled C02 demonstrated that the methane produced in this fermentation is formed entirely by reduction of C02. Experiments with growing cultures led to the conclusion (Barker, 1939, 1956) that the oxidation of alcohol is dependent upon the supply of carbon dioxide, and that when the carbon dioxide is consumed, no further oxidation of alcohol occurs. This pa...
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Precursors of methane formation by cell-free extracts of the obligat,c anacrobc, Methanobacillus omelianskii, include carbon dioxide, pyruvate, and serine (1). Recently, methylcobalamin, CH,-Bil (2-4), and N”-methyltetrahydrofolate, 5-CH3-H4-folate, have been shown to be substrates for cell-free methane formation (5). This communication is concerned with the role of tetrahydrofolate, H1-folate,...
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Wood, J. M. (University of Illinois, Urbana), and R. S. Wolfe. Components required for the formation of CH(4) from methylcobalamin by extracts of Methanobacillus omelianskii. J. Bacteriol. 92:696-700. 1966.-Optimal conditions for the formation of CH(4) from methylcobalamin (methyl-cobalt-5,6-dimethylbenzimidazolylcobamide) by partially purified extracts of Methanobacillus omelianskii (Methanoba...
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The objective of this study was to evaluate the effects of different doses of pistachio by-product (PBP) extracts supplemented with alfalfa hay (AH) or barley grain (BG) on microbial fermentation in an in vitro fermentation system. The total extracted phenolic compounds were 36.96, 65.78, 67.02 and 8.85% and total extracted tannin contents were 37.11, 59.64, 56.87 and 7.55% when PBP was extract...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1958
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.75.3.356-359.1958