THE ROLE OF TRANSCARBOXYLATION IN PROPIONIC ACID FERMENTATION
نویسندگان
چکیده
منابع مشابه
The Propionic Acid Fermentation of Lactose.*
Propionic acid was one of the early products observed as resulting from bacterial action. Kearly 70 years ago (1854) Strecker (I) reported it as resulting from a fermentation of mannitol which he had studied, while Pasteur (2) also found propionic acid as one of the products formed in the fermentation of calcium tartrate. As these early observations were not made upon pure cultures, it is impos...
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15 صفحه اولThe role of succinate as a precursor of propionate in the propionic acid fermentation.
The mechanism of the formation of propionate by the propionic acid bacteria has remained uncertain for many years but current evidence indicates its formation is by decarboxylation of succinate (review by van Niel, 1952). Johns (1951a) demonstrated that Micrococcus lactilyticus decarboxylates succinate very rapidly to propionate. Delwiche (1948) and Johns (1951b) have concluded that propionate ...
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Among the most interesting problems in bacteriology are those that have to do with the mutual relations of the organisms under natura l conditions. Numerous notations of effects, both beneficial and detrimental, of on e organism upon another are to be found in bacteriological literature. The beneficial action on a specific organi s m of the associative growth of another organism is well illustr...
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ژورنال
عنوان ژورنال: Proceedings of the National Academy of Sciences
سال: 1960
ISSN: 0027-8424,1091-6490
DOI: 10.1073/pnas.46.1.28