Interconversion of valine and leucine by Clostridium sporogenes.
نویسندگان
چکیده
Clostridium sporogenes has been found to require L-leucine and L-valine for growth in a minimal medium, although valine can be replaced by isobutyrate and leucine by isovalerate. Cells grown in minimal media incorporated significant 14C from [14C]valine into leucine and from [14C]leucine into valine. Growth with [4,5-3H]leucine also resulted in the incorporation of 3H into valine. These results indicate that these bacteria can interconvert leucine and valine.
منابع مشابه
Betaine: New Oxidant in the Stickland Reaction and Methanogenesis from Betaine and l-Alanine by a Clostridium sporogenes-Methanosarcina barkeri Coculture.
Growing and nongrowing cells of Clostridium sporogenes fermented betaine with l-alanine, l-valine, l-leucine, and l-isoleucine as electron donors in a coupled oxidation-reduction reaction (Stickland reaction). For the substrate combinations betaine and l-alanine and betaine and l-valine balance studies were performed; the results were in agreement with the following fermentation equation: 1 R- ...
متن کاملThe physiology of Clostridium sporogenes NCIB 8053 growing in defined media.
The physiology of Clostridium sporogenes was investigated in defined, minimal media. In batch culture, the major end products of glucose dissimilation were acetate, ethanol and formate. When L-proline was present as an electron acceptor, acetate production was strongly enhanced at the expense of ethanol. As judged by assay of the relevant enzymes, glucose was metabolized via the Embden-Meyerhof...
متن کاملLeucine 2,3-aminomutase, an enzyme of leucine catabolism.
The initial step in the fermentation of leucine to acetate, isobutyrate, and ammonia by Clostridium sporogenes is the B12 coenzyme-dependent conversion of alpha-leucine to beta-leucine (3-amino-4-methylpentanoate). The amino group migration reaction, catalyzed by leucine 2,3-aminomutase, is reversible and is inhibited by intrinsic factor. The enzyme activity has been found in several clostridia...
متن کاملCcxxxii. Studies in the Metabolism of the Strict Anaerobes (genus Clostridium). I. the Chemical Reactions by Which Cl. Sporogenes Obtains Its Energy
OUR knowledge of the metabolism of the bacteria of the genus Clostridium (the strict anaerobes) is at present very scanty. It has been recently reviewed [Topley and Wilson, 1929; McLeod, 1930; Stephenson, 1930], so only a brief summary will be given here, including facts discovered since the above reviews were published. Special reference will be made to Cl. sporogenes, which has been used by m...
متن کاملIncidence of spore forming Clostridium sporogenes in different dairy products and their industrial and public health significance
Clostridium sporogenes is a food contaminating anaerobic bacteria causes late bowing effect in cheeses and spoilages in other dairy products. A total of 150 samples were studied for the presence of Clostridium sporogenes in raw milk, curd and cheese samples. Out of 150 sample 11(22%) Clostridium sporogenes was found in raw milk, 7(14%) in curd and 2(4%) in cheese samples. The study shows the ex...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of bacteriology
دوره 152 2 شماره
صفحات -
تاریخ انتشار 1982