[梭状芽孢杆菌中α -氨基丁酸的形成]。

Zentralblatt fur Bakteriologie, Mikrobiologie, und Hygiene. Series A, Medical microbiology, infectious diseases, virology, parasitology Pub Date : 1984-10-01

W Huckenbeck, T Daldrup

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引用次数: 0

摘要

经过改良的生长后，梭氏梭菌能够发酵苏氨酸作为单一底物。首次证实了梭氨酸是梭菌合成α -氨基丁酸的产物。该反应的最适ph值大于8，最适温度大于28℃，进一步发酵的产物有:甘氨酸和乙醛。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Formation of alpha-aminobutyric acid in Clostridium sordellii].

After a modified growth C. sordellii is able to ferment threonine as mono-substrate. It could be demonstrated for the first time that alpha-aminobutyric acid is definitely formed from threonine by clostridia. The pH-optimum of this reaction is greater than 8, the temperature optimum is greater than 28 degrees C. Further fermenting products are: glycine and presumably acetaldehyde.

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来源期刊

Zentralblatt fur Bakteriologie, Mikrobiologie, und Hygiene. Series A, Medical microbiology, infectious diseases, virology, parasitology

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