PRODUCTION OF FORMATE, ACETATE, AND SUCCINATE BY ANAEROBIC FERMENTATION OF LACTOBACILLUS-PENTOSUS IN THE PRESENCE OF CITRATE

被引：0

作者：

CSELOVSZKY, J ^{[1
]}

WOLF, G ^{[1
]}

HAMMES, WP ^{[1
]}

机构：

[1] UNIV HOHENHEIM,INST LEBENSMITTELTECHNOL,GARBENSTR 25,W-7000 STUTTGART 70,GERMANY

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1992年 / 37卷 / 01期

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The formation of acetate, formate and succinate was studied in Lactobacillus pentosus. These compounds were produced in addition to lactic acid when cells were exposed to anaerobic growth conditions with limited carbohydrates and in the presence of citrate. Citrate was metabolised via oxalacetate serving as an H-acceptor in a joint process together with lactate. The metabolism of citrate resulted in stoichiometric amounts of succinate and acetate. Lactate was degraded to formate and acetate in a reaction catalysed by pyruvate formate lyase. These fermentation products can potentially affect the flavour of fermented food but ecological factors in fermenting meat, e.g. the presence of glucose, nitrate or nitrite prevent this reaction.

引用

页码：94 / 97

页数：4