THE ANAEROBIC DISSIMILATION OF D-GLUCOSE-1-C14, D-ARABINOSE-1-C14, AND L-ARABINOSE-1-C14 BY AEROBACTER AEROGENES

1954 ◽  
Vol 32 (1) ◽  
pp. 147-153 ◽  
Author(s):  
A. C. Neish ◽  
F. J. Simpson
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Carboxyl Groups ◽  
Methyl Groups ◽  
Carboxyl Group ◽  
Complete Conversion ◽  
Aerobacter Aerogenes ◽  
Methyl Group ◽  
Ethanol Acetic Acid

D-Glucose-1-C14, D-arabinose-1-C14, and L-arabinose-1-C14 were dissimilated anaerobically by Aerobacter aerogenes. The major products (2,3-butanediol, ethanol, acetic acid, lactic acid, formic acid, and carbon dioxide) were isolated and the location of C14 determined. The products from glucose were all labeled, mainly in the methyl groups, in agreement with the hypothesis that they were derived from methyl-labeled pyruvate formed by the reactions of the classical Embden–Meyerhof scheme for glycolysis. The products from both pentoses appeared to have been formed from pyruvate labeled in both the methyl and carboxyl groups with twice as much C14 in the methyl group as in the carboxyl group. This result may be explained quantitatively by a hypothesis assuming complete conversion of pentose to triose via a heptulose.

THE ANAEROBIC DISSIMILATION OF D-GLUCOSE-1-C14, D-ARABINOSE-1-C14, AND L-ARABINOSE-1-C14 BY AEROBACTER AEROGENES

1954 ◽  
Vol 32 (3) ◽  
pp. 147-153 ◽  
Author(s):  
A. C. Neish ◽  
F. J. Simpson
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Carboxyl Groups ◽  
Methyl Groups ◽  
Carboxyl Group ◽  
Complete Conversion ◽  
Aerobacter Aerogenes ◽  
Methyl Group ◽  
Ethanol Acetic Acid

D-Glucose-1-C14, D-arabinose-1-C14, and L-arabinose-1-C14 were dissimilated anaerobically by Aerobacter aerogenes. The major products (2,3-butanediol, ethanol, acetic acid, lactic acid, formic acid, and carbon dioxide) were isolated and the location of C14 determined. The products from glucose were all labeled, mainly in the methyl groups, in agreement with the hypothesis that they were derived from methyl-labeled pyruvate formed by the reactions of the classical Embden–Meyerhof scheme for glycolysis. The products from both pentoses appeared to have been formed from pyruvate labeled in both the methyl and carboxyl groups with twice as much C14 in the methyl group as in the carboxyl group. This result may be explained quantitatively by a hypothesis assuming complete conversion of pentose to triose via a heptulose.

THE ANAEROBIC DISSIMILATION OF D-RIBOSE-1-C14, D-XYLOSE-1-C14, D-XYLOSE-2-C14, AND D-XYLOSE-5-C14 BY AEROBACTER AEROGENES

1955 ◽  
Vol 33 (1) ◽  
pp. 615-621 ◽  
Author(s):  
H. A. Altermatt ◽  
F. J. Simpson ◽  
A. C. Neish
Keyword(s):  
Lactic Acid ◽  
Specific Activity ◽  
Complete Conversion ◽  
Aerobacter Aerogenes ◽  
Fermentation Products ◽  
Methyl Carbon ◽  
Methyl Group ◽  
Ethanol Acetic Acid ◽  
Additional Support ◽  
Carboxyl Carbon

The lactic acid produced from D-ribose-1-C14 or D-xylose-1-C14 had only a trace of isotopic carbon in the carbinol group, while the methyl carbon had 40% and carboxyl carbon 20% of the specific activity of carbon-1 of the pentose. The lactic acid from D-xylose-2-C14 was labelled to a slight extent in the methyl group, while the carbinol carbon and the carboxyl carbon had 40% and 20% respectively of the C14 concentration of carbon-2 of the sugar. D-Xylose-5-C14 gave lactic acid labelled mainly in the methyl carbon, which had about 60% of the specific activity of carbon-5 of the pentose. The other fermentation products (2,3-butanediol, ethanol, acetic acid, formic acid, and carbon dioxide) were labelled as if they had been formed from pyruvate with the same labelling as the lactic acid. These results offer additional support to the hypothesis whereby complete conversion of pentose to triose occurs via a heptulose.

THE ANAEROBIC DISSIMILATION OF D-RIBOSE-1-C14, D-XYLOSE-1-C14, D-XYLOSE-2-C14, AND D-XYLOSE-5-C14 BY AEROBACTER AEROGENES

1955 ◽  
Vol 33 (4) ◽  
pp. 615-621 ◽  
Author(s):  
H. A. Altermatt ◽  
F. J. Simpson ◽  
A. C. Neish
Keyword(s):  
Lactic Acid ◽  
Specific Activity ◽  
Complete Conversion ◽  
Aerobacter Aerogenes ◽  
Fermentation Products ◽  
Methyl Carbon ◽  
Methyl Group ◽  
Ethanol Acetic Acid ◽  
Additional Support ◽  
Carboxyl Carbon

The lactic acid produced from D-ribose-1-C14 or D-xylose-1-C14 had only a trace of isotopic carbon in the carbinol group, while the methyl carbon had 40% and carboxyl carbon 20% of the specific activity of carbon-1 of the pentose. The lactic acid from D-xylose-2-C14 was labelled to a slight extent in the methyl group, while the carbinol carbon and the carboxyl carbon had 40% and 20% respectively of the C14 concentration of carbon-2 of the sugar. D-Xylose-5-C14 gave lactic acid labelled mainly in the methyl carbon, which had about 60% of the specific activity of carbon-5 of the pentose. The other fermentation products (2,3-butanediol, ethanol, acetic acid, formic acid, and carbon dioxide) were labelled as if they had been formed from pyruvate with the same labelling as the lactic acid. These results offer additional support to the hypothesis whereby complete conversion of pentose to triose occurs via a heptulose.

THE FERMENTATION OF D-ALLOSE AND D-GLUCOSE BY AEROBACTER AEROGENES

1955 ◽  
Vol 1 (7) ◽  
pp. 473-478 ◽  
Author(s):  
H. A. Altermatt ◽  
F. J. Simpson ◽  
A. C. Neish
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Methyl Groups ◽  
Carboxyl Group ◽  
Hexose Monophosphate ◽  
Anaerobic Conditions ◽  
Aerobacter Aerogenes ◽  
Aerobic Conditions ◽  
Aerobic And Anaerobic ◽  
Aerobic And Anaerobic Conditions

Aerobacter aerogenes rapidly ferments D-allose-1-C14 and D-alIose-2-C14 under aerobic and anaerobic conditions to give products labelled in the same manner as those obtained from similar fermentations of D-glucose-1-C14 and D-glucose-2-C14. The lactic acid, acetic acid, ethanol, and 2,3-butanediol obtained from the sugars labelled in carbon-1 contained C14 in the methyl groups. From the sugars labelled in carbon-2, A. aerogenes produced lactic acid, ethanol, and 2,3-butanediol labelled in the carbinol groups and acetic acid labelled in the carboxyl group. The results agree with the hypothesis that both sugars are fermented under anaerobic conditions by the Embden–Meyerhof–Parnas route. This route is also of major importance under aerobic conditions where little sugar appears to be dissimilated via the hexose monophosphate shunt.

STUDIES ON THE ANAEROBIC DISSIMILATION OF GLUCOSE BY BACILLUS SUBTILIS (FORD'S TYPE)

1953 ◽  
Vol 31 (3) ◽  
pp. 265-276 ◽  
Author(s):  
A. C. Neish
Keyword(s):  
Carbon Dioxide ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Formic Acid ◽  
Specific Activity ◽  
Primary Alcohol ◽  
Methyl Groups ◽  
Acid Fermentation ◽  
Aerobacter Aerogenes ◽  
Carbon 14

Bacillus subtilis (Ford's type) was able to fix only 3% of the NaHC14O3 added during anaerobic dissimilation of glucose, under conditions where Serratia marcescens and Aerobacter aerogenes fixed 38% and 54% respectively. The carbon-14 was found mainly in succinic acid, lactic acid carboxyl, and formic acid, in decreasing order of specific activity. Similar experiments with labelled formate showed it to be relatively inert, most of it being recovered unchanged. Acetate was readily metabolized by B. subtilis during the fermentation of glucose with a marked increase in the amount of 2,3-butanediol and ethanol formed, while the amount of glycerol was decreased to less than one-tenth of the normal value. Experiments with CH3C14OONa proved that the acetate was reduced to ethanol, only traces of acetate carbon being found in 2,3-butanediol or lactic acid. Fermentation of glucose-1-C14 gave 2,3-butanediol and lactic acid labelled in the methyl groups and glycerol labelled mainly in the primary alcohol groups; only a small part of the carbon-14 being found in carbon dioxide.

scholarly journals Metabolism of propane-1:2-diol infused into the rumen of sheep

1972 ◽  
Vol 27 (3) ◽  
pp. 553-560 ◽  
Author(s):  
J. L. Clapperton ◽  
J. W. Czerkawski
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Polyethylene Glycol ◽  
Energy Metabolism ◽  
Heat Production ◽  
Volatile Fatty Acids ◽  
Carbon Dioxide Production ◽  
Total Volatile

1. Propane-1:2-diol (loog/d) was infused through a cannula into the rumen of sheep receiving a ration of hay and dried grass. The concentration of volatile fatty acids, propanediol, lactic acid and of added polyethylene glycol, and the pH of the rumen contents were measured. The energy metabolism of the sheep was also determined.2. Most of the propanediol disappeared from the rumen within 4 h of its infusion. The infusion of propanediol resulted in a 10% decrease in the concentration of total volatile acids; the concentration of acetic acid decreased by about 30%, that of propionic acid increased by up to 60% and there was no change in the concentration of butyric acid.3. The methane production of the sheep decreased by about 9% after the infusion of propanediol and there were increases in the oxgyen consumption, carbon dioxide production and heat production of the animals; each of these increases was equivalent to about 40% of the theoretical value for the complete metabolism of 100 g propanediol.4. It is concluded that, when propanediol is introduced into the rumen, a proportion is metabolized in the rumen and a large proportion is absorbed directly. Our thanks are due to Dr J. H. Moore for helpful discussions, to Mr D. R. Paterson, Mr J. R. McDill and Mr C. E. Park for looking after the animals and to Miss K. M. Graham, Miss A. T. McKay and Mrs C. E. Ramage for performing the analyses.

Isomerizations akin to the Dimroth rearrangement. IV. Formation of simple s-Triazolo[1,5-c]pyrimidines via their [4,3-c] isomers

1978 ◽  
Vol 31 (11) ◽  
pp. 2505 ◽  
Author(s):  
DJ Brown ◽  
T Nagamatsu
Keyword(s):  
Acetic Acid ◽  
Glacial Acetic Acid ◽  
Methyl Groups ◽  
Dimroth Rearrangement ◽  
Methyl Group ◽  
Alkyl Groups ◽  
Ring Fission

Pyrimidin-4-ylhydrazines and simple orthoesters are used in combination (1) to give N-ethoxyalkyl-idene-N'-pyrimidinylhydrazines (2) and thence s-triazolo[4,3-c]pyrimidine (3a) and its 3-, 5-, 7- or 8-alkylated derivatives (3b-s). In glacial acetic acid, these undergo rearrangement into the corresponding s-triazolo[1,5-c]pyrimidines (5) via the acylaminoalkenyltriazoles (4); in aqueous buffers, these reactions stop at the triazoles (4) except in the presence of a 7-methyl group which stimulates completion of the sequence. The ring-fission step, (3) → (4), is retarded markedly by 5- and/or 8-methyl groups but accelerated slightly by 3- and/or 7-alkyl groups; the slower ring-fission of triazolo[1,5-c]-pyrimidines (5) to the same triazoles (4) is retarded by 2-, 5- or 8-alkylation and precluded totally by a 7-methyl group. The recorded u.v. and N.M.R. spectra afford a ready means of distinguishing between the systems (3)-(5).

scholarly journals Biochemistry of waterlogged soils. Part III: Decomposition of carbohydrates with special reference to formation of organic acids

1929 ◽  
Vol 19 (4) ◽  
pp. 627-648 ◽  
Author(s):  
V. Subrahmanyan
Keyword(s):  
Carbon Dioxide ◽  
Organic Matter ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Pyruvic Acid ◽  
Soluble Nitrogen ◽  
Direct Oxidation ◽  
Micro Organisms ◽  
Organic Matter Addition

(1) In absence of decomposing organic matter addition of nitrate led to no loss of nitrogen.(2) On addition of small quantities of fermentable matter such as glucose there was (a) rapid depletion of nitrates and oxygen, but no denitrification, and (b) increase in acidity, carbon dioxide and bacteria. The greater part of the soluble nitrogen was assimilated by microorganisms or otherwise converted and the greater part of the added carbohydrate was transformed into lactic, acetic and butyric acids.(3) The organic acids were formed from a variety of carbohydrates. Lactic acid was the first to be observed and appeared to be formed mainly by direct splitting of the sugar. It decomposed readily, forming acetic and butyric acids. Some acetic acid was formed by direct oxidation of lactic acid, with pyruvic acid as the intermediate product. All the acids were, on standing, converted into other forms by micro-organisms.

Microbial bioproducts from cheese whey through fermentation with wastewater sludge Clostridium isolates

2014 ◽  
Vol 60 (7) ◽  
pp. 431-435 ◽  
Author(s):  
Joshua T. Ellis ◽  
Ronald C. Sims ◽  
Charles D. Miller
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Butyric Acid ◽  
Municipal Wastewater ◽  
Cheese Whey ◽  
Batch Cultivation ◽  
Wastewater Sludge ◽  
Ethanol Acetic Acid ◽  
Production Of Hydrogen ◽  
Rrna Sequencing

We demonstrated the production of hydrogen, ethanol, and a variety of acids by several Clostridium species using cheese whey as substrate. These species were isolated from the anaerobic sediments of a municipal wastewater stabilization pond. Eight isolates were obtained and all were classified taxonomically as Clostridium spp. based on 16S rRNA sequencing. Sludge isolates showed maximum bioproduct production yields and productivities after approximately 24 h of batch cultivation with 6% (m/v) cheese whey. Fermentation byproducts measured included hydrogen, ethanol, acetic acid, butyric acid, and lactic acid. The maximum yields of bioproducts were 0.59 mol H2/mol lactose, 0.071 g ethanol/g, 0.204 g acetic acid/g, 0.218 g butyric acid/g, and 0.144 g lactic acid/g. The production of these high value biofuels and biofuel intermediates from cheese whey could have significant implications for conversion of waste to high value bioproducts to enhance domestic energy economies.

scholarly journals Antimicrobial Property of Probiotics

2021 ◽  
Vol 22 (SE) ◽  
pp. 33-48
Author(s):  
Monika K. ◽  
Tanu Malik ◽  
Rakesh Gehlot ◽  
Rekha K ◽  
Anju Kumari ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Hydrogen Peroxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Antimicrobial Property ◽  
Antimicrobial Properties ◽  
Food Additive ◽  
Starter Cultures ◽  
Antimicrobial Substances ◽  
Probiotic Microorganism

There is an expanding request from customers for regular antimicrobial substances that can be utilised for food safeguarding and replace the synthetic food additive. The antimicrobial development of precisely critical lactic acid microorganisms as starter cultures and various probiotics microorganisms is the guideline subject of an audit. The probiotics produce metabolites, for example, natural acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetone, carbon dioxide, reuterin, reutericyclin, and bacteriocins, etc. The capability of utilising metabolite bacteriocin obtained from lactic acid bacteria, fundamentally utilised as bio preservatives, serves as an antimicrobial methodology for persistently expanding issues with antimicrobial obstruction. The probiotic microorganism is a useful field for the development of recombinant probiotics with antimicrobial properties. These offer the most encouraging process against the pathogen.

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