Fermentative degradation of putrescine by new strictly anaerobic bacteria

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MATTHIES, Carola, Frank MAYER, Bernhard SCHINK, 1989. Fermentative degradation of putrescine by new strictly anaerobic bacteria. In: Archives of Microbiology. 151(6), pp. 498-505. ISSN 0302-8933. eISSN 1432-072X

@article{Matthies1989Ferme-7151, title={Fermentative degradation of putrescine by new strictly anaerobic bacteria}, year={1989}, doi={10.1007/BF00454865}, number={6}, volume={151}, issn={0302-8933}, journal={Archives of Microbiology}, pages={498--505}, author={Matthies, Carola and Mayer, Frank and Schink, Bernhard} }

<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:bibo="http://purl.org/ontology/bibo/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dcterms="http://purl.org/dc/terms/" xmlns:xsd="http://www.w3.org/2001/XMLSchema#" > <rdf:Description rdf:about="https://kops.uni-konstanz.de/rdf/resource/123456789/7151"> <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2011-03-24T17:32:15Z</dc:date> <dcterms:abstract xml:lang="eng">Three strains of new strictly anaerobic, Grampositive, non-sporeforming bacteria were isolated from various anoxic sediment samples with putrescine as sole carbon and energy source. Optimal growth in carbonate-buffered defined medium occurred at 37~ at pH 7.2-7.6. The DNA base ratio of strain NorPutl was 29.6 _+ 1 mol% guanine plus cytosine. In addition to a surface layer and the eptidoglycan layer, the cell wall contained a second innermost layer with a periodic arrangement of subunits. All strains fermented putrescine to acetate, butyrate, and molecular hydrogen; the latter originated from both oxidative putrescine deamination and 4-aminobutyraldehyde oxidation. In defined mixed cultures with methanogens or homoacetogenic bacteria, methane or additional acetate were formed due to interspecies hydrogen transfer. Also 4-aminobutyrate and 4-hydroxybutyrate were fermented to acetate and butyrate, but no hydrogen was released from these substrates. No sugars, organic acids, other primary amines or amino acids were used as substrates. Neither sulfate, thiosulfate, sulfur, nitrate nor fumarate was reduced. Most of the enzymes involved in putrescine degradation could be demonstrated in cell-free extracts. A pathway of putrescine fermentation via 4-aminobutyrate and crotonyl- CoA with subsequent dismutation to acetate and butyrate is suggested.</dcterms:abstract> <dcterms:bibliographicCitation>First publ. in: Archives of Microbiology 151 (1989), 6, pp. 498-505</dcterms:bibliographicCitation> <dc:creator>Matthies, Carola</dc:creator> <dc:rights>deposit-license</dc:rights> <dc:language>eng</dc:language> <dc:contributor>Mayer, Frank</dc:contributor> <dc:contributor>Schink, Bernhard</dc:contributor> <bibo:uri rdf:resource="http://kops.uni-konstanz.de/handle/123456789/7151"/> <dc:contributor>Matthies, Carola</dc:contributor> <dc:creator>Schink, Bernhard</dc:creator> <dcterms:title>Fermentative degradation of putrescine by new strictly anaerobic bacteria</dcterms:title> <dcterms:issued>1989</dcterms:issued> <dcterms:rights rdf:resource="https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode"/> <dc:creator>Mayer, Frank</dc:creator> <dc:format>application/pdf</dc:format> <dcterms:available rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2011-03-24T17:32:15Z</dcterms:available> </rdf:Description> </rdf:RDF>

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