Thiosulfate as a metabolic product: the bacterial fermentation of taurine


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DENGER, Karin, Heike LAUE, Alasdair M. COOK, 1997. Thiosulfate as a metabolic product: the bacterial fermentation of taurine. In: Archives of Microbiology. 168(4), pp. 297-301. ISSN 0302-8933. eISSN 1432-072X. Available under: doi: 10.1007/s002030050502

@article{Denger1997Thios-7601, title={Thiosulfate as a metabolic product: the bacterial fermentation of taurine}, year={1997}, doi={10.1007/s002030050502}, number={4}, volume={168}, issn={0302-8933}, journal={Archives of Microbiology}, pages={297--301}, author={Denger, Karin and Laue, Heike and Cook, Alasdair M.} }

<rdf:RDF xmlns:dcterms="" xmlns:dc="" xmlns:rdf="" xmlns:bibo="" xmlns:dspace="" xmlns:foaf="" xmlns:void="" xmlns:xsd="" > <rdf:Description rdf:about=""> <dc:creator>Cook, Alasdair M.</dc:creator> <dc:creator>Denger, Karin</dc:creator> <dcterms:available rdf:datatype="">2011-03-24T17:35:42Z</dcterms:available> <dc:contributor>Denger, Karin</dc:contributor> <dcterms:title>Thiosulfate as a metabolic product: the bacterial fermentation of taurine</dcterms:title> <dc:contributor>Laue, Heike</dc:contributor> <dc:rights>terms-of-use</dc:rights> <dc:date rdf:datatype="">2011-03-24T17:35:42Z</dc:date> <dspace:isPartOfCollection rdf:resource=""/> <dcterms:bibliographicCitation>First publ. in: Archives of Microbiology 168 (1997), 4, pp. 297-301</dcterms:bibliographicCitation> <dc:format>application/pdf</dc:format> <bibo:uri rdf:resource=""/> <dcterms:abstract xml:lang="eng">Thiosulfate (S2O3²-) is a natural product that is widely utilized in natural ecosystems as an electron sink or as an electron donor. However, the major biological source(s) of this thiosulfate is unknown. We present the first report that taurine (2-aminoethanesulfonate), the major mammalian solute, is subject to fermentation. This bacterial fermentation was found to be catalyzed by a new isolate, strain GKNTAU, a strictly anaerobic, gram-positive, motile rod that formed subterminal spores. Thiosulfate was a quantitative fermentation product. The other fermentation products were ammonia and acetate, and all could be formed by cell-free extracts.</dcterms:abstract> <dc:language>eng</dc:language> <dcterms:issued>1997</dcterms:issued> <dspace:hasBitstream rdf:resource=""/> <foaf:homepage rdf:resource="http://localhost:8080/jspui"/> <dc:creator>Laue, Heike</dc:creator> <dcterms:rights rdf:resource=""/> <dcterms:isPartOf rdf:resource=""/> <dcterms:hasPart rdf:resource=""/> <dc:contributor>Cook, Alasdair M.</dc:contributor> <void:sparqlEndpoint rdf:resource="http://localhost/fuseki/dspace/sparql"/> </rdf:Description> </rdf:RDF>

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