Bacteria glucose

An additional way of cleaving a six-carbon sugar chain provides the basis for the Entner-Doudoroff pathway which is used by Zymomonas lindneri and many other species of bacteria. Glucose 6-P is oxidized first to 6-phosphogluconate, which is converted by dehydration to a 2-oxo-3-deoxy derivative (Eq. 17-18,... 

Hydroquinone Benzene Benzoquinone Methylotrophic bacteria Glucose oxidase... 

In recent years a more sensitive method has been developed for the examination of fermentation systems in bacteria. Glucose, labeled in known positions with is added to bacterial suspensions and the distribution of in the fermentation products is determined. If any divergence from the distribution based on a glycolytic mechanism occurs, it may be assumed that a system other than the predicted glycolytic system is operative in the bacterial cell. 

Colourless crystals m.p. I25°C, soluble in water and alcohol. In aqueous solution forms equilibrium with its lactones. Gluconic acid is made by the oxidation of glucose by halogens, by electrolysis, by various moulds or by bacteria of the Acetobacter groups. 

The autotropic pathway for acetate synthesis among the acetogenic bacteria has been examined (67). Quantitative fermentation of one mole of glucose [50-99-7] yields three moles of acetic acid, while two moles of xylose [58-86-6] C H qO, yields five moles. The glucose reaction is... 

Bacillus sp. These bacteria are gram-positive soil microbes. Members of the Bacillus species supply 58% of iadustrial enzymes sold (19). Eor example, proteases from B. amjloliquefaciens and amylases from B. licheniformis glucose isomerase from B. coagulans are used ia a variety of iadustrial processes (see Enzyme applications-industrial). The proteiaaceous iaclusioas produced by B. thuringiensis are useful as iasect toxias. Thus exteasive fermentation technology has been developed for Bacillus species and low cost media are available (19). 

Yeast (qv) metabolize maltose and glucose sugars via the Embden-Meyerhof pathway to pymvate, and via acetaldehyde to ethanol. AH distiUers yeast strains can be expected to produce 6% (v/v) ethanol from a mash containing 11% (w/v) starch. Ethanol concentration up to 18% can be tolerated by some yeasts. Secondary products (congeners) arise during fermentation and are retained in the distiUation of whiskey. These include aldehydes, esters, and higher alcohols (fusel oHs). NaturaHy occurring lactic acid bacteria may simultaneously ferment within the mash and contribute to the whiskey flavor profile. 

Bacterial Photosynthesis A light-dependent, anaerobic mode of metabolism. Carbon dioxide is reduced to glucose, which is used for both biosynthesis and energy production. Depending on the hydrogen source used to reduce COj, both photolithotrophic and photoorganotrophic reactions exist in bacteria. 

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