Bacteria protein degradation

Ammonia is formed in the cell or by bacteria during various deamidization reactions of amino acids. A certain quantity (ca. 25%) of ammonia is produced in the intestine by bacteria or through enzymatic action in the intestinal mucosa during protein degradation. This mean value of intestinal ammonia production is elevated under normal conditions as a result of the increased consumption of meat or fish and reduced during a predominantly lacto-vegetarian protein diet. Production of ammonia is raised by physical work a similar effect is possible in constipation. 

The relationship between the ATP and the protein contents is crucial. An optimum ratio between these two parameters is required for the successful microbial test of the plate. The best stage of growth shows high ATP content, without protein degradation. Only the metabolically active bacteria can convert the tet-razolium salt. 

Langsrud T, Sorhaug T and Vegarud GE (1995) Protein degradation and amino acid metabolism by propionibacteria. Lait 75 325-330 Lankaputhra WEV and Shah NP (1998) Antimutagenic properties of probiotic bacteria and of organic acids. Mutat Res 397 169-182... 

Macfarlane, G.T., Cummings, J.H., and Allison, C. 1986. Protein-Degradation by Human Intestinal Bacteria. J GenMicrobiol 132, 1647-1656. 

Isovaleric acid is mainly used for perfumery production and within intensive-care medicine. Valerian is a natural source of isovaleric acid which can be extracted. Mainly, proteolytic bacteria can produce different carboxylic acids during the protein degradation. Several members of the family Clostridiae are proficient to use the Stickland fermentation, for example, Clostridium bifermentans, C. sporogenes and C. acetobutylicum (Brooks and Epps 1958). 

---