Glucose oxidation, fermentative

Methyl-L-sorbose (LXXI)150 was prepared from the corresponding 4-methyl-L-gulitol (3-methyl-D-glucitol) (LXX) by oxidative fermentation with Acetobacter xylinum. The starting material was obtained by hydrogenation of 3-methyl-D-glucose (LXIX). 

Rates of Oxidative Respiration and Non-Oxidative Fermentation by Yeasts Growing Aerobically in 3% D-Glucose"... 

Cultural tests carried out as primary tests include the ability to produce acid from glucose, and the Hugh and Leifson oxidation/fermentation (O/F) test. Details are found in the chapter on biochemical methods. 

Itaconic acid i-t9- ka-nik- [ISV, anagram of aconitic acid, C3H3(COOH)3, fr. aconite] (ca. 1872) (methylenesuccinic acid HOO CC (=CH2)CH2C00H n. A white crystalline powder usually obtained by the oxidative fermentation of sucrose or glucose with Aspergillyus terreus. It is capable of polymerization alone, or as a comonomer... 

Oxidation of different substrates. We found (Vorobjeva, 1959) that glycerol can be used as a sole carbon source by P. jensenii only under aerobic conditions. If fumarate was added to minimal medium, then glycerol fermentation proceeded under anaerobic conditions with fumarate acting as an electron acceptor. Propionibacteria can oxidize compounds more reduced than glycerol, namely, alkanes and long-chain primary alcohols (Table 3.1). Oxidation of hydrocarbons is suppressed by the inhibitors of cytochrome oxidases, NaNa (10 M) and KCN (10" M), respectively, by 88 and 96%, which is similar to the degree of inhibition observed for glucose oxidation by P. pentosaceum. 

The unique periplasmic respiration for the oxidative fermentation of AAB is reminiscent of the hydrogen or iron respiration of some chemolithotrophs, and also some specific oxidative fermentation such as glucose oxidation, alcohol oxidation, or gluconate oxidation could be fotmd in some related oxidative bacteria of pseudomonads or enteric bacteria. Thus, in this chapter, it is described, including some speculation, how this unique oxidative fermentation is distributed within the microbial world, and how this system (specific periplasmic dehydrogenase or terminal ubiquinol oxidases) is evolved or acquired in AAB. 

Approximately 80 % of the glucose is fermented by these pathways, and the other 20 % are metabolized by the oxidative pentose phosphate pathway (Fuhrer et al. 2005). 

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