Pseudomonas graveolens

Bacterial oxidations may yield useful products. Vinegar may be obtained from whey in the acetic acid fermentation. Lactobionic acid may be obtained in high yields by the action of Pseudomonas graveolens on the lactose in whey. Fermented whey can be used as a food or beverage. The reader who is interested in a more detailed discussion of these and some other fermentations employing whey as a substrate should consult the discussion by Marth (1970). 

Formed by oxidative enzymic action of Pseudomonas graveolens on maltose. Used as an additive in instant food preparations. Mg +98.3 (H2O). 

Formed by the action of paracolon bacteria and Pseudomonas graveolens (ATCC 4683) on lactose. 

The 2-alkylquinolin/4(l//)-one alkaloids isolated from some bacteria are typical of the Rutaceae. From the systematic standpoint the co-occurrence of 2-n-nonylquinolin-4(l/7)-one in Ruta graveolens, Raulinoa echinata, Boronia bowmanii, 2- -undecylquinolin-4(l//)-one in the former, Ptelea trifoliate (Rutaceae), and both in Pseudomonas (Proteobacteria) is astonishing. In addition, it is noteworthy that many of these alkaloids in bacteria were firmly established as derived from anthranilic acid, while the Rutaceae were less biosynthetically investigated. The analysis of distribution of alkylquinolin/ones among five genera of Proteobacteria division showed that Pseudomonas (Pseudomonadaceae) is the... 

---