Effect of pH on Bacillus thermoamylovorans Growth and Glucose Fermentation
| Autor: | Y Combet-Blanc, P Y Kergoat, K K Kalamba |
|---|---|
| Přispěvatelé: | COMBET-BLANC, Yannick, Institut méditerranéen d'océanologie (MIO), Institut de Recherche pour le Développement (IRD)-Aix Marseille Université (AMU)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Université de Toulon (UTLN), Institut de Recherche pour le Développement (IRD)-Aix Marseille Université (AMU)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Toulon (UTLN)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 1995 |
| Předmět: |
PH
ANAEROBIOSE BACTERIE THERMOPHILIE [SDV.BC.BC]Life Sciences [q-bio]/Cellular Biology/Subcellular Processes [q-bio.SC] Carbohydrate metabolism LACTATE Applied Microbiology and Biotechnology GLUCOSE 03 medical and health sciences chemistry.chemical_compound CROISSANCE [SDV.BC.BC] Life Sciences [q-bio]/Cellular Biology/Subcellular Processes [q-bio.SC] Formate Food science 030304 developmental biology 0303 health sciences FERMENTATION Ethanol Ecology biology 030306 microbiology Thermophile biology.organism_classification Bacillales Lactic acid chemistry Biochemistry PHYSIOLOGIE MICROBIOLOGIE Fermentation Bacteria Food Science Biotechnology Research Article |
| Zdroj: | Applied and Environmental Microbiology Applied and Environmental Microbiology, American Society for Microbiology, 1995, 61 (2), pp.656-9 Applied and Environmental Microbiology, 1995, 61 (2), pp.656-9 |
| ISSN: | 0099-2240 1098-5336 |
| Popis: | International audience; The effect of pH on the growth and physiology of Bacillus thermoamylovorans, a new moderately thermophilic and non-spore-forming bacterium isolated from palm wine, was studied. Growth occurred from pH 5.4 to 8.5, with optimum growth at 7.0. During the exponential growth phase at optimum pH, glucose was consumed at the maximum rate (qs), 17.87 mmol g(sup-1) h(sup-1), and was mainly fermented into acetate, ethanol, and formate (76.5% of metabolites produced). In acidic or alkaline conditions, glucose specific consumption rates were considerably reduced (qs = 8.06 mmol g(sup-1) h(sup-1) at pH 5.6 and 2.85 mmol g(sup-1) h(sup-1) at pH 8.4), and a switch in glucose metabolism toward lactate production (62.6% of metabolites produced at pH 5.6 and 41.2% of those produced at pH 8.4) was observed. Moreover, optimum cellular yield (Y(infx/ATP)), 14.8 g mol(sup-1), and optimum energy yield (Y(infATP/s)), 2.65 mol mol(sup-1), were observed at neutrality. The results of this study were compared with published data about lactic acid bacteria; this comparison allowed us to complement our previous taxonomic study of B. thermoamylovorans and to identify additional phenotypic differences between B. thermoamylovorans and lactobacilli. |
| Databáze: | OpenAIRE |
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