Amino Acid Fermentation: Coenzyme B12-Dependent and -Independent Pathways

  • W. Buckel
Part of the 41. Colloquium der Gesellschaft für Biologische Chemie 5.–7. April 1990 in Mosbach/Baden book series (MOSBACH, volume 41)

Abstract

The fermentation of amino acids to ammonia, carbon dioxide, and short-chain fatty acids is an important step in the mineralization of proteins in soil, sewage sludge, and marine and fresh water sediments. In addition, amino acids are anaerobically degraded in the intestine and in other parts of humans and animals which are badly supplied with oxygen. The majority of the organisms which are involved in these fermentations are Clostridia and other gram-positive bacteria. Only a few representatives are found among the Proteobacteria and in the Bacteroides group (for reviews see Barker 1961, 1981).

Keywords

Glycine Selenium Proline Lysine Dehydration 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1990

Authors and Affiliations

  • W. Buckel
    • 1
  1. 1.Laboratorium für Mikrobiologie, Fachbereich BiologiePhilipps-UniversitätMarburgGermany

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