Fermentation acids inhibit amino acid deamination by Clostridium sporogenes MD1 via mechanism involving a decline in intracellular glutamate rather than protonmotive force

Microbiology

Volumn 152, Issue 9, 2006, Pages 2619-2624

  Flythe, Michael D ^a   Russell, James B ^a,b  

^a Department of Obstetrics Gynecology   (United States)

^b ROBERT W HOLLEY CENTER FOR AGRICULTURE AND HEALTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; ADENOSINE TRIPHOSPHATE; AMINO ACID; AMMONIA; ANION; GLUTAMATE DEHYDROGENASE; GLUTAMIC ACID; LACTATE SODIUM; LACTIC ACID; NIGERICIN; PROPIONIC ACID; SODIUM CHLORIDE; TETRACHLORSALAN; VALINOMYCIN;

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CELL LEVEL; CLOSTRIDIUM SPOROGENES; CONTROLLED STUDY; DEAMINATION; FERMENTATION MEDIUM; HYPOTHESIS; NONHUMAN; PH MEASUREMENT; PRIORITY JOURNAL; PROTON MOTIVE FORCE; SENSITIVITY ANALYSIS; TRANSAMINATION;

ADENOSINE TRIPHOSPHATE; AMINO ACIDS; AMMONIA; CLOSTRIDIUM; FERMENTATION; GLUTAMIC ACID; HYDROGEN-ION CONCENTRATION; LACTATES; PROTON-MOTIVE FORCE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES;

EID: 33748760896     PISSN: 13500872     EISSN: None     Source Type: Journal    
DOI: 10.1099/mic.0.29006-0     Document Type: Article

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