丙酸杆菌在乳糖发酵过程中产生多糖。
Polysaccharide Production by Propionibacteria during Lactose Fermentation.
机构信息
New Zealand Dairy Research Institute, Palmerston North, New Zealand.
出版信息
Appl Environ Microbiol. 1988 Jul;54(7):1892-5. doi: 10.1128/aem.54.7.1892-1895.1988.
Abstract
The fermentation products from 10 strains of propionibacteria accounted for only 72% (average value) of the lactose carbon utilized. The balance of the carbon was accounted for by the production of a polysaccharide containing methylpentose (the major component), glucose, and galactose. The presence of methylpentose explained the low ratios of propionate to acetate (<2:1).
摘要
从 10 株丙酸杆菌的发酵产物中仅利用了乳糖碳的 72%（平均值）。其余的碳被一种含有甲基戊糖（主要成分）、葡萄糖和半乳糖的多糖所消耗。甲基戊糖的存在解释了丙酸与乙酸的比例低（<2:1）的原因。
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