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Osao ADACHI, Roque A HOURS, Yoshihiko AKAKABE, Somboon TANASUPAWAT, Pattaraporn YUKPHAN, Emiko SHINAGAWA, Toshiharu YAKUSHI, Kazunobu MATSUSHITA, Production of 4-Keto-d-arabonate by Oxidative Fermentation with Newly Isolated Gluconacetobacter liquefaciens, Bioscience, Biotechnology, and Biochemistry, Volume 74, Issue 12, 23 December 2010, Pages 2555–2558, https://doi.org/10.1271/bbb.100698
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Abstract
Production of 4-keto-d-arabonate (4KAB) was confirmed in a culture medium of Gluconacetobacter liquefaciens strains, newly isolated from water kefir in Argentina. The strains rapidly oxidized d-glucose, d-gluconate (GA), and 2-keto-d-gluconate (2KGA), and accumulated 2,5-diketo-d-gluconate (25DKA) exclusively before reaching the stationary phase. 25DKA was in turn converted to 4KAB, and 4KAB remained stable in the culture medium. The occurrence of 4KAB was assumed by Ameyama and Kondo about 50 years ago in their study on the carbohydrate metabolism of acetic acid bacteria (Bull. Agr. Chem. Soc. Jpn., 22, 271–272, 380–386 (1958)). This is the first report confirming microbial production of 4KAB.