Archives of Microbiology

, Volume 116, Issue 2, pp 197–203

Bacterial 2,3-butanediol dehydrogenases

  • Hanni Höhn-Bentz
  • F. Radler

DOI: 10.1007/BF00406037

Cite this article as:
Höhn-Bentz, H. & Radler, F. Arch. Microbiol. (1978) 116: 197. doi:10.1007/BF00406037


Enterobacter aerogenes, Aeromonas hydrophila, Serratia marcescens and Staphylococcus aureus possessing L(+)-butanediol dehydrogenase produced mainly meso-butanediol and small amounts of optically active butanediol; Acetobacter suboxydans, Bacillus polymyxa and Erwinia carotovora containing D(-)-butanediol dehydrogenase produced more optically active butanediol than meso-butanediol. Resting and growing cells of these organisms oxidized only one enantiomer of racemic butanediol. The D(-)-butanediol dehydrogenase from Bacillus polymyxa was partially purified (30-fold) with a specific activity of 24.5. Except NAD and NADH no other cofactors were required. Optimum pH-values for oxidation and reduction were pH 9 and pH 7, respectively. The optimum temperature was about 60°C. The molecular weight was 100000 to 107000. The Km-values were 3.3 mM for D(-)-butanediol, 6.25 mM for meso-butanediol, 0.53 mM for acetoin, 0.2 mM for NAD, 0.1 mM for NADH, 87 mM for diacetyl, 38 mM for 1,2-propanediol; 2,3-pentanedion was not a substrate for this enzyme. The L(+)-butanediol dehydrogenase from Serratia marcescens was purified 57-fold (specific activity 22.3). Besides NAD or NADH no cofactors were required. The optimum value for oxidation was about pH 9 and for reduction pH 4.5. The optimum temperature was 32–36°C. The molecular weight was 100000 to 107000. The Km-values were 5 mM for meso-butanediol, 10 mM for racemic butanediol, 6.45 for acetoin, 1 mM for NAD, 0.25 mM for NADH, 2.08 mM for diacetyl, 16.7 mM for 2,3-pentanedion and 11.8 mM for 1,2-propanediol.

Key words

2,3-Butanediol dehydrogenasesSerratia marcescensBacillus polymyxa






Copyright information

© Springer-Verlag 1978

Authors and Affiliations

  • Hanni Höhn-Bentz
    • 1
  • F. Radler
    • 1
  1. 1.Institut für Mikrobiologie und Weinforschung der Johannes Gutenberg-UniversitätMainzFederal Republic of Germany
  2. 2.Physiologisch-Chemisches Institut der Johannes-Gutenberg-UniversitätMainzFederal Republic of Germany