Archives of Microbiology

, Volume 107, Issue 3, pp 283–288

The end products of the metabolism of aromatic amino acids by clostridia

  • Sidney R. Elsden
  • Martin G. Hilton
  • Janet M. Waller
Article

DOI: 10.1007/BF00425340

Cite this article as:
Elsden, S.R., Hilton, M.G. & Waller, J.M. Arch. Microbiol. (1976) 107: 283. doi:10.1007/BF00425340
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Abstract

The end products of the metabolism of phenylalanine, tyrosine and tryptophan by growing cultures of clostridia have been identified. The species used were Clostridium aminovalericum; C. bifermentans; C. botulinum proteolytic type A; C. botulinum proteolytic type B; C. cochlearium; C. difficile; C. ghoni; C. histolyticum; C. lentoputrescens; C. limosum; C. lituseburense; C. malenomenatum; C. mangenoti; C. propionicum; C. putrefaciens; C. sordellii; C. sporogenes; C. sporosphaeroides; C. sticklandii; C. subterminale; C. tetani; C. tetanomorphum. The mixture of aromatic compounds formed, which depended upon the species, included phenyl acetic acid, phenyl propionic acid, phenyl lactic acid, phenol, p-cresol, p-hydroxy phenyl acetic acid, p-hydroxy phenyl propionic acid, indole, indole acetic acid and indole propionic acid.

Key words

Clostridia Phenylalanine Tyrosine Tryptophan Metabolism 

Abbreviation

GLC

gas liquid chromatography

Copyright information

© Springer-Verlag 1976

Authors and Affiliations

  • Sidney R. Elsden
    • 1
  • Martin G. Hilton
    • 1
  • Janet M. Waller
    • 1
  1. 1.Agricultural Research CouncilFood Research InstituteNorwichUK

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