Archives of Microbiology

, Volume 168, Issue 4, pp 297–301

Thiosulfate as a metabolic product: the bacterial fermentation of taurine

Authors

  • Karin Denger
    • Fakultät für Biologie, Universität Konstanz, D-78457 Konstanz, Germany Tel. +49-7531-884247; Fax +49-7531-882966 email: alasdair.cook@uni-konstanz.de
  • Heike Laue
    • Fakultät für Biologie, Universität Konstanz, D-78457 Konstanz, Germany Tel. +49-7531-884247; Fax +49-7531-882966 email: alasdair.cook@uni-konstanz.de
  • A. M. Cook
    • Fakultät für Biologie, Universität Konstanz, D-78457 Konstanz, Germany Tel. +49-7531-884247; Fax +49-7531-882966 email: alasdair.cook@uni-konstanz.de
Original paper

DOI: 10.1007/s002030050502

Cite this article as:
Denger, K., Laue, H. & Cook, A. Arch Microbiol (1997) 168: 297. doi:10.1007/s002030050502

Abstract

Thiosulfate (S2O32–) is a natural product that is widely utilized in natural ecosystems as an electron sink or as an electron donor. However, the major biological source(s) of this thiosulfate is unknown. We present the first report that taurine (2-aminoethanesulfonate), the major mammalian solute, is subject to fermentation. This bacterial fermentation was found to be catalyzed by a new isolate, strain GKNTAU, a strictly anaerobic, gram-positive, motile rod that formed subterminal spores. Thiosulfate was a quantitative fermentation product. The other fermentation products were ammonia and acetate, and all could be formed by cell-free extracts.

Key words TaurineFermentationAnaerobicdesulfonationThiosulfate

Copyright information

© Springer-Verlag Berlin Heidelberg 1997