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Archives of Microbiology

, Volume 117, Issue 2, pp 165–172 | Cite as

Volatile acid production from threonine, valine, leucine and isoleucine by clostridia

  • Sidney R. Elsden
  • Martin G. Hilton
Article

Abstract

The amounts of the volatile acids produced from thereonine, valine, leucine and isoleucine by growing cultures of clostridia have been measured. The species used were Clostridium sporogenes; C. caloritolerans; C. botulinum proteolytic type A; C. botulinum proteolytic type B; C. botulinum proteolytic type F; C. botulinum proteolytic type G; C. putrificum; C. difficile; C. ghoni; C. bifermentans; C. sordellii; C. mangenoti; C. cadaveris; C. lituseburense; C. propionicum; C. sticklandii; C. scatologenes; C. subterminale; C. putrefaciens; C. histolyticum; C. tetanomorphum; C. limosum; C. lentoputrescens; C. tetani; C. melanomenatum; C. cochlearium; C. sporospheroides. Most of the species tested gave increased yields of propionic acid when grown in the threonine medium; in addition, some species resembled C. propionicum and produced n-butyric acid when grown in this medium. C. histolyticum produced only acetic acid in the basal medium; all seven strains of this species produced more acetic acid when grown in the threonine medium than in the basal medium. Species which oxidize valine to iso-butyric acid also oxidize leucine to 3-methyl butyric acid and isoleucine to 2-methylbutyric acid. The iso-caproic fraction produced by some species is shown to be derived from leucine. The identitity of the branched-chain acids produced by C. sporogenes has been confirmed by gas liquid chromatography/mass spectrometry.

Key words

Clostridia Threonine Valine Leucine Isoleucine Propionic acid iso-butyric acid n-butyric acid 2-methyl butyric acid 3-methyl butyric acid 4-methyl valeric acid 

Abbreviations

GLC

gas liquid chromatography

RCM

reinforced clostridial medium

VFA

volatile fatty acid

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Copyright information

© Springer-Verlag 1978

Authors and Affiliations

  • Sidney R. Elsden
    • 1
  • Martin G. Hilton
    • 1
  1. 1.Agricultural Research Council Food Research InstituteNorwichUK

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