Abstract
Clostridium thermoaceticum and Clostridium formicoaceticum are obligate anaerobic organisms, with terminal spores and a morphology and metabolism that are very similar. They carry out a homoacetate fermentation of sugars with acetate as the only product, and almost three moles of acetate are formed per mole of hexose (1,2,3). The fermentation proceeds via the Embden-Meyerhof pathway to pyruvate, which is further metabolized to yield two moles of acetate. The third mole of acetate is formed by reduction of CO2 to a methyl group, which is carboxylated to yield acetate in a transcarboxylation reaction involving the carboxyl group of pyruvate (4). An outline is shown in Figure 1 of the reactions involved in the homoacetate fermentation by C. thermoaceticum.
Supported by grants from National Science Foundation GB13031 and National Institute of Health AM12912 and “Forschungsmittel des Landes Niedersachsen”.
A Senior U.S. Scientist Award for research and teaching in Göttingen, Germany during 1974/75 from Alexander von Humboldt-Stiftung, Bonn-Bad Godesberg is gratefully acknowledged.
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Ljungdahl, L.G., Sherod, D.W., Moore, M.R., Andreesen, J.R. (1976). Properties of Enzymes from Clostridium Thermoaceticum and Clostridium Formicoaceticum. In: Zuber, H. (eds) Enzymes and Proteins from Thermophilic Microorganisms Structure and Function. Experientia Supplementum, vol 26. Birkhäuser, Basel. https://doi.org/10.1007/978-3-0348-7675-9_20
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DOI: https://doi.org/10.1007/978-3-0348-7675-9_20
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