FACTORS INVOLVED IN THE BACTERIAL DECARBOXYLATION OF SUCCINIC ACID
- 1 December 1961
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 7 (6) , 889-893
- https://doi.org/10.1139/m61-112
Abstract
The succinic decarboxylase system of Veillonella alcalescens loses activity when aged at 2 °C for a few days. Evolution of CO2by aged extracts of this organism was greatly stimulated by boiled cell-free extracts of Propionibacterium pentosaceum. These boiled extracts could not be replaced by coenzyme A (CoA), adenosine triphosphate (ATP), magnesium ions, biotin, or dimethylbenzimidazolylcobamide coenzyme (DBC).Keywords
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