Microbial innovations in the world of food^†

^†This work is a translation of an original work in Japanese in the Japan Society for Bioscience, Biotechnology, and Agrochemistry http://doi.10.1271/kagakutoseibutsu.54.54

Figures & data

Fig. 1. Method of screening for glutamate-producing bacteria.

Note: Reprinted from Kagaku To Seibutsu, 47, 212 (2009).

Fig. 2. Glutamate production mechanism in Corynebacterium glutamicum.

Notes: Left, a cell in a state of non-glutamate production; right, a cell in a state of glutamate production. The arrows indicate the flow of metabolism, and the dotted lines represent a reduction in metabolic flow rate. P, phosphate group.

Fig. 3. RNA phosphodiester bond cleavage by phosphodiesterase.

Note: The arrow indicates the site of enzymatic phosphodiester bond cleavage.

Fig. 4. Principle reactions in the production of citric acid (A) and lactic acid (B)

Fig. 5. Various oxidative fermentations executed by the membrane-bound enzymes in acetic acid bacteria.

Notes: Modified from Matsushita and Yakushi.¹⁴⁾ SDH, sorbose dehydrogenase; 2KGADH, 2-keto-gluconic acid dehydrogenase; 2,5-DKGA, 2,5-diketo-gluconic acid. For all other abbreviations, see text.

Sakusankin Kenkyukai compiled. Su no Kinou to Kagaku [Vinegar.-.its function and science] (in Japanese). Tokyo: Asakura Publishing Co. Ltd; 2012.

 Google Scholar