Phospho Ketolase Pathway
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PHOSPHOKETOLASE EPATHWAY Heterolactic Fermentation A type of lactic acid fermentation in which sugars (e.g. lactose, glucose) are fermented to a range of products. There are two distinct pathways, phosphoketolase being a key enzyme in each. The ‘classical’(6-phosphogluconate) pathway occurs in certain Lactic Acid Bacteria e.g. Leuconostoc spp, betabacteria – e.g. Lactobacillus brevis: glucose is fermented to lactic acid, CO2, and acetic acid and/or ethanol, the ratio of acetic acid to ethanol depending e.g. on the redox potential of the system. Pentoses are fermented to lactic and acetic acids. In the Bifidobacterium (‘bifidus’) pathway the products of glucose fermentation are lactic and acetic acids in the molar ratio 2:3. The Heterolactic (Phosphoketolase) Pathway The phosphoketolase pathway is distinguished by the key cleavage enzyme, phosphoketolase, which cleaves pentose phosphate into glyceraldehyde-3-phosphate and acetyl phosphate. As a fermentation pathway, it is employed mainly by the heterolactic acid bacteria, which include some species of Lactobacillus and Leuconostoc.In this pathway, glucose- phosphate is oxidized to 6- phosphogluconic acid, which becomes oxidized and decarboxylated to form pentose phosphate. Unlike the Embden-Meyerhof pathway, NAD- mediated oxidations take place before the cleavage of the substrate being utilized. Pentose phosphate is subsequently cleaved to glyceraldehyde-3-phosphate (GAP) and acetyl phosphate. GAP is converted to lactic acid by the same enzymes as the E-M pathway. This branch of the pathway contains an oxidation coupled to a reduction while 2 ATP are produced by substrate level phosphorylation. Dr. Shiva C. Aithal, Dept. of Microbiology, Dnyanopasak College, PARBHANI [email protected] PKP/1
Transcript of Phospho Ketolase Pathway
PHOSPHOKETOLASE EPATHWAY
Heterolactic Fermentation A type of lactic acid fermentation in which sugars (e.g. lactose, glucose) are fermented to a range of products. There are two distinct pathways, phosphoketolase being a key enzyme in each. The ‘classical’(6-phosphogluconate) pathway occurs in certain Lactic Acid Bacteria e.g. Leuconostoc spp, betabacteria – e.g. Lactobacillus brevis: glucose is fermented to lactic acid, CO2, and acetic acid and/or ethanol, the ratio of acetic acid to ethanol depending e.g. on the redox potential of the system. Pentoses are fermented to lactic and acetic acids. In the Bifidobacterium (‘bifidus’) pathway the products of glucose fermentation are lactic and acetic acids in the molar ratio 2:3.
The Heterolactic (Phosphoketolase) Pathway
The phosphoketolase pathway is distinguished by the key cleavage enzyme, phosphoketolase, which cleaves pentose phosphate into glyceraldehyde-3-phosphate and acetyl phosphate. As a fermentation pathway, it is employed mainly by the heterolactic acid bacteria, which include some species of Lactobacillus and Leuconostoc.In this pathway, glucose-phosphate is oxidized to 6-phosphogluconic acid, which becomes oxidized and decarboxylated to form pentose phosphate. Unlike the Embden-Meyerhof pathway, NAD-mediated oxidations take place before the cleavage of the substrate being utilized. Pentose phosphate is subsequently cleaved to glyceraldehyde-3-phosphate (GAP) and acetyl phosphate. GAP is converted to lactic acid by the same enzymes as the E-M pathway. This branch of the pathway contains an oxidation coupled to a reduction while 2 ATP are produced by substrate level phosphorylation. Acetyl phosphate is reduced in two steps to ethanol, which balances the two oxidations before the cleavage but does not yield ATP. The overall reaction is Glucose ---------->1 lactic acid + 1 ethanol +1 CO2 with a net gain of 1 ATP. The efficiency is about half that of the E-M pathway.
Heterolactic species of bacteria are occasionally used in the fermentation industry. For example, kefir, a type of fermented milk to yogurt, is produced by is produced using a heterolactic Lactobacillus species. Likewise, sauerkraut fermentations use Leuconostoc, a heterolactic bacterium, to complete the fermentation.
Dr. Shiva C. Aithal, Dept. of Microbiology, Dnyanopasak College, PARBHANI [email protected] PKP/1
Dr. Shiva C. Aithal, Dept. of Microbiology, Dnyanopasak College, PARBHANI [email protected] PKP/1
