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Mixed
Amino
Acid
Fermentations |
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Mixed
Amino
Acid
Fermentations -
These
fermentations
occur
during
the
putrefactive
process
and
in
which
certain
amino
acids
serve
as
electron
donors
while
others
serve
as
acceptors.
In
addition
to
decarboxylation
of
various
amino
acids
by
this
mechanism,
subsequent
reactions
yield
a
variety
of
products
which
may
have
unpleasant
odours.
A
large
number
of
clostridial
species
that
grow
on
protein
rich
substrates
in
the
absence
of
fermentable
carbohydrates
are
known
to
carry
out
such
fermentations.
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The
ATP
yield
in
these
fermentations
is
1
mole
per
3
moles
of
amino
acid
dissimilated
and
thus,
the
reaction
is
highly
advantageous
for
organisms
that
grow
anaerobically
in
protein
rich
environments.
As
said
earlier,
the
glycolytic
pathway
of
dissimilating
six
carbon
compounds
such
as
glucose
is
one
of
the
most
important
and
Common
pathway
in
microorganisms.
The
central
role
of
the
glycolytic
pathway
in
a
variety
of
fermentations
reflects
a
common
evolutionary
path
and
selection
of
a
most
effective
mechanism
in
different
microorganisms.
The
variety
of
final
products
reflects
the
variety
of
ecological
opportunities
available
and
enable
the
establishment
of
biological
equillibrium
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