Draft:Acetate fermentation
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Acetate fermentation is a fermentation process where the final product is acetate (the conjugate base of acetic acid).
Mechanism
[edit]Acetate fermentation produces acetate from acetyl-CoA in two steps. In the first step, an inorganic phosphate displaces Coenzyme A to yield acetyl phosphate. In the second step, acetyl phosphate is used to phosphorylate ADP to ATP (an instance of substrate-level phosphorylation), with acetate as the fermentation end product.[1] The acetate is then excreted from the cell.
Instances
[edit]Oxidation of glucose through the glytolytic pathways (the Embden–Meyerhof–Parnas pathway, the Entner–Doudoroff pathway, and the pentose phosphate pathway) and the decarboxylation of pyruvate to acetyl-CoA by pyruvate dehydrogenase produce reduced NADH. Since acetate fermentation does not re-oxidize NADH, it is usually combined with other fermentation pathways that do re-oxidize NADH. It is found as part of propionate fermentation, the bifidum pathway of lactic acid fermentation, mixed acid fermentation, and butyrate fermentation.[1] Acetate fermentation is also part of acetogenesis, where the Wood–Ljungdahl pathway is used to re-oxidize NADH and acetate fermentation is used as a source of ATP.[2]
References
[edit]- ^ a b White, David; Drummond, James; Fuqua, Clay (2011). The Physiology and Biochemistry of Prokaryotes (4th ed.). Oxford, UK: Oxford University Press. ISBN 978-0-195-39304-0.
- ^ Drake, Harold L.; Gößner, Anita S.; Daniel, Steven L. (26 March 2008). "Old Acetogens, New Light". Annals of the New York Academy of Sciences. 1125 (1): 100–128. Bibcode:2008NYASA1125..100D. doi:10.1196/annals.1419.016. ISSN 0077-8923. PMID 18378590.
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