This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Allison, C Articles by Macfarlane, G T Search for Related Content PubMed PubMed Citation Articles by Allison, C Articles by Macfarlane, G T Agricola Articles by Allison, C Articles by Macfarlane, G T

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1989 November; 55(11): 2894-2898

Influence of pH, nutrient availability, and growth rate on amine production by Bacteroides fragilis and Clostridium perfringens.

C Allison and G T Macfarlane

Medical Research Council, Dunn Clinical Nutrition Centre, Cambridge, United Kingdom.

ABSTRACT

Dimethylamine, methylamine, propylamine, and pyrrolidine were the major amines formed by Bacteroides fragilis NCDO 2217 during the active phase of growth in batch culture. Production of these metabolites was strongly pH dependent and was optimal under acidic conditions (pH 6.0). Low pH also favored the formation of pyrrolidine, cadaverine, and dimethylamine by Clostridium perfringens C523, but the reverse was the case with putrescine, butylamine, and propylamine, where production was maximal at neutral pH. B. fragilis was grown in continuous culture under either starch or casein limitation. Amine formation was influenced by carbohydrate availability and was greatest when the bacteria were grown at high growth rates (dilution rate, 0.20/h) under starch limitation, where they constituted about 18% of the total fermentation products measured. Amine production was optimal and increased concomitantly with growth rate when C. perfringens was grown in glucose-limited continuous culture. Under conditions of high growth rate and glucose limitation, amines accounted for approximately 27% of the fermentation products measured. When glucose in the feed medium was increased from 5 to 15 g/liter, amine production was repressed, and under these nutritional conditions the growth rate had little effect on the process.

---

Appl Environ Microbiol. 1989 November; 55(11): 2894-2898

This article has been cited by other articles:

• Wang, L., Das, H., Kamath, A., Bukowski, J. F. (2001). Human V{gamma}2V{delta}2 T Cells Produce IFN-{gamma} and TNF-{alpha} with an On/Off/On Cycling Pattern in Response to Live Bacterial Products. J. Immunol. 167: 6195-6201 [Abstract] [Full Text]  
• Noack, J., Kleessen, B., Proll, J., Dongowski, G., Blaut, M. (1998). Dietary Guar Gum and Pectin Stimulate Intestinal Microbial Polyamine Synthesis in Rats. J. Nutr. 128: 1385-1391 [Abstract] [Full Text]