1985
DOI: 10.1128/aem.49.6.1389-1391.1985
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Enhancement of Pyrroloquinoline Quinone Production and Polyvinyl Alcohol Degradation in Mixed Continuous Cultures of Pseudomonas putida VM15A and Pseudomonas sp. Strain VM15C with Mixed Carbon Sources

Abstract: In a mixed continuous culture of Pseudomonas putida VM15A and Pseudomonas sp. strain VM15C with polyvinyl alcohol (PVA) as the sole source of carbon, growth of the PVA-degrading bacterium VM15C and, hence, PVA degradation were limited by the growth factor, pyrroloquinoline quinone, produced by VM15A. Feeding of a carbon source for VM15A, ethanol, with PVA enhanced pyrroloquinoline quinone production and

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Cited by 17 publications
(6 citation statements)
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“…27 There are many examples of growth stimulation of microorganisms by PQQ, 41 such as the microbial production of PQQ of, 42 or the report of PQQ as an essential growth factor of a poly (vinyl alcohol)-degrading bacteria of. 43 …”
Section: To the Editormentioning
confidence: 99%
“…27 There are many examples of growth stimulation of microorganisms by PQQ, 41 such as the microbial production of PQQ of, 42 or the report of PQQ as an essential growth factor of a poly (vinyl alcohol)-degrading bacteria of. 43 …”
Section: To the Editormentioning
confidence: 99%
“…Polyvinyl alcohol (PVA) is the only vinyl polymer that can be used by bacteria as a carbon source and energy source. Under the action of bacteria and enzymes [ 9 , 10 , 11 , 12 ], PVA can be degraded by 75% in 46 days, so it belongs to a kind of biodegradable polymer material [ 13 ]. PVA is a water-soluble polymer with a carbon chain as the main chain and a large number of hydroxyl groups in the side chain [ 14 , 15 ].…”
Section: Introductionmentioning
confidence: 99%
“…First, an oxidase (a secondary alcohol oxidase [18] or a specific PVA oxidase [19]) leads to the formation of β-hydroxyketone groups, which are later cleaved by the second enzyme, a β-diketone hydrolase [18]. A number of Pseudomonas strains have been identified as PVA degraders [20], along with Bacillus [21,22] and several fungal yeast strains [12].…”
Section: Introductionmentioning
confidence: 99%