2011
DOI: 10.1111/j.1462-2920.2010.02307.x
|View full text |Cite
|
Sign up to set email alerts
|

Two respiratory enzyme systems in Campylobacter jejuni NCTC 11168 contribute to growth on l‐lactate

Abstract: Campylobacter jejuni, a major food-borne intestinal pathogen, preferentially utilizes a few specific amino acids and some organic acids such as pyruvate and L- and D-lactate as carbon sources, which may be important for growth in the avian and mammalian gut. Here, we identify the enzymatic basis for C. jejuni growth on L-lactate. Despite the presence of an annotated gene for a fermentative lactate dehydrogenase (cj1167), no evidence for lactate excretion could be obtained in C. jejuni NCTC 11168, and inactivat… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

3
110
0
1

Year Published

2012
2012
2019
2019

Publication Types

Select...
6
4

Relationship

1
9

Authors

Journals

citations
Cited by 91 publications
(114 citation statements)
references
References 37 publications
(54 reference statements)
3
110
0
1
Order By: Relevance
“…Inactivation and complementation of C. jejuni genes was performed essentially as described previously (36). Specific C. jejuni genes were inactivated by the replacement and insertion of antibiotic resistance cassettes (kanamycin or chloramphenicol).…”
Section: Methodsmentioning
confidence: 99%
“…Inactivation and complementation of C. jejuni genes was performed essentially as described previously (36). Specific C. jejuni genes were inactivated by the replacement and insertion of antibiotic resistance cassettes (kanamycin or chloramphenicol).…”
Section: Methodsmentioning
confidence: 99%
“…C. jejuni has a branched respiration system and is able to use a wide range of compounds as electron donors and acceptors (26,30,56,76,81). Furthermore, formate, sulfite, and hydrogen gas are abundant as by-products of commensal bacterial fermentative metabolism, from normal metabolism of amino acids, and as food additives (12,17,77).…”
Section: Figmentioning
confidence: 99%
“…Spectrofluorometric Analysis of FAD Associated with MtbFHb-The potential association of FAD with MtbFHb, MtbFHb RD , and MtbFHb FAD was checked by published procedure (23). Briefly, the flavin cofactor associated with the protein was extracted after boiling for 5 min and centrifuging at 14,000 rpm for 20 min.…”
Section: Methodsmentioning
confidence: 99%