An enzymic-chemical degradation of glucose

✍ Scribed by Robert Rognstad; Julia Woronsberg

• Publisher: Elsevier Science
• Year: 1968
• Tongue: English
• Weight: 220 KB
• Volume: 25
• Category: Article
• ISSN: 0003-2697
• DOI: 10.1016/0003-2697(68)90121-8

✦ Synopsis

The bacterial degradations of glucose are well established (1)) but are time consuming and require maintenance of cultures. The method described here is outlined in Figure 1. Glucose is converted enzymically to glyceraldehyde phosphate (GAP) and dihydroxyacetone phosphate (DHAP). These are then converted to lactate with 1 N NaOH (2). The lactate is then degraded further by the method of Katz et al. (3). This method provides the relative specific activities of the carbon pairs C-1,6, C-25, and C-3,4 as in the degradation of glucose by means of Lactobacillus casei, but the procedure is simpler and more rapidly performed.