BIOS 111 Lecture Notes - Lecture 18: Anaerobic Respiration, Actinomycetales, Citric Acid Cycle
Document Summary
There are thousands of molecules that can be used as a carbon source. Hard cheeses: anaerobic bacteria distributed all over the cheese. Parmesan, romano, edam, gouda, colby, swiss, cheddar. Soft cheeses: you coat the surface of the cheese with certain fungi that secrete enzymes that infuse into the cheese. Microbes are the basis of a huge amount of industry. Pyruvate loses carbon dioxide then goes into the kreb"s cycle. Starting components are parts of central metabolism. Many central metabolism components can be converted into amino acids. Ammonia comes in to form glutamic acid in the kreb"s cycle. Acetyl coa can be converted into lipids. There are hundreds of other carbon sources than just glucose. Acetyl coa yields fatty acids in the kreb"s cycle. Both the glycerol and fatty acids combine to make simple lipids. Then we have everything needed to make a membrane. Oxaloacetic acid is the last to come out of the kreb"s cycle.
