Propionate fermentation pathway

virtues were not discussed enough........Candied ginger in scones is fabulous.  Pete the great cook and cafe manager at the San Francisco Art Institute made them once per week and within 15 minutes they were gone.  I've made them at home and do not have a specific recipe for them.  Actually if you make scones or have a recipe that adds fruit or another type solid ingredient, just substitute the candied ginger.  The taste is an explosive rush of goodness in your mouth that is unforgetable.  Delicious with hot black coffee on a rainy day.  I think I'll be smelliing ginger scones baking in the morning.  Happy Baking everyone.

To overcome this herbivores have developed a symbiotic relationship with a population of microflora that inhabit a specialised region of the gut for fermentation . the caecum or rumen of ruminants. The microflora population of the gut is able to breakdown cellulose and use the glucose for its own metabolic needs. As a waste product of this process, the microflora population releases volatile fatty acids (. acetate, butyrate & propionate) which the herbivore utilises for energy. The production of these fatty acids is known as fermentation (fermentation also produces heat which keeps the animal warm).

Table 1. Oxidative pathways of glycolysis employed by various bacteria. Bacterium Embden-Meyerhof pathway Phosphoketolase (heterolactic) pathway Entner Doudoroff pathway Acetobacter aceti - + - Agrobacterium tumefaciens - - + Azotobacter vinelandii - - + Bacillus subtilis major minor - Escherichia coli + - - Lactobacillus acidophilus + - - Leuconostoc mesenteroides - + - Pseudomonas aeruginosa - - + Vibrio cholerae minor - major Zymomonas mobilis - - +

Propionate fermentation pathway

propionate fermentation pathway


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