Open AccessThe effect of the presence of glucose on the fermentation of mannose by the anaerobic fungus Neocallimastix frontalis strain RE1
Author(s) -
Stewart Colin S.,
Duncan Sylvia H.,
Richardson Anthony J.,
Calder A. Graham,
Dewey Peter J.S.
Publication year - 1995
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1995.tb07450.x
Subject(s) - mannose , fermentation , rumen , biochemistry , formate , biology , strain (injury) , microbiology and biotechnology , chemistry , food science , anatomy , catalysis
The disappearance of mannose and the formation of formate, acetate, lactate, ethanol and succinate by Neocallimastix frontalis strain RE1 occurred slowly when mannose was the only substrate present. When an equal quantity of glucose was present, the fermentation of mannose increased. Incubations with 13 C‐labelled mannose and glucose confirmed that the presence of both substrates resulted in increased product formation from mannose and reduced product formation from glucose. The relative proportions of products formed from the two substrates varied, possibly in part due to differences in the rates of growth of the fungus. The strains of N. frontalis able to utilize mannose may have a competitive advantage in the rumen ecosystem.