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Characterization of oral Eubacterium species by α‐keto acid production from amino acids
Author(s) -
Itoh U.,
Tsuchiya H.,
Sato M.,
Namikawa I.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00959.x
Subject(s) - eubacterium , amino acid , biology , biochemistry , biosynthesis , bacteria , microbiology and biotechnology , chemistry , enzyme , genetics
The α‐keto acids produced by 10 oral strains of Eubacterium spp. incubated in a chemically‐defined amino acid medium were determined quantitatively by high‐performance liquid chromatography. Asaccharolytic species produced larger amounts of α‐keto acids than saccharolytic species and characteristically produced α‐ketobutyric acid. The species in each group were further differentiated by their ability to produce aromatic and branched‐chain α‐keto acids. The results support the recent proposal that the classification of certain oral Eubacterium spp. should be reconsidered.