Talk:Stickland fermentation
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[edit]Reference for this article
B. Nisman THE STICKLAND REACTION Bacteriol Rev. 1954 18: 16–42. PMC 180783
This reaction is name source for Clostridium sticklanii, which should be cross referenced to Clostridium article. As that article mentions, organism is a biotech "gold mine" because it is very versatile in doing just this kind of stuff. 155.247.231.139 (talk) 20:48, 15 October 2011 (UTC)
Source for organism info: Fonknechten N, Chaussonnerie S, Tricot S, Lajus A, Andreesen JR, Perchat N, Pelletier E, Gouyvenoux M, Barbe V, Salanoubat M, Le Paslier D, Weissenbach J, Cohen GN, Kreimeyer A. Clostridium sticklandii, a specialist in amino acid degradation:revisiting its metabolism through its genome sequence. BMC Genomics. 2010 Oct 11;11:555. 155.247.231.139 (talk) 20:56, 15 October 2011 (UTC)
Utility
[edit]What is the advantage of such a fermentation? And why does it need to happen when the microorganism can derive much more a to from glucose or any other sugar fermentation? Shreyashree Sarkar (talk) 14:09, 1 June 2016 (UTC)