Taxonomic significance of phenethyl alcohol production by Achromobacter isolates from fishery sources.
The formation of phenethyl alcohol from L-phenylalanine and ethanol by achromobacter isolates of fishery origin was found to be taxonomically significant for such organisms. Phenylpyruvate, the direct oxidative deamination product of L-phenylalanine, was found to serve as an intermediate precursor to phenethyl alcohol formation. Among ten Acinetobacter isolates examined, none produced phenethyl alcohol. Among nine Moraxella isolates examined, one produced phenethyl alcohol.
D000150:Acinetobacter / Q000145:classification / Q000378:metabolism; D000421:Alcaligenes / Q000145:classification / Q000378:metabolism*; D000438:Alcohols / Q000096:biosynthesis*; D001555:Benzene Derivatives; D002849:Chromatography, Gas; D003352:Corynebacterium / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005396:Fish Products; D005417:Flavobacterium / Q000378:metabolism; D005506:Food Contamination; D005516:Food Microbiology; D009016:Moraxella / Q000145:classification / Q000378:metabolism; D010649:Phenylalanine / Q000378:metabolism; D011549:Pseudomonas / Q000378:metabolism
D000438:Alcohols; D001555:Benzene Derivatives; D000431:Ethanol; D010649:Phenylalanine