Carbonic Acid from Decarboxylation by “Malic” Enzyme in Lactic Acid Bacteria

• Main Authors: Pilone, Gordon J., Kunkee, Ralph E.
• Format: Text
• Language: English
• Published: 1970
• Subjects: Enzymology; Malo; Carbonic acid
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC248095; http://www.ncbi.nlm.nih.gov/pubmed/4988241

Carbonic anhydrase studies were used to determine the primary form of carbonic acid produced from decarboxylation of l-malic acid by “malic” enzyme in malolactic strains of five different species of lactic acid bacteria. Addition of carbonic anhydrase to the reaction mixture containing crude bacterial extract and l-malic acid, at pH 7, in all five cases resulted in an increase (13 to 23%) in the rate of carbon dioxide evolution over the control. The results indicated that the primary form of carbonic acid released from “malic” enzyme was not anhydrous carbon dioxide as previously supposed and as has been shown for other decarboxylating enzymes. The standard free-energy changes of the malo-lactic reaction with the various forms of carbonic acid as the primary decarboxylation product were calculated. The reaction is less exergonic when carbonic acid, bicarbonate ion, or carbonate ion is the primary decarboxylation product compared to anhydrous carbon dioxide. The free-energy of the reaction is not biologically available to the bacteria; with carbon dioxide not the primary decarboxylation product, the potential energy lost in a malo-lactic fermentation is not as great as previously considered. Endogenous carbonic anhydrase activity was not found.