1. Polymers such as starch, cellulose and pectin are characterized because they cannot cross the cytoplasmic membrane. H

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1. Polymers such as starch, cellulose and pectin are characterized because they cannot cross the cytoplasmic membrane. However, a group of bacteria have the ability to use them as a source of carbon and energy. Could you explain how bacteria achieve this?
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-starch: Four types of enzymes are enzymes are important for the breakdown of starch: -Amylase, -Amylase, Polulonase or Isoamylase and Glucoamylase. Amylase: present in bacteria (Bacillus, Pseudomonas, Lactobacillus) and fungi (Aspergillus). (Aspergillus). It breaks glycosidic bonds (1-4) and can be designated as an endoglucanase. endoglucanase. The bonds (1-6) remain intact. starch degradation produces dextrin, maltose and glucose.
Glucoamylase: produced by fungi (Aspergillus, Rhizopus). It removes glucose residues glucose residues from the unreduced ends of starch.- -cellulose, fibers are characterized by being rigid and insoluble. It can be hydrolyzed by aerobic bacteria (Cellulomonas, Actinomyces, Psudomonas, Streptomyces, Bacillus, etc.), anaerobic rumen bacteria (Bacteroides succinogenes, Butyrivibrio fibrisoluens and Clostridium thermocellun) and fungi (Trichoderma reesei).a. Cellulase: is an enzyme excreted by organisms that grow on cellulose. It is an endo--(1-4)glucanase. Its mode of action is comparable to -amylase and an exo-- (1-4)glucanase.(1-4)glucanase, removes cellobiose. Cellobiose is hydrolyzed by a -glucosidase to form glucose. to form glucose, which can then enter the system via EMP or ED.- pectin, Pathogenic bacteria initiate pectin degradation of pectin by methyl esterase which removes the methyl groups resulting in the resulting in the production of polygalacturonic acid. The polygalacturonic acid, which is degraded by pectin lyases via several pathways resulting in the production of 2-keto-3-deoxygluconate which proceeds via Entner-Doudoroff. Pectinase is a mixture of a methanol-producing methylesterase, endo- and exoenzyme (analogous to amylase and cellulase). cellulase). The pectinase used in food technology is from Aspergillus Niger.