Stickland fermentation

Stickland fermentation or The Stickland Reaction[1] is the name for a chemical reaction that involves the coupled oxidation and reduction of amino acids to organic acids.

With a typical amino acid mix, there is a 10% shortfall in Stickland acceptors, which results in hydrogen production.

Under very low hydrogen partial pressures, increased uncoupled anaerobic oxidation has also been observed.

It occurs in proteolytic clostridia such as: C. perfringens, Clostridioides difficile, C. sporogenes, and C. botulinum.

Additionally, sarcosine and betaine can act as electron acceptors.