首页 | 本学科首页   官方微博 | 高级检索  
   检索      


Nutritional Factors Affecting the Ratio of Solvents Produced by Clostridium acetobutylicum
Authors:Bahl H  Gottwald M  Kuhn A  Rale V  Andersch W  Gottschalk G
Institution:Institut für Mikrobiologie der Universit?t G?ttingen, D-3400 G?ttingen, Federal Republic of Germany.
Abstract:Fermentation of whey by Clostridium acetobutylicum yielded butanol and acetone in a ratio of approximately 100:1. This ratio amounted to only 2:1 in synthetic media with glucose, lactose, or glucose plus galactose as substrates. Removal of citrate from whey and addition of minerals resulted in an increase in the amount of acetone produced. Experiments carried out in a chemostat with a low-phosphate synthetic medium revealed that the butanol/acetone ratio could be increased from 2:1 to 3.8:1 by cofermentation of l-lactate and from 2:1 to 8:1 by iron limitation. The performance of the fermentation in a low-iron glucose medium above pH 5.1 yielded l-lactate as the main product.
Keywords:
本文献已被 PubMed 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号