Effect of growth temperature on the morphology and performance ofZymomonas mobilis ATCC 29 191 in batch and continuous culture

Summary Increasing the temperature in chemostat culture ofZymomonas mobilis ATCC 29 191 with low and high glucose concentrations was found to result in a decreasing frequency of septation leading to the formation of long filaments and in increasing outer membrane blebbing. Whether this effect is strain specific or universal inZymomonas is, unknown. Improvements in the fermentation kinetics could be achieved at elevated temperatures, with an optimum at 33°C. Temperatures >30°C induced uncoupled growth in chemostat cultures ofZ. mobilis ATCC 29 191. The results of this study emphasize the importance of temperature regulation in optimizing the performance of continuous fermentations withZymomonas.Nomenclature D Dilution rate, 1/h - _max Maximum specific growth rate, 1/h - S _R Initial substrate concentration, g glucose/1 - S Amount of glucose consumed, g glucose/1 - S ₀ Effluent substrate concentration, g glucose/1 - X Biomass concentration - g cells/1 - P] Amount of product formed, g ethanol/1 - P] Product concentrations, g ethanol/l - Y _x/s Growth yield, g cells/g glucose used - Y _p/s Product yield, g ethanol/g glucose used - O _s Specific rate of glucose uptake, g glucose/g cells/h - Q _p Specific rate of ethanol formation, g ethanol/g cells/h - VP Volumetric productivity, g ethanol/1/h - t Fermentation time, h Corresponding author