The effect of fermentable carbohydrate on sporulation and butanol production by Clostridium acetobutylicum P262

Summary This study was conducted to determine whether or not a variation in the type of carbohydrate fermented by Clostridium acetobutylicum could be exploited to inhibit sporulation during the butanol-producing phase of fermentation and thus enhance butanol production. C. acetobutylicum P262 was found to ferment a wide variety of carbohydrates, but butanol production was not necessarily enhanced when percentage sporulation was low. Butanol concentration was more related to the total amount of acidic end-products (acetic and butyric acid) reutilized by the microorganism for solvent production and to the type and amount of carbohydrate utilized. Fermentation of cellobiose led to conditions resulting in complete acid reutilization and the highest butanol concentration (10.4–10.6 g/l). In cultures containing a mixture of glucose and cellobiose, glucose repression of cellobiose utilization resulted in lower butanol concentrations (6.6–7.5 g/l). Sporulation was dependent on the type of carbohydrate utilized by the microorganism. Glucose had a greater enhancing effect on the sporulation process (22–42%) than starch (9–12%) or cellobiose (22–34%). It was concluded that whereas the type of carbohydrate fermented had a specific effect on the extent of sporulation of a culture, conditions of low sporulation did not enhance butanol concentration unless carbohydrate utilization and the reutilization of acidic products were high.Correspondence to: W. M. Ingledew