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Appl Environ Microbiol. 1986 July; 52(1): 169-172
Copyright © 1986, American Society for Microbiology. All Rights Reserved.

Nutritional Factors Affecting the Ratio of Solvents Produced by Clostridium acetobutylicum

H. Bahl{dagger}, M. Gottwald, A. Kuhn, V. Rale{ddagger}, W. Andersch§ and G. Gottschalk*

Institut für Mikrobiologie der Universität Göttingen, D-3400 Göttingen, 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.

FOOTNOTES

* Corresponding author.

{dagger} Present address: Department of Molecular Biology, University of California, Berkeley, CA 94720.

{ddagger} Present address: Department of Microbiology, University of Poona, Pune 41107, India.

§ Present address: Pflanzenschutzzentrum Monheim, Bayer AG, D-4019 Monheim, Federal Republic of Germany.

Appl Environ Microbiol. 1986 July; 52(1): 169-172
Copyright © 1986, American Society for Microbiology. All Rights Reserved.



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Copyright © 1986 by the American Society for Microbiology. All rights reserved.