Nutritional Factors Affecting the Ratio of Solvents Produced by Clostridium acetobutylicum
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 in...
Zapisane w:
| Wydane w: | Appl Environ Microbiol |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology (ASM)
1986
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203431/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347104/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.52.1.169-172.1986 |
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