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...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Bahl, H., Gottwald, M., Kuhn, A., Rale, V., Andersch, W., Gottschalk, G.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1986
Assuntos:	Physiology and Biotechnology
Acesso em linha:	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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