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Influence of External pH and Fermentation Products on Clostridium acetobutylicum Intracellular pH and Cellular Distribution of Fermentation Products

Clostridium acetobutylicum ATCC 824 cells harvested from a phosphate-limited chemostat culture maintained at pH 4.5 had intracellular concentrations of acetate, butyrate, and butanol which were 13-, 7-, and 1.3-fold higher, respectively, than the corresponding extracellular concentrations. Cells fro...

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Dettagli Bibliografici
Autori principali: Huang, Li, Forsberg, Cecil W., Gibbins, L. N.
Natura: Artigo
Lingua:Inglês
Pubblicazione: 1986
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC239050/
https://ncbi.nlm.nih.gov/pubmed/16347081
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