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...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Huang, Li, Forsberg, Cecil W., Gibbins, L. N.
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/PMC239050/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347081/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.6.1230-1234.1986
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!