The metabolism of lactose by Clostridium acetobutylicum

Acetone and butanol biosynthesis by Clostridium acetobutylicum ATCC 824 was affected by lactose concentration and by agitation during the fermentation. At 1% and 3% lactose concentrations acid production predominated, while butanol production predominated at 5% lactose concentration. Higher solvent...

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Veröffentlicht in:	Biotechnology letters 1986, Vol.8 (1), p.43-46
Hauptverfasser:	WELSH, F. W, VELIKY, I. A
Format:	Artikel
Sprache:	eng
Schlagworte:	acetone Biological and medical sciences Biotechnology butanol Clostridium acetobutylicum Food industries Fundamental and applied biological sciences. Psychology lactose Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Use and upgrading of agricultural and food by-products. Biotechnology whey
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Zusammenfassung:	Acetone and butanol biosynthesis by Clostridium acetobutylicum ATCC 824 was affected by lactose concentration and by agitation during the fermentation. At 1% and 3% lactose concentrations acid production predominated, while butanol production predominated at 5% lactose concentration. Higher solvent production was observed in fermentors without agitation than in fermentors with agitation.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/BF01044400