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Effects of extractive fermentation on butyric acid production byClostridium acetobutylicum

Summary

The addition of an oleyl alcohol extractant to a batch fermentation of glucose byClostridium acetobutylicum resulted in a concentration profile that was distinctly different from the non-extractive control fermentation. The concentration of butyric acid increased and subsequently decreased in the control fermentation. The concentration of butyric acid increased but did not subsequently decrease in the oleyl alcohol extractive fermentation. The production of butyric acid was found to have been prolonged into the solventogenic phase in the oleyl alcohol extractive fermentation. Butyric acid was continually replenished from glucose while it was being converted to butanol. Supplementation of exogenous acetic and butyric acids, the metabolic uncoupler carbonyl cyanide 3-chlorophenylhydrazone, or decanol to the oleyl alcohol extractive fermentation helped to reinstate the normal butyric acid concentration profile. These findings are discussed with respect to the effects of these additives on the ΔpH ofC. acetobutylicum and its importance with regard to the production of butyric acid.

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Correspondence to Henry Y. Wang.

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Evans, P.J., Wang, H.Y. Effects of extractive fermentation on butyric acid production byClostridium acetobutylicum . Appl Microbiol Biotechnol 32, 393–397 (1990). https://doi.org/10.1007/BF00903771

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Keywords

  • Fermentation
  • Cyanide
  • Butanol
  • Concentration Profile
  • Butyric Acid