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Biotechnology Letters

, Volume 7, Issue 1, pp 37–42 | Cite as

The effect of CO on growth and product formation in batch cultures ofClostridium acetobutylicum

  • C. L. Meyer
  • J. K. McLaughlin
  • E. T. Papoutsakis
Article

Summary

Carbon monoxide sparged in batch fermentations ofC. acetobutylicum inhibits the production of H2 by the hydrogenase and enhances the production of solvents by making available larger amounts of NAD(P)H2 to the cells. CO also inhibits biomass growth and acid formation. Its effect is most pronounced under fermentation conditions of excess carbon- and nitrogen-source supply.

Keywords

Biomass Fermentation Organic Chemistry Carbon Monoxide Acid Formation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Kluwer Academic Publishers 1985

Authors and Affiliations

  • C. L. Meyer
    • 1
  • J. K. McLaughlin
    • 1
  • E. T. Papoutsakis
    • 1
  1. 1.Department of Chemical EngineeringRice UniversityHoustonUSA

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