Effects of extractive fermentation on butyric acid production by Clostridium acetobutylicum
dc.contributor.author | Wang, Henry Y. | en_US |
dc.contributor.author | Evans, Patrick J. | en_US |
dc.date.accessioned | 2006-09-11T18:10:14Z | |
dc.date.available | 2006-09-11T18:10:14Z | |
dc.date.issued | 1990-01 | en_US |
dc.identifier.citation | Evans, Patrick J.; Wang, Henry Y.; (1990). "Effects of extractive fermentation on butyric acid production by Clostridium acetobutylicum ." Applied Microbiology and Biotechnology 32(4): 393-397. <http://hdl.handle.net/2027.42/46760> | en_US |
dc.identifier.issn | 0175-7598 | en_US |
dc.identifier.issn | 1432-0614 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/46760 | |
dc.description.abstract | The addition of an oleyl alcohol extractant to a batch fermentation of glucose by Clostridium 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 of C. acetobutylicum and its importance with regard to the production of butyric acid. | en_US |
dc.format.extent | 514327 bytes | |
dc.format.extent | 3115 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.language.iso | en_US | |
dc.publisher | Springer-Verlag | en_US |
dc.subject.other | Chemistry | en_US |
dc.subject.other | Microbiology | en_US |
dc.subject.other | Biotechnology | en_US |
dc.subject.other | Microbial Genetics and Genomics | en_US |
dc.title | Effects of extractive fermentation on butyric acid production by Clostridium acetobutylicum | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Public Health | en_US |
dc.subject.hlbsecondlevel | Biological Chemistry | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.subject.hlbtoplevel | Health Sciences | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Department of Chemical Engineering, The University of Michigan, 48109, Ann Arbor, MI, USA | en_US |
dc.contributor.affiliationum | Department of Chemical Engineering, The University of Michigan, 48109, Ann Arbor, MI, USA; Department of Microbiology, NYU Medical Center, 550 First Ave., 10016, New York, NY, USA | en_US |
dc.contributor.affiliationumcampus | Ann Arbor | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/46760/1/253_2004_Article_BF00903771.pdf | en_US |
dc.identifier.doi | http://dx.doi.org/10.1007/BF00903771 | en_US |
dc.identifier.source | Applied Microbiology and Biotechnology | en_US |
dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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