Table 1 Comparison of major product profiles in pH-controlled (pH ≥ 5.0) batch fermentations of C. acetobutylicum strains

17.3 ± 0.2

15 ± 0.1

14 ± 0.2

12 ± 0.1

ND

7.6 ± 0.1

ND

7.15 ± 0.1

7.5 ± 0.1

ND

4.44 ± 0.1

ND

2.72 ± 0.1

1.28 ± 0.1

1.8 ± 0.1

1.5 ± 0.1

0.93 ± 0.1

2.2 ±0.2

1.8 ± 0.2

2.1 ± 0.2

0.82 ± 0.2

0.5 ±0.1

3.5 ± 0.2

2.8 ± 0.2

27.52 ± 0.4

23.88 ± 0.3

20.24 ± 0.4

20.65 ± 0.3

0.9

0.95

0.91

0.93

0.336

0.314

0.277

0.287