Table 3 Carbon and redox balances of the fermentations in different conditions
Cultures | Carbon consumption (mM C) | Ethanol (mM C) | Acetate (mM C) | Acetone (mM C) | Propionic acid (mM C) | Butanol (mM C) | Butyrate (mM C) | Biomass (mM C) | CO2 (mM C) | Percentage of carbon in butanol (%) | H2 (mM) | Carbon balance (%) | O/R ratio |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Aa | 799.6 | 209.6 | 119.0 | 0 | 36.6 | 0 | 74.5 | 126.1 | 178.5 | 0 | 74.2 | 93.1 | 0.98 |
Ba | 840.3 | 39.3 | 80.5 | 86.3 | 0 | 201.6 | 88.3 | 129.2 | 189.4 | 24.0 | 139.9 | 96.9 | 1.10 |
Cb | 640.7 | 74.3 | 56.4 | 0 | 42.1 | 0 | 189.2 | 104.4 | 132.7 | 0 | 70.7 | 93.5 | 0.98 |
Db | 692.6 | 50.8 | 70.4 | 73.3 | 0 | 152.4 | 63.1 | 108.0 | 143.2 | 22.0 | 131.5 | 95.5 | 1.03 |