Skip to main content

Table 1 Effect of different amounts of sodium butyric and acetic on AIB production by wild-type Clostridium sp. strain NJP7

From: Strategies for improved isopropanol–butanol production by a Clostridium strain from glucose and hemicellulose through consolidated bioprocessing

Fermentation parameters Sodium butyric (mM) Sodium acetic (mM)
Control 20 40 50 60 70 20 40 50 60 70
Acetone (g/L) 0.93 1.18 1.91 2.32 2.83 2.76 2.03 2.41 2.61 2.53 2.59
Isopropanol (g/L) 0.55 0.86 1.23 1.66 1.78 1.75 1.93 2.04 2.12 1.98 2.06
Butanol (g/L) 5.14 6.78 8.95 10.35 11.07 11.03 5.98 8.23 10.71 10.68 9.70
Acetate (g/L) 0.21 0.22 0.18 0.21 0.18 0.25 0.78 0.98 1.15 1.02 1.98
Butyrate (g/L) 0.41 1.12 2.06 2.12 2.15 3.56 0.35 0.37 0.21 0.31 0.21
AIB productivity (g/L/h) 0.14a 0.18a 0.34b 0.40b 0.44b 0.43b 0.21a 0.26b 0.40b 0.42b 0.40b
Glucose consumption (g/L) 20.18 25.94 35.56 39.81 42.35 42.03 30.12 39.29 42.89 42.19 41.07
AIB yield (g/g) 0.33 0.34 0.34 0.36 0.37 0.37 0.33 0.34 0.36 0.36 0.35
pHc 4.5 4.7 5.0 5.4 5.6 5.7 4.6 5.1 5.4 5.6 5.7
Final pH 5.3 5.6 5.8 6.0 6.1 6.1 5.3 5.5 5.9 6.1 6.2
ADHd (U/mg) 0.26 0.31 0.39 0.45 0.51 0.51 0.27 0.37 0.49 0.48 0.47
  1. Control fermentation without addition of any exogenous acids and pH adjustment
  2. Other experiments different amounts of acetate or butyrate without pH adjustment were added
  3. aFermentation was complete at 48 h
  4. bFermentation was complete at 36 h
  5. cThe lowest pH values during the fermentation process
  6. dEnzymatic activities at exponential phase