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The deflocculating effect of chloride salts (ions) on Clostridium acetobutylicum grown in continuous cultures

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Summary

The stability of continuous fermentations of Clostridium acetobutylicum can be limited by cell flocculation under conditions of high solvent production. The addition of chloride salts to a synthetic medium prevents the flocculation of the bacteria, and thus results in stable continuous cultures.

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References

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Correspondence to Jean-Marc Engasser.

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Fick, M., Engasser, J. The deflocculating effect of chloride salts (ions) on Clostridium acetobutylicum grown in continuous cultures. Appl Microbiol Biotechnol 25, 194–196 (1986). https://doi.org/10.1007/BF00253647

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Keywords

  • Chloride
  • Fermentation
  • Flocculation
  • Clostridium
  • Continuous Culture