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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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
- Continuous Culture