Abstract
The effect of pH (between 4.4 and 6.6) on butyrate uptake by the mutant strain of Clostridium acetobutylicum was studied using the fermentation broth from fermentor-2 (solventogenic stage) of a two-fermentor continuous system. Low pH (< 4.6) adversely affected the overall metabolic activity as observed by low solvent production and carbohydrate consumption. Uptake of 4.0 ± 0.5 g l−1 butyrate, under batch incubation at 30 °C, was not inhibited at pH > 5.2, however, at pH < 5.2, a marked inhibition in butyrate uptake was noticed. A higher pH (e.g. pH 5.4) was required for the uptake of elevated concentration of externally added butyrate at 8.5 ± 1.0 g l−1. Batch incubation at relatively higher temperatures (35° and 37 °C) indicated a similar trend i.e., a pH of >5.5 was required for uptake of >8 g l−1 butyrate. Optimization studies for butyrate uptake by C. acetobutylicum suggested a direct correlation between minimum pH and butyrate concentration or temperature. The role of undissociated butyric acid appears to be critical in regulation of butyrate uptake.
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Received: 18 December 1996
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Soni, B., Jain, M. Influence of pH on butyrate uptake and solvent fermentation by a mutant strain of Clostridiumacetobutylicum . Bioprocess Engineering 17, 329–334 (1997). https://doi.org/10.1007/PL00008968
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DOI: https://doi.org/10.1007/PL00008968