Effects of acetate and butyrate during glycerol fermentation by Clostridium butyricum

The effects of acetate and butyrate during glycerol fermentation to 1,3-propanediol at pH 7.0 by Clostridium butyricum CNCM 1211 were studied. At pH 7.0, the calculated quantities of undissociated acetic and butyric acids were insufficient to inhibit bacterial growth. The initial addition of acetate...

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Bibliographic Details
Published in:Current microbiology 2001-10, Vol.43 (4), p.238-243
Main Authors: COLIN, Thierry, BORIES, André, LAVIGNE, Céline, MOULIN, Guy
Format: Article
Language:English
Subjects:
1,3-Propanediol
Acetates - metabolism
Acetates - pharmacology
Biological and medical sciences
Biotechnology
Butyrates - metabolism
Butyrates - pharmacology
Clostridium - drug effects
Clostridium - growth & development
Clostridium - metabolism
Clostridium butyricum
Colorectal cancer
Culture Media
Enzyme engineering
Fermentation
Fundamental and applied biological sciences. Psychology
Glycerol - metabolism
Hogs
Hydrogen-Ion Concentration
Life Sciences
Methods. Procedures. Technologies
Production of selected enzymes
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Summary:The effects of acetate and butyrate during glycerol fermentation to 1,3-propanediol at pH 7.0 by Clostridium butyricum CNCM 1211 were studied. At pH 7.0, the calculated quantities of undissociated acetic and butyric acids were insufficient to inhibit bacterial growth. The initial addition of acetate or butyrate at concentrations of 2.5 to 15 gL(-1) had distinct effects on the metabolism and growth of Clostridium butyricum. Acetate increased the biomass and butyrate production, reducing the lag time and 1,3-propanediol production. In contrast, the addition of butyrate induced an increase in 1,3-propanediol production (yield: 0.75 mol/mol glycerol, versus 0.68 mol/mol in the butyrate-free culture), and reduced the biomass and butyrate production. It was calculated that reduction of butyrate production could provide sufficient NADH to increase 1,3-propanediol production. The effects of acetate and butyrate highlight the metabolic flexibility of Cl. butyricum CNCM 1211 during glycerol fermentation.
ISSN:0343-8651
1432-0991
DOI:10.1007/s002840010294