Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii

Marek Drahokoupil and Petra Patáková
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Marek Drahokoupil: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 3, 185-191

Abstract: A solventogenic strain of Clostridium beijerinckii, NRRL B-598, was cultured for the production of butyric acid as the main fermentation product. However, unlike typical acetone-butanol-ethanol (ABE) fermentations, where pH is not regulated, in this study the pH was kept constant during fermentation. From the five pH values tested, 6.0, 6.5, 7.0, 7.5 and 8.0, pH 6.5 and 7.0 resulted in the highest concentrations of butyric acid, at 9.69 ± 0.09 g L-1 and 11.5 ± 0.39 g L-1, respectively. However, a low concentration of solvents, 1.8 ± 0.22 g L-1, was only reached at pH 7.0. These results are comparable with those from typical butyric acid producers, i.e. Clostridium butyricum and Clostridium tyrobutyricum strains. At pH 7.0, we succeeded in suppressing sporulation and prolonging the population viability, which was confirmed by flow cytometry combined with double fluorescence staining.

Keywords: butyrate; Clostridium beijerinckii NRRL B-598; solventogenic clostridia; controlled pH; flow cytometry (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:3:id:95-2020-cjfs

DOI: 10.17221/95/2020-CJFS

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