NDLI: Kinetics of Homoacetic Fermentation of Lactate by Clostridium formicoaceticum

Content Provider	PubMed Central
Author	Yang, Shang-tian Tang, I-ching Okos, Martin R.
Abstract	Clostridium formicoaceticum homofermentatively converted lactate to acetate at mesophilic temperatures (30 to 42°C) and at pHs between 6.6 and 9.6. The production of acetate was found to be growth associated. Approximately 0.96 g of acetic acid and 0.066 g of cells were formed from each gram of lactic acid consumed at 37°C. The concentration of the substrate (lactate) had little or no effect on the growth rate; however, the fermentation was inhibited by acetic acid. The bacterium grew at an optimal pH of 7.6 and an optimal temperature of 37°C. Small amounts of bicarbonate were stimulatory to bacterial growth. Bacterial growth was enhanced, however, by the use of higher concentrations of bicarbonate in the media, only because higher buffer capacities were obtained and proper medium pH could be maintained for growth. Based on its ability to convert lactate to acetate, this homoacetic bacterium may be important in the anaerobic methanogenic process when lactate is a major intermediary metabolite.
Starting Page	823
File Format	PDF
ISSN	10985336
e-ISSN	10985336
Journal	Applied and Environmental Microbiology
Issue Number	4
Volume Number	53
Language	English
Publisher Date	1987-04-01
Access Restriction	Open
Subject Keyword	Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Ecology Food Science Applied Microbiology and Biotechnology Biotechnology

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Kinetics of Homoacetic Fermentation of Lactate by Clostridium formicoaceticum