NDLI: Butyric acid production from red algae by a newly isolated Clostridium sp. S1

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Butyric acid production from red algae by a newly isolated Clostridium sp. S1

Content Provider	Springer Nature Link
Author	Lee, Kyung Min Choi, Okkyoung Kim, Ki Yeon Woo, Han Min Kim, Yunje Han, Sung Ok Sang, Byoung In Um, Youngsoon
Copyright Year	2015
Abstract	To produce butyric acid from red algae such as Gelidium amansii in which galactose is a main carbohydrate, microorganisms utilizing galactose and tolerating inhibitors in hydrolysis including levulinic acid and 5-hydroxymethylfurfural (HMF) are required.A newly isolated bacterium, Clostridium sp. S1 produced butyric acid not only from galactose as the sole carbon source but also from a mixture of galactose and glucose through simultaneous utilization. Notably, Clostridium sp. S1 produced butyric acid and a small amount of acetic acid with the butyrate:acetate ratio of 45.4:1 and it even converted acetate to butyric acid. Clostridium sp. S1 tolerated 0.5–2 g levulinic acid/l and recovered from HMF inhibition at 0.6–2.5 g/l, resulting in 85–92 % butyric acid concentration of the control culture. When acid-pretreated G. amansii hydrolysate was used, Clostridium sp. S1 produced 4.83 g butyric acid/l from 10 g galactose/l and 1 g glucose/l. Clostridium sp. S1 produces butyric acid from red algae due to its characteristics in sugar utilization and tolerance to inhibitors, demonstrating its advantage as a red algae-utilizing microorganism.
Starting Page	1837
Ending Page	1844
Page Count	8
File Format	PDF
ISSN	01415492
Journal	Biotechnology Letters
Volume Number	37
Issue Number	9
e-ISSN	15736776
Language	English
Publisher	Springer Netherlands
Publisher Date	2015-05-31
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Biofuel Butyric acid fermentation Clostridium Galactose Gelidium amansii Red algae hydrolysate Microbiology Biotechnology Applied Microbiology Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

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