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Related Experiment Videos

Parameters Affecting Solvent Production by Clostridium pasteurianum.

B Dabrock1, H Bahl, G Gottschalk

  • 1Institut für Mikrobiologie, Grisebachstrasse 8, Georg-August-Universität Göttingen, W-3400 Göttingen, Federal Republic of Germany.

Applied and Environmental Microbiology
|April 1, 1992
PubMed
Summary
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Clostridium pasteurianum fermentation products vary significantly with nutrient limitations and carbon source. Phosphate limitation favors acetate and butyrate from glucose, while iron limitation or carbon monoxide shifts production towards lactate and butanol.

Area of Science:

  • Microbiology
  • Biochemistry
  • Metabolic Engineering

Background:

  • Clostridium pasteurianum is a versatile microorganism known for its fermentative capabilities.
  • Understanding its metabolic pathways is crucial for optimizing biofuel and chemical production.

Purpose of the Study:

  • To investigate the impact of environmental factors (pH, nutrient limitation, carbon monoxide) and carbon sources (glucose, glycerol) on the product profile of Clostridium pasteurianum.
  • To determine conditions that maximize the yield of specific fermentation products.

Main Methods:

  • Cultivation of Clostridium pasteurianum under various conditions, including different pH levels, growth rates, phosphate and iron limitations.
  • Fermentation studies using glucose and glycerol as carbon sources, with and without carbon monoxide supplementation.

Related Experiment Videos

  • Analysis of fermentation products using analytical techniques to quantify yields.

    • Main Results:

    • Phosphate limitation resulted in exclusive fermentation of glucose to acetate and butyrate.
    • Iron limitation during glucose fermentation led to significant lactate production.
    • Carbon monoxide presence altered glucose fermentation, producing ethanol, lactate, and butanol alongside acetate and butyrate.
    • Glycerol fermentation yielded ethanol, butanol, and 1,3-propanediol as major products, with trace acetate and butyrate.
    • Iron limitation during glycerol fermentation favored 1,3-propanediol production and increased lactate formation.
    • Clostridium pasteurianum exhibited high tolerance to glycerol (up to 17% wt/vol), with increasing concentrations enhancing 1,3-propanediol yield.

    Conclusions:

    • Nutrient availability and carbon source are critical determinants of Clostridium pasteurianum fermentation end products.
    • Specific limitations, such as iron limitation, can redirect metabolic flux towards valuable compounds like 1,3-propanediol.
    • Clostridium pasteurianum is a promising platform for producing 1,3-propanediol from glycerol due to its high tolerance and efficient conversion.