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Table 4 Effect of various carbon sources on lactic acid and other metabolites production by Cl. bifermentans strains

From: The ability of Clostridium bifermentans strains to lactic acid biosynthesis in various environmental conditions

Strain/carbon source

KM 371

KM 374

KM 376

S [%]

1.3-PD [g/L]

SA [g/L]

LA [g/L]

FA [g/L]

AA [g/L]

E [g/L]

S [%]

1.3-PD

SA [g/L]

LA [g/L]

FA [g/L]

AA [g/L]

E [g/L]

S [%]

1.3-PD [g/L]

SA [g/L]

LA [g/L]

FA [g/L]

AA [g/L]

E [g/L]

gly

92.45

9.71

6.76

8.19

1.84

3.81

1.79

99.42

10.15

0.19

8.59

2.28

3.65

1.43

95.98

7.14

0.50

7.52

1.38

2.50

1.25

fru

100.00

nd

2.91

16.81

nd

5.35

4.08

78.92

nd

2.40

16.38

1.04

4.89

1.38

65.74

nd

2.27

20.44

nd

5.35

3.32

sor

63.16

nd

0.47

21.18

4.14

1.98

4.46

31.38

nd

0.73

5.30

2.53

3.44

7.64

44.56

nd

0.42

21.89

7.34

2.68

4.42

glu

100.00

nd

3.17

22.59

nd

5.58

4.31

100.00

nd

2.54

18.47

1.18

5.05

1.48

100.00

nd

3.62

28.52

nd

7.95

3.48

mann

100.00

nd

3.11

24.51

nd

6.41

4.13

96.78

nd

3.35

29.09

nd

6.58

4.67

96.48

nd

3.52

31.28

nd

6.57

3.73

mat

100.00

nd

1.84

30.91

0.46

1.94

12.54

100.00

nd

3.17

39.12

nd

1.89

3.95

100.00

nd

2.19

38.18

nd

1.89

3.95

mal

88.78

nd

1.09

22.65

2.88

2.16

0.87

87.04

nd

1.18

24.85

3.86

2.76

3.46

83.96

nd

nd

23.67

1.34

2.15

0.94

xyl

90.84

nd

4.55

7.68

2.14

4.87

2.03

91.38

nd

4.69

4.93

1.95

4.88

1.37

53.74

nd

3.63

4.58

1.48

5.00

1.59

raf

100.00

nd

0.87

2.14

0.84

3.00

2.39

16.04

nd

0.21

1.32

0.81

2.37

2.10

45.78

nd

0.72

1.06

1.14

2.23

1.80

ara

97.60

nd

4.41

11.00

1.35

6.66

1.90

91.28

nd

4.54

8.33

1.12

5.46

1.08

61.82

nd

2.70

8.13

0.93

4.06

1.27

  1. nd-not detected.
  2. S, the amount of used saccharide; 1.3-PD, 1,3-propanediol; SA, succinic acid; LA, lactic acid; FA, formic acid; AA, acetic acid; E, ethanol.
  3. Gly, glycerol; fru, fructose; sor, sorbitol; glu, glucose; man, mannose; mat, mannitol; mal, maltose; xyl, xylose; raf, raffinose; ara, arabinose.