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Table 1 Fermentation kinetics of C. tyrobutyricum cultures run in batch with or without selection for acetate tolerance and with or without acetate inhibition

From: Acetate adaptation of clostridia tyrobutyricum for improved fermentation production of butyrate

Sugar Acetate C. tyrobutyricum 2 Lag time3 Complete utilization of carbon Sugar cons4 Butyrate Yield5 Final concentration Specific Growth Rate (μnet)7 Overall produc.8
(g/L)   (h) (h) (g/L/h) (mol/mol) (g/L) (1/h) (g/L/h)
        Butyrate Acetate Bio- mass6   
Glc1 0 non-adapted 0 77 1.07 0.85 25.61 8.38 3.40 0.306 0.28
Glc 26.3 non-adapted 94 171 1.09 0.89 26.22 27.85 3.59 0.274 0.15
Glc 26.3 adapted 0 75 1.21 0.87 25.86 32.03 2.77 0.206 0.32
Xyl1 0 non-adapted 0 166 0.56 0.74 25.80 4.24 2.72 0.093 0.16
Xyl 26.3 non-adapted 102 167 1.22 0.79 29.00 27.76 3.04 0.121 0.12
Xyl 26.3 adapted 25 174 0.60 0.81 28.92 24.46 2.30 0.067 0.17
  1. 1 Glucose and xylose respectively.
  2. 2 Whether or not the inoculum had been selectively adapted to 26.3 g/L.
  3. 3 Calculated as time until sugar consumption started.
  4. 4 Calculated for the linear sugar consumption phase.
  5. 5 Yield was calculated as mol butyrate per mol glucose or xylose consumed during fermentation.
  6. 6 Calculated as DCW g/L.
  7. 7 As determined by the formula μnet (h-1) = (ln(DCWx/DCW0))/(Timex-Time0).
  8. 8 Overall productivity calculated from the start of the fermentation until the sugar source were completed.