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Table 1 Tests on transformation of lactate and acetate to butyrate

From: Cell factories converting lactate and acetate to butyrate: Clostridium butyricum and microbial communities from dark fermentation bioreactors

Bacteria

M9 medium without glucose supplemented with

Number of experiments

Duration

pH of the culture beforea

Density of the culture OD600nm before

Non-gaseous fermentation products

1st passage

2nd passage

End sampling

1st passage

2nd passage

End sampling

2nd day

3rd day

2nd day

3rd day

2nd day

3rd day

Microbial community from a dark fermentation bioreactor

Molasses

3

9 days,

2 passages (every 3 days)

4.6–4.8

4.7–4.8

4.6–4.9

0.5–0.6

2.7–3.1

0.4–0.5

2.3–3.1

0.5–0.6

2.9–3.0

Figure 1a

Molasses and sodium lactate

3

4.8–5.5

4.8–5.5

4.6–5.0

0.7–0.8

2.0–2.6

0.6–0.8

1.8–3.2

0.7–0.8

2.4–2.6

Molasses, sodium lactate and sodium acetate

2

4.7–5.0

4.6–5.1

4.7–4.8

0.5–0.7

1.5–3.1

0.5–0.6

1.6–2.3

0.5–0.6

2.5–2.6

  

6.5–6.7

6.7–6.8

6.5–6.7

0.2–0.3

0.9–1.0

0.2–0.3

0.8–1.0

0.2–0.3

0.8–1.0

Figure 1b

Bacteria

M9 medium without glucose supplemented with

Number of experiments

Duration

pH of the culture after

Density of the culture OD600nm after

Non-gaseous fermentation products

3 days

6 days

9 days

3 days

6 days

9 days

C. butyricum

Sodium lactate, sodium acetate and yeast extract

3

9 days,

no passage

6.8–6.9

6.8–7.0

6.8–7.1

~ 0.20

~ 0.6

~ 0.7

Figure 1c

  1. apH of the starting media was 7.0 in all cases