Fermentation characteristics of Clostridium pasteurianum LMG 3285 grown on glucose and mannitol

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Abstract
Clostridium pasteurianum fermented glucose to acetate, butyrate, CO 2 and H 2 . In batch cultures the fermentation pattern was only slightly affected by culture pH over the range 8·0 to 5·5. The acetate/butyrate ratio was always higher than or equal to one. Between 2·14 and 2·33 mol H 2 was produced per mol glucose fermented. At unregulated pH, more butanol and less butyrate was formed. In a carbon‐limited chemostat, the steady‐state acetate/butyrate ratio was always lower than one. H 2 production was approximately 1·70 mol per mol glucose consumed. Substantial amounts of extracellular protein were formed. With decreasing pH, acetate and formate production decreased, while H 2 production was highest at pH 6.0. With increasing dilution rate ( D ), the product spectrum hardly changed, but more biomass was formed. Y glucose max and Y ATP max were 55·97 and 31·48 g dry weight per mol glucose or ATP respectively. With increasing glucose input the formation of fatty acids and H 2 slightly decreased. Continuous cultures fermented mannitol to acetate, butyrate, butanol, CO 2 and H 2 . With acetate as co‐substrate, butanol production and molar growth yields, Y mannitol and Y ATP , markedly decreased, while the butyrate and H 2 production increased. The latter reached a value of 2·21 mol H 2 per mol mannitol consumed.

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