Affiliation:
1. Biotechnology Department, Massey University, Palmerston North, New Zealand
Abstract
The motility of
Clostridium acetobutylicum
has been investigated during a typical batch fermentation process for solvent production. The motility is characterized by “runs” during the early phase of sugar utilization and acid production, but this changes to “tumbles” during the onset of solventogenesis. Sugars and undissociated acetic and butyric acids have been shown to be attractants for the bacterium, while acetone, butanol, ethanol, and dissociated acetate and butyrate are repellents. It is suggested that chemotactic responses explain why highly motile cells are strongly solventogenic.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
19 articles.
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