Study on the Effects of pH Value and Salinity on ABE Fermentation by Clostridium acetobutylicum

學生姓名: 鄭景龠
指導教授: 潘崇良
學　　號: 10532007
學期: 106上
摘　　要: The topic of this study is to investigate the effects of pH value and salinity on ABE (acetone-butanol-ethanol) fermentation by Clostridium acetobutylicum. The results showed that pH had a significant effect on bacterial growth and butanol yield and productivity. The optimal initial pH that maximized butanol production was pH 6.0 ± 0.2. Controlled pH was found to be unsuitable for butanol production in strain C. acetobutylicum YM1, while the
uncontrolled pH condition with an initial pH of 6.0 ± 0.2 was suitable for bacterial growth, butanol yield and productivity. The maximum butanol concentration of 13.5 ± 1.42 g/L was obtained from cultures grown under the uncontrolled pH condition, resulting in a butanol yield and productivity of 0.27 g/g and 0.188 g/L h, respectively. The effect of high sodium on the metabolic behavior of C. acetobutyricum ATCC 824, with xylose as the carbon source. At a threshold sodium concentration of 200 mM, a decrease of the maximum cell dry weight (-19.50 ± 0.85%) and of ABE yield (-35.14 ± 3.50% acetone, -33.37 ± 0.74% butanol, -22.95 ± 1.81% ethanol) were observed compared to control culture.