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Carbon dioxide as key player in chain elongation and growth of Clostridium kluyveri: Insights from batch and bioreactor studies. | LitMetric

Carbon dioxide as key player in chain elongation and growth of Clostridium kluyveri: Insights from batch and bioreactor studies.

Bioresour Technol

Chemical Engineering Laboratory, Faculty of Sciences and Interdisciplinary Centre of Chemistry and Biology, Centro Interdisciplinar de Química e Bioloxía (CICA), BIOENGIN Group, University of A Coruña, E-15008-A Coruña, Spain. Electronic address:

Published: February 2024

AI Article Synopsis

  • Chain elongation technology offers a sustainable method for producing medium-chain fatty acids (MCFAs) using Clostridium kluyveri, which mainly produces n-caproate from ethanol and acetate.
  • The study showed that C. kluyveri can thrive in low CO levels, even under challenging conditions like low NaHCO and acid pH (below 6), with optimal bacterial growth and n-caproate production achieved with continuous CO supply in a bioreactor.
  • Experiments indicated that while CO is consumed by C. kluyveri and varying ethanol:acetate ratios affect production, increasing the ethanol concentration didn't improve n-caproate selectivity due to excessive acidity.

Article Abstract

Chain elongation technology allows medium-chain fatty acids (MCFAs) production as an alternative to fossil resources. Clostridium kluyveri generates n-caproate primarily from ethanol and acetate, presumably requiring CO for growth. Here, the impact of CO on C. kluyveri was explored. Bottle studies revealed the bacterium's adaptability to low CO levels, even in conditions with minimal dissolved NaHCO (0.0003 M) and unfavorable pH (below 6) under 1 bar CO. Bioreactor investigations demonstrated a direct correlation between CO availability and bacterial growth. The highest n-caproate production (11.0 g/L) with 90.1 % selectivity was achieved in a bioreactor with continuous CO supply at 3 mL/min. Additional bottle experiments pressurized with 1 bar CO and varying ethanol:acetate ratios (1:1, 2:1, 4:1) also confirmed CO consumption by C. kluyveri. However, increasing the ethanol:acetate ratio did not enhance n-caproate selectivity, likely due to overly acidic pH conditions. These findings provide insights into chain-elongators responses under diverse conditions.

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Source
http://dx.doi.org/10.1016/j.biortech.2023.130192DOI Listing

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