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Acetone, butanol, and ethanol are the most common products of solventogenesis. Some species such as Clostridium beijerinckii, Clostridium puniceum and Clostridium roseum are able to further reduce acetone to isopropanol. Several species are able to produce additional solvents under various culture conditions.
Clostridium beijerinckii; Clostridium tetanomorphum; Clostridium aurantibutyricum; These bacteria begin with butyrate fermentation, as described above, but, when the pH drops below 5, they switch into butanol and acetone production to prevent further lowering of the pH. Two molecules of butanol are formed for each molecule of acetone.
The ABE fermentation via Clostridium beijerinckii or Clostridium acetobutylicum for instance is characterized by product inhibition. This means that there is a product concentration threshold that cannot be overcome, resulting in a product stream highly diluted in water. [11] Phase equilibrium diagram for 1-butanol–ethanol–water ternary mixture
Clostridium perfringens (gangrene, food poisoning) Clostridioides difficile (pseudomembranous colitis) Clostridium tetani ; Clostridium botulinum ; Clostridium acetobutylicum (acetone–butanol–ethanol fermentation, or ABE process) Clostridium haemolyticum; Clostridium novyi (gas gangrene, infectious necrotic hepatitis)
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Clostridium acetobutylicum, ATCC 824, is a commercially valuable bacterium sometimes called the "Weizmann Organism", after Jewish Russian-born biochemist Chaim Weizmann. A senior lecturer at the University of Manchester , England , he used them in 1916 as a bio-chemical tool to produce at the same time, jointly, acetone , ethanol , and n ...
Clostridium saccharobutylicum is an indole and notably acetone, butanol and ethanol-producing bacterium, with type strain DSM 13864 T (= ATCC BAA-117 T). [ 1 ] [ 2 ] Its genome has been sequenced. [ 3 ]
The fermentation processes to produce propanol and butanol from cellulose are fairly tricky to execute, and the Weizmann organism (Clostridium acetobutylicum) currently used to perform these conversions produces an extremely unpleasant smell, and this must be taken into consideration when designing and locating a fermentation plant.