EFFECTS OF BUTYRIC AND ACETIC-ACIDS ON ACETONE BUTANOL FORMATION BY CLOSTRIDIUM-ACETOBUTYLICUM
EFFECTS OF BUTYRIC AND ACETIC-ACIDS ON ACETONE BUTANOL FORMATION BY CLOSTRIDIUM-ACETOBUTYLICUM
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DOI：
10.1016/0300-9084(87)90242-2
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发表时间：
1987-02-01
期刊：
影响因子：
3.9
通讯作者：
GAY, R
中科院分区：
文献类型：
--
作者：
MATTAELAMMOURI, G;JANATIIDRISSI, R;GAY, R
研究了丁酸和乙酸对丙酮丁醇发酵的影响.丁酸和乙酸的产生受这两种酸的细胞外浓度控制;添加到培养基中的乙酸抑制其自身的形成，但对丁酸的形成没有影响，并且添加的丁酸抑制其自身的形成，但不抑制乙酸的形成。最终代谢物的比例取决于发酵过程中排泄的乙酸和丁酸的量。与专门增加丙酮形成的乙酸相反，丁酸增加丙酮和丁醇的形成。乙酸和丁酸激酶活性也进行了检查。两者都在发酵开始时增加，当培养基中出现溶剂时减少。辅酶A转移酶活性在产酸相中较弱，而在溶剂相中显著增加。乙酸和丁酸似乎是共底物。在此基础上，提出了C.提出了丙酮丁醇葡萄糖发酵。
The actions of butyric and acetic acids on acetone - butanol fermentation are investigated. Production of butyric and acetic acids are controlled by the extracellular concentrations of both acids; acetic acid added to the medium inhibits its own formation but has no effect on butyric acid formation, and added butyric acid inhibits its own formation but not that of acetic acid. The ratio of end metabolites depends upon acetic and butyric acid quantities excreted during the fermentation. In contrast to acetic acid, which specifically increases acetones formation, butyric acid increases both acetone and butanol formations. Acetate and butyrate kinase activities were also examined. Both increase at the start of fermentation and decrease when solvents appear in the medium. Coenzyme A transferase activity is weak in the acidogenic phase and markedly increases in the solvent phase. Acetic and butyric acids appear to be co-substrates. On the basis of these results, a mechanism of acetic and butyric acid pathways, coupled to solvent formation by C. acetobutylicum glucose fermentation is proposed.