Dieses Dokument steht unter einer CreativeCommons Lizenz by/4.0
Verlagslink DOI: 10.1186/s12934-016-0497-4
Titel: Fermentation of mixed substrates by Clostridium pasteurianum and its physiological, metabolic and proteomic characterizations
Sprache: English
Autor/Autorin: Sabra, Wael 
Wang, Wei 
Surandram, Sruthi 
Prescher, Christin 
Zeng, An-Ping 
Schlagwörter: 1,3-propanediol;Butanol;Mixed substrate fermentation;Oxaloacetate;Pyruvate decarboxylation;1-Butanol;Bacterial Proteins;Clostridium;Fermentation;Glucose;Propylene Glycols;Proteomics
Erscheinungsdatum: 21-Jun-2016
Verlag: BioMed Central
Quellenangabe: Microbial cell factories 1 (15): 114- (2016-06-21)
Zeitschrift oder Schriftenreihe: Microbial cell factories 
Zusammenfassung (englisch): Clostridium pasteurianum is becoming increasingly attractive for the production of chemicals and fuels such as n-butanol and 1,3-propanediol. Previously we have shown that dual substrate fermentation using glucose and glycerol enhanced the cell growth and butanol production significantly. Although C. pasteurianum can grow efficiently with either glucose or glycerol alone, under certain conditions, glucose limitation in the mixed substrate fermentation leads to growth cessation. To understand this phenomenon and for process optimization, fermentation experiments were performed in the presence of excess glycerol but with varied initial concentrations of glucose which were followed by physiological, metabolic and proteomic analyses.
URI: http://tubdok.tub.tuhh.de/handle/11420/1714
DOI: 10.15480/882.1711
ISSN: 1475-2859
Institut: Bioprozess- und Biosystemtechnik V-1 
Dokumenttyp: (wissenschaftlicher) Artikel
Enthalten in den Sammlungen:tub.dok

Dateien zu dieser Ressource:
Datei Beschreibung GrößeFormat 
s12934-016-0497-4.pdfPublisher's Version2,97 MBAdobe PDFMiniaturbild
Öffnen/Anzeigen
Zur Langanzeige

Seitenansichten

14
Letzte Woche
2
Letzten Monat
checked on 18.08.2018

Download(s)

6
checked on 18.08.2018

Google ScholarTM

Prüfe


Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt.