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Microorganisms
Volume 11
Issue 4
10.3390/microorganisms11041003
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Article

Continuous Production of Ethanol, 1-Butanol and 1-Hexanol from CO with a Synthetic Co-Culture of Clostridia Applying a Cascade of Stirred-Tank Bioreactors

by
Miriam Bäumler
1,
Veronika Burgmaier
1,
Fabian Herrmann
1,
Julian Mentges
1,
Martina Schneider
2,
Armin Ehrenreich
2,
Wolfgang Liebl
2 and
Dirk Weuster-Botz
1,*
1
Chair of Biochemical Engineering, Department of Energy and Process Engineering, TUM School of Engineering and Design, Technical University of Munich, 85748 Garching, Germany
2
Chair of Microbiology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
*
Author to whom correspondence should be addressed.
Microorganisms 2023, 11(4), 1003; https://doi.org/10.3390/microorganisms11041003
Submission received: 14 March 2023 / Revised: 6 April 2023 / Accepted: 6 April 2023 / Published: 12 April 2023
(This article belongs to the Special Issue Advances in Microbial Cell Factories)
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Abstract

Syngas fermentation with clostridial co-cultures is promising for the conversion of CO to alcohols. A CO sensitivity study with Clostridium kluyveri monocultures in batch operated stirred-tank bioreactors revealed total growth inhibition of C. kluyveri already at 100 mbar CO, but stable biomass concentrations and ongoing chain elongation at 800 mbar CO. On/off-gassing with CO indicated a reversible inhibition of C. kluyveri. A continuous supply of sulfide led to increased autotrophic growth and ethanol formation by Clostridium carboxidivorans even at unfavorable low CO concentrations. Based on these results, a continuously operated cascade of two stirred-tank reactors was established with a synthetic co-culture of both Clostridia. An amount of 100 mbar CO and additional sulfide supply enabled growth and chain elongation in the first bioreactor, whereas 800 mbar CO resulted in an efficient reduction of organic acids and de-novo synthesis of C2-C6 alcohols in the second reactor. High alcohol/acid ratios of 4.5–9.1 (w/w) were achieved in the steady state of the cascade process, and the space-time yields of the alcohols produced were improved by factors of 1.9–5.3 compared to a batch process. Further improvement of continuous production of medium chain alcohols from CO may be possible by applying less CO-sensitive chain-elongating bacteria in co-cultures.
Keywords: C. kluyveri; C. carboxidivorans; chain elongation; syngas fermentation; carbon monoxide; bioreactor cascade; continuous alcohol production C. kluyveri; C. carboxidivorans; chain elongation; syngas fermentation; carbon monoxide; bioreactor cascade; continuous alcohol production

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MDPI and ACS Style

Bäumler, M.; Burgmaier, V.; Herrmann, F.; Mentges, J.; Schneider, M.; Ehrenreich, A.; Liebl, W.; Weuster-Botz, D. Continuous Production of Ethanol, 1-Butanol and 1-Hexanol from CO with a Synthetic Co-Culture of Clostridia Applying a Cascade of Stirred-Tank Bioreactors. Microorganisms 2023, 11, 1003. https://doi.org/10.3390/microorganisms11041003

AMA Style

Bäumler M, Burgmaier V, Herrmann F, Mentges J, Schneider M, Ehrenreich A, Liebl W, Weuster-Botz D. Continuous Production of Ethanol, 1-Butanol and 1-Hexanol from CO with a Synthetic Co-Culture of Clostridia Applying a Cascade of Stirred-Tank Bioreactors. Microorganisms. 2023; 11(4):1003. https://doi.org/10.3390/microorganisms11041003

Chicago/Turabian Style

Bäumler, Miriam, Veronika Burgmaier, Fabian Herrmann, Julian Mentges, Martina Schneider, Armin Ehrenreich, Wolfgang Liebl, and Dirk Weuster-Botz. 2023. "Continuous Production of Ethanol, 1-Butanol and 1-Hexanol from CO with a Synthetic Co-Culture of Clostridia Applying a Cascade of Stirred-Tank Bioreactors" Microorganisms 11, no. 4: 1003. https://doi.org/10.3390/microorganisms11041003

APA Style

Bäumler, M., Burgmaier, V., Herrmann, F., Mentges, J., Schneider, M., Ehrenreich, A., Liebl, W., & Weuster-Botz, D. (2023). Continuous Production of Ethanol, 1-Butanol and 1-Hexanol from CO with a Synthetic Co-Culture of Clostridia Applying a Cascade of Stirred-Tank Bioreactors. Microorganisms, 11(4), 1003. https://doi.org/10.3390/microorganisms11041003

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