Butyric Acid Production by Fermentation: Employing Potential of the Novel Clostridium tyrobutyricum Strain NRRL 67062
Abstract
:1. Introduction
2. Materials and Methods
2.1. Micro-Organism and Culture Propagation
2.2. Glucose and Butyric Acid Inhibition Studies
2.3. Fermentation with Corn Steep Liquor (CSL)
2.4. Butyric Acid Fermentation Studies in Scaled-Up Reactor
2.5. Analyses
3. Results and Discussion
3.1. Control Experiment and Substrate Inhibition
3.2. Butyric Acid Inhibition
3.3. Use of Commercial Nutrient Medium Such as CSL
3.4. Maximization of Butyric Acid Production in Batch Fermentation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Qureshi, N.; Liu, S.; Saha, B.C. Butyric Acid Production by Fermentation: Employing Potential of the Novel Clostridium tyrobutyricum Strain NRRL 67062. Fermentation 2022, 8, 491. https://doi.org/10.3390/fermentation8100491
Qureshi N, Liu S, Saha BC. Butyric Acid Production by Fermentation: Employing Potential of the Novel Clostridium tyrobutyricum Strain NRRL 67062. Fermentation. 2022; 8(10):491. https://doi.org/10.3390/fermentation8100491
Chicago/Turabian StyleQureshi, Nasib, Siqing Liu, and Badal C. Saha. 2022. "Butyric Acid Production by Fermentation: Employing Potential of the Novel Clostridium tyrobutyricum Strain NRRL 67062" Fermentation 8, no. 10: 491. https://doi.org/10.3390/fermentation8100491