Full Text:   <3394>

CLC number: Q939

On-line Access: 

Received: 2005-07-13

Revision Accepted: 2005-09-10

Crosschecked: 0000-00-00

Cited: 19

Clicked: 6881

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2005 Vol.6 No.11 P.1076-1080


Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB

Author(s):  HE Guo-qing, KONG Qing, CHEN Qi-he, RUAN Hui

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China

Corresponding email(s):   gqhe@zju.edu.cn, kongqingg@163.com

Key Words:  Clostridium butyricum, Batch fermentation, Fed-batch fermentation, pH, Butyric acid production, Acetic acid

HE Guo-qing, KONG Qing, CHEN Qi-he, RUAN Hui. Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB[J]. Journal of Zhejiang University Science B, 2005, 6(11): 1076-1080.

@article{title="Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB",
author="HE Guo-qing, KONG Qing, CHEN Qi-he, RUAN Hui",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB
%A HE Guo-qing
%A KONG Qing
%A CHEN Qi-he
%J Journal of Zhejiang University SCIENCE B
%V 6
%N 11
%P 1076-1080
%@ 1673-1581
%D 2005
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2005.B1076

T1 - Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB
A1 - HE Guo-qing
A1 - KONG Qing
A1 - CHEN Qi-he
A1 - RUAN Hui
J0 - Journal of Zhejiang University Science B
VL - 6
IS - 11
SP - 1076
EP - 1080
%@ 1673-1581
Y1 - 2005
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2005.B1076

The production of butyric acid by pHp?wd=%28Clostridium butyricum%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>Clostridium butyricum ZJUCB at various pH values was investigated. In order to study the effect of pH on cell growth, butyric acid biosynthesis and reducing sugar consumption, different cultivation pH values ranging from 6.0 to 7.5 were evaluated in 5-L bioreactor. In controlled pH pHp?wd=%28batch fermentation%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>batch fermentation, the optimum pH for cell growth and butyric acid production was 6.5 with a cell yield of 3.65 g/L and butyric acid yield of 12.25 g/L. Based on these results, this study then compared batch and fed-pHp?wd=%28batch fermentation%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>batch fermentation of butyric acid production at pH 6.5. Maximum value (16.74 g/L) of butyric acid concentration was obtained in fed-pHp?wd=%28batch fermentation%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>batch fermentation compared to 12.25 g/L in pHp?wd=%28batch fermentation%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>batch fermentation. It was concluded that cultivation under fed-pHp?wd=%28batch fermentation%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>batch fermentation mode could enhance butyric acid production significantly (P<0.01) by C. butyricum ZJUCB.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1] Beyer-Sehlmeyer, G., Glei, M., Hartmann, E., Hughes, R., Persin, C., Böhm, V., Rowland, I., Schubert, R., Jahreis, G., Pool-Zobel, B.L., 2003. Butyrate is only one of several growth inhibitors produced during gut flora-mediated fermentation of dietary fibre sources. Br. J. Nutr., 90:1057-1070.

[2] Centeno, J.A., Tomillo, F.J., Fenández-García, E., Gaya, P., Nuňez, M., 2002. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of Ewes’ raw milk cheese. J. Dairy Sci., 85:3164-3172.

[3] Chen, Q.H., He, G.Q., Schwarz, P., 2004. Studies on cultivation kinetics for elastase production by Bacillus sp. EL31410. J. Agric. Food Chem., 52(11):3356-3359.

[4] Chung, K.T., Bryant, M.P., 1997. Robert E. Hungate: Pioneer of anaerobic microbial ecology. Anaerobe, 3:213-217.

[5] Kong, Q., He, G.Q., Chen, Q.H., Chen, F., 2004. Optimization of medium composition for cultivating Clostridium butyricum with response surface methodology. J. Food Sci., 69(7):163-168.

[6] Lang, C., Gollnitz, C., Popovic, M., Stahl, U., 1997. Optimization of fungal polygalacturonase synthesis by Saccharomyces cerevisiae in fed-batch culture. Chem. Eng. J., 65:219-226.

[7] Lupton, J.R., 2004. Microbial degradation products influence colon cancer risk: the butyrate controversy. J. Nutr., 134:479-482.

[8] Michel-Savin, D., Marchal, R., Vandecasteele, J.P., 1990a. Control of the selectivity of butyric acid production of Clostridium tyrobutyricum. Appl. Microbiol. Biotechnol., 32:387-392.

[9] Michel-Savin, D., Marchal, R., Vandecasteele, J.P., 1990b. Butyrate production in continuous culture of Clostridium tyrobutyricum: effect of end-product inhibition. Appl. Microbiol. Biotechnol., 33:127-131.

[10] Miller, G.L., 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31:426-427.

[11] Min, H., 1999. Microbial Research Techniques. Science Press, Beijing.

[12] Murray, R.G.E., Brenner, D.J., Bryant, M.P., Holt, J.G., Krieg, N.R., Moulder, J.W., Pfennig, N., Sneath, P.H.A., Staley, J.T., Williams, S.T., 1984. Bergey’s Manual of Systematic Bacteriology. Williams & Wilkins, Baltimore, p.1160-1161.

[13] Shoemaker, S.P., Wright, L.L., 2003. Feedstock production, genetic modification, and processing. Appl. Biochem. Biotechnol., 105:3-4.

[14] Vandák, D., Zigová, J., Šturdik, E., Schlosser, S., 1997. Evaluation of solvent and pH for extractive fermentation of butyric acid. Process Biochem., 32(3):245-251.

[15] Watson, R., Wright, C.J., McBurney, T., Taylor, A.J., Linforth, R.S.T., 2002. Influence of harvest data and light integral on the development of strawberry flavor compounds. J. Exp. Bot., 53(377):2121-2129.

[16] Zigová, J., Šturdik, E., 2000. Advances in biotechnological production of butyric acid. J. Ind. Microbiol. Biotechnol., 24:153-160.

[17] Zigová, J., Šturdik, E., Vandák, D., Schlosser, S., 1999. Butyric acid production by Clostridium butyricum with integrated extraction and pertraction. Process Biochem., 34:835-843.

Open peer comments: Debate/Discuss/Question/Opinion


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE