Kinetics and Energetics of Acetobacterium sp. in Chemostat Culture on Methanol-CO_2
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概要
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The kinetics and energetics of Acetobacterium sp. for growth and vitamin B_<12> Production were analyzed in chemostat cultures on a methanol-CO_2 medium under various pHs, methanol concentrations and dilution rates. The optimal pH was between 6.7 and 6.9. The maximun volumetric rates of cell, acetate and vitamin B_<12> production and methanol consumption were 0.06 g・l^<-1>・h^<-1> for cell, 5.7 mmol・l^<-1>・h^<-1> for acetate, 0.27 mg・l^<-1>・h^<-1> for vitamin B_<12> and 10 mmol・l^<-1>・h^<-1> for methanol. The specific production rates of acetate and vitamin B_<12> were associated with the specific growth rate. Analysis of energetics revealed that the true growth yield, Y_<EG> was 8.14 g cell.(mol methanol catabolized)^<-1> and the maintenance coefficient, m, was 0.479 mmol methanol catabolized・(g cell)^<-1>・h^<-1>. Based on the mass balances with respect to carbon and electron recovery for methanol consumed, the following reaction stoichiometry was obtained: 4CH_3OH+ 2CO_2⇾2.34CH_3COOH+0.86 cell C. The conversion ratio of methanol to cell was about 16%. Finally, we offer a simple explanation for the bioenergetics of this bacterium, suggesting that Y_<ATP> can be calculated directly from the values of Y_<x/p>.
- 社団法人日本生物工学会の論文
- 1998-02-25
著者
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YAMAGUCHI Kazuya
Department of Chemistry, Graduate School of Science, Osaka University
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Bainotti Alberto
Department Of Molecular Biotechnology Graduate School Of Engineering Hiroshima University
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Nishio Naomichi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NAKASHIMADA YUTAKA
Department of Molecular Biotechnology, Graduate School of Engineering, Hiroshima University
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Nakashimada Yutaka
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Nakashimada Yutaka
Department Of Molecular Biotechnology Graduate School Of Engineering Hiroshima University
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Yamaguchi Kazuya
Department Of Applied Chemistry School Of Engineering The University Of Tokyo
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Nishio Naomichi
Department Of Molecular Biotechnology Graduate School Of Engineering Hiroshima University
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Nishio Naomichi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima Univeisity
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Yamaguchi Kazuya
Department Of Molecular Biotechnology Graduate School Of Engineering Hiroshima University:(present A
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Nakashimada Yutaka
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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BAINOTTI ALBERTO
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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