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The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies

The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 in a 2 L stirred tank fermenter was determined utilizing different pH control strategies. During fermentation without pH control (initial pH of 6), the specific activ...

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Main Authors: Md Salleh, Madihah, Liew, Shiau Tsuey, Ariff, Arbakariya
Format: Article
Language:English
English
Published: Springer 2008
Online Access:http://psasir.upm.edu.my/id/eprint/7698/1/The%20profile%20of%20enzymes%20relevant%20to%20solvent%20production%20during%20direct%20fermentation%20of%20sago%20starch%20by%20Clostridium%20saccharobutylicum%20P262%20utilizing%20different%20pH%20control%20strategies.pdf
http://psasir.upm.edu.my/id/eprint/7698/
http://dx.doi.org/10.1007/s12257-007-0153-2
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spelling my.upm.eprints.76982015-10-26T01:39:36Z http://psasir.upm.edu.my/id/eprint/7698/ The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies Md Salleh, Madihah Liew, Shiau Tsuey Ariff, Arbakariya The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 in a 2 L stirred tank fermenter was determined utilizing different pH control strategies. During fermentation without pH control (initial pH of 6), the specific activity of crotonase, thiolase, and β-hydroxybutyryl-CoA dehydrogenase increased proportionally with solvent production. The highest crotonase (3,450.7 kat) and phosphotransbutyrylase activity (1,475.6 kat) was observed in fermentation where pH was maintained at 5 during the acidogenic phase and corresponded to a fairly high acid accumulation but low solvent production. During fermentation with a controlled pH of 5.25 during the sol-ventogenic phase, the highest thiolase specific activity (255.7 kat) was obtained and corresponded to the highest production of acetone. On the other hand, the highest specific activities of crotonase, β-hydroxybutyryl-CoA dehydrogenase, and phosphotransbutyrylase were observed at pH 5.5 and corresponded to the highest production of ethanol and butanol. Butyryl-CoA dehydrogenase had no significance role in solvent fermentation. These results suggested that pH control strategies were important for improvement of solvent production during direct fermentation of sago starch by C. saccharobutylicum. Springer 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7698/1/The%20profile%20of%20enzymes%20relevant%20to%20solvent%20production%20during%20direct%20fermentation%20of%20sago%20starch%20by%20Clostridium%20saccharobutylicum%20P262%20utilizing%20different%20pH%20control%20strategies.pdf Md Salleh, Madihah and Liew, Shiau Tsuey and Ariff, Arbakariya (2008) The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies. Biotechnology and Bioprocess Engineering, 13 (1). pp. 33-39. ISSN 1226-8372 http://dx.doi.org/10.1007/s12257-007-0153-2 10.1007/s12257-007-0153-2 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 in a 2 L stirred tank fermenter was determined utilizing different pH control strategies. During fermentation without pH control (initial pH of 6), the specific activity of crotonase, thiolase, and β-hydroxybutyryl-CoA dehydrogenase increased proportionally with solvent production. The highest crotonase (3,450.7 kat) and phosphotransbutyrylase activity (1,475.6 kat) was observed in fermentation where pH was maintained at 5 during the acidogenic phase and corresponded to a fairly high acid accumulation but low solvent production. During fermentation with a controlled pH of 5.25 during the sol-ventogenic phase, the highest thiolase specific activity (255.7 kat) was obtained and corresponded to the highest production of acetone. On the other hand, the highest specific activities of crotonase, β-hydroxybutyryl-CoA dehydrogenase, and phosphotransbutyrylase were observed at pH 5.5 and corresponded to the highest production of ethanol and butanol. Butyryl-CoA dehydrogenase had no significance role in solvent fermentation. These results suggested that pH control strategies were important for improvement of solvent production during direct fermentation of sago starch by C. saccharobutylicum.
format Article
author Md Salleh, Madihah
Liew, Shiau Tsuey
Ariff, Arbakariya
spellingShingle Md Salleh, Madihah
Liew, Shiau Tsuey
Ariff, Arbakariya
The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
author_facet Md Salleh, Madihah
Liew, Shiau Tsuey
Ariff, Arbakariya
author_sort Md Salleh, Madihah
title The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
title_short The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
title_full The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
title_fullStr The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
title_full_unstemmed The profile of enzymes relevant to solvent production during direct fermentation of sago starch by Clostridium saccharobutylicum P262 utilizing different pH control strategies
title_sort profile of enzymes relevant to solvent production during direct fermentation of sago starch by clostridium saccharobutylicum p262 utilizing different ph control strategies
publisher Springer
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/7698/1/The%20profile%20of%20enzymes%20relevant%20to%20solvent%20production%20during%20direct%20fermentation%20of%20sago%20starch%20by%20Clostridium%20saccharobutylicum%20P262%20utilizing%20different%20pH%20control%20strategies.pdf
http://psasir.upm.edu.my/id/eprint/7698/
http://dx.doi.org/10.1007/s12257-007-0153-2
_version_ 1643823800501927936
score 13.211869

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