Fermentative hydrogen production by bacterial strain Clostridium tyrobutyricum S5

abstrakt

angličtina

Presence of clostridium in milk is a technological problem for cheese making as they cause late-blowing defect. This damage is characterised by gas formation. The ability to produce gas by some species of genus Clostridium could possibly find an industrial use. Research has been focused on Clostridium strains deposited at MILCOM - Dairy Research Institute (Tábor, Czech Republic). It was found out that good candidate for hydrogen production is Clostridium tyrobutyricum S5 strain from this collection. From this reasone its properties were evaluated and the cultivation of Clostridium tyrobutyricum S5 under different conditions was studied. The cultivation was carried out in liquid Reinforced Clostridial Medium (RCM) with lactose (5 %) and cheese whey with lactose content 5 % instead of glucose as substrate under anaerobe conditions. Growth of bacterial cells was observed at laboratory temperature (from 20 to 23 C) and at 37 C, pH values range from 4.0 to 8.0 with 0.5 unit. Optimal pH was evaluated at 6.5. Optimal pH and different temperatures (20-23 C / 37 C) were thereafter used in last experiment. The content of lactose and volatile fatty acids was also determined in supernatants.

Clostridium, hydrogen, optimal conditions

CHROBOKOVÁ, M.; ŠPANOVÁ, A.; RITTICH, B.; GREGUŠOVÁ, B.; TURKOVÁ, K.; DVOŘÁK, M.

17. 8. 2011

Česká společnost chemická

Praha

0009-2770

Chemické listy

105

18

Česká republika

s1014

s1014

1