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Changes in membrane lipid composition of clostridium acetobutylicum during acetone butanol fermentation effects of solvents growth temperature and ph



Changes in membrane lipid composition of clostridium acetobutylicum during acetone butanol fermentation effects of solvents growth temperature and ph



Journal of General Microbiology 133(1): 103-110



Changes in membrane lipid composition of Clostridium acetobutylicum were studied during acetone-butanol fermentation. Large changes were found in phospholipid composition and in fatty acid composition, the latter characterized mainly by a decrease in the unsaturated/saturated fatty acid (U/S) ratio. The effects of the addition of alcohols (ethanol, butanol, hexanol and octanol) and of acetone were also studied. In all cases, large changes were observed in the U/S ratio but with differences which were related to the chain lengths of the alcohols. The effect of solvents appears to account for a large part of the changes in lipid composition observed during the fermentation. The pH was also important, a decrease in pH resulting in a decrease in the U/S ratio and in an increase in cyclopropane fatty acids. The effect of increasing temperature was mainly to increase fatty acid chain lengths.

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Accession: 004909399

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DOI: 10.1099/00221287-133-1-103


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