Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum

Authors

WANG Youling, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
WEI Zhujun, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
LIU Qing, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
ZHU Lilei, Shandong Yutu Food Co., Ltd., Zibo, Shandong 255300, China
XIAO Haifang, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
SONG Yuanda, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China

Abstract

In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the content of 2.08 g/L in synthetic medium.

Publication Date

2-28-2019

First Page

27

Last Page

32

DOI

10.13652/j.issn.1003-5788.2019.02.006

Recommended Citation

Youling, WANG; Zhujun, WEI; Qing, LIU; Lilei, ZHU; Haifang, XIAO; and Yuanda, SONG (2019) "Comparison of fermentation characteristics between clostridium butyricum and Clostridium tyroburicum," Food and Machinery: Vol. 35: Iss. 2, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.02.006
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/6

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