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ISSN electronic edition: 1336-9075
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Immobilisation of Clostridium spp. for production of solvents and organic acids

Igor Dolejš, Martin Rebroš, and Michal Rosenberg

Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia

 

E-mail: martin.rebros@stuba.sk

Abstract: This review summarises the high potential of immobilised cells systems for the fermentative production of compounds, mainly produced by representatives of the Clostridium genus. Microorganisms of Clostridium species are recognised as good producers of a wide range of chemicals in almost every sector of industry. The combination of this microorganism with its immobilisation opens up new possibilities and renders the fermentation process more sophisticated than in a free-cell system. This review provides a comprehensive summary of techniques used in immobilisation of Clostridium species with regard to specific products and types of fermentation. In addition, comparisons of particular types of immobilisation techniques used in fermentation processes are summarised by specific products.

Keywords: Clostridium – immobilisation – solvents – acids

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-013-0414-9

 

Chemical Papers 68 (1) 1–14 (2014)

Thursday, June 20, 2024

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