Open AccessFermentation of pectin by a newly isolated Clostridium thermosaccharolyticum strain
Author(s) -
Rijssel Marion,
Hansen Theo A.
Publication year - 1989
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1989.tb03549.x
Subject(s) - pectin , fermentation , chemistry , butyrate , strain (injury) , thermophile , biochemistry , food science , bacteria , methanol , microbiology and biotechnology , enzyme , biology , organic chemistry , genetics , anatomy
By enrichment on pectin a thermophilic anaerobic bacterium was isolated. This strain, identified as Clostridium thermosaccharolyticum , was capable of fast growth on pectin (μ max 0.58 h −1 ) forming acetate, butyrate, hydrogen, carbon dioxide, methanol and traces of ethanol. The optimum temperature for growth was 58°C and the optimal pH was 6. The initial breakdown of pectin was catalysed by methylesterase and polygalacturonate hydrolase activity; no polygalacturonate lyase activity was found.