Volatile acid production by Clostridium botulinum type F

1970 ◽  
Vol 16 (6) ◽  
pp. 421-425 ◽  
Author(s):  
C. Wayne Moss ◽  
R. T. Howell ◽  
D. C. Farshy ◽  
V. R. Dowell ◽  
J. B. Brooks
Keyword(s):  
Growth Medium ◽  
Butyric Acid ◽  
Acid Production ◽  
Clostridium Botulinum ◽  
Caproic Acid ◽  
Isovaleric Acid ◽  
Volatile Acid ◽  
Fatty Acid Production ◽  
Botulinum Type ◽  
Geographical Locations

The proteolytic activity and volatile fatty acid production of 10 isolates of Clostridium botulinum type F from diverse geographical locations were determined. Two of the 10 strains were non-proteolytic, 3 were slightly proteolytic, and 5 were strongly proteolytic. The non-proteolytic cultures and the slightly proteolytic cultures produced acetic and butyric acid. The strongly proteolytic cultures produced mainly acetic, butyric, isobutyric, and isovaleric acid, and small to trace amounts of propionic, isocaproic, and caproic acid. The relative amounts of the various acids produced were markedly influenced by the growth medium. The addition of glucose to the growth medium caused an increase in the relative amount of butyric acid and a decrease in isobutyric and isovaleric acid.

scholarly journals Development of an enhanced chain elongation process for caproic acid production from waste-derived lactic acid and butyric acid

2020 ◽  
Author(s):  
Corine Nzeteu
Keyword(s):  
Lactic Acid ◽  
Butyric Acid ◽  
Acid Production ◽  
Caproic Acid ◽  
Chain Elongation ◽  
Elongation Process ◽  
The Right

Contribution to the International Chain Elongation Conference 2020 | ICEC 2020. An abstract can be found in the right column.

Effect of diet on individual volatile fatty acids in the rumen of sheep, with particular reference to the effect of low rumen pH and adaptation on high-starch diets

1957 ◽  
Vol 8 (6) ◽  
pp. 691 ◽  
Author(s):  
RL Reid ◽  
JP Hogan ◽  
PK Briggs
Keyword(s):  
Fatty Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Acid Production ◽  
Volatile Fatty Acids ◽  
Maximum Level ◽  
Fatty Acid Production ◽  
Rumen Ph ◽  
Term Change ◽  
Effects Of Ph

Detailed data are presented on changes in the proportions of acetic, propionic, and butyric acids in the rumen after feeding on various diets. Pre-feeding proportions were constant on each diet but varied from a mixture of 72-76 per cent. acetic, 14-16 per cent. propionic, and 10-12 per cent. butyric acid on all-roughage diets to one of 63-65 per cent. acetic, 18-20 per cent. propionic, and 16-18 per cent. butyric acid on a diet containing 70 per cent. wheat grain. On all diets the proportion of propionic acid increased after feeding and reached a peak which coincided with the maximum level of total volatile fatty acids. The response of butyric acid was variable, low levels being recorded on a diet of lucerne chaff and on one containing a high proportion of cracked maize. The proportion of acetic acid always declined after feeding. These responses were modified in experiments on rations containing high proportions of wheaten starch, in which rumen pH fell below 5.0 as a result of lactic acid accumulation. When animals were first fed on such diets, a decline in rumen pH below 5.0-5.5 after feeding was always associated with a pronounced decline in the proportions of propionic and butyric acids, to levels as low as 8 and 5 per cent. respectively. Continued feeding of such diets did not affect the response of butyric acid, but there was evidence of a change in propionic acid production in response to low pH conditions, both in respect to short-term change during experiments in which low rumen pH levels were maintained for considerable periods and to long-term change when such diets were fed intermittently over considerable periods. The implications of these findings are discussed with respect to the effects of pH on individual volatile fatty acid production in the rumen, and on the qualitative nature of the microbial population and on their metabolic patterns.

Studies on the production of volatile fatty acids from grass by rumen liquor in an artificial rumen: I. The volatile acid production from fresh grass

1957 ◽  
Vol 48 (3) ◽  
pp. 315-321 ◽  
Author(s):  
A. John ◽  
G. Barnett ◽  
R. L. Reid
Keyword(s):  
Acetic Acid ◽  
Propionic Acid ◽  
Acid Production ◽  
Volatile Fatty Acids ◽  
Volatile Acid ◽  
Fatty Acid Production ◽  
Growing Seasons ◽  
Fresh Material ◽  
Measurable Amount

1. A study has been made over two growing seasons of the volatile fatty acid production from ley grass obtained from a single area of one field, under the action of rumen liquor in vitro.2. The acida estimated were acetic, propionic, butyric, valeric and caproic. On only one occasion did the last named appear in measurable amount.3. The main acid produced in early stages of the year is acetic acid, but as the season advances propionic acid becomes the acid of major production.4. In parallel cellulose runs it was found that propionic acid was invariably produced in greater amount than any other acid.5. An attempt has been made to eliminate, by using cellulose as a standard, the effects of using different rumen liquor samples.6. The dried samples, corresponding to the fresh material, were invariably found to yield acetic acid in greater proportion than propionic acid. The average percentages of acids obtained from the dried grass were similar to those found by other workers. It is suggested that the variations between the fresh and dried grass results are due to changes in carbohydrate content resultant upon storage of the latter.

scholarly journals Bio-Valorization of Physical and Chemical Pretreated Switchgrass on Volatile Fatty Acid Production

2021 ◽  
Vol 6 (4) ◽  
Author(s):  
Sakthivel U ◽  
Keyword(s):  
Acetic Acid ◽  
Fatty Acid ◽  
Butyric Acid ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Hot Water ◽  
Organosolv Pretreatment ◽  
Fatty Acid Production ◽  
Renewable Biomass ◽  
Physical And Chemical

The suitability of biomass system depends on products recovery from the waste. Switchgrass was the most renewable biomass sources and selected as feedstock for the volatile fatty acid production from anaerobic digestion. The five kinds of pretreatments involving physical and chemical treatment such as thermal, hot water, acid, alkaline and organosolv pretreatment were investigated. This study explored the characteristics of Volatile Fatty Acid (VFA) production from pretreated switchgrass compared with raw biomass. The major VFA compounds are acetic acid, propionic acid, butyric acid, iso-butyric acid and iso-valeric acid and hexanoic acid produced during digestion. The result showed that acetic acid concentration yields higher with other compounds of VFA.

DETERMINATION OF VOLATILE ACID PRODUCTION OF CLOSTRIDIUM BY GAS CHROMATOGRAPHY

1967 ◽  
Vol 13 (8) ◽  
pp. 1033-1040 ◽  
Author(s):  
Vester J. Lewis ◽  
C. Wayne Moss ◽  
Wallis L. Jones
Keyword(s):  
Liquid Chromatography ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Volatile Acid ◽  
Gas Liquid Chromatography ◽  
Experimental Conditions ◽  
Fatty Acid Production ◽  
Pure Cultures

Gas–liquid chromatography was used to determine volatile fatty acid production by pure cultures of 15 species of Clostridium. Acetic acid was detected from each of the 39 strains examined, although only in trace amounts from C. bulyricum. Butyric acid was detected in considerable amounts from all organisms except the three strains of C. sporogenes tested. In addition, several species produced one or more of the following acids: valeric, isovaleric, isobutyric, and isocaproic. The technique of gas–liquid chromatography proved to be both reliable and rapid for the characterization of volatile acids produced by the bacteria under the experimental conditions employed.

Inhibition of Clostridium botulinum Growth and Toxigenesis in a Model Gravy System by Coinoculation With Bacteriocin-Producing Lactic Acid Bacteria

1993 ◽  
Vol 56 (6) ◽  
pp. 485-488 ◽  
Author(s):  
ALLISON D. CRANDALL ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Bacteriocin Production ◽  
Botulinum Type ◽  
The Media ◽  
Mild Temperature

The ability of several lactic acid bacteria (LAB) to inhibit Clostridium botulinum toxigenesis was investigated. Acidification studies identified the bacteriocinogenic strains Lactococcus lactis ATCC 11454 and Pediococcus pentosaceus ATCC 43200 as the most promising based on their ability to rapidly acidify a model gravy system. These two strains, a third bacteriocinogenic strain Lactobacillus plantarum BN, and nonbacteriocinogenic strains as controls were then coinoculated along with C. botulinum type A and B spores into a model gravy system to determine if bacteriocin production and acidification are effective in preventing C. botulinum growth and toxin production. Triplicate tubes of gravy-like media containing either 0 or 0.5% glucose were coinoculated with the LAB at 104 CFU/ml and with the pool of heat-shocked C. botulinum spores at 102, 104, and 106 CFU/ml and incubated anaerobically at 15, 25, or 35°C. The media were monitored for C. botulinum growth, toxin production, and acidity. At 15°C, both the bacteriocinogenic and nonbacteriocinogenic strains of L. lactis and L. plantarum prevented toxigenesis in gravy containing glucose at all C. botulinum inocula levels. The bacteriocinogenic and nonbacteriocinogenic strains of P. pentosaceus prevented toxin production by C. botulinum at 102 and 104 CFU/ml in the presence of glucose. P. pentosaceus 43200 was the only strain tested showing inhibition in the absence of glucose, preventing toxigenesis by C. botulinum at 102 CFU/ml. At 25 and 35°C, none of the lactic acid bacteria tested prevented toxigenesis. The results suggest that acid production by these strains of LAB may afford some protection against mild temperature abuse and that bacteriocin production had little if any additional effect. The biopreservation system was ineffective at temperatures of 25 and 35°C.

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