Biotechnology and Bioprocess Engineering 2021; 26(1): 137-144  
Simultaneous Fermentation of Mixed Sugar by a Newly Isolated Clostridium beijerinckii GSC1
Yong-An Shin, Sunhwa Choi, and Myungwan Han
Yong-An Shin, Sunhwa Choi
R&D Center, GS Caltex Corporation, Daejeon 34122, Korea
Yong-An Shin, Myungwan Han*
Department of Chemical Engineering and Applied Chemistry, Chungnam National University, Daejeon 34143, Korea
Tel: +82-42-821-5690; Fax: +82-42-822-6637
Received: June 10, 2020; Revised: July 27, 2020; Accepted: July 29, 2020; Published online: February 28, 2021.
© The Korean Society for Biotechnology and Bioengineering. All rights reserved.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
A new wild type solventogenic Clostridium bacterium, which could produce a large amount of solvent from a mixture of 70% glucose and 30% xylose, was isolated. Based on 16S rRNA gene analysis, this strain was identified as Clostridium beijerinckii. Batch fermentations with this strain (C. beijerinckii GSC1) resulted in the production of 19.65 g/L total solvents (Acetone-Butanol- Ethanol), which is 31% higher than that with the typical wild type strain Clostridium acetobutylicum ATCC 824. This new strain utilized glucose and xylose simultaneously without genetic modification. The selectivity of GSC1 for butanol was 81.8%, which is much higher than that of C. acetobutylicum ATCC 824 (68.7%). Simple genetic modification was performed to obtain a more improved performance. The acid production in batch fermentation by C. beijerinckii GSC1_R1 (gene-modified strain) was reduced to 2.6 g/L from 6.02 g/L. The solvent productivity of GSC1_R1 in continuous fermentation was 3.6 g/L/h. These results indicate that the newly isolated strain is very promising and applicable for the production of biobutanol from second-generation biomass owing to the superior performance of the wild type strain.
Keywords: isolation, Clostridium beijerinckii, butanol, continuous fermentation

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