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Characterization and Succinic Acid Production of Anaerobic Bacteria Clostridium SP17-B1

Siriluk Teeradakorn 1, Sukanya Phuengjayaem2, and Somboon Tanasupawat3
1.The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok 10330, Thailand
2.Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
3.Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
AbstractClostridium SP17-B1 isolated from dog saliva was Gram-positive rod-shaped, facultative anaerobe bacteria. It grew in 4% (w/v) NaCl, at a pH range of 5.0–8.0 (optimally at pH 7) and at 30–40 ºC (optimally at 37 ºC). Major cellular fatty acids were C16:0, C17:0 cyclo, C16:1 w9c, and C18:1 w9c of 36.33, 9.67, 13.85 and 10.74% of total component, respectively. The DNA G+C content of the type strain was 40.84 mol%. Based on the result of 16S rRNA gene sequence analysis. It was closely related to Clostridium amygdalinum BR-10T (97.84%), Clostridium saccharolyticum WM1T (97.76%) and Clostridium celleracrescens DSM 5628T(97.69%). There were few researches studied on the production of succinic acid by the genus of Clostridium. Clostridium SP17-B1 was able to produce succinic acid 25.07 g/L from 40 g/L of glucose as a substrate. The application of lignocellulose as a carbon source for succinic production from this strain is under studied.

Index Terms—Clostridium SP17-B1, Clostridium amygdalinum, Clostridium celleracrescens, Clostridium saccharolyticum, succinic acid.
 
Cite:Siriluk Teeradakorn, Sukanya Phuengjayaem, and Somboon Tanasupawat, "Characterization and Succinic Acid Production of Anaerobic Bacteria Clostridium SP17-B1," International Journal of Pharma Medicine and Biological Sciences, Vol. 9, No. 4, pp. 169-174, October 2020. doi: 10.18178/ijpmbs.9.4.169-174

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
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