Efficient production of acetone butanol ethanol from sole fresh and rotten potatoes by various Clostridium strains

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dc.contributor.authorAvcı, Ayşe
dc.contributor.authorKamiloğlu, Aybike
dc.contributor.authorDönmez, Sedat
dc.date.accessioned2026-02-28T12:08:57Z
dc.date.available2026-02-28T12:08:57Z
dc.date.issued2023
dc.departmentBayburt Üniversitesi
dc.description.abstractThis study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). For this purpose, three strains, Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, were used and production experiments were performed in a simple media only composed of either fresh or rotten potato. Effects of potato concentration (100–400 g/L) and time (24–144 h) on the fermentation were determined using fresh potato. The highest ABE production was detected at 400 g/L potato concentration at the end of 96 h by all strains. Clostridium acetobutylicum DSMZ 6228 was the most efficient strain in producing ABE among the microorganisms tested. Total ABE productions by Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422 at 400 g/L in 96 h were 12.3, 17.6, and 12.0 g/L, respectively. The majority of the products was butanol that made up ca. 66–67% of total ABE. Significant amounts of ABE were also produced with rotten potato which was compatible with the results obtained with fresh potato. They were determined as 11.5, 17.1, and 9.6 g/L with Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, respectively. The results showed that rotten potato could be a good candidate as substrate for ABE fermentation. © 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
dc.description.sponsorshipTürkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK; Ulusal Metroloji Enstitüsü, Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, UME, TÜBITAK, TÜBİTAK UME, (107 O 428)
dc.identifier.doi10.1007/s13399-021-01584-w
dc.identifier.endpage4169
dc.identifier.issn21906815
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85106234568
dc.identifier.scopusqualityQ2
dc.identifier.startpage4161
dc.identifier.urihttps://doi.org/10.1007/s13399-021-01584-w
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5735
dc.identifier.volume13
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science and Business Media Deutschland GmbH
dc.relation.ispartofBiomass Conversion and Biorefinery
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectAcetone
dc.subjectButanol
dc.subjectClostridium
dc.subjectEthanol
dc.subjectPotato
dc.subjectRotten potato
dc.titleEfficient production of acetone butanol ethanol from sole fresh and rotten potatoes by various Clostridium strains
dc.typeArticle

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