Fermentative hydrogen production by bacterial strain Clostridium tyrobutyricum S5

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94049" target="_blank" >RIV/00216305:26310/11:PU94049 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Fermentative hydrogen production by bacterial strain Clostridium tyrobutyricum S5

Popis výsledku v původním jazyce

Presence of clostridium in milk is a technological problem for cheese making as they cause late-blowing defect. This damage is characterised by gas formation. The ability to produce gas by some species of genus Clostridium could possibly find an industrial use. Research has been focused on Clostridium strains deposited at MILCOM - Dairy Research Institute (Tábor, Czech Republic). It was found out that good candidate for hydrogen production is Clostridium tyrobutyricum S5 strain from this collection. From this reasone its properties were evaluated and the cultivation of Clostridium tyrobutyricum S5 under different conditions was studied. The cultivation was carried out in liquid Reinforced Clostridial Medium (RCM) with lactose (5 %) and cheese whey withlactose content 5 % instead of glucose as substrate under anaerobe conditions. Growth of bacterial cells was observed at laboratory temperature (from 20 to 23 C) and at 37 C, pH values range from 4.0 to 8.0 with 0.5 unit. Optimal pH was

Název v anglickém jazyce

Fermentative hydrogen production by bacterial strain Clostridium tyrobutyricum S5

Popis výsledku anglicky

Presence of clostridium in milk is a technological problem for cheese making as they cause late-blowing defect. This damage is characterised by gas formation. The ability to produce gas by some species of genus Clostridium could possibly find an industrial use. Research has been focused on Clostridium strains deposited at MILCOM - Dairy Research Institute (Tábor, Czech Republic). It was found out that good candidate for hydrogen production is Clostridium tyrobutyricum S5 strain from this collection. From this reasone its properties were evaluated and the cultivation of Clostridium tyrobutyricum S5 under different conditions was studied. The cultivation was carried out in liquid Reinforced Clostridial Medium (RCM) with lactose (5 %) and cheese whey withlactose content 5 % instead of glucose as substrate under anaerobe conditions. Growth of bacterial cells was observed at laboratory temperature (from 20 to 23 C) and at 37 C, pH values range from 4.0 to 8.0 with 0.5 unit. Optimal pH was

Druh

O - Ostatní výsledky

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/2B08070" target="_blank" >2B08070: Vývoj nového moderního biotechnologického postupu umožňujícího účinnější způsob využívání odpadních vod z mlékárenského průmyslu jako materiálového zdroje pro výrobu vodíku</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů