Browsing tag: aceton

Przemysłowe wykorzystanie bakterii z rodzaju Clostridium

Industrial application of Clostridium spp.
K. Leja, K. Czaczyk, K. Myszka

1. Wstęp. 2. Ogólna charakterystyka rodzaju Clostridium. 2.1. Morfologia, hodowla i metabolizm. 2.2. Chorobotwórczość. 3. Przemysłowe wykorzystanie Clostridium spp. 3.1. Biosynteza acetonu, butanolu i innych rozpuszczalników. 3.2. Synteza 1,3-propanodiolu. 3.3. Produkcja kwasów. 3.4. Produkcja wodoru. 3.5. Inne metabolity. 4.Wykorzystanie bakterii z rodzaju Clostridium w medycynie i kosmetyce. 5. Podsumowanie

Abstract: Bacteria of the genus Clostridium are often described only as being a biological threat and a foe of mankind. It is true that within the more than 150 validly described clostridial species of this heterogeneous genus, there are some that produce the most potent natural toxins known on earth. However, there is no much information about positive properties and possibility to use Clostridium strains in many industry branches, in medicine, and cosmetology. The modern biotechnology make possible to use the dangerous toxins as a valuable tools in the treatment of severe disease. It is one of the aims of this article to show that using definition “bad clostridia” is mistaken.

1. Introduction. 2. Characterization of Clostridium genera. 2.1. Morphology, cultivation and metabolism. 2.2. Pathogenicity. 3. Industrial application of Clostridium spp. 3.1. Acetone, butanol and other solvents biosynthesis. 3.2. 1,3-propanodiol biosynthesis. 3.3. Acids production. 3.4. Hydrogen production. 3.5. Other metabolites. 4. Application of Clostridium spp. in medicine and cosmetology. 5. Conclusions