Butanediol fermentation

2,3-Butanediol.png

Butanediol fermentation is a type of fermentation process that is utilized by certain types of bacteria to produce butanediol as a major metabolic end product. This process is an alternative to the more common lactic acid fermentation and ethanol fermentation pathways.

Overview

Butanediol fermentation is primarily carried out by members of the Enterobacteriaceae family, including Enterobacter, Klebsiella, and Serratia species. These bacteria convert glucose and other sugars into butanediol, along with smaller amounts of ethanol, lactic acid, and formic acid. The overall reaction can be summarized as follows:

Glucose → 2 CO₂ + 2 Butanediol

Pathway

The butanediol fermentation pathway involves several key enzymatic steps: 1. **Glycolysis**: The initial breakdown of glucose into two molecules of pyruvate. 2. **Acetoin Production**: Pyruvate is converted into acetoin through the action of the enzyme acetolactate synthase. 3. **Butanediol Formation**: Acetoin is subsequently reduced to butanediol by the enzyme butanediol dehydrogenase.

Significance

Butanediol fermentation is significant for several reasons:

• **Industrial Applications**: Butanediol is a valuable chemical used in the production of plastics, solvents, and rubber.
• **Microbial Identification**: The ability to perform butanediol fermentation is used as a diagnostic characteristic in the identification of certain bacterial species.
• **Energy Yield**: This fermentation pathway allows bacteria to generate energy under anaerobic conditions, although it is less efficient than other fermentation pathways.

Comparison with Other Fermentation Pathways

Unlike lactic acid fermentation and ethanol fermentation, butanediol fermentation produces less acidic end products, which can be advantageous for the bacteria in certain environments. The production of neutral end products like butanediol helps to avoid the accumulation of acidic compounds that could inhibit bacterial growth.

Detection and Testing

The presence of butanediol fermentation can be detected using the Voges-Proskauer test, which identifies the intermediate acetoin. A positive result indicates the presence of bacteria capable of butanediol fermentation.

See Also

• Fermentation
• Glycolysis
• Enterobacteriaceae
• Voges-Proskauer test

External Links

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