{"id":{"repo_id":"cape-town","oai_identifier":"oai:open.uct.ac.za:11427/21918"},"canonical_url":"https://search.dev.ndltd.org/etd/cape-town/oai:open.uct.ac.za:11427/21918","repository":{"repo_id":"cape-town","name":"University of Cape Town","base_url":"https://open.uct.ac.za/oai/request"},"display":{"title":"A reassessment of the production of acetone and butanol by Clostridium acetobutylicum in continuous culture","abstract":"The production of acetone and butanol by Clostridium acetobutylicum P 262 was studied in continuous culture under conditions where the nutrients were present in excess of the requirements and the cell growth was limited by the products formed during the fermentation. This system differs from most continuous culture systems used to obtain solvent production where the limitation of a specific nutrient was utilised to limit the cell growth.","abstract_html":"The production of acetone and butanol by Clostridium acetobutylicum P 262 was studied in continuous culture under conditions where the nutrients were present in excess of the requirements and the cell growth was limited by the products formed during the fermentation. 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This system differs from most continuous culture systems used to obtain solvent production where the limitation of a specific nutrient was utilised to limit the cell growth."]},{"key":"dc:title","label":"Title","values":["A reassessment of the production of acetone and butanol by Clostridium acetobutylicum in continuous culture"]}]}],"canonical_facts":{"dc:contributor.advisor":["Hansford, Geoffrey Spearing","Jones, David T"],"dc:creator":["Clarke, Kim Gail"],"dc:date.accessioned":["2016-09-25T16:49:11Z"],"dc:date.available":["2016-09-25T16:49:11Z"],"dc:date.issued":["1987"],"dc:description":["Bibliography: pages 154-195."],"dc:description.abstract":["The production of acetone and butanol by Clostridium acetobutylicum P 262 was studied in continuous culture under conditions where the nutrients were present in excess of the requirements and the cell growth was limited by the products formed during the fermentation. 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