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Table 2 Summary of values from chemostat cultivations of W3110 ΔFadR on a defined minimal salts medium with a mix of VFAs as carbon source

From: Characterization of volatile fatty-acid utilization in Escherichia coli aiming for robust valorisation of food residues

D (h−1) 0.054 ± 0.008 0.094 ± 0.001
CDW (g L−1) 2.06 ± 0.05 0.66 ± 0.05
YX/S (g g−1) 0.53 ± 0.02 0.48 ± 0.04
qCO2 (mmol g−1 h−1) 2.2 ± 0.4 3.9 ± 0.3
qOrotic acid (mmol g−1 h−1) 0.026 ± 0.003 0.039 ± 0.003
Carbon balance 92% ± 7% 103% ± 6%
  mmol g−1 h−1 mmol DRa g−1 h−1 mmol g−1 h−1 mmol DRa g−1 h−1
qAcetic acid 0.38 ± 0.05 3.0 ± 0.4 2.1 ± 0.2 16 ± 1
qPropionic acid 0.051 ± 0.003 0.72 ± 0.04 0.24 ± 0.03 3.4 ± 0.4
qButyric acid 0.08 ± 0.02 1.5 ± 0.3 NDb NDb
qIsovaleric acid 0.009 ± 0.002 0.25 ± 0.06 NDb NDb
qValeric acid 0.025 ± 0.003 0.66 ± 0.08 NDb NDb
qCaproic acid 0.57 ± 0.08 18 ± 2 0.46 ± 0.05 15 ± 1
qTotal VFA 4.8 ± 0.6 c 24 ± 3 7.6 ± 0.6 c 35 ± 4
  1. The medium composition was designed from measurements of an anaerobic digest of food residues
  2. Averages ± standard deviations. n = 6 (biological triplicates each sampled at two different timepoints separated by at least 1/D hours)
  3. D denotes the chemostat dilution rate; q is the specific consumption rate of the indicated compound
  4. (a) degree of reduction (Heijnen 1994)
  5. (b) no significant consumption detected
  6. (c) mmol carbon g−1 h−1
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