Using Co-Culture to Functionalize Clostridium Fermentation

Cui, Yonghao; Yang, Kun-Lin; Zhou, Kang

Using Co-Culture to Functionalize Clostridium Fermentation

2021

Cui, Yonghao | Yang, Kun-Lin | Zhou, Kang

Clostridium fermentations have been developed for producing butanol and other value-added chemicals, but their development is constrained by some limitations, such as relatively high substrate cost and the need to maintain an anaerobic condition. Recently, co-culture is emerging as a popular way to address these limitations by introducing a partner strain with Clostridium. Generally speaking, the co-culture strategy enables the use of a cheaper substrate, maintains the growth of Clostridium without any anaerobic treatment, improves product yields, and/or widens the product spectrum. Herein, we review recent developments of co-culture strategies involving Clostridium species according to their partner stains’ functions with representative examples. We also discuss research challenges that need to be addressed for the future development of Clostridium co-cultures.

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