TABLE 1.

Fermentation products formed by various isolates from cellulose^a

Isolate	Closest known relative	Avg concn (mM) ± SD				Acetate/ethanol ratio
		Lactate	Formate	Acetate	Ethanol
4-1	Clostridium clariflavum	0.2 ± 0.04	2.74 ± 0.07	7.78 ± 0.55	0.35 ± 0.03	22.2
4-2a	Clostridium clariflavum	0.97 ± 0.02	3.53 ± 0.09	9.2 ± 0.61	0. 9 ± 0.04	10.3
6-24	Clostridium straminisolvens	0.31 ± 0.03	0.37 ± 0.05	8.58 ± 1.65	9.21 ± 0.91	0.9
6-26	Clostridium straminisolvens	0.06 ± 0.001	0.13 ± 0.02	4.87 ± 0.99	3.82 ± 1.96	1.3
6-29	Clostridium straminisolvens	0.41 ± 0.03	0.26 ± 0.08	8.19 ± 1.59	10.49 ± 0.99	0.8
6-17a	Clostridium straminisolvens	0.4 ± 0.006	0.31 ± 0.002	9.57 ± 1.86	6.79 ± 0.5	1.4
5-8	Clostridium straminisolvens	0.03 ± 0.01	0.12 ± 0.02	2.75 ± 0.31	1.22 ± 0.09	2.2
CT1	Clostridium thermocellum	0.08 ± 0.01	0.38 ± 0.03	8.64 ± 1.0	4.17 ± 0.3	2.1
CT2	Clostridium thermocellum	0.26 ± 0.04	0.0	3.77 ± 0.41	1.43 ± 0.07	2.6

^aValues shown are averages of results from two replicas, each using 3 g/liter of Avicel.