Table 6.

Results for parameters for C. beijerinckii SA-1/ATCC 35702 grown in a single-stage chemostat containing d-glucose and d-xylose in the validated medium^a

Temp (°C)	pH	Mean concn (g/liter) ± SD of the following fermentation product:					Mean final concn (g/liter) ± SD of the following consumed sugar:
		Acetate	Butyrate	Ethanol	Acetone	Butanol	d-Glucose	d-Xylose
30	6.0	1.56 ± 0.20	0.99 ± 0.13	0.04 ± 0.01	0.04 ± 0.01	0.21 ± 0.04	8.53 ± 0.65	0.70 ± 0.40
37	6.0	2.02 ± 0.37	1.16 ± 0.04	0.15 ± 0.00	1.31 ± 0.05	2.42 ± 0.04	19.40 ± 0.57	5.07 ± 0.27
40	6.0	2.44 ± 0.22	2.38 ± 0.10	0.16 ± 0.02	0.58 ± 0.17	1.18 ± 0.31	14.65 ± 0.49	4.86 ± 0.19
37	6.5	4.35 ± 0.20	4.56 ± 0.23	0.14 ± 0.09	0.09 ± 0.01	0.36 ± 0.09	16.23 ± 0.38	8.13 ± 0.96
40	6.5	3.05 ± 0.11	2.97 ± 0.13	0.25 ± 0.01	0.22 ± 0.08	0.62 ± 0.15	17.35 ± 0.07	6.55 ± 0.41
40	7.0	2.18	1.19	0.14	0.14	0.20	8.50	2.06

^aC. beijerinckii SA-1/ATCC 35702 was grown in a single-stage chemostat containing d-glucose (30 g/liter) and d-xylose (15 g/liter) in the validated medium described in Table 4 at D = 0.135 h⁻¹. The culture pH and three culture temperatures (30°C, 37°C, and 40°C) were evaluated.

^bThe standard deviations were not determined for the final condition (40°C and pH 7.0).