Effect of Oxygen and Redox Potential on Glucose Fermentation in Thermotoga maritima under Controlled Physicochemical Conditions

Table 3

Comparison of fermentative parameters of Thermotoga maritima during the anoxic fermentation run and the anoxic fermentation run including oxidative period.

Fermentation conditions	Anoxic run		Anoxic run including oxidative period
Phase	Growth	Stationary	Growth	Stationary
Conditions	Anoxic	Anoxic	Anoxic	Oxidative	Anoxic
Qglu (mM h^−1)	0.39 ± 0.04	0.36 ± 0.01	0.39 ± 0.04	0.16 ± 0.02	0.12 ± 0.003
(acet+lac+ala+CO2)/(gluconsumed) (%C)	73.8 ± 4.5	68.6 ± 4.5	68.9 ± 5	56.1 ± 3.5	76.6 ± 5.2
lac/acet (mole mole^−1)	0.20 ± 0.01	0.26 ± 0.01	0.16 ± 0.01	0.78 ± 0.03	0.25 ± 0.01

Q_glu: glucose consumption rates.
(acet+lac+ala+CO₂)/(gluconsumed): ratio of acetate + lactate + L-alanine + CO₂ produced on glucose consumed.
lac/acet: ratio of lactate produced on acetate produced.