Production of chemicals from lignocellulose, biomass or sugars

Information

  • Patent Grant
  • 7098009
  • Patent Number
    7,098,009
  • Date Filed
    Thursday, March 4, 2004
    20 years ago
  • Date Issued
    Tuesday, August 29, 2006
    18 years ago
Abstract
The subject invention relates to newly isolated organisms from nature that produce L(+)-lactic acid high yield from hexose and pentose sugars found in biomass. Organisms and processes or methods for the production of lactic acid and other industrially important chemicals from cellulose and hemicellulose are also provided.
Description
TECHNICAL FIELD

The subject invention relates to newly isolated organisms from nature that produce L(+)-lactic acid at high yield from hexose and pentose sugars. Organisms and processes or methods for the production of lactic acid and other industrially important chemicals are also provided.


BACKGROUND OF THE INVENTION

Lactic acid is widely used in food, pharmaceutical and textile industries. It is also used as a source of lactic acid polymers which are being used as biodegradable plastics (Brown, S. F., 2003, Fortune, 148:92–94; Datta, R., et al., 1995, FEMS Microbiol. Rev. 16:221–231). The physical properties and stability of polylactides can be controlled by adjusting the proportions of the L(+)- and D(−)-lactides (Tsuji, F., 2002, Polymer 43:1789–1796). Optically pure lactic acid is currently produced by the fermentation of glucose derived from corn starch using various lactic acid bacteria (Carr, F. J., et al., 2002, Crit. Rev. Microbiol. 28:281–370; Hofvendahl, K. and Hahn-Hagerdal, B., 2000, Enz. Microb. Technol. 26:87–107). However, the fastidious lactic acid bacteria have complex nutritional requirements (Chopin, A., 1993, FEMS Microbiol. Rev. 12:21–38) and the use of corn as the feedstock competes directly with the food and feed uses.


Lignocellulosic biomass represents a potentially inexpensive and renewable source of sugars for fermentation (Duff, S. J. B. and Murray, W. D., 1996, Bioresource Technol. 55:1–33; Parajo, J. C., et al., 1996, Process Biochem. 31:271–280; Wyman, C. E., 1999, Ann. Rev. Energy Env. 24:189–226). The hemicellulose portion of biomass contains up to 35% of the total carbohydrate and can be readily hydrolyzed to monomeric sugars by dilute sulfuric acid (Saha, B. and Bothast, R. J., 1999, Appl. Biochem. Biotechnol. 76:65–77). With crop residues and hardwoods, this hemicellulose syrup contains primarily xylose. During acid hydrolysis, an assortment of microbial inhibitors is also produced which must be removed by treatment with lime (Amartey, S. and Jeffries, T., 1996, World J. Microbiol. Biotechnol. 12:281–283; Clark, T. A. and Mackie, K. L., 1984, J. Chem. Technol. Biotechnol. 34B:101–110; Martinez, A., et al., 2001, Biotechnol. Prog. 17:287–293).



Lactobacillus spp. are used extensively in industry for starch-based lactic acid production, the majority of which lack the ability to ferment pentose sugars such as xylose and arabinose (Carr, F. J., et al., 2002, Crit. Rev. Microbiol. 28:281–370). Although, Lactobacillus pentosus, Lb. brevis and Lactococcus lactis ferment pentoses to lactic acid, pentoses are metabolized using the phosphoketolase pathway which is inefficient for lactic acid production (Garde, A., et al., 2002, Bioresource Technol. 81:217–223; Tanaka, K., et al., 2002, Appl. Microbiol. Biotechnol. 60:160–167). In the phosphoketolase pathway, xylulose 5-phosphate is cleaved to glyceraldehyde 3-phosphate and acetyl-phosphate. With this pathway, the maximum theoretical yield of lactic acid is limited to one per pentose (0.6 g lactic acid per g xylose) due to the loss of two carbons to acetic acid.


BRIEF SUMMARY OF THE INVENTION

We have recently isolated new organisms (sometimes referred to herein as “second generation biocatalysts”, “second generation organisms” or “biocatalyst(s)”) from nature that produce L(+) lactic acid at high yield from hexose and pentose sugars. These organisms have the added advantage of performing well under conditions that are optimal for cellulose enzymes (pH of about 5 and temperatures of about 50° C.). As the cost of cellulose enzymes is currently quite high, matching an organism that can produce a desired chemical compound from hexose and pentose sugars with optimal conditions for this enzyme offers the potential for considerable cost savings by reducing the amount of cellulose enzyme needed. Organisms provided by the subject invention can also ferment dilute acid hydrolysates of hemicellulose. Organisms can also ferment hemicellulose and cellulose sugars together in a single unified fermentation. The subject invention also provides organisms and processes or methods for the production of L(+)-lactic acid from cellulose and hemicellulose. Organisms of the subject invention can also be engineered for the production of additional products, such as (and not limited to), 1,3-propanediol, 1,2-propanediol, succinic acid, ethanol, and D(−)-lactic acid. The subject invention also provides polynucleotides and polypeptides encoding D-lactate dehydrogenase (d-ldh; D-LDH). Additionally, the subject invention also provides a DNA fragment that encodes pyruvate formate lyase (pfl; PFL).


These newly isolated organisms, as exemplified by Bacillus sp. strain 17C5, ferment sugars in hemicellulose hydrolysate to L(+)-lactic acid at high yields using a simple salts medium supplemented with 0.5% corn steep liquor. The L(+)-lactate product had an optical purity of greater than 99% and comprised 90% of the sugar weight. These organisms, and genetically modified derivatives thereof, can be used for the conversion of pentose-rich feedstocks such as corn stover, corn fiber, bagasse, rice hulls, rice straw, or other forms of biomass into commodity chemicals such as L(+)-lactic acid.





BRIEF DESCRIPTION OF THE DRAWINGS


FIG. 1: An illustrative isolation protocol for identifying and isolating organisms according to the subject invention.



FIG. 2: Phylograms of isolates of the subject invention based on rRNA (16S) sequences. FIG. 2: Phylogenetic relationship based on the first 525 base pair sequence of 16S rRNA (DNA) between various organisms of the subject invention and known Bacillus species (e.g., isolates are close to B. coagulans on the basis of the sequence analysis).



FIG. 3: Unrooted radial phylogenetic tree of isolates related to Bacillus coagulans from the various groups.



FIG. 4: An additional phylogenetic relationship of selected second generation biocatalysts to Bacillus coagulans and other closely related bacteria based on longer sequences of DNA coding for 16S rRNA.



FIG. 5: Glucose fermentation and lactic acid production by selected isolates in LB+ glucose (3%) in a pH-stat at pH 5.0 and 50° C. FIG. 5A—Isolate 17C5; FIG. 5B—Isolate 36D1; FIG. 5C—Isolate P4-74B; and FIG. 5D—Isolate P4-102B.



FIG. 6: Glucose fermentation and lactic acid production by selected isolates in glucose (3%) minimal medium with 1% corn steep liquor in a pH-stat at pH 5.0 and 50° C. FIG. 6A—Isolate 17C5; FIG. 6B—Isolate 36D1; FIG. 6C—Isolate P4-74B; and FIG. 6D—Isolate P4-102B.



FIG. 7: Xylose fermentation and lactic acid production by selected isolates in LB+ xylose (3%) in a pH-stat at pH 5.0 and 50° C. FIG. 7A—Isolate 17C5; FIG. 7B—Isolate 36D1; FIG. 7C—Isolate P4-74B; and FIG. 7D—Isolate P4-102B.



FIG. 8: Xylose fermentation and lactic acid production by selected isolates in xylose (3%)—minimal medium with 1% corn steep liquor in a pH-stat at pH 5.0 and 50° C. FIG. 8A—Isolate 17C5; FIG. 8B—Isolate 36D1; FIG. 8C—Isolate P4-74B; and FIG. 8D—Isolate P4-102B.



FIG. 9: 13C-NMR spectrum of spent medium of strain 36D1 grown in LB+ 13C1-Xylose (1.2%; 20.8% 13C enrichment) at 50° C. pH of the culture was maintained between 6.0 and 7.0 by manual addition of 0.5 N KOH. 13C1-propionic acid (50 mM) served as a standard.



FIG. 10: Simultaneous saccharification and fermentation (SSF) of Solka-Floc (2%) by strain 36D1 in the presence of 15 FPU Spezyme CE (Genencor)/g Solka-Floc in mineral salts medium with 1% corn steep liquor in a pH-stat at pH 5.0 and 50° C.



FIG. 11: Effect of Spezyme CE (a commercial cellulase) concentration on SSF of crystalline cellulose, Solka-Floc in mineral salts medium with 1% corn steep liquor in a pH-stat at pH 5.0 and 50° C., by strain 36D1. Total products represent lactate, acetate, ethanol and succinate.



FIG. 12: pH profile of SSF of Solka-Floc by strain 36D1with 15 FPU Spezyme CE/g Solka-Floc in mineral salts medium with 1% corn steep liquor in a pH-stat at 50° C. Total products represent lactate, acetate, ethanol and succinate.



FIG. 13: Temperature profile of SSF by strain 36D1 with 15 FPU Spezyme CE/g Solka-Floc in mineral salts medium with 1% corn steep liquor in a pH-stat at pH 5.0. Total products represent lactate acetate, ethanol and succinate.



FIG. 14: Simultaneous saccharification and co-fermentation (SSCF) of sugars present in overlimed sugarcane bagasse hemicellulose hydrolysate (40%) and Solka-Floc (2%) in the presence of 10FPU Spezyme CE/g Solka-Floc by strains 17C5 (FIG. 14A) and 36D1 (FIG. 14B) in mineral salts medium with 0.5% corn steep liquor in a pH-stat at pH 5.0 and 50° C.



FIG. 15: Fermentation of sugar cane bagasse hemicellulose acid-hydrolysate (over-limed). Fermentations were conducted using three levels of total sugar: 256 mM (FIG. 15A), 412 mM (FIG. 15B), and 483 mM (FIG. 15C). In all fermentations, glucose and arabinose were metabolized first followed by xylose. Fermentation profiles were generally similar for all three levels of sugar although fermentation times increased with substrate. With 256 mM sugar (40 g L−1), lactate production was measurable after 8 hours and fermentation was completed within 120 h. With 412 mM sugar (60 g L−1), fermentation proceeded at a constant rate until the lactate concentration reached about 0.4 M (36 g L−1 lactic acid). Complete fermentation of all sugars in this fermentation to 617 mM lactate (55.5 g L−1) required an additional 144 hours due to a progressively declining fermentation rate. With the highest level of sugar tested (483 mM; 72 g L−1), 78 mM xylose remained after 192 h of incubation.





BRIEF DESCRIPTION OF THE SEQUENCES

SEQ ID NOs: 1 and 2 are the polynucleotide and polypeptide sequences encoding D-lactate dehydrogenase (d-ldh; D-LDH).


SEQ ID NOs: 3–39 are nucleic acid sequences encoding 16S rRNA (partial; 525 nucleotides) of various isolates of the subject invention.


SEQ ID NOs: 40–42 are longer length nucleic acid sequences encoding 16S rRNA of isolates 36D1, 17C5 and P4-102B of the subject invention.


BRIEF DESCRIPTION OF THE TABLES

Table 1 provides locations from which organisms of the subject invention were isolated.


Table 2 illustrates various properties of organisms isolated according to the subject invention. Where Bacillus coagulans is indicated in the “Identification” column, this isolate is related to B. coagulans based on the first 500 bp of the 16s rRNA sequence; these organisms are not B. coagulans (on the basis of the 16S rRNA sequence analysis). Isolate Y56 is Bacillus smithii while isolate 57H2 is closely related to B. smithii. B. coagulans in the “Isolate” column represents an ATCC culture (ATCC 7050). T and W represent two different colony forms obtained from the culture. Additional legend information: blank space—indicates test not performed; CSL—corn steep liquor; GLU—glucose; HCH—hemicellulose hydrolysate; MS—minimal salts medium; XYL—xylose; YE—yeast extract; and +—denotes positive character for the growth or activity tested. An increase in the number of + signs represents an appropriate increase in the final cell yield of the culture. This same Table legend applies to all other Tables.


Table 3 shows various properties for Bacillus coagulans-like isolates that have been grouped on the basis of 16S rRNA sequences.


Table 4 provides growth and fermentation profiles of selected organisms in 3% glucose.


Table 5 illustrates growth and fermentation profiles of selected isolates in 3% xylose.


Table 6 shows fermentation profiles of various selected isolates in 5% sugars.


Table 7 relates to growth and fermentation profiles of selected isolates in minimal salts medium.


Table 8 provides growth and fermentation profiles of select isolates in hemicellulose hydrolysates.


Table 9 is a fermentation profile of 3% glucose in LB medium and in minimal medium with 1% corn steep liquor at pH 5.0 and 50° C. for isolates 17C5, 36D1, P4-102B, and P4-74B.


Table 10 is a fermentation profile of 3% xylose in LB medium and in minimal medium with 1% corn steep liquor at pH 5.0 and 50° C. for isolates 17C5, 36D1, P4-102B, and P4-74B.


Table 11 provides analysis of the lactic acid produced by isolates 17C5, 36D1, P4-102B, and P4-74B.


Table 12 provides 13C-enrichment ratios for fermentation products produced from 13C1-xylose.


Table 13 is the SSF profile of strain 36D1 in mineral salts medium at different pH and temperature.


Table 14 relates to sugar cane bagasse hemicellulose hydrolysate fermentation by Bacillus sp. strain 17C5.


DETAILED DISCLOSURE OF THE INVENTION


Bacillus isolates 17C5, 36D1 and P4-102B were deposited with the American Type Culture Collection (10801 University Blvd., Manassas, Va. 20110-2209 USA) on Mar. 2, 2004 and have accession numbers PTA-5826, PTA-5827, and PTA-5828, respectively. In various embodiments, the subject invention provides isolates that have not been genetically modified (e.g., a non-transformed isolate selected from the group consisting of isolates 17C5, 36D1 and P4-102B). Also included within the scope of the subject invention are subclones, progeny, and subcultures of these isolates.


The culture deposited for the purposes of this patent application was deposited under conditions that assure that access to the culture is available during the pendency of this patent application to one determined by the Commissioner of Patents and Trademarks entitled thereto under 37 C.F.R. § 1.14 and 35 U.S.C. § 122. The deposit will be available as required by foreign patent laws in countries wherein counterparts of the subject application, or its progeny, are filed. However, it should be understood that the availability of a deposit does not constitute a license to practice the subject invention in derogation of patent rights granted by government action.


Further, the subject culture deposit will be stored and made available to the public in accord with the provisions of the Budapest Treaty for the deposit of biological materials, i.e., they will be stored with all the care necessary to keep them viable and uncontaminated for a period of at least five years after the most recent request for the furnishing of a sample of the deposit, and in any case, for a period of at least thirty (30) years after the date of deposit or for the enforceable life of any patent which may issue disclosing the culture. The depositor acknowledges the duty to replace the deposit should the depository be unable to furnish a sample when requested, due to the condition of a deposit. All restrictions on the availability to the public of the subject culture deposit will be irrevocably removed upon the granting of a patent disclosing it.


In one embodiment, the subject invention provides novel isolated Gram positive organisms capable of producing L(+) lactic acid at high yield from hexose and pentose sugars. In certain embodiments, the organisms are isolated from nature and have not been modified by recombinant DNA technologies. The organisms of the subject invention also have the added advantage of performing well under conditions that are optimal for cellulose enzymes, growing well in media maintained at a pH of about 5 and temperatures of 50° C.


Accordingly, one aspect of the subject invention provides for novel Gram positive organisms that have not been recombinantly modified, are isolated from nature and comprise at least one of, or any combination of, the following characteristics:

  • a) able to grow under anaerobic conditions;
  • b) able to grow and ferment glucose, xylose, arabinose, galactose, mannose, sucrose, cellobiose, or various combinations of these carbohydrate sources;
  • c) able to grow in minimal-salts medium with and without corn steep liquor;
  • d) able to grow in, and ferment, sugar cane bagasse hemicellulose hydrolysate, crystalline cellulose;
  • e) can perform simultaneous saccharification and fermentation (SSF) of crystalline cellulose;
  • f) are classified into the unique phylogenetic group of organisms on the subject invention on the basis of 16S rRNA sequences of at least 50, 150, 200, 250, 300, 350, 400, 450, 500, 525, 550 or 600 consecutive nucleotides or on the basis of the full length 16S rRNA sequence of the organisms of the subject invention (e.g., similarity scores of at least 0.95, 0.96, 0.97, 0.98, or 0.99 or a similarity score 1.00 as compared to at least one, any combination, or all, of the sequences of SEQ ID NOs: 3–42);
  • g) generation of L(+)-lactic acid yields in excess of 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99%, wherein the L(+)-lactic acid produced by the organisms has an optical purity of at least 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99%;
  • h) utilization of pentose sugars in fermentation pathways;
  • i) utilization of hexose sugars in fermentation pathways;
  • j) utilization of both hexose and pentose sugars in fermentation pathways; and/or
  • k) use of the pentose phosphate pathway in pentose fermentation;
  • l) spore-forming organism;
  • m) classification as a member of the family Bacillaceae; and/or
  • n) classification as a member of the genus Bacillus.


In certain embodiments of the subject invention, the novel organisms of the subject invention have at least two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, or thirteen of the aforementioned characteristics. In other embodiments, the novel organisms of the subject invention have all fourteen of the aforementioned characteristics. As would be apparent to the skilled artisan, the organisms of the subject invention can have any combination of the aforementioned characteristics and the various combinations of these characteristics have not been set forth in this specification in the interests of not unduly lengthening the subject specification. Additionally, any of the aforementioned characteristics can be specifically included or excluded from the characteristics of organisms of the subject invention.


The subject invention also provides methods of isolating these organisms comprising the steps provided in FIG. 1 and microorganisms that have been isolated according to the methods of the subject invention. Thus, in one embodiment, the subject invention provides a method of isolating an organism having those characteristics disclosed herein or supra comprising the steps of:

    • a) obtaining an environmental sample from soils, compost, wood chips, food products, mulch, animal waste, or any other environmental source;
    • b) pre-incubating and resuspending the sample;
    • c) enriching for cellulose positive organisms;
    • d) isolating hemicellulose fermenting organisms;
    • e) enriching for hemicellulose fermenting organisms;
    • f) isolating organisms enriched in step e); and
    • g) analyzing said isolated organisms for desired properties.


Thus, in one embodiment, a sample obtained from the environment is added to a composition comprising a sterile mineral salts solution and beads at a pH of about 5 to form a first liquid culture composition. For example, about 3–4 grams of a sample (for example a soil sample) is added to the sterile mineral salt solution and the subsequent incubation of the resulting mixture in a shaker at 50° C. for 3 hours to dislodge the bacteria from particles.


After the bacteria have been dislodged from particles, enrichment for cellulase-positive bacteria is performed according to methods known to the skilled artisan. For example, about 5 ml of the suspended particle sample can be added to 50 ml of a composition comprising mineral salts and yeast extract [mineral salts-yeast extract medium (1 g/L YE)] and a filter paper strip to form a first culture to form a second liquid culture composition. This second culture composition can be incubated in the shaker at 50° C. (100 RPM) and the filter paper structure monitored visually. After filter paper appears to be decomposed, a loopful of medium can be removed and streaked out for the isolation of colonies on complete medium containing 2 g/L Avicel or Sigmacel 50 cellulose. Dilutions, typically ten-fold dilutions, can also be made and the various dilutions plated on complete medium containing 2 g/L Avicel or Sigmacel 50 cellulose, a medium containing carboxymethylcellulose (CMC) and/or cellobiose (0.2%). Incubate all the plates at 50° C. in plastic boxes. Colonies thus isolated are then picked and tested for growth in Sigmacel plates and for filter paper hydrolysis in liquid medium (a third liquid culture composition) in tubes (e.g., 4 ml of medium with one strip of filter paper). After 48 and 96 hours of growth, the OD420 nm and pH of the cultures are determined.


Hemicellulose fermenting organisms can then be isolated using solid and/or liquid medium. Where solid medium is used, remove 1 ml of a sample from the suspended culture (third liquid culture composition) and make serial dilutions (e.g., 10-fold) in mineral salts solution. Spread 0.1 ml samples on xylose medium containing 10 g xylose per liter and incubate the plates at 50° C. overnight. Pick colonies to a new plate and grow overnight at 50° C. Streak the colonies for isolation on xylose medium and pick single colonies from each morphological type to store in glycerol and also patch for routine use. Isolates which are facultative can be tested for growth in the presence of 25% hemicellulose hydrolysate in plates as well as in medium containing overlimed hemicellulose hydrolysate.


When using liquid medium, add nutrients to the third liquid culture medium. In one embodiment, 5 ml of 10% xylose and 1 ml of 1% YE (pH 5, filter sterilized) can be added to 44 ml of the suspended sample in said third liquid culture medium to form a fourth liquid culture medium. Incubate said fourth liquid culture medium for 24 hours at 50° C., shaking. Remove a sample from said fourth liquid culture medium and make serial dilutions (e.g., 10-fold) in mineral salts solution. Spread 0.1 ml samples on xylose medium with 10 g xylose per liter and incubate the plates at 50° C., overnight. Pick colonies to a new plate and grow overnight at 50° C. and streak the colonies for isolation on xylose medium. Pick single colonies from each morphological type and store in glycerol and also patch for routine use.


In the analysis step of the subject method, each isolate can be tested for other properties in complete medium with 10 g/L xylose. These properties include, and are not limited to: 1) growth under aerobic and anaerobic conditions in rich medium as well as in minimal salts medium with or without supplements such as yeast extract or corn steep liquor at a starting pH of 5.0 or 6.8; 2) fermentation profile of facultative organisms; 3) growth in hemicellulose hydrolysate both overlimed as well as not-overlimed, at a starting pH of 5.0; 4) ethanol tolerance; 5) ability to grow at a starting medium pH of less than 5.0; 6) ability to produce xylanase; or 7) ability to hydrolyze crystalline cellulose (e.g., Avicel) as well as amorphous cellulose, carboxymethyl cellulose (CMC). In various embodiments of the subject invention, the organisms isolated according to these methods have at least one of the properties listed in this paragraph. Other embodiments provide for organisms of the subject invention to have any combination of 2, 3, 4, 5 or 6 of the aforementioned properties. Yet other embodiments provide for the identification of organisms, as well as isolated organisms, that all seven of the properties mentioned in this paragraph.


As set forth supra, isolated organisms of the subject invention can, as a characteristic, be classified into the unique phylogenetic group of organisms of the subject invention on the basis of 16S rRNA sequences. In this regard, the organisms are classified on the basis of the sequence of at least 50, 150, 200, 250, 300, 350, 400, 450, 500, 525, 550 or 600 consecutive nucleotides of the 16S rRNA sequence or on the basis of the full length 16S rRNA sequence. In this aspect of the invention, organisms can be compared against the 16S rRNA sequences provided in the appended sequence listing or the Ribosomal Database at web site: rdp.cme.msu.edu/html/citation.html. Organisms within the scope of the subject invention can have a similarity score of 1.00 or a similarity score of at least (or greater than) 0.95, 0.96, 0.97, 0.98, or 0.99. As discussed herein, organisms with a similarity score of 0.99 to 1.00 can be grouped within the same species with confidence. Methods for classifying organisms on the basis of 16S rRNA sequences are well known to those skilled in the art (and one method for such an analysis is provided in the Examples described herein). Specifically excluded from the scope of the instant invention are those organisms that can be, or are, classified as Bacillus coagulans, B. smithii, or B. coagulans, strain IDSp on the basis of the 16S rRNA sequence information.


The subject invention further provides genetically modified organisms useful for the production of industrially useful chemicals. Non-limiting examples of such chemicals include ethanol, 1,3-propanediol, 1,2-propanediol, succinic acid, and D(−)-lactic acid. In this embodiment of the invention, organisms isolated according to the methods taught herein are genetically modified to express those enzymes necessary for the production of a desired chemical. Sources of nucleic acids suitable for the transformation or genetic engineering of organisms of the subject invention can be obtained from the ATCC. “ATCC” refers to the American Type Culture Collection depository (P.O. Box 1549, Manassas, Va. 20108, USA). Alternatively, nucleotide sequences encoding the enzymes discussed in the following paragraphs can be obtained from other sources that include, and are not limited to, GENBANK, EMBL, or the NCBI database (maintained by the National Library of Medicine (USA)).


In one aspect of the invention, the organisms of the subject invention can be engineered to inactivate the L-lactate dehydrogenase (l-ldh) gene via methods known in the art (for example, chromosomal deletion, insertion or inactivation). Other genes may also be inactivated in the construction of recombinant organisms for use in the production of industrially useful chemicals. For example, genes encoding fumarate reductase (frd), alcohol/aldehyde dehydrogenase (adh), pyruvate formate lyase (pfl), acetate kinase gene (ack), and/or the phosphoenolpyruvate carboxylase (ppc) may be, optionally, inactivated. Other aspects of the invention allow for the use of organisms in which the l-ldh gene is, or other genes are, not inactivated; additionally, any of the aforementioned genes can be singly inactivated or any combination of said genes can be inactivated according to methods known in the art. The organisms can then be transformed with various vectors containing those genes necessary for the production of a desired chemical and recombinant organism and vectors are known in the art for the production of chemicals, such as the non-limiting examples provided infra.


For example, U.S. Pat. Nos. 6,136,576 and 6,025,184 (each of which is hereby incorporated by reference in its entirety) are directed to genetically engineered organisms that produce 1,3-propanediol and methods of producing such engineered organisms. Accordingly, isolated organisms of the subject invention can be engineered to produce 1-3-propanediol using the vectors taught therein. Alternatively, new vectors can be constructed that contain genes and/or enzymes taught in these patents that allow for the production of 1,3-propanediol in the organisms of the subject invention. For the production of 1,2-propanediol, vectors, genes, and/or enzymes taught in U.S. Pat. Nos. 6,303,352 and 6,087,140 (each of which is hereby incorporated by reference in its entirety) can be used to engineer organisms of the subject invention.


For the production of 1,3-propanediol, E. coli host cell W1485 harboring plasmids pDT20 and pAH42 (Accession Number ATCC 98188 and deposited in the ATCC under the terms of the Budapest Treaty) can be used as sources of nucleic acids that encode glycerol-3-phosphate dehydrogenase (G3PDH), glycerol-3-phosphatase (G3Phosphatase), glycerol dehydratase (dhaB), and 1,3-propanediol oxidoreductase (dhaT). Alternatively, S. cerevisiae YPH500 (deposited as ATCC 74392 under the terms of the Budapest Treaty) harboring plasmids pMCK10, pMCK17, pMCK30 and pMCK35 containing genes encoding glycerol-3-phosphate dehydrogenase (G3PDH), glycerol-3-phosphatase (G3P phosphatase), glycerol dehydratase (dhaB), and 1,3-propanediol oxidoreductase (dhaT) can be used as a source of genetic material for the production of recombinant organisms capable of producing 1,3-propanediol. Yet another source of readily available genetic material for the production of recombinant organisms capable of producing 1,3-propanediol is E. coli DH5α containing pKP1 which has about 35 kb insert of a Klebsiella genome which contains glycerol dehydratase, protein X and proteins 1, 2 and 3 (deposited with the ATCC under the terms of the Budapest Treaty and designated ATCC 69789); E. coli DH5α cells containing pKP4 comprising a portion of the Klebsiella genome encoding diol dehydratase enzyme, including protein X was deposited with the ATCC under the terms of the Budapest Treaty and was designated ATCC 69790. Preferred enzymes for the production of 1,2-propanediol are aldose reductase, glycerol dehydrogenase, or both. Exemplary sources of these enzymes are rat lens aldose reductase and E. coli glycerol dehydrogenase. Aldose reductase sequences are highly conserved, thus the source of the aldose reductase gene is not critical to the present invention. The source of the glycerol dehydrogenase gene is not critical. Other genes that can be used in the practice of this aspect of the invention include: carbonyl reductase (EC 1.1.1.84), glycerol dehydrogenase (EC 1.1.1.6, EC 1.1.1.156), aldehyde reductase (EC 1.1.1.2), methylglyoxal reductase (also known as 2-oxoaldehyde reductase and lactaldehyde dehydrogenase, EC 1.1.1.78), L-glycol dehydrogenase (EC 1.1.1.185), alcohol dehydrogenase EC 1.1.1.1, EC 1.1.1.2), 1,2-propanediol dehydrogenase, (lactaldehyde reductase, EC 1.1.1.55), and 1,2-propanediol oxidoreductase, (lactaldehyde reductase, EC 1.1.1.77).


Where succinic acid is a contemplated end product for production by recombinant organisms of the subject invention, the methods and materials of U.S. Patent Application Publication No. US 2003/0017559 A1 (which is hereby incorporated by reference in its entirety) can be used in the engineering of organisms provided by the subject invention. The inactivation of genes, such as l-ldh, pta, adh, ack, and pfl of the organisms of the subject invention, can be, optionally, inactivated in the engineered organisms. In one embodiment, pfl and ldh (and, optionally pts) genes are inactivated in the cells provided by the subject invention to redirect the metabolic products into the metabolic pathways that produce succinic acid (succinate). The production of succinic acid can be further enhanced by the optional addition of one or more heterologous genes encoding malic enzyme and/or fumarate reductase to the cells of the invention by recombinant means known to those skilled in the art.


Engineering of D(−)-lactic acid production into organisms of the subject invention can be performed according to the teachings of Zhou et al. ((Applied and Environmental Microbiology, 2003, 69(1):399–407) which is hereby incorporated by reference in its entirety). Briefly, genes encoding L-lactate dehydrogenase (l-ldh), fumarate reductase (frd), alcohol/aldehyde dehydrogenase (adh), and pyruvate formate lyase (pfl) are, optionally, inactivated by chromosomal deletion. In some embodiments, the acetate kinase gene (ack) can be mutated or inactivated to further increase yields. Cells are then engineered with the D-lactate dehydrogenase gene, provided in SEQ ID No: 1.


In the production of ethanol, the organisms of the subject invention can be engineered with nucleic acids, such as those disclosed in U.S. Pat. No. 5,000,000 (which is hereby incorporated by reference in its entirety). In this aspect of the invention, the d-ldh, l-ldh, ppc, ack, pfl genes of organisms provided by the subject invention are, optionally, inactivated. Organisms can then be transformed with the nucleic acids taught in this patent can then be used in methods of producing ethanol. For example, genes coding for the alcohol dehydrogenase II and pyruvate decarboxylase activities together with appropriate regulatory sequences are used to transform host cells provided by the subject invention (the regulatory sequences may consist of promoters, inducers, operators, ribosomal binding sites, terminators, and/or other regulatory sequences).


The subject invention provides methods of making an industrially useful chemical comprising the steps of: a) providing a recombinant or non-recombinant organism having at least one of the characteristics set forth for isolated organisms provided by the subject invention (or any combination of said characteristics); and b) culturing said microorganism in the presence of at least one carbon source capable of being converted to said industrially useful chemical under conditions suitable for the production of said chemical. The method may further comprise the optional step of recovering the industrially useful chemical. Non-limiting examples of chemical compounds that can be produced according to the subject invention include L(+)-lactic acid, 1,3-propanediol, 1,2-propanediol, succinic acid, ethanol and D(−)-lactic acid.


In various aspects of the aforementioned methods of making industrially useful compounds, any variety of carbon sources can be used. In certain aspects of the invention, the carbon source is a hexose or pentose sugar. Non-limiting examples of these sugars include glucose, galactose, mannose, xylose, and arabinose. Optionally, the carbon source can be a disaccharide, such as cellobiose. Other carbon sources useful in the practice of the subject invention include lignocellulose; hemicellulose hydrolysates from sugar cane bagasse, corn fiber, corn stover, straw, or other forms of hardwood, softwood or agricultural residue; and/or crystalline cellulose. Conditions useful in the aforementioned methods include maintaining a pH of between 4 and 6, 4.5 and 5.5, or a pH of about 5 and temperatures ranging from 45° C. to 60° C., 45° C. to 55° C., or temperatures that are maintained at about 50° C. The pH of fermentation systems used in the production of industrially useful chemicals as taught herein can be maintained according to well-known methods in the art (e.g., pH stats).


The subject invention further provides nucleic acid and polypeptide sequence for newly isolated enzyme D-lactate dehydrogenase (d-ldh; D-LDH [see SEQ ID Nos: 1–2]). The subject invention also provides a nucleic acid fragment derived from organisms disclosed herein that encodes a pyruvate formate lyase pfl; PFL). This polynucleotide fragment was derived from isolate P4-102B (ATCC PTA-5828) and was obtained using Sau3A as a restriction enzyme. The fragment is about 4 kilobases in length and has been used to reconstitute PFL activity in a strain of E. coli that is defective in this regard (the plasmid containing this insert was able to complement an E. coli pflB mutant). Of course, other restriction enzymes can be used to obtain polynucleotide fragments encoding PFL and these various polynucleotide fragments can be screened (according to methods known in the art) in organisms that are pfl defective to determine if they are able to reconstitute PFL function. The subject invention also encompasses degenerate polynucleotide sequences that encode the PFL and D-LDH enzymes provided herein. Degenerate polynucleotide sequences for these enzymes can be obtained by inputting the amino acids sequences provided herein into a variety of commercially available software suites. Non-limiting examples of such software suites include: Bio/Chem Lab Assistant (Dundee Scientific Ltd., Dundee Scotland UK) or DNATools (available for download at crc.dk/dnatools/dnatools.htm).


Accordingly, the subject invention further provides:

    • a) a polynucleotide sequence having at least about 20% to 99.99% identity to a polynucleotide of SEQ ID No: 1.
    • b) a polynucleotide fragment derived or obtained from isolate P4-102B (ATCC PTA-5828) that can reconstitute PFL activity and/or encodes pyruvate formate lyase (pfl; PFL);
    • c) a polynucleotide sequence encoding a polypeptide fragment or variant of the PFL and D-LDH enzymes, wherein said fragment or variant has substantially the same serologic activity as the native polypeptide or said fragment of variant has substantially the same enzymatic activity as the native full-length polypeptide; or
    • d) a polynucleotide sequence that is complementary to the polynucleotides of a), b), or c).


Nucleotide sequence, polynucleotide or nucleic acid are understood to mean, according to the present invention, either a double-stranded DNA, a single-stranded DNA or products of transcription of the said DNAs (e.g., RNA molecules).


As indicated supra, the subject invention also provides nucleotide sequences complementary to the sequences disclosed herein. Thus, the invention is understood to include any DNA whose nucleotides are complementary to those of the sequence of the invention, and whose orientation is reversed (e.g., anti-sense sequences). These sequences may be complementary over the full length of the nucleic acids that encode the PFL and D-LDH enzymes or over fragments of these nucleic acids.


The present invention further comprises fragments of the sequences of the instant invention as well as fragments of the gene products contained within the polynucleotide sequences provided herein. Representative fragments of the polynucleotide sequences according to the invention will be understood to mean any nucleotide fragment having at least 8 successive nucleotides, preferably at least 12 successive nucleotides, and still more preferably at least 15 or at least 20 successive nucleotides of the sequence from which it is derived. The upper limit for such fragments is the total number of polynucleotides found in the full length sequence (or, in certain embodiments, of the full length open reading frame (ORF) identified herein). It is understood that such fragments refer only to portions of the disclosed polynucleotide sequences that are not listed in a publicly available database.


In some embodiments, the subject invention includes those fragments capable of hybridizing under stringent conditions with a nucleotide sequence according to the invention. Hybridization under conditions of high or intermediate stringency, are defined below. Thus, conditions are chosen such that they allow hybridization to be maintained between two complementary DNA fragments. Hybridization conditions described above for a polynucleotide of about 300 bases in size can be adapted by persons skilled in the art for larger- or smaller-sized oligonucleotides, according to the teaching of Sambrook et al., 1989.


The nucleic acid sequences described herein have other uses as well. For example, the nucleic acids of the subject invention can be useful as probes to identify complementary sequences within other nucleic acid molecules or genomes. Such use of probes can be applied to methods to identify or distinguish organisms. As is well known in the art, probes can be made by labeling the nucleic acid sequences of interest according to accepted nucleic acid labeling procedures and techniques.


Various degrees of stringency of hybridization can be employed. The more severe the conditions, the greater the complimentarily that is required for duplex formation. Severity of conditions can be controlled by temperature, probe concentration, probe length, ionic strength, time, and the like. Preferably, hybridization is conducted under moderate to high stringency conditions by techniques well known in the art, as described, for example, in Keller, G. H., M. M. Manak [1987] DNA Probes, Stockton Press, New York, N.Y., pp. 169–170.


Examples of various stringency conditions are provided herein. Hybridization of immobilized DNA on Southern blots with 32P-labeled gene-specific probes can be performed by standard methods (Maniatis et al. [1982] Molecular Cloning: A Laboratory Manual, Cold Spring Harbor Laboratory, New York). In general, hybridization and subsequent washes can be carried out under moderate to high stringency conditions that allow for detection of target sequences with homology to the exemplified polynucleotide sequence. For double-stranded DNA gene probes, hybridization can be carried out overnight at 20–25° C. below the melting temperature (Tm) of the DNA hybrid in 6×SSPE, 5×Denhardt's solution, 0.1% SDS, 0.1 mg/ml denatured DNA. The melting temperature is described by the following formula (Beltz et al. [1983] Methods in Enzymology, R. Wu, L. Grossman and K. Moldave [eds.] Academic Press, New York 100:266–285).

Tm=81.5° C.+16.6 Log[Na+]+0.41(% G+C)−0.61(% formamide)−600/length of duplex in base pairs.


Washes are typically carried out as follows:

    • (1) twice at room temperature for 15 minutes in 1×SSPE, 0.1% SDS (low stringency wash);
    • (2) once at Tm−20° C. for 15 minutes in 0.2×SSPE, 0.1% SDS (moderate stringency wash).


For oligonucleotide probes, hybridization can be carried out overnight at 10–20° C. below the melting temperature (Tm) of the hybrid in 6×SSPE, 5×Denhardt's solution, 0.1% SDS, 0.1 mg/ml denatured DNA. Tm for oligonucleotide probes can be determined by the following formula:

Tm (° C.)=2(number T/A base pairs)+4(number G/C base pairs)

(Suggs et al. [1981] ICN-UCLA Symp. Dev. Biol. Using Purified Genes, D. D. Brown [ed.], Academic Press, New York, 23:683–693).


Washes can be carried out as follows:

    • (1) twice at room temperature for 15 minutes 1×SSPE, 0.1% SDS (low stringency wash);
    • (2) once at the hybridization temperature for 15 minutes in 1×SSPE, 0.1% SDS (moderate stringency wash).


In general, salt and/or temperature can be altered to change stringency. With a labeled DNA fragment >70 or so bases in length, the following conditions can be used:


















Low:
1 or 2× SSPE, room temperature



Low:
1 or 2× SSPE, 42° C.



Moderate:
0.2× or 1× SSPE, 65° C.



High:
0.1× SSPE, 65° C.










By way of another non-limiting example, procedures using conditions of high stringency can also be performed as follows: Pre-hybridization of filters containing DNA is carried out for 8 h to overnight at 65° C. in buffer composed of 6×SSC, 50 mM Tris-HCl (pH 7.5), 1 mM EDTA, 0.02% PVP, 0.02% Ficoll, 0.02% BSA, and 500 μg/ml denatured salmon sperm DNA. Filters are hybridized for 48 h at 65° C., the preferred hybridization temperature, in pre-hybridization mixture containing 100 μg/ml denatured salmon sperm DNA and 5–20×106 cpm of 32P-labeled probe. Alternatively, the hybridization step can be performed at 65° C. in the presence of SSC buffer, 1×SSC corresponding to 0.15M NaCl and 0.05 M Na citrate. Subsequently, filter washes can be done at 37° C. for 1 h in a solution containing 2×SSC, 0.01% PVP, 0.01% Ficoll, and 0.01% BSA, followed by a wash in 0.1×SSC at 50° C. for 45 min. Alternatively, filter washes can be performed in a solution containing 2×SSC and 0.1% SDS, or 0.5×SSC and 0.1% SDS, or 0.1×SSC and 0.1% SDS at 68° C. for 15 minute intervals. Following the wash steps, the hybridized probes are detectable by autoradiography. Other conditions of high stringency which may be used are well known in the art and as cited in Sambrook et al., 1989, Molecular Cloning, A Laboratory Manual, Second Edition, Cold Spring Harbor Press, N.Y., pp. 9.47–9.57; and Ausubel et al., 1989, Current Protocols in Molecular Biology, Green Publishing Associates and Wiley Interscience, N.Y. are incorporated herein in their entirety.


Another non-limiting example of procedures using conditions of intermediate stringency are as follows: Filters containing DNA are pre-hybridized, and then hybridized at a temperature of 60° C. in the presence of a 5×SSC buffer and labeled probe. Subsequently, filters washes are performed in a solution containing 2×SSC at 50° C. and the hybridized probes are detectable by autoradiography. Other conditions of intermediate stringency which may be used are well known in the art and as cited in Sambrook et al., 1989, Molecular Cloning, A Laboratory Manual, Second Edition, Cold Spring Harbor Press, N.Y., pp. 9.47–9.57; and Ausubel et al., 1989, Current Protocols in Molecular Biology, Green Publishing Associates and Wiley Interscience, N.Y. are incorporated herein in their entirety.


Duplex formation and stability depend on substantial complimentarily between the two strands of a hybrid and, as noted above, a certain degree of mismatch can be tolerated. Therefore, the probe sequences of the subject invention include mutations (both single and multiple), deletions, insertions of the described sequences, and combinations thereof, wherein said mutations, insertions and deletions permit formation of stable hybrids with the target polynucleotide of interest. Mutations, insertions and deletions can be produced in a given polynucleotide sequence in many ways, and these methods are known to an ordinarily skilled artisan. Other methods may become known in the future.


It is also well known in the art that restriction enzymes can be used to obtain functional fragments of the subject DNA sequences. For example, Bal31 exonuclease can be conveniently used for time-controlled limited digestion of DNA (commonly referred to as “erase-a-base” procedures). See, for example, Maniatis et al. [1982] Molecular Cloning: A Laboratory Manual, Cold Spring Harbor Laboratory, New York; Wei et al. [1983] J. Biol. Chem. 258:13006–13512.


Thus, the subject invention also provides nucleic acid based methods for the identification of the presence of the pfl and d-ldh genes in an organism or a sample. These methods can utilize the nucleic acids of the subject invention and are well known to those skilled in the art (see, for example, Sambrook et al. (1989). Among the techniques useful in such methods are enzymatic gene amplification (or PCR), Southern blots, Northern blots, or other techniques utilizing hybridization for the identification of polynucleotide sequences in a sample.


The subject invention also provides for modified nucleotide sequences. Modified nucleic acid sequences will be understood to mean any nucleotide sequence that has been modified, according to techniques well known to persons skilled in the art, and exhibiting modifications in relation to the native, naturally occurring nucleotide sequences. One non-limiting example of a “modified nucleotide sequences” includes mutations in regulatory and/or promoter sequences of a polynucleotide sequence that result in a modification of the level of expression of the polypeptide. A modified nucleotide sequence will also be understood to mean any nucleotide sequence encoding a modified polypeptide as defined below.


The subject invention also provides detection probes (e.g., fragments of the disclosed polynucleotide sequences) for hybridization with a target sequence or the amplicon generated from the target sequence. Such a detection probe will advantageously have as sequence a sequence of at least 12, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 nucleotides. The detection probes can also be used as labeled probe or primer in the subject invention. Labeled probes or primers are labeled with a radioactive compound or with another type of label. Alternatively, non-labeled nucleotide sequences may be used directly as probes or primers; however, the sequences are generally labeled with a radioactive element (32P, 33P, 35S, 3H, 125I) or with a molecule such as biotin, acetylaminofluorene, digoxigenin, 5-bromo-deoxyuridine, or fluorescein to provide probes that can be used in numerous applications.


The nucleotide sequences according to the invention may also be used in analytical systems, such as DNA chips. DNA chips and their uses are well known in the art and (see for example, U.S. Pat. Nos. 5,561,071; 5,753,439; 6,214,545; Schena et al., BioEssays, 1996, 18:427–431; Bianchi et al., Clin. Diagn. Virol., 1997, 8:199–208; each of which is hereby incorporated by reference in their entireties) and/or are provided by commercial vendors such as Affymetrix, Inc. (Santa Clara, Calif.).


Another aspect of the invention provides vectors for the cloning and/or the expression of a polynucleotide sequence taught herein. Vectors of this invention can also comprise elements necessary to allow the expression and/or the secretion of the said nucleotide sequences in a given host cell. The vector can contain a promoter, signals for initiation and for termination of translation, as well as appropriate regions for regulation of transcription. In certain embodiments, the vectors can be stably maintained in the host cell and can, optionally, contain signal sequences directing the secretion of translated protein. These different elements are chosen according to the host cell used. Vectors can integrate into the host genome or, optionally, be autonomously-replicating vectors.


The subject invention also provides for the expression of a polypeptide, peptide, derivative, or analog encoded by a polynucleotide sequence disclosed herein. The disclosed sequences can also be regulated by a second nucleic acid sequence so that the protein or peptide is expressed in a host transformed with the recombinant DNA molecule. For example, expression of a protein or peptide may be controlled by any promoter/enhancer element known in the art. Promoters which may be used to control expression include, but are not limited to, the CMV promoter, the SV40 early promoter region (Bemoist and Chambon, 1981, Nature 290:304–310), the promoter contained in the 3′ long terminal repeat of Rous sarcoma virus (Yamamoto, et al., 1980, Cell 22:787–797), the herpes thymidine kinase promoter (Wagner et al., 1981, Proc. Natl. Acad. Sci. U.S.A. 78:1441–1445), the regulatory sequences of the metallothionein gene (Brinster et al, 1982, Nature 296:39–42); prokaryotic vectors containing promoters such as the β-lactamase promoter (Villa-Kamarof, et al., 1978, Proc. Natl. Acad. Sci. U.S.A. 75:3727–3731), or the tac promoter (DeBoer, et al., 1983, Proc. Natl. Acad. Sci. U.S.A. 80:21–25); see also “Useful proteins from recombinant bacteria” in Scientific American, 1980, 242:74–94; plant expression vectors comprising the nopaline synthetase promoter region (Herrera-Estrella et al., 1983, Nature 303:209–213) or the cauliflower mosaic virus 35S RNA promoter (Gardner, et al., 1981,Nucl. Acids Res. 9:2871), and the promoter of the photosynthetic enzyme ribulose bisphosphate carboxylase (Herrera-Estrella et al., 1984, Nature 310:115–120); promoter elements from yeast or fungi such as the Gal 4 promoter, the ADC (alcohol dehydrogenase) promoter, PGK (phosphoglycerol kinase) promoter, and/or the alkaline phosphatase promoter


The vectors according to the invention are, for example, vectors of plasmid or viral origin. In a specific embodiment, a vector is used that comprises a promoter operably linked to a protein or peptide-encoding nucleic acid sequence contained within the disclosed polynucleotide sequences, one or more origins of replication, and, optionally, one or more selectable markers (e.g., an antibiotic resistance gene). Expression vectors comprise regulatory sequences that control gene expression, including gene expression in a desired host cell. Exemplary vectors for the expression of the polypeptides of the invention include the pET-type plasmid vectors (Novagen) or pBAD plasmid vectors (Invitrogen) or those provided in the examples below. Furthermore, the vectors according to the invention are useful for transforming host cells so as to clone or express the nucleotide sequences of the invention.


The invention also encompasses the host cells transformed by a vector according to the invention. These cells may be obtained by introducing into host cells a nucleotide sequence inserted into a vector as defined above, and then culturing the said cells under conditions allowing the replication and/or the expression of the transfected nucleotide sequence.


The host cell may be chosen from eukaryotic or prokaryotic systems, such as for example bacterial cells, (Gram negative or Gram positive), yeast cells, animal cells (such as Chinese hamster ovary (CHO) cells), plant cells, and/or insect cells using baculovirus vectors. In some embodiments, the host cells for expression of the polypeptides include, and are not limited to, those taught in U.S. Pat. Nos. 6,319,691, 6,277,375, 5,643,570, or 5,565,335, each of which is incorporated by reference in its entirety, including all references cited within each respective patent.


Furthermore, a host cell strain may be chosen which modulates the expression of the inserted sequences, or modifies and processes the gene product in the specific fashion desired. Expression from certain promoters can be elevated in the presence of certain inducers; thus, expression of the genetically engineered polypeptide may be controlled. Furthermore, different host cells have characteristic and specific mechanisms for the translational and post-translational processing and modification (e.g., glycosylation, phosphorylation) of proteins. Appropriate cell lines or host systems can be chosen to ensure the desired modification and processing of the foreign protein expressed. For example, expression in a bacterial system can be used to produce an unglycosylated core protein product. Expression in yeast will produce a glycosylated product. Expression in mammalian cells can be used to ensure “native” glycosylation of a heterologous protein. Furthermore, different vector/host expression systems may effect processing reactions to different extents.


The subject invention also provides one or more isolated polypeptides comprising:

    • a) a polypeptide encoded by a polynucleotide sequence selected from the group consisting of SEQ ID NOs: 1;
    • b) a polypeptide comprising pyruvate formate lyase (pfl; PFL) that is encoded by a polynucleotide fragment derived from isolate P4-102B (said polynucleotide being obtained, for example, using Sau3A as restriction enzyme); or
    • c) a polypeptide fragment or variant of a) or b), wherein said fragment or variant has substantially the same serologic or enzymatic activity as the native, full-length polypeptide.


The subject invention also provides fragments of at least 5 amino acids of a polypeptide encoded by the polynucleotides of the instant invention. In some embodiments, the polypeptide fragments are reactive with antibodies generated against the full-length polypeptides set forth in the immediately preceding paragraph. In the context of the instant invention, the terms polypeptide, peptide and protein are used interchangeably; however, it should be understood that the invention does not relate to the polypeptides in natural form, that is to say that they are not taken in their natural environment but that they may have been isolated or obtained by purification from natural sources, obtained from host cells prepared by genetic manipulation (e.g., the polypeptides, or fragments thereof, are recombinantly produced by host cells, or by chemical synthesis). Polypeptides according to the instant invention may also contain non-natural amino acids, as will be described below.


A homologous (or modified) polypeptide will be understood to designate a polypeptide exhibiting, in relation to the natural polypeptide, certain modifications. These modifications can include a deletion, addition, or substitution of at least one amino acid, a truncation, an extension, a chimeric fusion, a mutation, or polypeptides exhibiting post-translational modifications. Among the homologous polypeptides, those whose amino acid sequences exhibit between at least (or at least about) 20.00% to 99.99% (inclusive) identity to the native, naturally occurring polypeptide are another aspect of the invention. The aforementioned range of percent identity is to be taken as including, and providing written description and support for, any fractional percentage, in intervals of 0.01%, between 20.00% and, up to, including 99.99%. These percentages are purely statistical and differences between two polypeptide sequences can be distributed randomly and over the entire sequence length.


Homologous polypeptides can, alternatively, have 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 percent identity with the polypeptide sequences of the instant invention. The expression equivalent amino acid is intended here to designate any amino acid capable of being substituted for one of the amino acids in the basic structure without, however, essentially modifying the biological activities of the corresponding peptides (e.g., its enzymatic activity).


By way of example, amino acid substitutions can be carried out without resulting in a substantial modification of the biological activity of the corresponding modified polypeptides; for example, the replacement of leucine with valine or isoleucine, of aspartic acid with glutamic acid, of glutamine with asparagine, of arginine with lysine, and the like, the reverse substitutions can be performed without substantial modification of the biological activity of the polypeptides.


In other specific embodiments, the polypeptides, peptides or derivatives, or analogs thereof may be expressed as a fusion, or chimeric protein product (comprising the protein, fragment, analog, or derivative joined via a peptide bond to a heterologous protein sequence (e.g., a different protein)). Such a chimeric product can be made by ligating the appropriate nucleic acid sequences encoding the desired amino acid sequences to each other by methods known in the art, in the proper coding frame, and expressing the chimeric product by methods commonly known in the art. Alternatively, such a chimeric product may be made by protein synthetic techniques, e.g., by use of a peptide synthesizer.


The subject invention further provides antibodies to the polypeptides of SEQ ID NOs 2 or the fragments thereof. These antibodies can be used in any variety of methods including affinity purification of the PFL and D-LDH enzymes (or related enzymes). Other uses for such antibodies including contacting a sample with the antibodies and assaying for the presence of an antigen-antibody complex. In this aspect of the invention, either the antibodies to the PFL and D-LDH enzymes can be directly labeled with a marker or another antibody that is appropriately labeled can be used to detect the presence of an antibody-antigen complex.


The terms “comprising”, “consisting of” and “consisting essentially of” are defined according to their standard meaning. The terms may be substituted for one another throughout the instant application in order to attach the specific meaning associated with each term.


All percentages are by weight and all solvent mixture proportions are by volume unless otherwise noted. It should be understood that the examples and embodiments described herein are for illustrative purposes only and that various modifications or changes in light thereof will be suggested to persons skilled in the art and are to be included within the spirit and purview of this application and the scope of the appended claims. All publications, patents, and/or patent applications cited in this patent application are hereby incorporated by reference in their entireties.


EXAMPLE 1

Isolation and Characterization of Organisms


Environmental samples from 77 locations (Table 1) were collected and bacteria which grew in xylose medium at a pH of 5.0 and at 50° C. were isolated. The protocol followed for the enrichment and isolation is presented in FIG. 1. Using this enrichment, a total of 380 bacterial isolates were obtained. After initial screen, isolates were analyzed for various characteristics and the results obtained with 334 isolates are presented in Table 2.


Characteristics analyzed included: 1) Growth under aerobic and anaerobic conditions in rich medium as well as in minimal salts medium (with or without supplements such as yeast extract or corn steep liquor) at a starting pH of 5.0 or 6.8; 2) Fermentation profile of facultative organisms; 3) Growth in hemicellulose hydrolysate (both overlimed and not-overlimed) at a starting pH of 5.0; 4) Ethanol tolerance; 5) Ability to grow at a starting medium pH of less than 5.0; 6) Ability to produce xylanase; and 7) Ability to hydrolyze crystalline cellulose (Avicel) as well as amorphous cellulose, carboxymethyl cellulose (CMC).


Based on the growth characteristics, 100 isolates were found to be strict aerobes when grown at pH 5.0. However, 27 of these 100 isolates grew under anaerobic conditions when the starting pH of the medium was increased to 6.8. This difference could be related to the inability of the isolates to grow when the medium pH dropped below 4.5 since the medium pH of all the isolates decreased from a starting pH of 5.0 to less than 4.5 within 6 hours even during aerobic growth. This decrease in pH is due to the accumulation of lactate in the medium. When cultured in glucose-supplemented medium, all the isolates produced lactate as the main fermentation product. With xylose as the carbon source, lactate was still the major fermentation product but small amounts of acetate, ethanol and, with some isolates, formate were detected. The presence of formate in the spent medium suggests that during xylose-dependent growth, pyruvate formate lyase is also produced by the isolates.


Sixteen of the isolates produced cellulase activity based on hydrolysis of carboxymethyl cellulose. These cellulase-positive isolates did not hydrolyze crystalline cellulose such as Avicel or Sigmacel. All 16 cellulolytic isolates are strict aerobes. Seventeen isolates produced xylanase activity detected as hydrolysis of remazol brilliant blue R-o-xylan (RBB-xylan). Five of the xylanase-positive isolates are also facultative anaerobes.


Based on the growth characteristics of these isolates under anaerobic conditions in a glucose or xylose medium as well as in various other media (Table 2), 44 of the 380 isolates were selected for identification using the sequence of first 500 bases of the DNA coding for the 16S rRNA. 16S rRNA gene sequence was determined by MIDI Labs using their specific protocol for isolating and sequencing 16S rRNA gene from bacteria. Specifically, the 16S rRNA gene was PCR amplified from genomic DNA using primers corresponding to E. coli positions 005 and 531. This PCR product is expected to be about 500 base pairs of the first part of the 16S rRNA gene. The DNA after amplification was sequenced by cycle-sequencing using AmpliTaq FS DNA polymerase and dRhodamine dye terminators. The DNA sequence was obtained after electrophoresis on an ABI Prism DNA sequencer and analyzed using PE/Applied Biosystems DNA editing and assembly software. These sequences are presented in SEQ ID # 3–39.


Similar methods were used to determine 16S rRNA(DNA) sequence of over 1500 bp. The primers used correspond to E. coli positions 005 and 1540 by the MIDI Labs for isolates 17C5 and Bacillus coagulans ATCC 7050 (ATCC type strain for B. coagulans). Sequence of over 1500 bp for 16S rRNA(DNA) for strains 36D1 and P4-102B were determined at the University of Florida, Dept. of Microbiology and Cell Science DNA sequencing facility. Appropriate DNA was PCR-amplified using two primers based on E. coli 16S rRNA sequence; Primer 1, GAGTTTGATCCTGGCTCAG (SEQ ID No: 43); Primer 2, AGAAAGGAGGTGATCCAGCC (SEQ ID No: 44) (Suzuki, T. and Yamasato, K. (1994) Phylogeny of spore-forming lactic acid bacteria based on 16S rRNA gene sequences, FEMS Microbiol. Letters 115:13–18). The amplified product was cloned into vector plasmid PCR-II TOPO (Invitrogen) and sequenced. The DNA insert was also sub-cloned into vector plasmid pUC19 for convenience of sequencing. These three sequences are presented in SEQ ID # 40–42. DNA sequence was analyzed for sequence similarity using the Ribosomal Database Project II (web site rdp.cme.msu.edu/html/citation.html) (Cole J R, Chai B, Marsh T L, Farris R J, Wang Q, Kulam S A, Chandra S, McGarrell D M, Schmidt T M, Garrity G M, Tiedje J M. The Ribosomal Database Project (RDP-II): previewing a new autoaligner that allows regular updates and the new prokaryotic taxonomy. 2003. Nucleic Acids Research 31(1):442–443).


Using the RDP database, the similarity scores between the closest Bacillus organism (B. coagulans IDSP) and three isolates (17C5, 36D1 and P4-102B; SEQ ID# 40–42) were determined. These values are 0.978 (17C5), 0.969 (36D1) and 0.975 (P4-102B). A similarity score between 0.99 and 1.000 would indicate that the two bacteria can be grouped with confidence in the same species. A similarity score of 0.97 or lower suggests that the two bacteria can only be identified at the genus level with confidence. (Suzuki, T. and K. Yamasato. 1994. Phylogeny of spore-forming lactic acid bacteria based on 16S rRNA gene sequences. FEMS Microbiol. Letters 115:13–18). The similarity scores between the current isolates and RDP database entries which are also Bacillus coagulans type strains from various collections vary from 0.87 to 0.95. Thus, it is difficult to group these new isolates at the species level with Bacillus coagulans strictly based on 16S rRNA gene sequence information. It is possible that these new isolates represent a new Bacillus species closely related to Bacillus coagulans. Phylograms representing 38 of the 44 isolates is presented in FIG. 2. Only one of the isolate, Y56, was identified as Bacillus smithii. Other isolates could not be identified at the species level although all are Bacillus and spores can be readily detected under normal growth conditions in several of these isolates confirming their Bacillus designation. One isolate, 10H2, is closely related to Bacillus smithii. Based on the 16S rRNA sequence, the nearest relative of all the other isolates is Bacillus coagulans.


An authentic Bacillus coagulans obtained from American Type Culture Collection (ATCC 7050) (Hammer, B. W., 1915. Iowa Agric. Exp. Stn. Res. Bull. 19:119–131) was found to be xylose-negative and also differed in other physiological properties. The 37 B. coagulans-like isolates can be grouped into 12 groups (FIG. 2; Table 3). Some of these groups have only one representative isolate while others have several isolates; for example Group 1 has 15 isolates with identical first 500 bases of their 16S rRNA sequence but these isolates came from 8 different locations within Florida, Georgia, South Carolina and California (Table 1). Although differences in the rRNA sequence allowed the separation of these isolates into different groups, phylogenetically they cluster together and away from Bacillus coagulans (FIG. 3).


Thirty two of the 41 identified isolates completely fermented the 1% glucose or xylose present in the medium within 24 hours in a pH-stat operating at pH 5.0 and at 50° C. (Table 3). Recovery of glucose carbon in products was about 95% with lactate accounting for about 90% to 100% of the fermentation products produced by the glucose cultures. Significant amounts of acetate, formate and ethanol were also produced by these isolates when xylose served as the C-source. For example, isolate 18C2 converted 93% of glucose and 98% of xylose to products when grown in rich medium with 1% sugar. Under these conditions, lactate fraction of the total products was 95% with glucose and 77% with xylose.


Based on the rate of sugar utilization (1%) in the pH-stat, as well as other physiological characteristics, 76 isolates were selected for detailed fermentation analysis. When the sugar concentration in the rich medium was increased to 3%, 7 isolates converted both glucose and xylose to products within 48 hours; isolates 13E1L, 36D1, HCH8, Y40, P4-74B, P4-85 and P4-102B (Tables 4 & 5). When analyzed after 72 hours of growth and fermentation, 5 additional isolates were also found to ferment 3% of glucose and xylose to completion (isolates 3F2, 17C5, HCH7, HCH10 and Y55). These 12 isolates fermented glucose to lactate with a conversion efficiency of about 85–90%. Lactate accounted for more than 95% of the total products produced from glucose. The lactate produced by 15 isolates was found to be L-(+)-lactate by HPLC analysis and the highest amount of lactate produced by these isolates was about 0.30 M (27 g/L lactic acid). When grown with xylose, the lactate fraction of the fermentation products only accounted for about 80% of the total while the remainder included acetate, ethanol, formate and small amounts of succinate.


Fourteen isolates were further tested for their ability to ferment 5% sugar in the same rich medium. Increasing the sugar concentration to 5% also increased the lactate production. With one exception (isolate P4-102B) none of the isolates completely fermented the added sugar (Table 6). The highest level of lactate produced by isolate P4-102B grown in LB+ glucose (5%) was about 0.45 M (40.5 g/L lactic acid). Trace amounts of ethanol and acetate were also detected in the fermentation broths. Most of the other isolates produced varying levels of lactate ranging from 0.25 to 0.4 M. Again, lactate accounted for more than 95% of the products from glucose. The fermentation profile of the isolates grown in 5% xylose was not different from that obtained at lower xylose concentration and the highest amount of lactate detected was about 0.34 M (Table 6).


These isolates were also grown in minimal salts medium supplemented with 1% corn steep liquor with either glucose or xylose (3%) as the C-source (Table 7). Only one isolate, 36D1 fermented both sugars in this medium in about 48 hours. Two other isolates, 17C5 and P4-74B, completely fermented both sugars by about 72–96 hours. These three along with three other isolates (selected on their ability to utilize xylose) were also tested for their ability to ferment the sugars present in hemicellulose hydrolysate (HCH). For these fermentations, either 25% HCH (Batch T6-#5) adjusted to pH 5.0 with Ca(OH)2 or 50% overlimed HCH (Batch BCI-November 99) was used in a minimal salts medium base with 1% corn steep liquor. A number of the isolates completely fermented the sugars present in the HCH (Table 8).


EXAMPLE 2

Additional Analysis of Isolates 17C5, 36D1, P4-102B, and P4-74B


Four isolates were selected for further study (isolates 17C5, 36D1, P4-102B, and P4-74B). Isolates 17C5 and 36D1 grew and fermented the sugars in sugar cane bagasse hemicellulose hydrolysate as well as SSF of crystalline cellulose, Solka Floc, in minimal-salts medium with 1% corn steep liquor. Isolate P4-102B was easily transformable by plasmid DNA. Isolate P4-74B was included because of its growth and fermentation characteristics.


Taxonomy of the New Isolates


Based on the sequence of first 500 bp of the 16S rRNA sequence (as discussed in Example 1), 37 of the 39 tested isolates, including the four selected strains, were found to form a unique phylogenetic group with the nearest neighbor being Bacillus coagulans. To confirm these identities, the DNA encoding the entire 16S rRNA from three of the isolates, 17C5, 36D1 and P4-102B, was sequenced and these sequences were compared to other sequences in the rRNA sequence database. Based on full length sequence, isolates 17C5, 36D1 and P4-102B formed a unique phylogenetic group with the nearest neighbor being Bacillus coagulans (see FIG. 4) although the three strains were initially isolated from different geographical locations within the country (Table 1). As presented in FIG. 4, bacteria identified as B. coagulans form a very diverse phylogenetic group and except for one strain of B. coagulans, strain IDSp, other bacteria identified as B. coagulans in the database are phylogenetically distinct from these new isolates. The B. coagulans ATCC type strain, ATCC 7050, also differed from the new isolates by its inability to utilize xylose. These isolates may constitute a new species of Bacillus and may be referred herein as Bacillus spp. (or second generation isolates) in accordance with their unique phylogeny. The ability to produce lactic acid as the major fermentation product and the phylogenetic grouping with B. coagulans indicates that these organisms are part of a larger sporogenic lactic acid bacteria group.


Fermentation of Glucose


Detailed growth and fermentation profiles of four of the selected second generation isolates on glucose are presented in Table 9 and FIGS. 5–6. Lactic acid production was used to establish the general physiological and fermentation characteristics of these second generation isolates. In these experiments, the cultures were grown in fermentation units at 50° C. and a constant pH of 5.0, maintained by addition of 2N KOH. Cultures were mixed by a magnetic stirrer bar at 200 RPM. The gas phase above the 250 ml of liquid in a 500 ml vessel was air. Inoculum for these experiments was grown under aerobic conditions at 50° C. in LB+glucose (1%) (LB; tryptone, 1%; yeast extract, 0.5%; NaCl, 0.5%) to mid-exponential phase of growth.


After a very short lag (less than 2 hours), LB+glucose cultures grew in a linear manner until the maximal cell density was reached in about 12 hours (FIG. 5). Glucose utilization and lactate production followed the growth of the biocatalyst and continued until all the sugar (30 g/L) was exhausted from the medium. A culture maintained under strict anaerobic conditions with an argon gas phase grew very slowly suggesting that the initial build-up of cell mass required micro-aerobic conditions. Continued fermentation of glucose by the second generation isolates was independent of the gas phase.


Cell yield of strains 17C5 and P4-74B were significantly higher in rich medium with glucose than the other two strains although the cell density of strains 17C5 and P4-74B decreased significantly when they reached stationary phase (FIG. 5). All 4 cultures reached the same final yield of lactic acid and the time for complete fermentation of the added glucose was directly proportional to the highest observed cell density of the cultures with strain 17C5 fermenting 30 g/L glucose in about 16 hours with the highest volumetric productivity of lactate (2.5 g L−1 h−1).


All four strains grew in glucose-minimal medium supplemented with 1% corn steep liquor with strain P4-74B growing at the highest growth rate (FIG. 6). Strain 36D1 had the second highest growth rate and reached the stationary phase by about 24 hours. Strain 17C5 had the lowest growth rate. However, the final cell yield in glucose-minimal medium was about the same for all four strains. The amount of time required to completely ferment the 30 g/L glucose depended on the growth rate and cell yield and varied between 48 and 96 hours. Corn steep liquor provided for optimum growth when organisms were grown in minimal medium.


The main fermentation product of all four strains from glucose was lactate (Table 9). Acetate and ethanol accounted for about 5% of the total products produced irrespective of the medium composition. In rich medium, strains 36D1 and P4-74B had the highest specific glucose consumption rate and corresponding lactate production rate. In minimal medium, the specific rate of glucose consumption and lactate production were about the same for strains 3 6D 1, P4-74B and P4-102B. Total product yield from glucose was about 85%.


Fermentation of Xylose.


Xylose is the primary sugar in the hemicellulose fraction of hardwood and agricultural residues such as sugar cane bagasse, corn fiber, corn stover, straw, and other biomass. All four isolates used in this detailed study, strains 17C5, 36D1, P4-74B and P4-102B, grew and fermented xylose in both rich medium and minimal-salts medium supplemented with corn steep liquor (Table 10; FIGS. 7–8). Following various lengths of lag period, all four strains grew in LB+xylose linearly. Specific xylose consumption rate and lactate production rate were highest with strain 36D 1 cultured in rich medium with strain P4-1 02B as the second highest (Table 10). In xylose-containing minimal-medium, the specific xylose consumption rate and lactate production rate of strains 17C5 and 36D 1 were comparable and were the highest of the four select isolates. The level of acetate and ethanol among fermentation products varied between 9 and 18% depending on the strain and medium. Strain 17C5 had the lowest level of these co-products (about 10%) while strain 36D1 had the highest level (about 18%). This reduced the lactate yield of strain 36D1 to 68% of the expected value in xylose-minimal medium although the total product yield of the two strains were comparable at 85%.


In minimal medium strain 36D1 was most effective in fermenting xylose converting 30 g/L xylose in less than 48 hours (FIG. 8). Based on these fermentation profiles, strain 36D1 emerged as the most effective glucose and xylose fermenting biocatalyst, especially in minimal salts medium supplemented with only corn steep liquor (volumetric productivity of 0.6 g L−1 h−1). Increasing the sugar concentration to 50 g/L marginally increased the lactic acid yield beyond that with 30 g/L sugar, probably due to inhibition of fermentation by lactic acid. Production of lactic acid at a concentration higher than 0.4 M (about 35 g/L) was found to progressively inhibit fermentation. The lactic acid produced by the four isolates was found to be L(+)-isomer with D(−)-isomer contributing to less than 4% of the total (Table 11).


Xylose Utilization Pathway


Many of the lactic acid bacteria used at the industrial level do not ferment pentoses such as xylose. The few lactic acid bacteria capable of fermenting pentoses, such as Lactobacillus pentosus, Lb. arabinosus, etc. utilize phosphoketolase pathway for pentose utilization. The key enzyme of this pathway, phosphoketolase, cleaves xylulose-5-phosphate in the presence of inorganic phosphate to one molecule each of glyceraldehyde-3-phosphate and acetyl phosphate. The products of pentose fermentation by these bacteria are an equimolar amount of lactic acid and acetic acid plus ethanol. The loss of ⅖ of the xylose carbons to acetyl phosphate will reduce the amount of xylose carbon that can be channeled to lactic acid or to ethanol in ethanologenic constructs by about 40%.


The main product produced by the isolated second generation biocatalysts is lactic acid (about 80 to 90% of fermentation products). Acetic acid and ethanol represented only 10–20% of the products produced from the pentose xylose suggesting that these biocatalysts utilize an alternate pathway, the pentose phosphate pathway, for xylose fermentation. In order to confirm that the pentose-phosphate pathway is used by the second generation biocatalysts for xylose metabolism, we determined the distribution pattern of C1-carbon of xylose into fermentation products since glyceraldehyde-3-phosphate directly yields pyruvate and products derived from pyruvate, lactate, acetate and ethanol. During the cleavage of xylulose-5-phosphate by phosphoketolase, carbon at 1-position of xylose is the C-2 carbon of acetate and ethanol. The lactic acid carbon skeleton is derived from the carbons 3–5 of xylose and in an organism with phosphoketolase pathway 13C1-label in xylose will not be found in lactate. If the pentose-phosphate pathway is the main pathway by which the pentose is metabolized, ⅖ of the C3-carbon of glyceraldehyde-3-phosphate will be derived from C1-carbon of xylose while ⅕ of the C1-carbon of glyceraldehyde-3-phosphate will originate from C1-carbon of xylose. The presence of 13C-label in lactate will confirm the metabolism of xylose through the pentose-phosphate pathway.


For these experiments, we used 13C1-xylose and followed the products produced by strains 36D1 and P4-102B by 13C-NMR. A typical 13C-NMR spectrum obtained with the 13C1-xylose fermentation products of strain 36D1 is presented in FIG. 9. Carbon 3 of lactate had the highest amount of 13C originating from C1-xylose. Carbon 1 of lactate also carried significant amount of 13C. The C2 position of lactate is not expected to originate from C1-position of xylose except for a small amount derived by randomization of carbon by the pentose-phosphate pathway. With C2 of lactate as a reference, C1 of lactate was enriched by about 5-fold and the C3 of lactate was enriched by about 17-fold by 13C (Table 12). These results clearly show that the pentose phosphate pathway is the main pathway of xylose utilization in these second generation biocatalysts. Since pyruvate carbon is enriched with 13C, the acetate and ethanol are also expected to carry 13C-label. The 13C-label was found only at the C2 position of acetate and ethanol. The inability to detect 13C in C1 of acetate and ethanol is due to the small amount of 13C-label entering the C2-position of pyruvate (contributing to C1 of acetate and ethanol) combined with the low concentration of these two compounds in the fermentation broth. Small amount of 13C-label was detected in formate with non-growing cells indicating that pyruvate formatelyase is responsible for the acetate and ethanol produced by strain 36D1.


The presence and operation of pentose phosphate pathway in these biocatalysts is significant since all the xylose carbon will be routed through pyruvate. This supports complete recovery of xylose carbon as ethanol by decarboxylation of pyruvate to acetaldehyde and further reduction to ethanol in engineered organisms. Xylose metabolism through phosphoketolase, on the other hand, would be expected to yield one glyceraldehyde-3-phosphate and one acetyl phosphate leading to production of one ethanol from pyruvate with at least 40% of xylose carbon lost as acetate.


Simultaneous Saccharification and Fermentation of Crystalline Cellulose (SSF)


The optimal conditions reported for commercially used fungal cellulases are pH 5.0 and 50° C. The biocatalysts we have isolated and characterized grew and fermented both hexoses and pentoses at 50° C. and pH 5.0. All four selected biocatalysts were found to be competent in SSF of crystalline cellulose (Solka Floc). Since strain 36D1 fermented both glucose and xylose effectively in minimal salts medium with corn steep liquor, this strain was used to evaluate the SSF characteristics of these second generation biocatalysts.


In the first set of experiments, SSF of Solka Floc (2%; 117 mM glucose equivalent with a 5% moisture content) was carried out in minimal salts medium with 1% corn steep liquor with 15 FPU/g glucan of fungal cellulases (Spezyme CE; generously provided by Genencor) at 50° C. and pH 5.0 (FIG. 10). The amount of lactate and other products produced from 2% Solka Floc over a 96 hours period was determined. From these values, volumetric productivity of the major product, lactic acid, was calculated. Volumetric productivity represents indirectly the rate at which cellulases are releasing glucose for growth and fermentation. In all of these SSF experiments, the inoculum size was 5% to minimize free glucose accumulation in the medium. The amount of free glucose in the medium was less than 3 mM during the first 24 hours of SSF indicating that the sugar released by the cellulases was consumed rapidly by the isolate.


At 15 FPU/g glucan cellulase level, lactate production started after a lag of about an hour and was linear for about 18 hours. Small amount of acetate and ethanol were also produced between 6 and 12 hours of fermentation. After about 36 hours, lactate production reached a slow phase and continued at this low rate past 96 hours. Volumetric productivity of lactate was 6.2 mmol L−1 h−1, the same as that of free glucose fermentation in minimal salts medium (Table 13). The product yield from cellulose at 96 hours of 180 mM is 77% of the expected maximum. Lactic acid accounted for about 78% of the products.


In order to determine the minimum amount of cellulase required for optimal SSF, fermentations were carried out at different cellulase concentrations (FIG. 11). Volumetric productivity of lactate as well as the total product yield increased linearly with cellulase concentration from 0 to about 5 FPU/g glucan (FIG. 11). Increasing the cellulase concentration beyond this level led to a smaller rate of increase in volumetric productivity until about 30 FPU/g glucan was reached. Under these SSF conditions, the highest volumetric productivity of 7.1 mmol L−1 h−1 was reached at about 30 FPU/g glucan and this value is less than 2-fold higher for a 6-fold increase in enzyme concentration from 5 to 30 FPU/g glucan. At 15 FPU/g glucan, the volumetric productivity was 84% of the value with 30 FPU/g glucan. Total product yield at 96 hours was about 199.5±5 mM between the cellulase levels of 7.5 and 30 FPU/g glucan. These results show that an increase in cellulase level from 15 to 30 FPU/g glucan only increased the volumetric productivity by 1.12-fold without any change in either lactic acid or total product yield. In subsequent SSF, a Spezyme CE concentration of 15 FPU/g glucan was used.


The optimal pH for the SSF of Solka Floc using strain 36D1 was between 5.0 and 5.5 (FIG. 12). Although the volumetric productivity of lactate was highest at pH 5.0, product yield was maximum at pH 4.5 reaching 85% of the theoretical yield after 96 hours of SSF (Table 13). Apparently, the optimum pH for SSF of cellulose by strain 36D1 is between 4.5 and 5.0. The amount of acetate and ethanol produced by the culture also increased with increasing culture pH.


At a cellulase concentration of 15 FPU/g glucan and at pH 5.0, the rate of SSF of cellulose by strain 36D1 was highest at 55° C. Although the product yield did not significantly change between 43° C. and 55° C., the volumetric productivity of lactate was about 2-times higher at 55° C. than the 4.3 mmol L−1 h−1 at 43° C. (FIG. 13).


Fermentation of Sugar Cane Bagasse Hemicellulose Hydrolysate


The sugar cane bagasse hemicellulose acid hydrolysate was generously provided by BC International. This hydrolysate had a total sugar concentration of 81.6 g/L with xylose accounting for 86.5% of the total. Small amount of glucose (11.5 g/L) and arabinose (1.2 g/L) were also present in the hydrolysate. The hydrolysate was adjusted to pH 5.0 with calcium hydroxide. The resulting calcium sulfate was removed by centrifugation and the supernatant was used in fermentations. Isolates 17C5 and 36D1 fermented hemicellulose hydrolysate at a concentration of 25% in mineral salts medium with 0.5% corn steep liquor. Increasing the hydrolysate concentration to 50% led to inhibition of fermentation. To minimize inhibition, the hemicellulose hydrolysate was over-limed with calcium hydroxide and the final pH was adjusted to 5.0.


Fermentations were conducted using three levels of total sugar: 256 mM (FIG. 15A), 412 mM (FIG. 15B), and 483 mM (FIG. 15C). In all fermentations, glucose and arabinose were metabolized first followed by xylose. Fermentation profiles were generally similar for all three levels of sugar although fermentation times increased with substrate. With 256 mM sugar (40 g L−1), lactate production was measurable after 8 hours and fermentation was completed within 120 h. With 412 mM sugar (60 g L−1), fermentation proceeded at a constant rate until the lactate concentration reached about 0.4 M (36 g L−1 lactic acid). Complete fermentation of all sugars in this fermentation to 617 mM lactate (55.5 g L−1) required an additional 144 hours due to a progressively declining fermentation rate. With the highest level of sugar tested (483 mM; 72 g L−1), 78 mM xylose remained after 192 h of incubation. These results suggest that fermentation is inhibited by lactate concentrations above 0.4 M. Even at the highest sugar concentration of 483 mM (about 72 g L−1) lactate titer did not increase beyond 0.6 M (54 g L−1), consistent with 617 mM (55.8 g L−1) lactate (Table 14) representing a near upper limit for strain 17C5 at pH 5.0 (50° C.) in this medium. Irrespective of the initial sugar concentration, the lactic acid produced by strain 17C5 was L(+)-lactic acid at an optical purity higher than 99%.


Lactate yields were calculated based on sugar utilized and ranged from 0.9 g lactate per g sugar for the lower two sugar concentrations to 0.86 g lactate per g sugar for the highest sugar concentration (Table 14). Maximal volumetric rate of sugar metabolism was determined to be 5.5 mmol xylose L−1 h−1 (approximately 0.8 g sugar L−1 h−1).


Simultaneous Saccharification and Co-fermentation


In the next set of experiments strains 17C5 and 36D1 were evaluated for their ability to ferment sugar cane bagasse hemicellulose hydrolysate (over-limed) and Solka Floc (cellulose) simultaneously. Results of these experiments are presented in FIG. 14. Strain 17C5 fermented all the sugars in the hydrolysate and most of the sugars released from cellulose by about 96 hours yielding about 400 mM lactate (36 g/L). SSCF continued at a lower rate past 192 hours when the experiment was terminated. The rate of SSCF by strain 36D1 was slightly lower than strain 17C5.These results show that these new biocatalysts are capable of fermenting both the xylose-rich hemicellulose hydrolysate and cellulose simultaneously (with minimum amounts of commercial cellulose).


EXAMPLE 3
Analysis of Bacillus sp. Isolate 17C5


Bacillus sp. isolate 17C5 was isolated from Old Faithful Geyser of California (Calistoga, Calif.) and grown on L-broth (tryptone, 1%; yeast extract; 0.5%, NaCl, 0.5%). Sugar cane bagasse hemicellulose hydrolysate was prepared using dilute sulfuric acid under proprietary conditions and was kindly provided by BC International, Dedham, Mass. This hydrolysate was treated with lime as described previously (Martinez A, Rodriguez M E, Wells M L, York S W, Preston J F, Ingram L O (2001) Detoxification of dilute acid hydrolysates of lignocellulose with lime. Biotechnol. Prog. 17: 287–93). Total sugar content after lime treatment was 81.3 g/l (xylose, 68.6 g/l; glucose, 11.5 g/l; arabinose, 1.2 g/l). Media used in fermentation experiments contained per liter: 50% to 90% v/v lime-treated hydrolysate; 6.25 g Na2HPO4, 0.75 g KH2PO4, 2.0 g NaCl, 0.2 g MgSO4.7 H20, 1.0 g (NH4)2SO4, 10 mg FeSO4.7H20, 10 mg Na2MoO4.2H2O, 1 ml trace mineral solution (Allen M B, Arnon D I (1955) Studies on nitrogen-fixing blue-green algae: I. Growth and nitrogen fixation by Anabaena cylindrica Lemm. Plant Physiol. 30: 366–372), and 5 ml corn steep liquor (50% dry solids; Grain Processing Corp., Muscatine, Iowa). Sterile concentrated solutions of salts and corn steep liquor were added to the lime-treated hemicellulose hydrolysate prior to pH adjustment to 5.0 and inoculation.


Optical purity of lactic acid was determined by HPLC using Chiralpak M A(+) column (Chiral Technologies Inc., Exton, Pa.) with 2 mM CuSO4 as the mobile phase at 0.4 ml per min (32° C.). Corn steep liquor used in the fermentations contained a racemic mixture of D(−)- and L(+)-lactic acids and 0.5% initial concentration used in these experiments introduced 2.6 mM D(−)-lactic acid and 3.4 mM L(+)-lactic acid into the fermentations.


Batch fermentations were carried out as previously described (Beall D S, Ohta K, Ingram L O (1991) Parametric studies of ethanol production from xylose and other sugars by recombinant Escherichia coli. Biotechnol. Bioeng. 38: 296–303) except at 50° C. and pH of 5.0. Broth pH was controlled by automatic addition of 2 M KOH. Fresh overnight cultures from L-agar were inoculated into L-broth (pH 5.0) with glucose (1%). After incubation for 2.5 h at 50° C. with shaking (200 rpm), this mid-exponential phase culture was used to provide a 1% v/v inoculum for pH-controlled fermenters. Sugar and fermentation products were measured using HPLC (Underwood S A, Zhou S, Causey T B, Yomano L P, Shanmugam K T, Ingram L O (2002) Genetic changes to optimize carbon partitioning between ethanol and biosynthesis in ethanologenic Escherichia coli. Appl. Environ. Microbiol. 68: 6263–6272).


Fermentations were conducted at an initial sugar concentration of 256 mM (FIG. 15A), 412 mM (FIG. 15B) or 483 mM (FIG. 15C). In lime-treated hemicellulose hydrolysate from sugar cane bagasse, xylose (86%) was the most abundant sugar with smaller amounts of glucose (12.5%) and arabinose (1.5%). In all fermentations, glucose and arabinose were metabolized first followed by xylose. Fermentation profiles were generally similar for all three levels of sugar although fermentation times increased with substrate. With 256 mM sugar (40 g/l), lactate production was measurable after 8 hours and fermentation was completed within 120 h. With 412 mM sugar (60 g/l), fermentation proceeded at a constant rate until the lactate concentration reached about 0.4 M (36 g/l lactic acid). Complete fermentation of all sugars in this fermentation to 617 mM lactate (55.5 g/l) required an additional 144 hours due to a progressively declining fermentation rate. With the highest level of sugar tested (483 mM; 72 g/l), 78 mM xylose remained after 192 h of incubation. These results suggest that fermentation is inhibited by lactate concentrations above 0.4 M. Even at the highest sugar concentration of 483 mM (about 72 g/l) lactate titer did not increase beyond 0.6 M (54 g/l), consistent with 617 mM (55.8 g/l) lactate (Table 14) representing a near upper limit for strain 17C5 at pH 5.0 (50° C.) in this medium. Irrespective of the initial sugar concentration, the lactic acid produced by strain 17C5 was L(+)-lactic acid at an optical purity of higher than 99%.


Lactate yields were calculated based on sugar utilized and ranged from 0.9 g lactate per g sugar for the lower two sugar concentrations to 0.86 g lactate per g sugar for the highest sugar concentration (Table 14). Maximal volumetric rates of sugar metabolism were determined to be 5.5 mM xylose/l.h (approximately 0.8 g sugar/l.h).


An analysis of products at the end of fermentation provides a quantitative basis to evaluate potential metabolic pathways for xylose metabolism in strain 17C5. Each mole of glucose can be converted into 2 moles lactate by all major glycolytic pathways for hexoses. Two primary pathways are known for pentose metabolism: the transaldolase/transketolase pathway and the phosphoketolase pathway. The transaldolase/transketolase pathway quantitatively converts the pentose sugars (xylose and arabinose) into the three carbon intermediate, pyruvate, providing the potential to produce 1.67 moles lactate per mole pentose. In contrast, the phosphoketolase pathway common to most lactic acid bacteria (Garde A, Jonsson G, Schmidt A S, Ahring B K (2002) Lactic acid production from wheat straw hemicellulose hydrolysate by Lactobacillus pentosus and Lactobacillus brevis. Bioresoure Technol. 81: 217–23) (Tanaka K, Komiyama A, Sonomoto K, Ishizaki A, Hall S J, Stanbury P E (2002) Two different pathways for D-xylose metabolism and the effect of xylose concentration on the yield coefficient of L-lactate in mixed-acid fermentation by the lactic acid bacterium Lactococcus lactis IO-1. Appl. Microbiol. Biotechnol. 60: 160–167), cleaves a five-carbon intermediate into glyceraldehyde 3-phosphate and acetyl-phosphate. The maximum yield from the phosphoketolase pathway is 1 mole lactate per mole pentose accompanied by equimolar acetate. Since lactate yields from strain 17C5 averaged over 100-fold that of acetate, strain 17C5 can be presumed to utilize the transaldolase/transketolase pathway for pentose metabolism. Observed lactate yields were about 90% of the theoretical yield calculated with this assumption. Small amounts of succinate, formate and ethanol were also produced during fermentation. With the transaldolase/transketolase pathway, the maximum theoretical yield for lactate is the same for both pentose and hexose sugars on weight basis (1 g lactate per g sugar).









TABLE 1







Sample Sources for Isolation of Organisms








First Number



in Isolate


Name
Source











1
Newberry High School, Newberry, FL -



Compost, Lower cup


2
Hollywood, FL - Dumpster


3
Newberry High School, Newberry, FL -



Compost, Upper cup


4
Newberry High School, Newberry, FL -



Compost, Baggy


5
Gainesville, FL - Coleman Flower bed


6
Lake Worth, FL - Banyon


7
Pompano Beach, FL - Ficus


8
Brush Pile, KFC


9
Lake Worth, FL - Service Plaza


10
Whitewater Falls, NC - Service Plaza


11
Whitewater Falls, NC


12
Oconee Fish Hatchery, SC


13
Oconee Fish Hatchery, SC - under Hemlocks


14
Clemson, SC - Bog, Botanical Gardens


15
Dannon Fat-free Yogurt


16
GA-HWY 121, Sparkman Creek Bridge,



Just north of FL border


17
GA-HWY 121, five miles north of FL border


18
Okeefenokee Natl. Wildlife Refuge, GA -



#2 Boardwalk


19
Okeefenokee Natl. Wildlife Refuge, GA -



#1 Boardwalk


20
Organic Yogurt


21
RMH Pine nugget mulch


22
Near Lake Alice, UF campus - hemicellulose



hydrolysate enrichment


23
FL Beach Sample, Sand


24
FL Beach Sample, Dirt


25
FL Beach Sample, Rabbit Pellets


26
FL Beach Sample, Rabbit Pellets


27
FL Beach Sample, Rabbit Pellets


28
FL Beach Sample, Rabbit Pellets


29
FL Beach Sample, Rabbit Pellets


30
FL Beach Sample, Sea Shell


31
FL Beach Sample, Driftwood


32
Pecan Bayou, TX - Muck Soil sent by



Angel (Dr. Aldrich's friend)


33
Calistoga, CA - Geyser #3


34
El Capitan State Beach, CA - under




Eucalyptus



35
Riverside, CA - Brooks Coleman's



Flower Bed


36
Calistoga, CA - Geyser #1


37
San Simeon, CA - under Pine


38
Woodland Hills, CA - Aldrich's Clay



Compost Pile


39
Brookdale, CA - State Road 9, under



Redwood


40
Big Basin Redwoods State Park, CA #1


41
Big Basin Redwoods State Park, CA #2


42
San Luis Obispo, CA


43
Calistoga, CA - Geysor #2


44
San Simeon, CA - Moonstone Beach


45
Big Sur, CA - under Redwood


46
Lyndon, VT - Rest Stop


47
Lebanon, NH - Ferns and Conifers


48
NH - Soil under Prunus tree


49
Burke, VT - Wet Meadow


50
Quebec City, Canada - Sphagnum


51
Quebec City, Canada - Peat Bog


52
Yuma Desert, CA - 30 minutes from Calexico


53
El Centro, imperial Valley, CA - Grain field


54
CA, off I-8, near Laguna Mountain Recreation



Area, Elev., 4,000 ft


55
Cuyamaca Rancho State Park, CA


56
Southern US - Paper Mill


57
Southern US - Paper Mill


Isolates


with Y prefix


1
Gainesville, FL - Morningside Nature



Center, Pitcher Plant


2
Alachua County, FL - CR121 & 231 near



CNB Bank


3
Gainesville, FL - Raceway


4
Alachua County, FL - 0.7 mile into Austin



Cary Forest


5
Alachua County, FL - 0.9 mile, ditch on



road in Austin Cary Forest


6
Gainesville, FL - Morningside Nature



Center, Cypress Dome


7
Sugarcane Bagasse Storage Area, Acidic


8
Near Las Vegas, NV - Desert


9
Rotting Tomato


10
I-10 Exit 8 (MS) - Ditch with Hatpins


11
I-10 Exit 8 (MS) - Field by Stucky's



Restaurant


12
I-10 Exit 7 (MS) - Ditch, red clay


13
SR252 - mile 9


14
SR252 - mile 10


15
Near Las Vegas, NV - Desert soil



(6 samples)


16
Decomposing coffee ground


17
Southern Cotton Gin


18
Southern Pickle Co. (2 samples)


19
Warm Springs, GA


20
Compost, 108, 1250 - Tampa area









Isolates starting with a “P” represent enrichment at pH 4.0 before isolation. For this enrichment, soil samples from various sources were mixed and used as a source of inoculum.









TABLE 2





Properties of all the Isolates

















Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





1C1



+
0.34
0.33
4.20
2.80
3.90
4.37
0.42
0.40
4.35
1.70
1.70
4.32


1C2

+
+
+
0.10
0.09
5.03
0.60
1.15
5.15
0.07
0.05
4.97
0.71
0.96
5.41


1C3



+
0.10
0.39
4.32
1.20
1.50
4.29
0.25
0.45
4.32
1.21
1.55
4.26


1C4

B. coagulans



+
0.45
0.58
4.30
1.95
1.80
4.30
0.31
0.40
4.31
1.60
1.85
4.33


1D1

B. coagulans



+
0.35
0.35
4.17
2.20
2.20
4.16
0.48
0.60
4.34
1.60
1.88
4.29


1D2

B. coagulans



+
0.30
0.32
4.22
1.90
2.15
4.28
0.38
0.36
4.37
1.48
3.00
4.26


1D5



+
0.36
0.51
4.44
1.80
1.75
4.40
0.30
0.30
4.45
1.80
1.95
4.40


1D6A




0.13
0.39
4.28
1.90
1.75
4.29
0.21
0.37
4.31
0.28
0.39
4.23


1D6B

B. coagulans




0.15
0.31
4.18
1.75
3.90
4.39
0.19
0.43
4.30
0.59
0.80
4.16


1D7

B. coagulans



+
0.40
0.40
4.26
1.85
2.00
4.23
0.55
0.66
4.32
1.90
3.40
4.25


1F1



+
0.22
0.25
4.47
1.30
1.20
4.36
0.16
0.30
4.44
1.01
4.60
4.50


1F2

B. coagulans



+
0.40
0.45
4.12
2.10
2.30
4.13
0.43
0.66
4.26
1.93
1.93
4.19


2C2



+
0.15
0.24
5.02
0.70
1.00
5.85
0.18
0.15
4.94
0.65
1.19
5.72


2C3

+

+
0.32
0.31
4.28
1.60
1.50
4.17
0.35
0.37
4.22
1.34
1.38
4.18


2C3-1

+
+
+
0.02
0.02
4.95
0.00
0.00
5.01
0.02
0.00
4.94
0.00
0.00
4.90


2D1

B. coagulans



+
0.33
0.26
4.38
2.10
3.20
4.32
0.44
0.42
4.26
1.80
1.80
4.23


2D2

B. coagulans

+

+
0.21
0.34
4.52
1.45
2.60
4.55
0.49
0.45
4.29
1.95
3.30
4.38


2D3

B. coagulans

+

+
0.35
0.40
4.29
1.40
2.20
4.34
0.31
0.31
4.35
1.08
1.85
4.28


2D3M



+
0.18
0.20
4.56
1.40
2.70
4.60
0.36
0.41
4.39
2.81
4.50
4.48


2D10



+
0.35
0.33
4.34
1.70
2.50
4.33
0.44
0.68
4.39
1.40
2.65
4.36


2D11



+
0.27
0.37
4.15
1.30
2.70
4.23
0.41
0.45
4.28
2.41
4.30
4.25


2F1



+
0.11
0.11
5.02
0.60
1.00
5.79
0.13
0.12
5.01
0.70
0.91
5.93


2F2



+
0.33
0.34
4.28
1.70
2.60
4.28
0.24
0.45
4.13
0.99
1.85
4.27


2G1




0.02
0.09
5.04
0.75
1.30
5.68
0.07
0.12
5.06
0.95
1.40
5.24


2G2



+
0.31
0.23
4.51
1.20
1.20
4.47
0.22
0.23
4.52
0.75
0.85
4.56


2G3



+
0.13
0.11
4.98
1.05
2.30
6.54
0.20
0.24
4.96
0.83
2.90
6.58


2G4



+
0.14
0.17
4.97
0.65
1.00
5.73
0.20
0.20
4.98
0.65
2.30
6.50


3D1



+
0.23
0.24
4.38
1.50
1.95
4.43
0.23
0.27
4.29
1.53
1.55
4.39


3F1



+
0.38
0.39
4.15
1.75
1.90
4.14
0.40
0.44
4.17
1.73
1.73
4.21


3F2

B. coagulans




0.38
0.41
4.15
1.90
1.95
4.17
0.52
0.51
4.23
1.85
3.50
4.20


4D1




0.20
0.09
4.91
0.55
0.65
5.46
0.08
0.07
4.86
0.55
0.55
4.94


4D2



+
0.34
0.30
4.41
1.40
2.40
4.25
0.26
0.37
4.38
1.30
1.85
4.28


4D3



+
0.30
0.53
4.18
1.85
2.10
4.22
0.31
0.50
4.23
1.80
2.60
4.15


4E2




0.10
0.19
5.35
0.35
0.90
6.61
0.45
0.49
4.22
1.61
3.55
4.36


4F1



+
0.15
0.17
4.99
0.70
1.03
5.78
0.09
0.09
4.97
0.68
1.05
5.51


4F2



+
0.11
0.06
4.87
0.75
0.88
5.40
0.07
0.07
4.92
0.70
0.69
5.00


5C3



+
0.00
0.00
4.93
0.00
0.00
4.97
0.04
0.01
4.98
0.03
0.01
4.98


5D1



+
0.23
0.24
4.49
1.35
1.60
4.49
0.26
0.39
4.40
1.53
1.55
4.38


5D2



+
0.38
0.33
4.34
1.75
1.70
4.35
0.55
0.53
4.32
1.75
1.80
4.42


5D3



+
0.20
0.22
4.45
0.65
1.15
4.49
0.22
0.26
4.53
0.76
0.73
4.47


5D10



+
0.33
0.39
4.46
1.90
1.83
4.44
0.45
0.43
4.43
1.20
2.00
4.48


5D12



+
0.20
0.20
4.51
0.70
1.48
4.33
0.16
0.20
4.54
0.44
0.30
4.47


5D13



+
0.33
0.31
4.22
2.10
2.20
4.24
0.16
0.60
4.34
1.30
3.10
4.31


5F1



+
0.12
0.08
4.90
0.50
0.70
5.65
0.11
0.20
4.96
0.30
0.25
5.05


5F2



+
0.10
0.10
4.89
0.50
0.65
5.46
0.15
0.18
4.91
0.45
0.93
2.02


5F3



+
0.20
0.22
4.30
1.70
2.80
4.42
0.22
0.38
4.16
1.25
1.75
4.33


5G2



+
0.28
0.23
4.39
1.50
1.45
4.41
0.31
0.42
4.28
1.15
1.13
4.38


6C1

B. coagulans



+
0.52
0.50
4.36
2.57
2.03
4.25
1.25
0.61
4.42
1.80
2.76
4.46


6D1A




0.24
0.25
4.48
1.50
1.55
4.38
0.31
0.29
4.42
1.53
1.45
4.50


6D1B




0.21
0.26
4.50
1.80
2.70
4.36
0.28
0.40
4.51
1.20
1.98
4.43


6D2A



+
0.91
0.20
4.60
1.48
2.50
4.76
0.30
0.52
4.52
1.35
4.23
4.57


6D6



+
0.24
0.25
4.28
1.52
2.69
4.49
0.10
0.39
4.40
0.90
0.83
4.27


6F1sm




0.27
0.27
4.50
1.45
1.50
4.54
0.26
0.32
4.47
1.05
1.10
4.47


6F1Ig




0.70
1.45
4.39
1.85
2.85
4.40
0.75
0.80
4.36
1.50
1.50
4.38


6F2

B. coagulans



+
0.45
0.60
4.53
1.71
2.35
4.62
0.40
0.63
4.19
2.15
3.08
4.22












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





1C1





1.15
1.15
4.28
2.85
2.90
4.30
1.20
1.20
4.35
2.55
2.83
4.24


1C2





0.26
1.20
4.29
1.15
1.55
5.55
0.16
0.19
5.40
1.05
1.45
5.46


1C3





0.55
0.85
4.31
2.50
2.60
4.39
0.85
1.08
4.13
1.85
2.20
4.35


1C4
1.25
1.40
4.38
1.3 × 107
1.2 × 105
1.30
1.50
4.38
2.95
3.70
4.38
1.15
1.23
4.36
3.05
3.95
4.67


1D1





1.30
1.20
4.28
2.85
2.80
4.43
1.35
1.30
4.33
2.05
2.40
4.94


1D2





1.15
1.05
4.28
2.75
2.60
4.39
1.35
1.20
4.25
3.65
4.10
5.18


1D5





0.85
0.85
4.48
3.00
3.40
4.53
1.15
1.10
4.45
1.85
3.50
4.37


1D6A





1.00
1.05
4.32
3.50
4.40
4.36
1.00
1.05
4.27
1.10
1.23
4.31


1D6B





0.40
0.75
4.27
2.30
3.40
4.29
0.85
1.03
4.23
1.75
3.15
4.25


1D7
2.20
2.50
4.34
3.2 × 105
nd
1.00
1.10
4.29
2.30
2.80
4.54
1.20
1.40
4.18
2.20
2.55
4.29


1F1





0.42
0.60
4.43
1.25
1.60
4.48
0.70
0.68
4.42
1.05
1.30
4.55


1F2
1.85
2.00
4.18
1.2 × 107
  3 × 106
1.10
1.05
4.27
2.70
2.00
4.17
1.30
1.30
4.33
2.33
1.85
4.25


2C2





0.06
0.10
6.41
2.00
2.10
6.73
0.07
0.14
6.45
0.60
0.85
6.13


2C3





1.00
0.95
4.24
2.80
2.70
4.25
1.10
1.10
4.29
1.95
2.05
4.26


2C3-1





0.08
0.09
6.32
0.43
0.65
6.65
0.04
0.13
5.49
1.30
2.80
5.18


2D1





0.95
0.95
4.44
2.45
2.35
4.29
1.20
1.15
4.27
2.25
1.38
4.48


2D2





0.80
0.90
4.57
2.60
3.10
4.72
1.30
1.25
4.30
3.13
5.00
4.18


2D3





1.05
1.15
4.35
1.80
2.40
4.38
1.00
0.89
4.46
1.70
1.78
4.38


2D3M





0.85
1.10
4.67
2.30
3.00
4.75
1.10
1.10
4.32
3.40
4.70
4.28


2D10





0.80
0.90
4.42
1.65
2.50
4.59
0.95
1.30
4.31
1.85
3.20
4.36


2D11





0.95
1.15
4.28
2.80
4.20
4.47
1.25
1.15
4.18
5.40
9.40
5.11


2F1





0.04
0.07
6.57
0.70
1.10
6.24
0.05
0.08
6.57
0.75
1.00
6.37


2F2





0.75
0.80
4.50
2.00
3.00
4.23
0.85
1.05
4.30
1.50
2.25
4.29


2G1





0.09
0.10
6.40
0.73
1.10
6.06
0.04
0.05
6.45
0.48
0.78
5.91


2G2





0.70
0.70
4.42
2.20
2.50
4.30
0.85
0.75
4.42
1.55
1.63
4.32


2G3





0.08
0.11
6.46
0.80
1.05
6.22
0.01
0.05
6.55
0.65
1.00
6.11


2G4





0.08
0.11
6.53
1.75
3.40
5.02
0.06
1.00
4.50
1.55
1.25
4.63


3D1





0.80
0.80
4.47
1.85
2.40
4.81
1.05
1.00
4.39
1.50
1.65
4.57


3F1





1.10
1.10
4.24
2.40
2.45
4.21
1.15
1.10
4.15
2.10
3.35
4.11


3F2





1.10
1.20
4.19
3.20
2.85
4.24
1.15
1.10
4.07
2.10
2.70
4.22


4D1





0.09
0.14
6.31
0.73
1.10
6.22
0.04
0.09
6.38
0.75
1.25
5.77


4D2





0.80
0.80
4.49
1.65
2.55
4.26
0.55
1.05
4.18
1.90
2.95
4.34


4D3





0.80
1.15
4.31
2.70
3.10
4.33
0.65
1.03
4.26
1.45
2.70
4.27


4E2





0.11
0.08
6.70
0.85
0.90
6.89
1.10
1.05
4.22
2.10
2.33
4.44


4F1





0.05
0.08
6.52
1.75
2.15
7.38
0.02
0.11
5.83
0.60
1.50
5.33


4F2





0.11
0.14
6.43
0.90
1.25
6.20
0.06
0.11
6.35
1.85
1.75
4.95


5C3





0.12
0.15
6.49
0.45
0.73
6.67
0.03
0.13
5.41
1.75
1.75
4.92


5D1





0.37
0.41
4.62
1.15
1.85
4.74
0.60
0.75
4.44
1.80
1.85
4.93


5D2





0.80
0.85
4.41
2.20
2.60
4.65
0.80
1.30
4.17
1.65
2.85
4.70


5D3





0.70
0.75
4.49
1.23
1.55
4.29
0.80
0.80
4.44
1.55
1.85
4.42


5D10





1.00
1.05
4.47
2.10
2.15
4.44
1.25
1.15
4.42
1.70
1.70
4.86


5D12





0.30
0.41
4.38
1.35
1.90
4.49
0.70
0.70
4.41
1.75
2.10
4.50


5D13





1.15
1.05
4.33
2.95
3.20
4.74
1.35
1.20
4.22
1.75
2.65
4.60


5F1





0.07
0.11
6.41
1.35
2.70
7.08
0.06
0.10
6.38
1.85
1.50
5.02


5F2





0.10
0.15
6.36
0.65
1.03
6.11
0.06
0.10
6.33
1.85
1.55
4.97


5F3





0.95
1.05
4.35
2.75
2.90
4.52
0.85
1.20
4.18
1.80
2.70
4.65


5G2





0.80
0.90
4.41
0.85
1.35
4.60
0.14
0.21
5.54
1.75
1.80
4.89


6C1
1.45
1.50
4.33
  7 × 104
nd
1.03
1.40
4.36
2.60
3.20
4.43
0.73
0.92
4.16
2.50
2.70
4.36


6D1A





0.63
0.70
4.48
3.80
4.10
4.76
0.98
0.93
4.37
4.60
5.80
5.07


6D1B





0.63
0.63
4.46
1.93
2.00
4.42
0.80
0.95
4.46
1.90
2.08
4.45


6D2A





0.18
0.19
4.75
0.80
1.40
4.74
0.48
0.68
4.62
1.40
1.95
4.63


6D6





0.50
0.70
4.25
1.80
2.20
4.55
0.68
0.92
4.32
2.20
2.80
4.42


6F1sm
1.10
1.10
4.44
1.6 × 106
nd
0.70
0.80
4.61
2.20
2.35
4.59
1.00
1.08
4.47
1.75
2.75
4.41


6F1lg
1.40
1.45
4.48
1.4 × 105

0.55
0.68
4.56
2.90
3.60
4.65
0.85
0.90
4.40
1.80
2.85
4.33


6F2
2.00
2.90
4.38
2.8 × 107
6.7 × 105
0.53
0.58
4.43
1.50
1.85
4.90
0.93
1.03
4.28
1.85
2.90
4.25












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







1C1
66.9
1.5
14.2
7.1

6.1

42.8
2.2
19.0



1C2



1C3
47.3
2.3
16.7
*
13.4
3.3

45.9
1.5
19.2

18.5



1C4
68.0
1.5
13.3
4.9
10.2
3.8

41.5
*
15.9



1D1
60.7
1.5
14.0
*

3.5

41.6
*
18.3



1D2
58.0
1.5
14.3
4.3

2.7

40.5
1.1
20.9



1D5
51.2
1.3
13.1
3.7

3.3

45.2
2.4
15.1


*



1D6A
34.9
1.5
16.6


2.1

40.7
1.2
19.3



1D6B
44.1
1.5
18.4




39.9
*
17.6

11.0



1D7
44.4
1.5
14.5


2.4

42.7
*
17.3



1F1
48.2
1.7
15.3




43.4
1.1
15.6



1F2
48.1
1.1
15.3
*

2.2

41.4
*
19.9


*



2C2



2C3
45.5
1.6
16.7
6.3

3.1

43.4
1.5
20.7


*



2C3-1



2D1
44.0
1.6
13.6




42.7
1.2
15.2

14.0



2D2
52.5
*
3.2
9.4

6.1
*
43.6
1.1
17.8

8.6
*



2D3
45.7
1.5
19.1


2.7

40.8
1.5
14.6



2D3M
52.0

1.0
8.3

6.6
2.8
41.4
1.1
18.8



2D10
47.6
1.3
9.6
4.7

3.9

39.6
1.2
18.4



2D11
50.6
*
2.6
9.2

6.6
3.5
45.3
*
18.5



2F1



2F2
46.9
1.1
17.5
3.7

2.8

42.2
1.1
18.6


2.4



2G1



2G2
46.2
1.5
15.0


4.0

43.8
1.1
14.8

15.0



2G3



2G4



3D1
49.1
1.4
13.1
*
9.8
2.9

40.8
1.4
15.4

13.0



3F1
49.8
1.6
15.5
*

3.2

36.0
*
17.9



3F2
47.0
1.7
19.4
*



38.0
1.9
22.4



4D1



4D2
52.2
1.3
14.5
*

3.9

39.6
1.1
16.8



4D3
46.1
1.4
17.3
*

5.9

40.0
1.4
17.2

9.2



4E2



4F1



4F2



5C3



5D1
50.1
1.4
13.9




43.5
1.6
14.9


2.2



5D2
49.6
1.5
16.8

8.5
3.1
7.0
44.1
1.1
18.6


2.0



5D3
53.1
1.9
15.6

11.9


42.8
1.4
14.7


2.9



5D10
52.0
1.4
12.4


3.4

44.7
1.1
16.6



5D12



5D13



5F1



5F2



5F3
48.3
1.6
17.2
*

3.0
2.6
43.1
1.2
22.6



5G2
51.1
1.7
15.6


5.1

47.4
1.2
15.8



6C1
45.3

15.5


4.0

22.6

13.5



6D1A



6D1B



6D2A



6D6
48.9
1.3
16.5
*

2.4

45.4
1.3
17.4


*



6F1sm
53.4
1.7
9.9
4.1
8.5
4.0

48.4

17.3



6F1lg
56.0

9.8


3.0

36.7

14.0



6F2
52.1

3.3
11.3

7.6
5.9
41.1

19.0













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







1C1



1C2



1C3



1C4
0.00
77.47
1.79
10.55
10.41
11.91
0.00
0.00
89.16
0.72
8.52
0.00
0.00
0.00



1D1
0.00
87.05
3.08
10.73
8.35
8.38
0.00
0.00
94.79
0.00
6.69
2.20
0.00
0.00



1D2
0.00
74.97
0.00
10.00
17.18
9.14
0.00
0.00
88.02
0.00
3.91
0.00
0.00
0.00



1D5



1D6A



1D6B
0.00
94.01
3.78
3.35
20.58
0.00
0.00
0.00
99.78
0.97
4.90
9.07
0.00
0.00



1D7
0.32
71.01
1.72
9.50
10.11
8.15
0.00
0.00
91.17
0.79
0.00
0.00
0.00
0.00



1F1



1F2
0.00
93.27
2.26
9.81
13.28
3.46
0.00
0.00
97.35
0.86
7.88
0.00
0.00
0.00



2C2



2C3



2C3-1



2D1
0.00
87.16
3.37
13.05
7.62
8.79
0.00
0.00
94.28
0.97
7.76
3.41
0.00
0.00



2D2
36.65
6.32
1.44
20.88
18.39
31.93
0.00
0.00
105.91
0.78
1.92
4.11
0.00
0.00



2D3
0.00
92.36
3.38
9.53
9.71
3.33
0.00
0.00
98.14
0.88
4.40
9.11
0.00
0.00



2D3M



2D10
0.00
72.74
1.67
14.47
13.49
15.14
0.00
0.00
92.86
0.00
2.68
0.00
0.00
0.00



2D11
40.99
5.72
1.58
16.65
11.33
22.48
0.00
0.00
101.16
0.67
2.08
3.27
0.00
0.00



2F1



2F2
43.39
22.98
0.98
10.97
0.00
3.88
0.00
0.00
96.75
0.72
2.30
3.73
0.00
0.00



2G1



2G2



2G3



2G4



3D1



3F1



3F2
0.00
85.14
3.41
9.88
10.03
6.15
0.00
0.00
99.37
1.03
8.39
0.00
0.00
0.00



4D1



4D2



4D3



4E2



4F1



4F2



5C3



5D1



5D2



5D3



5D10



5D12



5D13



5F1



5F2



5F3



5G2



6C1
0.00
85.58
2.12
12.06
17.51
3.53
0.00
0.00
100.01
0.47
7.12
2.95
0.00
0.00



6D1A



6D1B



6D2A



6D6
0.77
96.49
4.11
1.37
13.41
0.00
0.00
0.00
104.72
1.40
5.03
5.88
0.00
0.00



6F1sm



6F1lg
29.10
54.44
1.74
7.57
5.22
5.03
0.00
0.00
106.10
0.63
2.66
3.28
0.00
0.00



6F2
15.19
13.16
2.95
24.70
18.58
34.83
0.00
0.00
98.41
0.71
5.11
0.00
0.00
0.00













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







1C1
0.03
0.13
4.43
0.03
0.10
4.46
0.10
0.13
4.64
0.10
0.05
4.54
0.20
0.23
4.18



1C2



1C3
0.06
0.16
4.31
0.09
0.16
4.35
0.09
0.13
4.61
0.06
0.08
4.55
0.27
0.34
4.19



1C4
0.03
0.24
4.35
0.06
0.19
4.37
0.13
0.22
4.66
0.15
0.16
4.50
0.34
0.39
4.14



1D1
0.07
0.28
4.45
0.05
0.12
4.41
0.10
0.17
4.57
0.04
0.07
4.46
0.25
0.29
4.18



1D2
0.04
0.17
4.46
0.04
0.11
4.42
0.09
0.19
4.61
0.09
0.08
4.42
0.27
0.32
4.19



1D5
0.01
0.02
4.50
0.02
0.00
4.49
0.13
0.17
4.70
0.17
0.08
4.56
0.12
0.19
4.19



1D6A
0.01
0.04
4.44
0.05
0.03
4.42
0.11
0.14
4.59
0.06
0.06
4.56
0.24
0.36
4.16



1D6B
0.05
0.10
4.41
0.08
0.02
4.42
0.11
0.12
4.56
0.08
0.05
4.60
0.29
0.45
4.17



1D7
0.10
0.12
4.44
0.11
0.18
4.43
0.22
0.29
4.62
0.12
0.13
4.47
0.17
0.24
4.19



1F1
0.00
0.01
4.49
0.01
0.00
4.49
0.06
0.06
4.48
0.07
0.05
4.47
0.14
0.17
4.48



1F2
0.14
0.26
4.32
0.12
0.18
4.36
0.17
0.24
4.53
0.17
0.13
4.50
0.30
0.26
4.17



2C2



2C3



2C3-1



2D1
0.04
0.06
4.49
0.08
0.15
4.47
0.16
0.20
4.69
0.10
0.06
4.48
0.32
0.33
4.29



2D2
0.02
0.03
4.50
0.03
0.06
4.50
0.23
0.30
4.77
0.08
0.09
4.54
0.31
0.25
4.21



2D3
0.01
0.03
4.49
0.04
0.01
4.50
0.13
0.08
4.58
0.09
0.07
4.51
0.20
0.15
4.17



2D3M
0.03
0.04
4.49
0.03
0.00
4.49
0.15
0.13
4.72
0.07
0.05
4.61
0.19
0.18
4.24



2D10
0.02
0.03
4.49
0.06
0.00
4.50
0.00
0.00
5.07
0.07
0.05
4.58
0.34
0.25
4.19



2D11
0.04
0.03
4.49
0.05
0.11
4.50
0.12
0.26
4.80
0.11
0.09
4.53
0.28
0.26
4.22



2F1



2F2
0.02
0.02
4.49
0.05
0.00
4.48
0.09
0.11
4.56
0.06
0.03
4.61
0.14
0.09
4.21



2G1



2G2
0.02
0.03
4.49
0.02
0.00
4.50
0.05
0.10
4.60
0.01
0.03
4.74
0.01
0.19
4.32



2G3



2G4



3D1
0.03
0.12
4.52
0.01
0.02
4.53
0.13
0.18
4.74
0.09
0.12
4.68
0.02
0.00
4.42



3F1
0.09
0.25
4.29
0.08
0.22
4.53
0.14
0.17
4.45
0.05
0.05
4.52
0.10
0.22
4.21



3F2
0.14
0.15
4.32
0.12
0.19
4.27
0.10
0.11
4.51
0.06
0.06
4.45
0.12
0.14
4.21



4D1



4D2
0.03
0.13
4.43
0.02
0.10
4.29
0.11
0.18
4.62
0.05
0.05
4.56
0.04
0.05
4.27



4D3
0.04
0.11
4.42
0.01
0.14
4.51
0.14
0.16
4.53
0.09
0.08
4.48
0.09
0.17
4.43



4E2



4F1



4F2



5C3



5D1
0.01
0.00
4.53
0.01
0.02
4.44
0.10
0.11
4.64
0.05
0.11
4.79
0.01
0.01
4.36



5D2
0.01
0.14
4.34
0.12
0.14
4.52
0.12
0.17
4.62
0.04
155.00
4.26
0.05
0.11
4.55



5D3
0.01
0.00
4.53
0.01
0.01
4.42
0.05
0.11
4.56
0.02
0.04
4.56
0.02
0.00
4.49



5D10
0.01
0.01
4.53
0.01
0.01
4.54
0.12
0.19
4.52
0.04
0.07
4.27
0.09
0.12
4.55



5D12



5D13



5F1



5F2



5F3
0.00
0.11
4.32
0.01
0.11
4.45
0.12
0.19
4.53
0.03
0.02
4.26
0.05
0.24
4.57



5G2
0.00
0.08
4.52
0.01
0.11
4.46
0.08
0.15
4.60
0.05
0.05
4.24
0.01
0.12
4.57



6C1
0.02
0.03
4.47
0.01
0.04
4.50
0.20
0.20
4.48
0.11
0.12
4.43
0.05
0.10
4.10



6D1A



6D1B



6D2A



6D6
0.12
0.16
4.38
0.14
0.21
4.36
0.13
0.15
4.44
0.07
0.09
4.59
0.29
0.15
4.72



6F1sm
0.11
0.19
4.38
0.15
0.18
4.44
0.12
0.17
4.49
0.10
0.11
4.53
+
0.02
4.13



6F1lg
0.07
0.15
4.41
0.11
0.15
4.35
0.10
0.15
4.57
0.09
0.12
4.55
+
0.01
4.21



6F2
0.11
0.15
4.44
0.15
0.22
4.37
0.15
0.20
4.57
0.09
0.09
4.47
0.04
0.07
4.12
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





1C1
















+++
+



1C2





















1C3
















+++
+
+


1C4
0.85
0.90
0.02
0.16
0.02
0.02
0.04
0.03
0.55
0.60
0.13
0.13
0.05
0.06
0.03
0.03
+++
+



1D1








0.66
0.68
0.23
0.26
0.15
0.17
0.02
0.02
+++
+



1D2








0.68
0.70
0.26
0.27
0.17
0.16
0.09
0.15
+++




1D5
















+++




1D6A
















+++
+



1D6B








0.54
0.50
0.11
0.15
0.08
0.08
0.07
0.12
+++
+



1D7
0.75
0.90
0.04
0.06
0.03
0.03
0.04
0.03
0.60
0.60
0.02
0.01
0.05
0.07
0.04
0.03
+++
+
+


1F1
















+++
+



1F2
1.00
1.15
0.04
0.10
0.05
0.05
0.04
0.05
0.60
0.60
0.16
0.15
0.11
0.11
0.09
0.08
+++
+



2C2





















2C3





















2C3-1





















2D1








0.54
0.58
0.25
0.24
0.07
0.07
0.07
0.07
+++
+



2D2








0.41
0.58
0.22
0.23
0.12
0.13
0.13
0.14
+++
+



2D3








0.51
0.44
0.13
0.19
0.10
0.13
0.07
0.07
+++
+



2D3M
















+++
+



2D10
















++
+
+


2D11
















++
++
+


2F1





















2F2
















+
+



2G1





















2G2





















2G3





















2G4





















3D1
















+




3F1
















+




3F2








0.58
0.66
0.30
0.34
0.02
0.11
0.01
0.01
+




4D1





















4D2
















++
+



4D3
















+




4E2
















+++




4F1





















4F2





















5C3





















5D1





















5D2
















++




5D3
















+++




5D10





















5D12
















+++




5D13
















+++




5F1





















5F2





















5F3





















5G2
















+




6C1
0.95
1.10
0.14
0.46
0.04
0.05
0.04
0.04
0.47
0.49
0.14
0.14
0.07
0.07
0.09
0.08
+
+



6D1A
















++
+



6D1B
















++




6D2A





















6D6





















6F1sm
0.95
0.95
0.39
0.41
0.09
0.38
0.08
0.07
0.45
0.50
0.11
0.11
0.03
0.03
0.03
0.03


6F1lg
0.75
0.85
0.55
0.56
0.08
0.06
0.08
0.08
0.50
0.55
0.24
0.26
0.11
0.11
0.08
0.08
++




6F2
0.80
1.05
0.05
0.04
0.04
0.04
0.05
0.03
0.50
0.55
0.04
0.06
0.02
0.02
0.01
0.00
+















Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





1C1


1C2


1C3


1C4












+





1D1


1D2


1D5


1D6A


1D6B


1D7


















1F1


1F2


















2C2


2C3


2C3-1


2D1


2D2


2D3


2D3M


2D10


2D11


2F1


2F2


2G1


2G2


2G3


2G4


3D1


3F1


3F2


4D1


4D2


4D3


4E2
4 × 103

4.46
1 × 107
2 × 104
4.39
5 × 104

4.52
2 × 105
105
4.77


4F1


4F2


5C3


5D1


5D2


5D3


5D10


5D12


5D13


5F1


5F2


5F3


5G2


6C1
3 × 105

4.34
2 × 106
3 × 106
4.74
3 × 103
2 × 105
4.70
4 × 103
3 × 105
4.73
+





6D1A


6D1B


6D2A


6D6


6F1sm


















6F1lg


















6F2




























Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





6F3A




0.11
0.21
4.59
0.70
0.70
4.26
0.21
0.22
4.55
0.83
0.95
4.54


6F3B




0.09
0.11
4.44
0.29
0.42
4.51
0.20
0.21
4.51
1.73
1.80
4.21


6H1A




0.08
0.14
4.99
0.70
1.05
5.66
0.15
0.20
4.96
0.55
1.00
5.34


6H1B




0.33
0.36
4.23
2.00
2.00
4.26
0.40
0.45
4.33
1.40
1.43
4.17


6H2

B. coagulans



+
0.31
0.37
4.20
1.50
1.45
4.35
0.38
0.40
4.35
1.78
1.73
4.37


6H3


+

0.07
0.40
4.48
0.35
1.33
4.27
0.20
0.21
4.56
0.95
0.82
4.50


7C1




0.05
0.10
4.99
0.70
1.09
5.65
0.08
0.10
4.72
1.70
1.05
5.15


7C2


+
+
0.02
0.05
5.16
0.72
0.55
5.94
0.06
0.07
5.14
0.65
0.98
5.57


7C4



+
0.41
0.50
4.31
2.48
2.50
4.53
0.04
0.60
4.39
3.00
3.00
4.30


7C5



+
0.10
0.15
4.58
0.80
1.09
4.45
0.10
0.20
4.69
1.20
1.24
4.50


7C6



+
0.00
0.00
5.04
0.00
0.00
5.04
0.00
0.00
5.06
0.00
0.00
5.06


7C8

B. coagulans



+
0.49
0.50
4.28
2.30
2.18
4.52
0.04
0.65
4.40
2.15
1.87
4.40


7D1



+
0.05
0.10
5.07
0.55
0.78
5.95
0.08
0.16
5.07
0.80
1.10
5.60


7D3



+
0.35
0.30
4.46
1.92
2.10
4.44
0.35
0.55
4.47
1.40
2.14
4.46


7D4

B. coagulans



+
0.48
0.45
4.34
1.90
1.75
4.38
0.52
0.70
4.43
1.85
1.73
4.31


7E1



+
0.08
0.15
4.41
1.10
1.01
4.43
0.25
0.27
4.48
0.90
1.48
4.63


7F1-

B. coagulans



+
0.27
0.26
4.34
1.63
1.80
4.32
0.35
0.40
4.36
1.50
1.43
4.36


smooth


7F1-rough




0.25
0.23
4.35
1.53
1.65
4.37
0.34
0.37
4.39
1.35
1.40
4.41


7F2



+
0.06
0.10
4.85
0.73
1.42
5.37
0.60
0.88
4.31
2.20
3.02
4.27


7G1

B. coagulans



+
0.42
0.50
4.29
2.55
2.15
4.39
0.40
0.56
4.39
2.10
2.93
4.34


7G2



+
0.06
0.12
5.07
0.62
1.18
5.86
0.11
0.19
5.06
0.80
1.15
5.75


7G3




0.03
0.07
5.07
0.51
0.99
5.78
0.04
0.13
5.07
2.75
2.58
6.69


7G4



+
0.24
0.33
4.33
2.09
3.15
4.52
0.35
0.60
4.40
1.80
1.43
4.32


8D1



+
0.16
0.19
4.47
1.31
1.45
4.55
0.25
0.30
4.35
0.31
0.31
4.49


8D2



+
0.25
0.29
4.31
1.78
1.95
4.55
0.40
0.60
4.30
1.93
1.74
4.34


8D3



+
0.04
0.11
5.09
0.41
0.95
5.82
0.10
0.18
5.05
0.85
1.22
5.64


8F1



+
0.35
0.37
4.36
1.08
2.20
4.46
0.80
0.80
4.18
3.98
2.90
4.39


8F2



+
0.05
0.10
4.84
0.68
0.72
5.99
0.50
0.50
4.28
1.52
1.69
4.30


8F3



+
0.25
0.31
4.43
0.49
1.60
4.25
0.35
0.35
4.33
0.55
1.25
4.47


9D1



+
0.17
0.17
4.54
1.12
0.78
4.39
0.40
0.35
4.41
0.48
0.41
4.60


9D2



+
0.09
0.10
4.48
1.60
2.15
4.58
0.35
0.40
4.41
0.85
0.88
4.59


10D1



+
0.10
0.14
4.58
0.85
0.78
4.42
0.20
0.16
4.56
0.60
0.64
4.53


10D2



+
0.06
0.13
4.55
0.90
0.88
4.59
0.35
0.35
4.51
0.89
0.83
4.53


11D1



+
0.15
0.09
4.53
0.85
0.80
4.35
0.20
0.22
4.47
0.87
0.93
4.41


11D2



+
0.09
0.13
4.54
0.90
1.00
4.58
0.30
0.35
4.47
1.10
0.76
4.50


11E1




0.26
0.29
4.31
2.50
2.55
4.46
0.40
0.70
4.36
2.13
2.40
4.28


11F2



+
0.05
0.09
4.66
0.60
0.87
4.61
0.10
0.40
4.56
0.78
0.84
4.55


12F2



+
0.12
0.13
4.61
1.05
1.61
4.48
0.40
0.50
4.45
1.53
2.20
4.46


13D1



+
0.27
0.31
4.30
1.92
2.60
4.50
0.50
0.65
4.32
1.90
2.20
4.40


13E1sm




0.32
0.31
4.31
1.53
1.65
4.37
0.40
0.45
4.22
1.60
1.53
4.24


13E1L

B. coagulans



+
0.34
0.36
4.24
1.98
1.90
4.15
0.53
0.58
4.17
0.95
1.00
4.30


14D1



+
0.15
0.12
4.60
0.62
0.60
4.54
0.16
0.17
4.62
0.33
0.50
4.59


14D2



+
0.07
0.12
4.55
0.98
1.82
4.49
0.30
0.35
4.41
1.44
1.17
4.47


14D3



+
0.09
0.11
4.98
0.53
0.72
5.63
0.10
0.14
4.95
0.70
0.94
5.08


14D4



+
0.09
0.08
4.72
0.97
1.08
4.58
0.40
0.30
4.36
1.00
1.43
4.48


14E1



+
0.06
0.16
5.01
1.32
1.68
6.85
0.06
0.08
4.96
0.63
0.98
4.93


14E2



+
0.30
0.32
4.33
1.30
3.05
4.49
0.50
0.60
4.36
2.10
1.90
4.28


14F1



+
0.06
0.19
5.05
0.48
0.99
5.87
0.08
0.09
4.96
0.38
0.31
5.08


14F2



+
0.07
0.15
4.99
0.68
1.50
6.08
0.08
0.10
4.93
0.44
0.83
5.11


15E1



+
0.09
0.08
5.07
0.35
1.90
6.72
0.09
0.15
5.04
0.52
1.08
5.92


15E2



+
0.13
0.09
5.08
0.38
0.82
5.75
0.07
0.13
5.08
0.38
0.39
5.59


16C1



+
0.06
0.09
5.08
0.62
1.91
6.28
0.14
0.27
5.12
1.58
1.28
6.29


16C2



+
0.31
0.40
4.32
1.28
1.60
4.35
0.30
0.40
4.36
1.98
2.00
4.35


16C3



+
0.03
0.04
5.08
0.60
1.89
6.88
0.13
0.16
5.08
0.41
0.63
5.67


17C1



+
0.07
0.06
5.06
0.62
1.00
5.83
0.08
0.14
5.07
0.42
0.93
5.92












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





6F3A





0.00
0.08
5.53
0.50
0.90
4.52
0.02
0.04
6.36
0.03
0.04
6.62


6F3B





0.31
0.50
4.42
1.23
1.35
4.40
0.70
0.85
4.33
1.60
2.65
4.23


6H1A
0.68
1.70
5.53
  2 × 104
nd
0.04
0.13
6.17
0.73
0.93
6.10
0.11
0.12
6.41
0.95
1.33
5.96


6H1B
1.43
1.48
4.17
<104
nd
0.85
0.83
4.28
2.10
2.15
4.31
1.10
1.20
4.29
2.03
1.93
4.43


6H2
1.40
1.25
4.08
<104
nd
0.65
0.83
4.32
1.85
4.00
4.36
0.90
1.03
4.32
1.85
2.00
4.80


6H3





0.01
0.01
6.52
0.50
2.00
4.34
0.01
0.00
6.75.
0.01
1.75
4.56


7C1





0.08
0.12
6.54
0.75
1.18
6.39
0.06
0.10
6.49
0.70
1.40
5.99


7C2





0.13
0.19
6.53
0.90
1.33
6.06
0.23
0.23
5.39
1.50
1.85
5.65


7C4
2.00
2.30
4.31
1.1 × 106
nd
0.03
0.80
4.38
0.14
1.95
4.44
0.03
1.09
4.31
0.08
2.45
4.32


7C5





0.04
0.04
6.53
0.06
0.68
5.76
0.00
0.05
6.56
0.45
1.40
4.47


7C6





0.02
0.00
6.53
0.00
0.02
6.65
0.31
0.35
4.80
0.07
0.03
5.80


7C8
1.65
1.80
4.30
  1 × 105
nd
0.29
2.10
4.31
0.80
1.75
4.43
0.00
1.23
4.45
1.30
3.50
4.32


7D1





0.11
0.17
6.54
0.90
0.91
6.35
0.08
0.10
6.56
0.75
1.15
6.15


7D3





0.79
0.95
4.52
1.70
2.30
4.33
0.83
1.14
4.48
1.70
1.75
4.59


7D4
1.43
1.40
4.31
<104
nd
0.83
0.95
4.41
1.90
1.28
4.76
0.74
1.37
4.32
1.80
2.40
4.18


7E1





0.03
0.50
4.60
0.01
0.02
6.63
0.84
0.72
4.43
0.00
0.98
4.45


7F1-
1.30
1.50
4.34
2.7 × 106
nd
0.83
0.85
4.47
2.05
2.05
4.40
0.80
1.05
4.36
1.90
2.08
4.38


smooth


7F1-rough
1.25
1.20
4.39
<104
nd
0.80
0.78
4.46
1.65
2.45
4.46
0.85
0.90
4.47
1.73
1.88
4.47


7F2





0.10
0.15
5.64
2.40
3.14
7.20
1.10
1.44
4.27
2.20
3.20
4.18


7G1
1.80
1.65
4.16
<104
nd
0.73
0.90
4.38
1.90
2.14
4.36
0.73
0.95
4.42
1.40
1.60
4.46


7G2





0.05
0.10
6.46
0.95
1.35
5.78
0.04
0.06
6.50
0.70
1.05
6.24


7G3





0.01
0.07
6.43
0.75
0.80
6.23
0.08
0.11
6.58
0.70
0.80
6.23


7G4





0.35
0.38
4.25
2.50
2.60
4.44
0.61
0.73
4.41
2.60
2.80
4.46


8D1





0.32
0.36
4.33
0.00
2.00
4.53
0.16
0.38
4.42
0.10
1.30
4.42


8D2





0.38
0.47
4.27
3.50
4.80
4.38
0.63
0.70
4.35
2.40
2.80
4.47


8D3





0.03
0.07
6.44
0.70
0.90
6.22
0.03
0.06
6.49
0.40
0.80
6.27


8F1





0.82
0.70
4.44
2.40
2.20
4.44
1.38
1.54
4.44
3.40
3.40
4.64


8F2





0.16
0.12
6.01
1.10
1.90
5.84
0.94
0.84
4.31
1.90
2.60
4.23


8F3





0.70
0.60
4.44
1.40
1.80
4.36
0.70
0.70
4.51
1.02
1.80
4.54


9D1





0.30
0.41
4.54
1.10
1.60
4.47
0.69
0.56
4.62
1.10
1.50
4.60


9D2





0.53
0.40
4.32
1.90
2.30
4.54
0.80
0.73
4.40
1.60
2.80
4.49


10D1





0.62
0.48
4.45
0.95
1.80
4.35
0.53
0.52
4.41
1.80
2.00
4.46


10D2





0.20
0.30
4.58
1.10
1.20
5.23
0.27
0.36
4.58
1.15
1.20
4.74


11D1





0.32
0.35
4.44
0.55
1.70
6.20
0.30
0.35
4.65
0.00
1.20
4.34


11D2





0.23
0.32
4.58
1.70
1.30
5.40
0.68
0.82
4.56
1.05
1.60
4.64


11E1





0.60
0.97
4.33
1.60
1.80
5.16
0.84
1.07
4.31
1.50
3.10
4.39


11F2





0.18
0.23
4.62
0.85
0.80
4.97
0.32
0.33
4.65
1.00
1.20
4.87


12F2





0.19
0.24
4.66
1.30
1.70
4.57
0.68
0.68
4.53
1.65
1.70
4.60


13D1





0.64
0.70
4.30
2.00
2.15
4.45
1.28
1.22
4.41
2.20
3.20
4.33


13E1sm
1.55
1.40
4.18
  6 × 104
nd
0.32
0.31
4.31
1.53
1.65
4.37
0.40
0.45
4.22
1.60
1.53
4.24


13E1L
1.55
1.50
4.32
  2 × 104
nd
0.85
1.00
4.38
2.40
2.25
4.26
1.03
1.00
4.26
2.08
1.93
4.20


14D1





0.60
0.42
4.49
1.40
1.50
4.49
0.00
0.78
4.50
0.00
0.90
4.46


14D2





0.18
0.28
4.65
0.70
1.30
4.82
0.56
0.50
4.58
1.02
1.75
4.75


14D3





0.05
0.11
6.38
0.65
1.10
6.20
0.05
0.10
6.44
0.45
1.50
6.18


14D4





0.20
0.26
4.73
1.20
1.20
4.81
0.53
0.54
4.62
1.60
1.60
4.72


14E1





0.00
0.05
6.42
0.30
0.50
6.42
0.00
0.02
6.52
0.00
0.40
6.03


14E2





0.98
0.55
4.31
1.20
1.55
4.43
0.70
0.82
4.29
1.30
2.00
4.34


14F1





0.08
0.16
6.36
0.90
1.80
6.63
0.05
0.09
6.41
0.70
1.00
6.14


14F2





0.05
0.12
6.34
0.95
1.05
6.25
0.05
0.10
6.45
0.90
1.60
5.85


15E1





0.06
0.11
6.43
0.70
1.00
6.25
0.07
0.10
6.48
0.70
0.75
6.13


15E2





0.05
0.11
6.45
0.80
0.80
6.22
0.04
0.08
6.47
0.90
0.70
6.29


16C1





0.05
0.10
6.50
0.70
0.90
6.22
0.05
0.08
6.51
0.70
0.90
6.26


16C2





0.59
0.73
4.28
2.30
2.90
4.59
0.92
1.00
4.30
2.90
5.60
4.47


16C3





0.02
0.07
6.42
2.30
4.20
7.41
0.03
0.07
6.51
1.35
0.70
6.19


17C1





0.02
0.07
6.43
0.80
1.30
6.26
0.03
0.08
6.50
0.72
0.70
6.36












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







6F3A



6F3B



6H1A



6H1B
47.1

15.6


5.9

39.1

17.7



6H2
43.8

15.1


5.4

38.6

15.2



6H3



7C1



7C2



7C4



7C5



7C6



7C8



7D1



7D3
49.4

12.5


3.8

46.0

15.2



7D4
48.2

15.1


2.5

43.6

18.2



7E1
35.9

9.6


*

45.8

15.3


2.2



7F1-
48.8

14.2


3.8
2.4
45.6

19.6



smooth



7F1-rough
49.9

13.6


4.4
2.7
45.5

16.2



7F2
56.5
1.3



4.2

44.9

20.0



7G1
49.9

16.1


4.2

47.5

16.4


*



7G2



7G3



7G4
45.6

20.0


2.1

47.8

17.7



8D1



8D2
45.5

18.9


2.2

45.4

19.3



8D3



8F1
48.1

14.1


3.5

45.0

16.4


2.3



8F2



8F3
50.0

15.5


2.1

48.6

15.0


2.1



9D1
14.7

4.5




50.0

13.1


*



9D2
48.3

16.8


2.7

47.0

18.5



10D1
52.6
1.3
17.4


2.0

50.0
1.3
17.6


2.0



10D2



11D1



11D2



11E1
45.7
1.1
17.5


4.9

61.9
1.2
20.7



11F2



12F2



13D1
44.2
1.5
17.9


4.9
2.4
44.1
1.2
18.5


2.3



13E1sm
57.0
1.7
15.3
4.2

3.1

47.2

23.6


*



13E1L
52.0
1.6
13.5
4.2

3.9
7.8
45.4
1.8
22.1


*



14D1



14D2



14D3



14D4



14E1



14E2
45.4
1.2
16.3


5.3

46.0

21.5



14F1



14F2



15E1



15E2



16C1



16C2
48.0
1.3
19.5


4.1

43.0

21.6



16C3



17C1













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







6F3A



6F3B



6H1A



6H1B
0.27
82.67
3.18
22.85
13.88
0.00
0.00
0.00
100.19
0.67
4.91
3.83
0.00
0.00



6H2
0.00
71.74
2.55
25.47
7.56
0.00
0.00
0.00
89.76
2.78
13.22
0.00
0.00
0.00



6H3



7C1



7C2



7C4



7C5



7C6



7C8
0.00
73.62
2.48
28.41
7.64
0.00
0.00
0.00
88.04
0.65
12.26
0.00
0.00
0.00



7D1



7D3



7D4
10.68
78.89
1.64
7.21
6.42
0.00
0.00
9.49
86.46
0.60
0.72
4.56
0.00
0.00



7E1



7F1-
0.00
78.30
2.33
20.71
5.92
0.00
0.00
0.00
94.94
0.78
7.80
0.00
0.00
0.00



smooth



7F1-rough



7F2



7G1
0.00
79.88
1.98
18.91
9.26
1.93
0.00
0.00
92.23
0.77
6.73
4.76
0.00
0.00



7G2



7G3



7G4



8D1



8D2



8D3



8F1



8F2



8F3



9D1



9D2



10D1



10D2



11D1



11D2



11E1



11F2



12F2



13D1



13E1sm



13E1L
0.00
90.82
2.53
12.33
11.08
11.42
0.00
0.00
106.15
0.67
3.87
3.91
0.00
0.00



14D1



14D2



14D3



14D4



14E1



14E2



14F1



14F2



15E1



15E2



16C1



16C2



16C3



17C1













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







6F3A



6F3B



6H1A



6H1B
0.08
0.17
4.38
0.08
0.16
4.26
0.05
0.08
4.53
0.06
0.07
4.40
+
0.05
4.09



6H2
0.03
0.08
4.48
0.04
0.14
4.42
0.19
0.17
4.45
0.08
0.07
4.49
0.08
0.00
4.10



6H3



7C1



7C2



7C4



7C5



7C6



7C8






0.09
0.12
4.30
0.10
0.14
4.29
0.20
0.22
3.98



7D1



7D3
0.11
0.11
4.42
0.12
0.16
4.42
0.22
0.31
4.54
0.08
0.08
4.55
+
+
4.20



7D4
0.26
0.26
4.25
0.18
0.23
4.40
0.22
0.24
4.53
0.10
0.09
4.47
0.17
0.15
4.10



7E1
0.02
0.02
4.51
0.00
0.00
4.39
0.09
0.08
4.51
0.08
0.11
4.44
0.00
0.00
5.00



7F1-
0.06
0.15
4.42
0.14
0.15
4.37
0.10
0.12
4.52
0.07
0.09
4.50
0.11
0.10
4.12



smooth



7F1-
0.06
0.16
4.44
0.12
0.16
4.34
0.10
0.09
4.59
0.07
0.10
4.53
0.15
0.13
4.10



rough



7F2
0.22
0.26
4.32
0.13
0.15
4.46
0.08
0.09
5.09
0.12
0.13
4.40
0.11
0.15
4.08



7G1
0.03
0.14
4.38
0.02
0.15
4.40
0.18
0.18
4.45
0.12
0.13
4.45
0.17
0.22
3.97



7G2



7G3



7G4
0.00
0.15
4.30
0.00
0.00
4.36
0.15
0.13
4.46
0.07
0.07
4.60
0.25
0.25
4.29



8D1



8D2
0.09
0.13
4.40
0.00
0.00
4.36
0.15
0.17
4.45
0.04
0.04
4.61
0.13
0.21
4.30



8D3



8F1
0.15
0.18
4.38
0.00
0.00
4.36
0.15
0.21
4.60
0.08
0.08
4.60
0.00
0.00
4.30



8F2



8F3
0.00
0.00
4.38
0.00
0.00
4.35
0.13
0.08
4.45
0.05
0.04
4.61
0.03
0.02
4.60



9D1
0.00
0.00
4.40
0.00
0.00
4.34
0.14
0.11
4.45
0.04
0.08
4.67
0.06
0.00
4.49



9D2
0.00
0.00
4.40
0.00
0.00
4.36
0.14
0.10
4.60
0.06
0.07
4.66
0.05
0.00
4.41



10D1
0.00
0.00
4.52
0.00
0.00
4.43
0.10
0.09
4.43
0.00
0.00
4.96
0.04
0.00
4.49



10D2



11D1



11D2



11E1
0.00
0.03
4.43
0.03
0.07
4.43
0.45
0.46
4.40
0.08
0.07
4.54
0.13
0.09
4.31



11F2



12F2



13D1
0.03
0.02
4.48
0.00
0.00
4.37
0.19
0.10
4.48
0.06
0.07
4.58
0.09
0.06
4.30



13E1sm
0.20
0.24
4.18
0.18
0.16
4.24
0.05
0.03
4.67
0.07
0.07
4.43
0.09
0.16
4.07



13E1L
0.19
0.22
4.23
0.16
0.15
4.22
0.10
0.14
4.50
0.10
0.14
4.43
0.21
0.26
4.09



14D1



14D2



14D3



14D4



14E1



14E2
0.03
0.05
4.48
0.01
0.04
4.44
0.29
0.29
4.45
0.06
0.14
5.02
0.05
0.02
4.72



14F1



14F2



15E1



15E2



16C1



16C2
0.01
0.07
4.37
0.00
0.00
4.38
0.22
0.24
4.45
0.07
0.07
4.64
0.18
0.20
4.30



16C3



17C1
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





6F3A





















6F3B





















6H1A





















6H1B
0.75
0.95
0.10
0.25
0.06
0.06
0.05
0.05
0.25
0.50
0.11
0.11
0.05
0.06
0.02
0.01





6H2
0.55
0.55
0.06
0.06
0.06
0.06
0.07
0.07
0.35
0.45
0.18
0.18
0.11
0.13
0.04
0.02





6H3
















++




7C1





















7C2





















7C4
0.05
0.05
0.01
0.01
0.02
0.02
0.02
0.02
0.30
0.40
0.04
0.04
0.02
0.02
0.03
0.02





7C5
















+




7C6





















7C8
0.45
0.65
0.03
0.06
0.05
0.03
0.04
0.03
0.35
0.40
0.19
0.19
0.14
0.16
0.05
0.03

+



7D1





















7D3
















++
+



7D4
0.95
1.05
0.35
0.38
0.20
0.26
0.03
0.03
0.40
0.50
0.17
0.17
0.10
0.10
0.05
0.04
++
+



7E1
















++




7F1-
0.90
0.95
0.01
0.18
0.02
0.02
0.02
0.02
0.50
0.52
0.21
0.22
0.12
0.14
0.06
0.07


smooth


7F1-
















+




rough


7F2
















+




7G1
0.35
0.80
0.04
0.10
0.07
0.05
0.04
0.04
0.35
0.50
0.19
0.23
0.16
0.17
0.08
0.06
+
+



7G2





















7G3





















7G4
















+
+
+


8D1
















+++




8D2
















+++
+
+


8D3





















8F1
















+++
+



8F2
















+++
+
+


8F3
















+++




9D1
















+




9D2
















+
+
+


10D1
















+++
+



10D2





















11D1
















+++




11D2





















11E1
















++
+
+


11F2





















12F2





















13D1
















+

+


13E1sm
0.45
0.45
0.25
0.30
0.07
0.08
0.04
0.04
0.40
0.40
0.13
0.14
0.13
0.13
010
0.08


13E1L
1.00
1.10
0.15
0.38
0.14
0.40
0.05
0.05
0.65
0.65
0.26
0.26
0.16
0.15
0.09
0.10
++
+
+


14D1
















++




14D2





















14D3





















14D4





















14E1





















14E2





















14F1





















14F2





















15E1





















15E2





















16C1





















16C2

















+



16C3





















17C1
































Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





6F3A


6F3B


6H1A


6H1B


















6H2


















6H3


7C1


7C2


7C4












+





7C5


7C6


7C8


















7D1


7D3


7D4


















7E1


7F1-


















smooth


7F1-rough


7F2


7G1


















7G2


7G3


7G4


8D1


8D2


8D3


8F1


8F2


8F3


9D1


9D2


10D1


10D2


11D1


11D2


11E1


11F2


12F2


13D1


13E1sm


4.52
2 × 106
2 × 106
3.95
>4 × 107
4 × 105
3.90



+





13E1L
>4 × 107
7 × 106
4.17
2 × 106

3.99
  4 × 105

3.87









14D1


14D2


14D3


14D4


14E1


14E2


14F1


14F2


15E1


15E2


16C1


16C2


16C3


17C1












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





17C2



+
0.04
0.07
5.07
0.65
1.48
5.89
0.08
0.15
5.04
1.38
2.28
7.04


17C3



+
0.06
0.08
5.09
2.28
4.30
7.04
0.08
0.15
5.09
1.13
1.08
5.07


17C4



+
0.35
0.35
4.30
1.60
1.98
5.52
0.45
0.70
4.39
2.18
1.90
4.22


17C5

B. coagulans



+
0.34
0.33
4.29
2.15
2.30
4.33
0.62
0.65
4.35
2.52
3.23
4.23


17D1



+
0.09
0.03
5.02
0.35
0.55
5.48
0.08
0.09
4.95
0.85
2.37
6.31


17D2



+
0.36
0.40
4.43
1.80
1.92
4.33
0.75
0.80
4.23
1.90
1.70
4.36


17D3

B. coagulans



+
0.65
0.61
4.30
1.90
1.80
4.39
0.50
0.50
4.24
1.38
1.55
4.35


17E1



+
0.10
0.08
5.08
0.51
0.90
5.85
0.07
0.14
5.08
0.70
1.00
5.90


17E2



+
0.10
0.10
5.09
0.41
1.05
5.65
0.08
0.15
5.08
0.63
0.86
5.85


18C1



+
0.10
0.11
5.09
0.41
2.32
7.06
0.06
0.15
5.08
0.67
0.90
5.90


18C2

B. coagulans



+
0.63
0.52
4.25
1.55
1.55
4.39
0.40
0.40
4.36
1.58
1.65
4.34


18C4



+
0.06
0.06
5.00
0.50
0.78
4.36
0.03
0.05
4.99
0.35
0.23
4.91


18C5



+
0.36
0.34
4.47
2.15
2.75
4.56
0.50
0.50
4.27
2.53
2.60
4.41


18C6



+
0.10
0.10
4.60
1.08
1.15
4.35
0.15
0.14
4.54
0.90
0.74
4.49


18D1



+
0.39
0.45
4.26
2.10
2.15
4.27
0.50
0.50
4.32
1.98
2.09
4.37


18D4



+
0.11
0.12
4.88
0.20
0.62
5.81
0.45
0.50
4.43
2.32
2.45
4.44


18E1



+
0.12
0.15
5.01
0.93
1.63
5.44
0.15
0.18
5.03
0.88
1.33
5.33


18E2



+
0.13
0.18
5.01
4.05
5.00
6.55
0.19
0.17
5.05
0.73
1.05
5.56


18E3



+
0.10
0.14
5.11
0.78
1.17
5.47
0.17
0.21
5.04
0.85
1.25
5.50


19C1




0.21
0.22
4.41
0.93
0.95
4.27
0.21
0.19
4.35
0.60
0.73
4.44


19D2



+
0.13
0.18
4.91
0.40
0.70
5.32
0.65
0.80
4.14
2.23
2.30
4.32


19E2



+
0.14
0.18
5.11
2.20
2.05
6.02
0.13
0.18
5.03
0.85
1.28
5.60


21B1



+
0.12
0.15
5.08
0.55
1.08
5.55
0.06
0.13
5.06
0.41
0.65
5.48


21B2

B. coagulans



+
0.73
0.75
4.26
1.78
2.60
4.29
0.80
0.78
4.15
1.60
1.63
4.32


21B3



+
0.12
0.16
5.04
0.98
1.30
4.67
0.15
0.20
5.04
0.85
1.25
5.44


21B4



+
0.15
0.15
4.94
0.58
0.80
5.35
0.04
0.06
4.89
0.85
1.00
4.93


21C3



+
0.17
0.38
4.28
1.10
1.03
4.44
0.24
0.30
4.44
1.18
1.15
4.42


21C4



+
0.17
0.13
5.00
0.60
1.08
5.79
0.13
0.09
5.07
0.75
1.00
5.54


21D2



+
0.18
0.24
4.51
1.08
1.03
4.43
0.30
0.29
4.40
1.05
1.03
4.43


21D5



+
0.06
0.06
5.02
0.58
0.85
5.34
0.07
0.07
5.01
0.41
0.58
4.98


21D6



+
0.13
0.12
5.04
0.70
1.28
5.80
0.11
0.09
5.01
0.68
0.85
5.32


22C1

+
+
+
0.07
0.07
5.21
1.63
1.50
4.37
0.12
0.11
5.14
0.73
1.10
5.52


22C2

+
+
+
0.06
0.08
5.17
0.78
0.68
5.67
0.05
0.07
5.07
0.09
0.83
5.23


22C3



+
0.08
0.06
4.99
0.37
0.28
5.34
0.33
0.28
5.08
0.36
0.31
5.01


22D1



+
0.13
0.14
4.94
0.50
0.80
5.47
0.12
0.13
4.97
0.39
0.68
4.95


22D3



+
0.25
0.25
4.34
0.98
0.95
4.28
0.28
0.27
4.30
1.23
1.20
4.44


23C1




0.17
0.20
4.58
0.65
0.98
4.55
0.23
0.25
4.44
0.90
1.65
4.39


23C2



+
0.10
0.18
4.53
1.10
1.10
4.52
0.18
0.26
4.43
1.00
1.38
4.46


23C3



+
0.13
0.17
5.04
0.60
1.10
5.50
0.13
0.19
5.04
0.70
1.05
5.52


23D1



+
0.13
0.16
5.01
0.78
1.25
5.57
0.16
0.32
5.09
0.90
1.60
5.29


23D2




0.14
0.17
4.98
0.75
1.10
5.61
0.15
0.20
5.04
0.43
0.75
4.47


24B1




0.14
0.16
4.97
0.70
1.20
5.64
0.17
0.18
4.98
0.75
1.50
5.38


24C1



+
0.09
0.13
5.02
0.63
1.20
5.62
0.05
0.17
5.05
0.68
1.40
5.37


24D2



+
0.24
0.30
4.43
1.23
1.75
4.59
0.38
0.54
4.36
1.50
1.45
4.44


25C1



+
0.12
0.15
5.04
0.48
0.85
5.70
0.12
0.18
5.08
0.40
0.29
5.77


25D2



+
0.12
0.20
4.98
0.65
1.20
5.68
0.11
0.19
4.98
2.20
3.30
5.91


25D3



+
0.12
0.19
4.99
0.70
1.20
5.57
0.13
0.19
4.99
0.65
1.30
5.41


26C1



+
0.08
0.13
5.06
0.48
0.85
5.83
0.10
0.16
5.06
0.35
0.63
5.70


26D1



+
0.13
0.19
4.99
0.75
1.70
5.70
0.13
0.22
5.01
0.83
1.50
5.26


26D2

B. coagulans




0.42
0.28
4.20
2.00
2.20
4.34
0.75
0.72
4.14
1.85
1.70
4.34


27C1



+
0.12
0.26
5.04
1.25
1.10
5.66
0.11
0.18
4.99
0.65
1.30
5.49


27C2



+
0.14
0.17
5.00
0.60
1.15
5.65
0.13
0.22
4.96
0.63
1.30
5.46


27D1



+
0.11
0.16
4.97
0.45
0.90
5.47
0.14
0.20
4.99
0.43
0.95
5.32


28C1



+
0.13
0.18
4.96
0.70
1.25
5.50
0.15
0.23
4.99
0.65
1.00
5.49


28C2



+
0.18
0.28
4.44
0.85
0.90
4.56
0.25
0.30
4.37
0.80
1.30
4.47


28D1



+
0.07
0.16
5.00
0.35
0.78
5.51
0.23
0.33
4.34
0.95
1.15
6.19












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





17C2





0.10
0.15
6.46
2.40
4.50
7.27
0.02
0.08
6.49
0.80
0.70
6.34


17C3





0.04
0.08
6.41
0.60
1.05
6.19
0.04
0.09
6.49
0.80
0.60
6.38


17C4





1.10
0.95
4.37
2.10
2.85
4.26
1.30
1.02
4.41
2.30
2.60
4.26


17C5





1.00
0.77
4.27
2.50
2.15
4.34
1.20
1.13
4.30
2.10
2.40
4.28


17D1





0.06
0.16
6.39
0.65
1.00
6.28
0.80
0.50
4.23
0.70
1.10
6.13


17D2





1.15
0.95
4.46
2.10
1.30
4.42
1.15
1.25
4.38
2.60
3.10
4.27


17D3
1.78
1.78
4.30
  8 × 104
nd
0.88
0.55
4.35
2.60
3.00
4.60
1.50
1.28
4.31
2.75
2.80
4.26


17E1





0.02
0.07
6.44
0.75
1.75
4.33
0.05
0.08
6.54
0.85
3.30
5.74


17E2





0.02
0.08
6.45
0.70
0.90
6.21
1.21
1.12
4.34
1.00
1.90
4.78


18C1





0.03
0.06
6.46
0.70
0.70
6.25
0.02
0.06
6.53
0.80
0.70
6.40


18C2
1.43
1.40
4.24
1.8 × 105
nd
1.13
0.83
4.36
2.25
3.30
4.30
1.17
1.44
4.32
2.25
2.70
4.29


18C4





0.05
0.12
6.37
0.85
1.35
6.32
0.05
0.10
6.44
0.70
1.15
6.06


18C5





0.90
0.72
4.42
2.10
2.35
4.44
1.48
1.23
4.42
2.25
2.30
4.39


18C6





0.44
0.40
4.42
1.15
1.25
4.43
0.72
0.48
4.57
0.98
1.10
4.49


18D1





0.93
0.98
4.29
2.30
2.90
4.45
1.40
1.13
4.33
2.50
2.55
4.56


18D4





0.05
0.09
5.85
0.50
0.60
6.34
0.80
1.08
4.27
2.10
2.20
4.43


18E1





0.06
0.10
6.35
0.83
1.03
6.07
0.07
0.09
6.38
0.85
1.08
5.92


18E2





0.06
0.10
6.40
0.80
1.03
6.10
0.06
0.07
6.45
0.75
1.03
5.95


18E3





0.05
0.09
6.39
0.98
1.00
6.11
0.09
0.12
6.43
0.90
1.18
5.90


19C1





0.38
0.65
4.46
1.55
1.55
4.30
0.55
0.65
4.48
1.25
1.30
4.25


19D2





0.05
0.30
5.05
0.73
0.45
6.50
0.90
1.10
4.31
2.40
3.25
4.43


19E2





0.07
0.10
6.45
0.88
1.33
6.09
0.09
0.11
6.47
0.75
1.08
5.97


21B1





0.04
0.06
6.45
0.60
1.10
6.35
0.03
0.04
6.50
0.65
1.38
5.58


21B2
1.43
1.45
4.33
<104
nd
1.25
1.28
4.39
2.25
3.00
4.28
1.00
1.15
4.34
2.55
3.60
4.20


21B3





0.06
0.09
6.32
0.95
0.85
6.19
0.05
0.07
6.49
0.70
1.35
5.81


21B4





0.01
0.04
6.36
0.58
0.63
6.23
0.11
0.75
4.28
0.55
0.73
5.86


21C3





0.24
0.30
4.60
1.20
1.80
4.60
0.40
0.58
4.50
1.75
2.75
4.56


21C4





0.07
0.14
6.34
1.38
2.15
4.29
0.07
0.13
6.42
0.75
1.20
6.13


21D2





0.21
0.25
4.62
1.08
1.55
4.75
0.35
0.37
4.50
1.10
1.03
4.64


21D5





0.07
0.39
4.70
1.00
0.88
6.70
0.10
0.11
6.37
0.55
1.35
5.53


21D6





0.09
0.19
6.36
1.10
1.38
6.95
0.07
0.15
6.34
0.75
1.20
6.13


22C1





0.04
0.09
6.04
0.78
1.25
5.80
0.22
0.24
5.27
1.10
1.95
5.23


22C2





0.07
0.11
6.22
0.73
0.83
5.52
0.15
0.15
5.45
1.18
1.40
5.56


22C3





0.10
0.18
6.32
0.60
1.08
5.75
0.09
0.14
6.39
1.40
1.95
5.86


22D1





0.06
0.12
6.29
0.58
1.05
6.29
0.06
0.11
6.36
0.58
1.08
5.81


22D3





0.32
0.58
4.34
1.05
1.20
4.42
0.70
0.83
4.50
1.05
1.53
4.57


23C1





0.21
0.29
4.57
0.70
1.45
4.82
0.31
0.32
4.49
0.90
0.83
4.71


23C2





0.17
0.23
4.73
0.85
0.85
4.67
0.34
0.35
4.59
1.30
1.20
4.55


23C3





0.03
0.07
6.44
0.70
0.75
6.16
0.08
0.11
6.43
0.68
0.88
5.98


23D1





0.05
0.08
6.47
0.70
1.10
6.12
0.10
0.10
6.45
3.30
4.60
7.09


23D2





0.06
0.09
6.45
0.85
1.40
6.05
0.09
0.10
6.45
1.20
1.25
4.55


24B1





0.08
0.10
6.48
0.80
1.10
6.06
0.08
0.09
6.49
0.68
1.03
6.02


24C1





0.06
0.08
6.41
0.70
1.10
6.06
0.05
0.09
6.60
0.70
1.00
6.28


24D2





0.33
0.39
4.62
1.23
1.80
4.71
0.42
0.60
4.54
1.50
2.90
4.69


25C1





0.04
0.08
6.46
0.70
0.80
6.31
0.06
0.08
6.46
0.60
0.80
6.39


25D2





0.07
0.09
6.45
1.00
1.00
6.01
0.13
0.13
6.42
0.65
1.08
6.02


25D3





0.07
0.08
6.48
0.85
1.20
6.03
0.08
0.11
6.45
0.75
1.30
5.95


26C1





0.08
0.10
6.46
0.65
0.85
6.33
0.07
0.08
6.49
0.90
1.25
6.60


26D1





0.06
0.07
6.47
0.80
1.15
6.06
0.10
0.10
6.48
0.70
1.13
5.95


26D2
1.65
1.60
4.26
  1 × 104
nd
1.30
1.15
4.38
2.60
1.30
4.34
1.35
1.40
4.36
2.60
3.90
4.16


27C1





0.03
0.03
6.47
0.68
2.20
4.53
0.06
0.13
6.41
0.65
1.13
5.97


27C2





0.06
0.06
6.44
0.65
0.95
6.13
0.09
0.10
6.45
0.60
1.05
5.91


27D1





0.05
0.06
6.48
0.60
0.75
6.11
0.06
0.07
6.47
0.63
0.83
5.97


28C1





0.07
0.08
6.47
0.75
0.95
6.09
0.06
0.07
6.49
0.68
1.00
6.06


28C2





0.27
0.29
4.74
0.85
1.35
4.88
0.40
0.58
4.63
1.15
1.65
4.69


28D1





0.25
0.30
4.69
0.75
1.15
4.81
0.60
0.95
4.26
1.35
1.45
4.81












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







17C2



17C3



17C4
50.4
1.3
14.8
3.5

2.6

47.0

19.0



17C5
49.4
1.2
19.4


2.4

44.6

21.9



17D1



17D2
49.7
1.1
15.1


2.8

44.5

19.4


2.0



17D3
57.0
1.3
14.5


5.5

46.6

21.5



17E1



17E2



18C1



18C2
57.0
1.3
14.7


2.8

46.3

20.0



18C4



18C5
53.9
1.4
15.3


2.2
4.0
48.8

19.5



18C6
58.5
1.3
17.4




51.0

15.7



18D1
48.4
1.1
16.5


4.1

47.0

21.2



18D4



18E1



18E2



18E3



19C1



19D2



19E2



21B1



21B2
50.2
1.4
11.6
4.3
10.7
5.2
*
41.9
1.3
16.5

11.9
*



21B3



21B4



21C3



21C4



21D2



21D5



21D6



22C1



22C2



22C3



22D1



22D3
50.9
1.5
17.4


2.2

57.9
1.2
14.3


2.2



23C1



23C2



23C3



23D1



23D2



24B1



24C1



24D2



25C1



25D2



25D3



26C1



26D1



26D2
48.1
1.3
14.3


5.7
2.3
40.0
1.3
17.5



27C1



27C2



27D1



28C1



28C2



28D1
54.0

13.6


*

42.4
1.6
22.1













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







17C2



17C3



17C4



17C5
0.00
85.06
2.36
12.04
14.33
17.74
0.00
0.00
106.96
0.71
1.99
2.80
0.00
0.00



17D1



17D2



17D3
0.00
83.68
1.99
16.67
7.59
0.00
0.00
0.00
67.13
0.79
6.01
0.00
0.00
0.00



17E1



17E2



18C1



18C2
0.00
88.00
2.57
11.95
13.64
14.31
0.00
0.00
108.60
0.83
3.28
2.48
0.00
0.00



18C4



18C5



18C6



18D1



18D4



18E1



18E2



18E3



19C1



19D2



19E2



21B1



21B2
0.00
79.67
4.10
21.93
9.55
7.23
0.00
0.00
89.50
1.63
7.42
2.15
0.00
0.00



21B3



21B4



21C3



21C4



21D2



21D5



21D6



22C1



22C2



22C3



22D1



22D3



23C1



23C2



23C3



23D1



23D2



24B1



24C1



24D2



25C1



25D2



25D3



26C1



26D1



26D2
0.00
87.47
2.27
24.42
9.28
2.68
0.00
0.00
107.47
1.06
1.71
3.01
0.00
0.00



27C1



27C2



27D1



28C1



28C2



28D1













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







17C2



17C3



17C4
0.23
0.32
4.22
0.16
0.26
4.23
0.21
0.21
4.41
0.03
0.05
4.46
0.21
0.35
4.11



17C5
0.27
0.42
4.15
0.21
0.27
4.21
0.36
0.31
4.50
0.12
0.13
4.48
0.12
0.26
4.14



17D1



17D2
0.27
0.44
4.05
0.13
0.20
4.22
0.25
0.22
4.35
0.05
0.09
4.54
0.14
0.28
4.15



17D3
0.10
0.32
4.22
0.10
0.16
4.24
0.19
0.19
4.45
0.08
0.07
4.59
0.04
0.21
4.15



17E1



17E2



18C1



18C2
0.21
0.32
4.23
0.21
0.23
4.28
0.19
0.21
4.33
0.07
0.08
4.54
0.25
0.37
4.10



18C4



18C5
0.07
0.12
4.39
0.07
0.18
4.41
0.40
0.50
4.61
0.05
0.07
4.60
0.10
0.24
4.14



18C6
0.01
0.02
4.44
0.02
0.03
4.45
0.20
0.10
4.41
0.10
0.12
4.48
0.00
0.24
4.15



18D1
0.02
0.09
4.45
0.00
0.00
4.45
0.17
0.13
4.35
0.06
0.05
4.59
0.02
0.02
4.84



18D4



18E1



18E2



18E3



19C1



19D2



19E2



21B1



21B2
0.02
0.16
4.24
0.09
0.17
4.35
0.17
0.25
4.57
0.04
0.06
4.64
0.10
0.11
4.24



21B3



21B4



21C3



21C4



21D2



21D5



21D6



22C1



22C2



22C3



22D1



22D3
0.00
0.00
4.44
0.02
0.00
4.43
0.06
0.09
4.54
0.03
0.02
4.47
0.03
0.00
4.49



23C1



23C2



23C3



23D1



23D2



24B1



24C1



24D2



25C1



25D2



25D3



26C1



26D1



26D2
0.23
0.26
4.24
0.17
0.25
4.35
0.13
0.14
4.50
0.10
0.11
4.51
0.25
0.31
4.19



27C1



27C2



27D1



28C1



28C2



28D1
0.06
0.03
4.43
0.10
0.17
4.46
0.12
0.17
5.01
0.15
0.19
5.07
0.06
0.13
4.51
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





17C2





















17C3





















17C4

















+



17C5








0.64
0.70
0.16
0.17
0.09
0.13
0.04
0.05





17D1





















17D2
















+

+


17D3
1.05
1.05
0.03
0.09
0.04
0.04
0.04
0.05
0.60
0.70
0.12
0.13
0.08
0.09
0.05
0.07





17E1





















17E2





















18C1





















18C2
0.75
0.85
0.14
0.37
0.04
0.03
0.03
0.04
0.45
0.50
0.14
0.15
0.12
0.11
0.09
0.07
+
+
+


18C4





















18C5





















18C6
















+

+


18D1





















18D4





















18E1





















18E2





















18E3





















19C1
















++




19D2
















++




19E2





















21B1





















21B2
0.65
0.80
0.04
0.58
0.05
0.03
0.03
0.04
0.50
0.50
0.13
0.15
0.05
0.05
0.04
0.03
+




21B3





















21B4





















21C3





















21C4





















21D2
















+




21D5





















21D6





















22C1





















22C2





















22C3





















22D1





















22D3
















++




23C1
















+




23C2





















23C3





















23D1





















23D2
















+




24B1





















24C1





















24D2
















++




25C1





















25D2





















25D3





















26C1





















26D1





















26D2
1.15
1.05
0.03
0.23
0.06
0.12
0.03
0.02
0.50
0.50
0.03
0.11
0.03
0.03
0.05
0.04





27C1





















27C2





















27D1





















28C1





















28C2
















++




28D1
































Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





17C2


17C3


17C4


17C5


17D1


17D2


17D3


















17E1


17E2


18C1


18C2


















18C4


18C5


18C6


18D1


18D4


18E1


18E2


18E3


19C1


19D2


19E2


21B1


21B2


















21B3


21B4


21C3


21C4


21D2


21D5


21D6


22C1


22C2


22C3


22D1


22D3


23C1


23C2


23C3


23D1


23D2


24B1


24C1


24D2


25C1


25D2


25D3


26C1


26D1


26D2


















27C1


27C2


27D1


28C1


28C2


28D1












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





29C1



+
0.07
0.09
4.91
0.85
1.70
4.14
0.07
0.23
4.47
0.85
0.95
4.33


29D1



+
0.09
0.12
4.53
0.73
1.20
4.37
0.10
0.12
4.49
0.55
0.58
4.38


29D2



+
0.11
0.17
4.95
0.12
2.20
4.20
0.15
0.24
4.99
0.70
1.40
5.38


29D3



+
0.18
0.15
5.07
0.88
1.30
5.54
0.09
0.23
5.06
0.88
1.55
5.30


29D5



+
0.15
0.22
4.52
1.25
1.30
4.55
0.35
0.37
4.34
1.35
1.30
4.46


30C1



+
0.06
0.10
5.06
0.60
0.93
5.48
0.10
0.13
5.10
0.48
1.15
5.59












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





29C1





0.01
0.00
6.34
0.06
0.35
6.58
0.70
0.75
4.54
1.28
1.23
4.44


29D1





0.00
0.00
6.52
1.50
2.90
4.79
0.02
0.30
4.45
1.05
1.40
4.39


29D2





0.08
0.10
6.48
1.00
1.25
6.00
0.07
0.08
6.45
1.07
1.35
6.21


29D3





0.08
0.06
6.47
0.95
1.05
6.07
0.06
0.09
6.45
0.58
0.93
6.01


29D5





0.29
0.34
4.73
1.05
1.73
4.79
0.55
0.60
4.58
1.15
1.85
4.70


30C1





0.05
0.10
6.46
0.60
0.70
6.15
0.03
0.06
6.51
0.65
0.63
0.06












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







29C1



29D1



29D2



29D3



29D5
53.4

12.3


2.0

43.8
1.7
14.1



30C1













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







29C1



29D1



29D2



29D3



29D5



30C1













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







29C1



29D1



29D2



29D3



29D5
0.03
0.00
4.43
0.01
0.01
4.45
0.12
0.15
4.57
0.03
0.06
4.86
0.05
0.08
4.67



30C1
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





29C1
















+++




29D1





















29D2





















29D3





















29D5





















30C1
































Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





29C1


29D1


29D2


29D3


29D5


30C1












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





30D2



+
0.09
0.14
5.06
0.75
1.05
5.60
0.09
0.15
5.12
0.68
1.08
5.60


30D3



+
0.06
0.15
4.88
0.53
0.53
6.22
0.29
0.26
4.44
0.60
0.78
4.47


30D4



+
0.15
0.22
5.06
0.63
0.90
5.73
0.08
0.12
5.12
0.55
0.93
5.75


31C1



+
0.08
0.14
5.05
0.75
1.05
5.67
0.11
0.13
5.10
0.58
0.90
5.62


31C2



+
0.06
0.08
4.96
0.63
0.95
5.52
0.08
0.08
5.01
0.58
1.05
4.93


31C3



+
0.10
0.16
5.12
0.68
0.95
5.55
0.11
0.15
5.04
0.85
1.33
5.48


33D2



+
0.29
0.32
4.30
1.35
1.70
4.46
0.45
0.43
4.39
1.30
2.30
4.27


33D4

B. coagulans



+
0.68
0.65
4.29
1.63
1.60
4.35
0.55
0.53
4.38
1.50
1.55
4.41


34D2

B. coagulans




0.55
0.60
4.21
1.35
1.15
4.36
0.60
0.58
4.41
1.75
1.75
4.35


34D3



+
0.07
0.14
4.74
0.70
0.70
4.50
0.17
0.17
4.65
1.03
1.08
4.54


35C1



+
0.16
0.22
4.62
1.10
1.08
4.54
0.28
0.29
4.50
1.13
2.05
4.42


35C3




0.01
0.06
4.97
0.42
0.65
4.57
0.01
0.09
4.93
2.55
2.80
4.34


35D2

B. coagulans



+
0.63
0.15
4.43
1.70
1.83
4.59
0.23
0.43
4.53
1.08
2.05
4.45


35D3



+
0.26
0.27
4.36
1.38
1.75
4.39
0.31
0.48
4.36
1.65
1.75
4.33


35D4



+
0.22
0.23
4.60
0.95
0.95
4.60
0.30
0.28
4.48
1.30
1.40
4.52


35D5




0.19
0.25
4.50
1.05
1.05
4.32
0.20
0.23
4.49
0.65
0.70
4.48


36D1A




0.35
0.34
4.23
1.73
1.80
4.35
0.45
0.58
4.29
1.43
1.55
4.23


36D1B




0.25
0.28
4.35
1.30
1.38
4.44
0.38
0.40
4.29
1.08
1.00
4.26


36D2

B. coagulans



+
0.48
0.43
4.33
1.63
2.53
4.29
0.48
0.45
4.41
1.23
1.50
4.42


37D3



+
0.13
0.18
4.48
0.98
1.00
4.33
0.19
0.33
4.38
1.15
1.30
4.35


38C1



+
0.10
0.13
4.49
0.75
0.80
4.57
0.22
0.26
4.45
0.70
0.75
4.42


38C2



+
0.06
0.07
4.92
0.75
0.85
5.63
0.02
0.07
4.94
0.60
0.70
4.99


38C3

B. coagulans



+
0.24
0.25
4.40
1.70
1.80
4.44
0.45
0.43
4.34
1.35
1.75
4.42


38C4

+
+
+
0.04
0.11
4.72
0.43
0.83
4.95
0.06
0.08
5.07
0.60
0.75
5.48


38C5



+
0.04
0.07
4.69
1.00
2.05
4.41
0.11
0.18
4.53
0.80
0.83
4.53


38C6



+
0.13
0.21
4.52
0.98
1.05
4.50
0.15
0.26
4.49
1.00
1.10
4.41


38D5



+
0.33
0.35
4.39
1.50
1.65
4.42
0.30
0.55
4.36
2.45
4.30
4.38


39C2



+
0.08
0.13
4.57
1.05
1.10
4.58
0.18
0.31
4.45
1.05
1.20
4.55


39C3



+
0.00
0.00
4.94
0.00
0.00
5.02
0.15
0.35
4.43
0.90
1.10
4.50


39C4




0.07
0.05
4.94
0.80
0.98
6.31
0.16
0.22
4.59
1.20
1.33
4.64


39D1



+
0.39
0.65
4.34
2.30
2.40
4.50
0.34
0.60
4.30
1.85
1.90
4.34


39D2




0.00
0.00
4.95
1.15
1.75
4.44
0.02
0.02
4.99
0.00
0.00
4.99


39D3


+
+
0.00
0.04
4.96
0.41
0.45
4.74
0.00
0.02
5.01
0.03
0.08
5.04


40D2



+
0.07
0.12
4.80
1.35
2.30
4.47
0.11
0.30
4.58
1.35
2.70
4.47


41C2



+
0.14
0.20
4.57
1.10
1.15
4.52
0.19
0.33
4.43
1.05
1.20
4.51


41D4



+
0.07
0.11
4.64
0.85
1.65
4.40
0.27
0.42
4.47
0.90
1.50
4.43


42D1



+
0.20
0.18
4.52
1.05
1.03
4.33
0.27
0.32
4.37
1.20
1.30
4.37


42D2



+
0.11
0.12
4.56
1.28
1.55
4.41
0.17
0.23
4.46
0.45
0.90
4.41


42D3




0.18
0.16
4.39
1.10
1.13
4.24
0.23
0.23
4.46
0.85
0.80
4.42


43D1




0.09
0.09
4.90
0.50
0.78
5.48
0.08
0.11
4.92
0.40
0.73
4.79


43D2




0.08
0.12
4.51
0.80
0.80
4.54
0.25
0.30
4.45
0.68
0.70
4.58


43D3



+
0.14
0.16
4.54
1.03
1.00
4.46
0.24
0.26
4.42
0.83
0.85
4.42


44D2



+
0.17
0.17
4.58
0.85
0.85
4.52
0.21
0.22
4.43
0.65
0.73
4.49












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





30D2





0.02
0.05
6.48
0.68
1.13
6.24
0.05
0.05
6.48
0.70
1.20
6.12


30D3





0.00
0.00
6.53
0.00
0.00
6.54
0.00
0.00
6.71
0.00
0.00
6.71


30D4





0.08
0.11
6.51
0.55
1.00
6.32
0.03
0.04
6.53
0.55
0.93
6.21


31C1





0.03
0.06
6.52
0.53
0.93
6.28
0.06
0.06
6.49
0.65
1.08
6.26


31C2





0.06
0.11
6.37
0.48
1.05
6.23
0.06
0.07
6.37
0.53
0.85
6.02


31C3





0.07
0.11
6.41
0.58
0.85
6.22
0.05
0.07
6.46
0.60
1.08
6.06


33D2





0.88
0.85
4.39
1.55
1.80
4.40
1.03
1.03
4.37
1.75
1.53
4.35


33D4
1.70
1.70
4.41
1.4 × 108
1.6 × 106
1.05
1.13
4.52
1.95
1.90
4.57
1.15
1.15
4.41
1.93
1.95
4.45


34D2
1.58
1.48
4.25
<104
nd
0.95
0.98
4.51
0.95
0.73
4.38
1.15
1.15
4.40
2.30
2.40
4.24


34D3





0.13
0.20
4.72
0.93
1.55
4.71
0.48
0.50
4.63
0.98
0.98
4.73


35C1





0.21
0.26
4.79
1.45
1.68
4.68
0.50
0.48
4.62
1.25
2.30
4.56


35C3





0.00
0.00
6.38
0.25
0.55
5.65
0.11
0.12
6.39
0.00
0.04
6.75


35D2
1.20
1.05
4.53
<104
nd
0.78
0.93
4.63
1.60
1.70
4.45
1.03
0.98
4.52
1.95
2.08
4.48


35D3





0.63
1.00
4.38
1.80
1.70
4.50
1.13
1.30
4.33
2.40
3.63
4.75


35D4





0.29
0.45
4.79
1.25
1.63
4.77
0.40
0.58
4.63
1.38
2.25
4.75


36D5





0.26
0.27
4.60
1.03
1.18
4.32
0.55
0.50
4.57
0.93
1.08
4.33


36D1A





0.95
0.90
4.41
1.85
2.55
4.40
1.13
1.18
4.29
1.73
1.83
4.33


36D1B





0.63
0.68
4.37
1.85
1.88
4.42
0.80
0.85
4.27
1.53
1.33
4.29


36D2
1.50
1.40
4.40
1 × 104
nd
1.03
1.03
4.39
2.30
2.35
4.40
1.05
1.20
4.35
2.60
2.63
4.43


37D3





0.24
0.35
4.57
1.40
2.10
4.42
0.45
0.75
4.52
0.93
1.70
4.59


38C1





0.21
0.28
4.65
0.70
0.80
4.77
0.25
0.35
4.51
0.90
0.80
4.69


38C2





0.06
0.07
6.26
0.60
1.10
6.07
0.10
0.15
6.35
0.60
0.95
5.82


38C3





0.73
0.75
4.47
2.05
2.70
4.17
0.80
1.05
4.39
1.55
2.50
4.13


38C4





0.02
0.09
6.11
0.80
1.30
5.78
0.26
0.30
5.36
0.80
0.95
5.73


38C5


38C6





0.24
0.30
4.70
1.20
1.68
4.73
0.50
0.70
4.55
1.20
1.25
4.55


38D5





0.65
0.80
4.47
1.63
2.45
4.45
0.75
1.15
4.27
1.60
1.58
4.36


39C2





0.22
0.25
4.70
1.05
1.10
4.84
0.34
0.45
4.58
1.00
1.03
4.73


39C3





0.03
0.13
6.40
0.53
1.30
6.80
0.50
0.50
4.67
1.55
2.60
4.47


39C4





0.02
0.00
6.27
0.20
0.17
6.60
0.55
0.65
4.62
1.18
1.35
4.49


39D1





1.00
1.50
4.53
1.70
1.75
4.46
1.05
1.23
4.41
2.50
2.80
4.34


39D2





0.03
0.07
5.67
0.75
1.90
4.69
0.09
0.05
5.67
0.45
0.95
5.56


39D3





0.06
0.06
6.08
0.68
0.65
5.15
0.08
0.14
5.72
0.70
1.05
5.91


40D2





0.15
0.25
4.93
1.10
1.95
4.80
0.36
0.60
4.64
1.30
1.23
4.59


41C2





0.23
0.35
4.67
1.00
1.55
4.91
0.34
0.50
4.53
1.10
1.73
4.74


41D4





0.11
0.19
4.83
0.17
2.40
4.62
0.35
0.60
4.61
1.50
2.60
4.44


42D1





0.31
0.35
4.68
1.40
1.38
4.63
0.45
0.60
4.50
1.25
1.30
4.50


42D2





0.36
0.37
4.40
1.35
1.35
4.37
0.68
0.75
4.46
1.28
1.30
4.39


42D3





0.40
0.43
4.38
1.20
1.15
4.26
0.58
0.60
4.44
1.18
1.05
4.31


43D1





0.08
0.10
6.28
0.70
1.10
6.08
0.11
0.21
6.31
0.55
0.88
5.61


43D2





0.28
0.31
4.66
0.85
0.85
4.79
0.43
0.43
4.60
1.00
0.90
4.67


43D3





0.26
0.32
4.66
1.23
1.80
4.55
0.45
0.45
4.56
1.25
1.80
4.49


44D2





0.27
0.33
4.69
0.80
1.23
4.79
0.29
0.30
4.57
1.00
1.50
4.57












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







30D2



30D3



30D4



31C1



31C2



31C3



33D2
51.2
1.4
13.5
4.5

3.0

55.1
1.3
17.9


2.0



33D4
46.8
2.6
12.1
26.2**
*
7.6
10.9
53.1
1.2
16.2



34D2
49.7
1.2
14.8
4.0

3.7

53.9
1.2
16.9



34D3



35C1



35C3



35D2
51.3
1.5
15.3
*

4.0

44.5
1.6
16.1



35D3
49.7
1.7
14.9
3.7

4.6
5.9
40.8
1.2
19.3



35D4



35D5



36D1A
54.4
1.5
13.5
*

3.9

41.5
1.3
20.1


2.5



36D1B
52.3
1.6
16.7
*

2.3

43.2
1.3
22.3



36D2



37D3



38C1



38C2



38C3
51.8
1.6
14.1
*

4.6

52.7
1.4
17.0


2.6



38C4



38C5



38C6
50.3
1.6
12.2


2.2

56.2
1.7
14.5


2.5



38D5
48.0
1.6
5.9
9.4

7.7
4.6
53.2
1.4
20.6



39C2



39C3



39C4



39D1
47.8
1.6
13.9
3.9

5.2

44.9
1.6
18.2


*



39D2



39D3



40D2



41C2



41D4



42D1



42D2
53.8
2.0
18.4


2.1

47.2
1.7
17.0


2.3



42D3
49.4
1.8
17.2


2.1

45.7

17.1


2.5



43D1



43D2



43D3



44D2













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







30D2



30D3



30D4



31C1



31C2



31C3



33D2



33D4
0.00
71.57
3.67
27.05
17.48
22.17
0.00
0.00
104.18
1.06
9.16
3.10
0.00
0.00



34D2
65.01
0.73
0.53
6.48
0.00
0.00
0.00
0.00
98.17
0.96
7.31
0.00
0.00
0.00



34D3



35C1



35C3



35D2
0.51
86.33
2.67
24.42
18.33
5.71
0.00
0.00
107.00
0.76
4.00
5.48
0.00
0.00



35D3



35D4



35D5



36D1A



36D1B



36D2
0.00
81.77
2.16
15.04
0.00
8.67
0.00
0.00
95.94
0.78
7.48
0.00
0.00
0.00



37D3



38C1



38C2



38C3
0.00
81.56
1.17
30.00
12.29
2.13
0.00
0.00
99.08
0.60
7.53
3.74
0.00
0.00



38C4



38C5



38C6



38D5
31.74
35.11
1.81
11.58
2.67
2.66
0.00
0.00
99.95
0.77
7.70
3.05
0.00
0.00



39C2



39C3



39C4



39D1



39D2



39D3



40D2



41C2



41D4



42D1



42D2



42D3



43D1



43D2



43D3



44D2













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







30D2



30D3



30D4



31C1



31C2



31C3



33D2
0.10
0.15
4.27
0.14
0.17
4.34
0.08
0.15
4.64
0.08
0.07
4.65
0.10
0.08
4.17



33D4
0.10
0.25
4.15
0.15
0.22
4.35
0.15
0.17
4.62
0.08
0.08
4.63
0.15
0.12
4.15



34D2
0.00
0.01
4.40
0.09
0.13
4.39
0.14
0.16
4.60
0.13
0.14
4.25
0.21
0.21
3.96



34D3



34C1



35C3



35D2
0.00
0.00
4.43
0.00
0.00
4.41
0.10
0.17
4.61
0.03
0.04
4.82
0.19
0.15
4.18



35D3
0.07
0.14
4.28
0.11
0.13
4.36
0.13
0.18
4.43
0.09
0.09
4.64
0.17
0.15
4.14



35D4



35D5



36D1A
0.07
0.24
4.32
0.17
0.21
4.28
0.04
0.07
4.61
0.06
0.10
4.51
0.13
0.11
4.05



36D1B
0.03
0.14
4.28
0.10
0.12
4.27
0.06
0.09
4.59
0.07
0.15
4.54
0.04
0.15
4.09



36D2
0.01
0.02
4.43
0.07
0.04
4.42
0.11
0.18
4.55
0.04
0.04
4.50
0.17
0.17
4.13



37D3



38C1



38C2



38C3
0.24
0.25
4.40
1.70
1.80
4.44
0.45
0.43
4.34
0.07
0.12
4.62
0.11
0.15
4.16



38C4



38C5



38C6
0.08
0.17
4.32
0.12
0.10
4.40
0.00
0.00
5.37
0.12
0.11
4.49
0.00
0.01
4.64



38D5
0.06
0.24
4.21
0.13
0.15
4.39
0.00
0.00
4.70
0.10
0.10
4.50
0.25
0.23
4.12



39C2



39C3



39C4



39D1
0.07
0.30
4.17
0.12
0.22
4.19
0.03
0.03
4.76
0.10
0.09
4.52
0.13
0.15
4.10



39D2



39D3



40D2



41C2



41D4



42D1



42D2
0.00
0.00
4.45
0.01
0.00
4.47
0.00
0.00
5.16
0.06
0.14
4.50
0.00
0.00
4.44



42D3
0.00
0.01
4.51
0.00
0.00
4.46
0.00
0.05
4.46
0.02
0.03
4.64
0.00
0.00
4.43



43D1



43D2



43D3



44D2
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





30D2

















+



30D3


















+


30D4





















31C1





















31C2





















31C3





















33D2
















+




33D4
0.80
1.00
0.12
0.46
0.05
0.07
0.03
0.04
0.58
0.64
0.18
0.16
0.10
0.11
0.06
0.05
++




34D2
0.80
1.00
0.04
0.03
0.04
0.04
0.03
0.03
0.50
0.50
0.10
0.10
0.04
0.04
0.05
0.05
++




34D3





















35C1





















35C3





















35D2
0.85
0.95
0.15
0.49
0.05
0.05
0.04
0.04
0.60
0.64
0.07
0.17
0.05
0.14
0.00
0.13
+




35D3
















+
+



35D4





















35D5





















36D1A
















++




36D1B
















+




36D2
















+




37D3





















38C1





















38C2





















38C3








0.52
0.53
0.12
0.17
0.02
0.07
0.00
0.04





38C4





















38C5


38C6





















38D5





















39C2





















39C3





















39C4





















39D1





















39D2





















39D3

















+
+


40D2





















41C2





















41D4





















42D1





















42D2





















42D3
















+




43D1





















43D2





















43D3





















44D2
































Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





30D2


30D3


30D4


31C1


31C2


31C3


33D2


33D4


















34D2












+





34D3


35C1


35C3


35D2


















35D3


35D4


35D5


36D1A


36D1B


36D2


37D3


38C1


38C2


38C3


38C4
107
6 × 106
4.80
 1 × 106
 5 × 107
4.37
 5 × 107
3 × 105
4.51


38C5


38C6


38D5


39C2


39C3


39C4
>4 × 107
3 × 104
4.31
 4 × 107
 2 × 106
4.46
 8 × 106
105
3.97
>4 × 107
3 × 105
4.41


39D1


39D2


39D3


40D2
>4 × 107
2 × 105
4.73
5.9 × 106
>4 × 107
4.44


4.72


41C2
 3 × 107
4 × 105
4.21
>4 × 107
>4 × 107
6.56
>4 × 107

4.01


41D4
>4 × 107
3 × 105
4.77
 4 × 106
>4 × 107
4.78


4.71


42D1
 1 × 107
6 × 106
4.72
>4 × 107
>4 × 107
4.32
>3 × 103

4.67


42D2


42D3


43D1


43D2


43D3


44D2












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





45C1

+
+
+
0.04
0.03
5.10
0.65
0.90
5.82
0.05
0.08
5.06
0.55
1.05
5.40


45C2




0.18
0.20
4.57
0.78
0.70
4.51
0.28
0.30
4.46
0.78
0.85
4.42


45C3




0.10
0.13
4.97
0.35
0.37
5.80
0.11
0.22
4.84
0.53
0.70
4.77


45D2



+
0.16
0.16
4.53
0.75
1.35
4.52
0.24
0.26
4.49
0.88
1.55
4.40


45D3



+
0.12
0.11
4.55
0.78
0.80
4.47
0.18
0.20
4.48
0.75
0.80
4.44


46C1




0.25
0.25
4.22
1.53
1.60
4.25
0.32
0.32
4.34
1.35
1.40
4.23


46D1




0.12
0.13
4.58
0.95
1.23
4.33
0.20
0.23
4.47
0.43
0.78
4.61


46D3




0.09
0.08
4.66
1.55
2.30
4.48
0.50
0.45
4.17
1.25
1.20
4.31


46D4




0.22
0.24
4.42
0.90
0.85
4.43
0.34
0.34
4.45
0.93
0.90
4.33


47C1




0.26
0.27
4.15
1.60
2.10
4.27
0.40
0.40
4.26
1.00
1.40
4.29


47C2




0.16
0.17
4.41
1.60
2.30
4.40
0.30
0.30
4.23
1.18
1.10
4.25


48C1




0.26
0.32
4.13
2.15
3.40
4.26
0.35
0.42
4.21
1.50
1.40
4.23


48C2




0.12
0.17
4.53
0.90
1.50
4.65
0.40
0.41
4.30
1.60
1.55
4.34


48D1




0.12
0.15
4.50
0.65
0.73
4.52
0.26
0.31
4.42
0.90
0.80
4.41


49C1




0.22
0.25
4.15
1.50
2.25
4.36
0.40
0.40
4.15
1.45
1.40
4.19


49C2




0.15
0.28
4.31
1.45
3.10
4.50
0.12
0.45
4.16
1.03
1.05
5.55


49D3




0.42
0.47
4.24
1.70
1.60
4.23
0.40
0.43
4.30
1.70
1.40
4.36


49D4sm




0.33
0.34
4.23
1.63
1.78
4.23
0.45
0.48
4.30
1.68
1.70
4.21


49D4lg




0.48
0.48
4.19
1.85
1.93
4.22
0.39
0.43
4.33
1.78
2.65
4.17


50C1




0.18
0.32
4.29
1.60
2.40
4.41
0.32
0.38
4.19
1.35
1.95
4.23


50C2




0.22
0.25
4.53
1.40
3.30
4.75
0.37
0.36
4.30
1.43
1.55
4.37


51C1




0.29
0.30
4.20
1.50
1.50
4.41
0.35
0.42
4.28
1.55
1.35
4.28


51D1




0.06
0.07
5.50
0.40
0.75
5.06
0.63
0.65
4.35
1.10
1.08
4.40


51D2




0.07
0.11
4.62
1.00
1.05
4.45
0.33
0.39
4.40
1.43
1.45
4.39


52D1




0.15
0.20
4.51
0.85
0.90
4.57
0.23
0.29
4.44
0.75
0.95
4.50


52D2




0.19
0.22
4.50
0.85
0.85
4.55
0.29
0.35
4.41
0.75
0.75
4.44


53C1


+

0.01
0.00
5.12
0.33
0.63
5.57
0.06
0.11
5.12
0.29
0.42
5.43


53C2

+
+

0.00
0.00
5.01
0.03
0.00
4.98
0.01
0.05
5.02
0.00
0.00
5.01


53C3

+
+

0.00
0.03
5.00
0.00
0.00
4.98
0.04
0.09
5.12
0.00
0.05
5.02


53C4

+
+

0.00
0.00
5.01
0.02
0.00
4.99
0.00
0.01
5.02
0.00
0.01
5.02


53C5

+
+

0.08
0.05
5.12
0.02
0.26
5.49
0.08
0.10
5.09
0.00
0.04
5.05


53D1




0.31
0.31
4.32
1.48
2.60
4.38
0.34
0.58
4.28
1.35
1.40
4.33


53D2




0.33
0.36
4.41
1.30
1.50
4.39
0.35
0.40
4.39
1.10
1.15
4.38


54C1

+
+

0.00
0.00
5.01
0.00
1.50
4.22
0.00
0.01
5.03
0.48
1.15
4.44


54D1




0.03
0.09
4.63
0.65
1.33
4.52
0.18
0.27
4.50
0.58
1.15
4.46


54D2




0.19
0.27
4.28
1.17
1.20
4.29
0.25
0.32
4.31
1.33
1.38
4.13


54D3




0.19
0.22
4.55
1.13
2.00
4.67
0.30
0.34
4.23
1.43
1.37
4.37


54D5A




0.11
0.12
4.60
0.75
0.80
4.55
0.19
0.19
4.49
0.80
0.80
4.47


54D5B




0.11
0.14
4.55
0.55
0.55
4.89
0.05
0.07
5.08
0.40
1.18
5.36


55C1




0.24
0.25
4.29
1.23
1.68
4.36
0.30
0.40
4.28
1.45
1.43
4.48


55C2

+
+

0.02
0.01
5.09
0.50
0.65
5.50
0.04
0.11
5.10
0.00
0.06
5.02


55D2




0.05
0.07
4.61
0.75
1.25
4.46
0.16
0.26
4.54
0.83
1.05
4.39


55D5




0.27
0.30
4.38
1.15
1.80
4.35
0.33
0.43
4.34
1.30
1.75
4.38


55D6




0.13
0.15
4.63
0.03
0.00
4.97
0.02
0.01
4.99
0.01
0.06
4.96


56H1












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





45C1





0.08
0.13
6.16
0.90
1.18
5.66
0.22
0.23
5.37
0.93
1.25
5.50


45C2





0.43
0.45
4.48
0.58
1.25
4.62
0.27
0.65
4.43
1.20
1.15
4.50


45C3





0.09
0.14
6.35
0.36
0.33
6.56
0.21
0.19
5.50
0.75
0.55
5.19


45D2





0.22
0.26
4.72
0.95
0.93
4.65
0.39
0.50
4.56
1.20
1.53
4.64


45D3





0.28
0.33
4.72
0.80
1.25
4.57
0.32
0.33
4.58
1.20
1.75
4.45


46C1





0.68
0.68
4.29
1.80
1.98
4.72
0.90
0.98
4.39
1.88
1.83
4.28


46D1





0.48
0.53
4.40
1.03
0.95
4.30
0.58
0.55
4.34
0.98
0.85
4.39


46D3





0.55
0.60
4.64
1.50
1.80
4.58
0.70
0.75
4.31
1.55
1.35
4.29


46D4





0.26
0.33
4.70
0.95
1.20
4.70
0.40
0.50
4.58
1.30
2.00
4.50


47C1





0.70
0.85
4.30
1.45
2.20
4.43
0.85
1.05
4.33
1.60
2.10
4.21


47C2





0.60
0.70
4.50
3.80
4.60
4.39
0.70
0.85
4.26
1.85
1.75
4.36


48C1





0.70
0.70
4.20
1.85
2.50
4.35
0.90
1.10
4.26
1.80
1.90
4.34


48C2





0.30
0.35
4.76
3.70
4.90
4.47
0.88
0.95
4.23
1.90
2.20
4.29


48D1





0.28
0.35
4.67
0.80
1.20
4.71
0.35
0.37
4.59
1.05
1.20
4.80


49C1





0.70
0.60
4.23
1.55
2.50
4.32
0.93
1.85
4.23
1.95
1.90
4.61


49C2





0.50
0.65
4.30
0.90
1.70
4.36
0.10
0.12
6.45
0.55
0.75
6.02


49D3
1.30
1.35
4.28
<104
nd
0.73
0.80
4.35
1.75
2.60
4.54
0.90
1.00
4.23
2.00
1.85
4.39


49D4sm
1.95
1.90
4.28
4.2 × 104
nd
0.70
0.73
4.22
2.05
1.75
4.22
0.95
1.05
4.30
1.95
2.20
4.30


49D4lg
1.55
1.55
4.32
<104
nd
0.75
0.80
4.28
2.50
3.25
4.22
1.10
1.20
4.28
2.08
2.03
4.22


50C1





0.70
0.70
4.34
1.65
2.30
4.36
0.65
1.10
4.21
2.20
3.20
4.42


50C2





0.38
0.50
4.48
1.85
3.00
4.54
0.75
0.90
4.35
1.60
2.15
4.45


51C1





0.65
0.80
4.30
1.65
2.50
4.65
0.90
0.95
4.21
1.95
1.80
4.39


51D1





0.08
0.06
6.72
0.85
0.88
8.11
0.78
0.68
4.69
0.60
0.73
4.66


51D2





0.14
0.35
4.39
1.05
2.10
4.63
0.35
0.43
4.62
1.00
1.95
4.48


52D1





0.29
0.33
4.68
0.98
1.60
4.68
0.39
0.43
4.57
0.95
1.00
4.64


52D2





0.31
0.34
4.70
0.93
1.50
4.63
0.37
0.45
4.56
0.93
1.03
4.67


53C1





0.09
0.12
5.91
0.95
1.00
5.29
0.23
0.28
5.25
0.83
1.03
5.57


53C2





0.05
0.08
6.14
0.55
0.43
5.59
0.12
0.16
5.68
0.50
0.42
5.60


53C3





0.06
0.06
6.37
0.19
0.27
6.54
0.15
0.17
5.38
0.45
0.40
5.33


53C4





0.07
0.05
6.17
0.80
0.75
5.13
0.12
0.12
5.63
0.70
0.58
5.32


53C5





0.08
0.11
6.24
0.70
0.88
6.12
0.17
0.20
5.59
0.85
1.40
5.56


53D1





0.78
0.80
4.43
2.30
2.50
4.51
0.65
0.93
4.34
1.85
2.70
4.33


53D2





1.03
1.03
4.33
2.25
2.95
4.52
0.68
0.98
4.40
1.60
1.85
4.47


54C1





0.08
0.05
6.42
0.21
0.28
6.48
0.14
0.19
5.64
0.60
0.55
5.36


54D1





0.21
0.23
4.72
0.73
1.08
4.77
0.40
0.48
4.64
0.88
1.33
4.65


54D2





0.53
0.63
4.25
1.65
1.65
4.40
0.83
0.88
4.36
1.55
1.65
4.28


54D3





0.32
0.48
4.52
1.68
2.10
4.58
0.83
0.85
4.26
1.63
1.65
4.28


54D5A





0.22
0.26
4.71
0.80
0.80
4.84
0.25
0.27
4.60
1.15
1.13
4.74


54D5B





0.31
0.33
4.57
0.50
0.85
5.01
0.00
0.01
6.43
0.17
0.60
5.29


55C1





0.63
0.70
4.50
1.75
2.45
4.43
0.83
0.85
4.35
1.75
1.75
4.43


55C2





0.11
0.09
6.16
0.65
0.75
5.69
0.15
0.18
5.73
0.85
1.23
5.59


55D2





0.14
0.29
4.37
0.80
1.08
4.81
0.26
0.38
4.70
0.85
1.40
4.70


55D5





0.70
0.75
4.56
1.65
2.25
4.37
0.78
0.95
4.45
1.90
2.35
4.39


55D6





0.05
0.08
6.22
0.25
0.60
4.68
0.00
0.06
5.94
0.43
0.23
5.56


56H1












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







45C1



45C2



45C3



45D2



45D3



46C1
50.2
1.6
16.1
6.1

3.7
3.3
56.4
1.4
18.4



46D1
52.3
1.7
17.0


*

48.4
1.7
19.8


2.1



46D3
54.3
1.6
10.4
*

2.3

52.8
1.4
19.6



46D4



47C1
49.6
1.3
15.0
5.1

4.0

54.2
1.3
19.1



47C2
50.3
2.0
4.3
11.9

7.1

54.3
1.2
21.6


2.9



48C1
47.7
1.4
16.9
6.0

3.5

52.9
1.5
21.1



48C2
58.0
1.1
1.4
9.2

5.6

53.6
1.3
22.1



48D1



49C1
48.3
1.5
17.3
5.4

3.4

52.1
1.2
21.2



49C2



49D3
46.1
1.6
19.0
5.2

4.3

50.9
1.2
20.6



49D4sm
60.3
*
18.5
5.2

4.1

42.8
1.3
20.9



49D4lg
52.3
1.7
16.8
4.9

4.1

47.7
1.5
24.4



50C1
46.9
1.7
15.9
6.3

3.9

37.9
1.8
27.7


*



50C2
51.1

2.5
10.1

6.3
8.3
43.1
1.6
22.3



51C1
48.4
1.3
13.3
6.0
9.3
4.1

48.7
1.8
21.7
*
9.0



51D1



51D2



52D1



52D2



53C1



53C2



53C3



53C4



53C5



53D1
42.2
1.9
13.9
*

5.9

42.1
1.7
21.7


*



53D2
48.8
1.7
23.4
6.3

4.7

41.6
1.5
19.2



54C1



54D1



54D2
43.0
1.6
15.8
6.0

3.7

41.7
1.1
22.2



54D3
53.1
2.8
6.3
16.6

7.2

43.7
1.7
25.1
12.6



54D5A



54D5B



55C1
61.6
1.1
11.0
10.6

3.0

62.7
3.4
22.8


2.1



55C2



55D2



55D5
55.1
1.3
11.1
4.9
10.0
4.6

47.5
1.5
18.2



55D6



56H1













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







45C1



45C2



45C3



45D2



45D3



46C1
0.00
87.17
2.60
12.24
11.07
8.99
0.00
0.00
99.71
1.35
5.78
3.67
0.00
0.00



46D1



46D3



46D4



47C1
0.00
91.72
2.61
8.37
12.44
13.14
0.00
0.00
108.81
0.93
1.04
2.45
0.00
0.00



47C2



48C1



48C2



48D1



49C1



49C2



49D3
0.00
83.29
2.38
17.54
18.98
10.90
0.00
0.00
108.13
0.65
2.98
4.50
0.00
0.00



49D4sm



49D4lg
0.00
87.35
1.84
12.00
14.90
17.83
0.00
0.00
107.60
0.83
3.25
3.69
0.00
0.00



50C1



50C2
22.30
5.73
3.48
37.66
32.44
62.01
0.00
0.00
108.63
1.94
1.36
5.24
0.00
0.00



51C1



51D1



51D2



52D1



52D2



53C1



53C2



53C3



53C4



53C5



53D1



53D2



54C1



54D1



54D2



54D3



54D5A



54D5B



55C1



55C2



55D2



55D5



55D6



56H1
0.00
82.82
3.12
11.42
16.29
11.57
0.00
0.00
96.48
0.56
3.82
0.00
0.00
0.00













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







45C1



45C2



45C3



45D2



45D3



46C1
0.12
0.16
4.34
0.11
0.12
4.38
0.10
0.10
4.52
0.11
0.12
4.57
0.09
0.20
4.16



46D1
0.00
0.01
4.52
0.03
0.03
4.45
0.00
0.01
4.39
0.10
0.14
4.46
0.00
0.00
4.40



46D3
0.17
0.21
4.29
0.10
0.13
4.49
0.08
0.12
4.64
0.14
0.20
4.65
0.13
0.11
4.16



46D4



47C1
0.15
0.17
4.28
0.09
0.17
4.37
0.19
0.24
4.47
0.14
0.18
4.49
0.16
0.26
4.16



47C2
0.01
0.11
4.39
0.01
0.09
4.47
0.12
0.18
4.87
0.06
0.10
4.58
0.21
0.24
4.21



48C1
0.17
0.13
4.31
0.13
0.18
4.38
0.16
0.19
4.47
0.12
0.14
4.54
0.14
0.15
4.18



48C2
0.06
0.12
4.41
0.03
0.07
4.46
0.20
0.20
4.88
0.10
0.11
4.60
0.15
0.18
4.19



48D1



49C1
0.19
0.17
4.32
0.10
0.14
4.38
0.16
0.19
4.52
0.12
0.15
4.53
0.12
0.15
4.18



49C2



49D3
0.08
0.24
4.27
0.09
0.27
4.46
0.19
0.22
4.50
0.13
0.19
4.51
0.27
0.28
4.17



49D4sm
0.16
0.26
4.33
0.16
0.24
4.31
0.12
0.20
4.53
0.11
0.15
4.57
0.04
0.11
4.14



49D4lg
0.17
0.21
4.30
0.23
0.23
4.27
0.12
0.14
4.50
0.09
0.16
4.50
0.11
0.19
4.20



50C1
0.11
0.20
4.25
0.09
0.13
4.39
0.16
0.21
4.54
0.07
0.14
4.49
0.08
0.07
4.21



50C2
0.03
0.15
4.23
0.01
0.09
4.44
0.12
0.14
4.77
0.09
0.13
4.57
0.25
0.33
4.23



51C1
0.16
0.19
4.27
0.09
0.13
4.39
0.16
0.23
4.55
0.14
0.18
4.53
0.21
0.21
4.21



51D1



51D2



52D1



52D2



53C1



53C2



53C3



53C4



53C5



53D1
0.06
0.18
4.32
0.10
0.13
4.45
0.12
0.13
4.54
0.09
0.08
4.64
0.17
0.22
4.23



53D2
0.06
0.14
4.32
0.06
0.09
4.43
0.11
0.15
4.53
0.08
0.09
4.63
0.18
0.21
4.14



54C1



54D1



54D2
0.14
0.17
4.33
0.11
0.16
4.42
0.09
0.08
4.49
0.11
0.08
4.54
0.06
0.15
4.12



54D3
0.09
0.14
4.36
0.07
0.11
4.45
0.04
0.08
4.69
0.04
0.03
4.52
0.00
0.00
4.23



54D5A



54D5B



55C1
0.11
0.16
4.25
0.08
0.12
4.33
0.12
0.11
4.48
0.13
0.12
4.42
0.08
0.07
4.13



55C2



55D2



55D5
0.15
0.20
4.30
0.12
0.16
4.40
0.08
0.11
4.61
0.05
0.08
4.50
0.16
0.22
4.22



55D6



56H1
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





45C1
















+




45C2





















45C3





















45D2





















45D3





















46C1
















+




46D1
















+




46D3





















46D4





















47C1





















47C2
















+




48C1





















48C2
















+

+


48D1





















49C1





















49C2





















49D3
0.50
0.85
0.02
0.02
0.04
0.04
0.04
0.04
0.15
0.40
0.10
0.10
0.03
0.04
0.05
0.04





49D4sm
0.85
1.00
0.06
0.04
0.05
0.05
0.02
0.03
0.50
0.50
0.16
0.18
0.02
0.03
0.05
0.05


49D4lg
0.90
1.05
0.04
0.04
0.05
0.04
0.03
0.04
0.35
0.60
0.18
0.20
0.04
0.05
0.06
0.06
+




50C1





















50C2
















+
+



51C1





















51D1
















+++
+
+


51D2





















52D1





















52D2





















53C1





















53C2





















53C3
















+




53C4





















53C5





















53D1





















53D2





















54C1
















+




54D1





















54D2





















54D3
















+
+



54D5A





















54D5B





















55C1
















+




55C2





















55D2





















55D5





















55D6





















56H1








0.56
0.60
0.17
0.21
0.06
0.07
0.06
0.05













Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





45C1
1 × 107
6 × 105
4.79
>4 × 107
>4 × 107
4.32
>4 × 107
105
3.98


45C2


45C3


45D2


45D3


46C1


46D1


46D3


46D4


47C1


47C2


48C1


48C2


48D1


49C1


49C2


49D3












+





49D4sm












+





49D4lg


















50C1


50C2


51C1


51D1


51D2


52D1


52D2


53C1


53C2


53C3


53C4


53C5


53D1


53D2


54C1


54D1


54D2


54D3


54D5A


54D5B


55C1


55C2


55D2


55D5


55D6


56H1












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





56H3A

B. coagulans



+
0.49
0.55
4.02
1.80
1.90
4.13
0.56
0.54
4.08
1.80
1.70
4.02


56H3B


57H1

B. coagulans



+
0.60
0.67
4.06
1.90
1.80
4.18
0.47
0.54
4.15
1.60
1.50
4.07


57H2

B. smithii

+

+
0.13
0.17
4.62
0.50
1.70
4.1
0.34
0.33
4.24
1.30
1.30
3.98


57H3

B. coagulans

+

+
0.52
0.54
3.93
1.80
1.60
4.09
0.62
0.62
4.03
1.80
1.90
4.25


HCH7

B. coagulans



+
0.38
0.35
4.21
1.90
1.45
4.25
0.31
0.28
4.37
1.50
1.50
4.34


HCH8

B. coagulans



+
0.31
0.33
4.27
1.45
1.50
4.30
0.32
0.28
4.21
1.15
1.20
4.31


HCH10

B. coagulans



+
0.34
0.34
4.18
1.10
4.00
4.50
0.33
0.31
4.18
1.55
1.60
4.37


SIC2




0.01
0.02
4.97
0.90
0.80
7.02
0.02
0.28
4.42
1.15
1.85
4.84


SIC3A




0.15
0.11
4.46
0.95
1.00
4.34
0.19
0.17
4.54
1.50
1.50
4.30


SIC3B




0.09
0.07
4.63
0.30
0.40
4.80
0.08
0.08
4.66
0.25
0.55
4.57


SIC8




0.00
0.00
4.99
0.00
0.00
5.00
0.00
0.00
5.02
0.00
0.00
5.01


SIC9




0.17
0.16
4.62
1.05
1.05
4.50
0.27
0.27
4.47
1.25
1.30
4.44


SID2




0.12
0.21
4.70
1.35
1.95
4.47
0.24
0.36
4.46
1.65
2.40
4.40


SID3




0.09
0.09
4.74
1.20
1.20
4.57
0.17
0.28
4.49
1.15
1.05
4.50


SIIC1


+

0.01
0.02
5.13
0.60
1.25
5.50
0.04
0.06
5.12
1.95
1.85
5.97


SIID1




0.04
0.03
4.96
0.30
0.40
5.08
0.09
0.07
4.97
0.63
0.65
4.70


Y1




0.20
0.20
4.55
0.65
0.65
4.51
0.28
0.26
4.39
0.85
0.90
4.45


Y2




0.17
0.18
4.62
0.60
0.80
4.56
0.21
0.20
4.45
0.95
0.95
4.37


Y3




0.18
0.20
4.51
0.95
0.95
4.49
0.26
0.24
4.40
1.00
1.05
4.40


Y8

B. coagulans



+
0.14
0.24
4.58
0.40
1.15
4.76
0.60
0.55
4.30
1.70
1.70
4.24


Y11




0.15
0.15
4.54
0.70
0.70
4.48
0.23
0.21
4.41
0.75
0.80
4.42


Y26




0.13
0.16
4.50
0.70
0.70
4.51
0.26
0.25
4.40
0.95
0.97
4.42


Y27




0.07
0.09
4.70
0.60
0.60
4.55
0.21
0.21
4.44
0.65
0.60
4.46


Y33




0.13
0.17
4.44
0.60
1.30
4.44
0.23
0.26
4.41
0.75
0.80
4.41


Y39




0.34
0.33
4.22
1.25
1.85
4.27
0.55
0.50
4.24
1.50
1.55
4.18


Y40

B. coagulans



+
0.42
0.38
4.24
1.60
1.90
4.45
0.75
0.55
4.27
1.75
1.70
4.35


Y41

B. coagulans



+
0.10
0.11
4.88
0.45
0.70
6.17
0.75
0.55
4.16
2.00
1.95
4.21


Y42




0.09
0.17
4.59
0.90
1.00
4.45
0.09
0.10
4.63
0.60
1.05
4.42


Y47




0.20
0.21
4.42
1.20
1.25
4.42
0.13
0.17
4.54
0.70
0.80
4.47


Y48




0.18
0.19
4.43
1.00
1.05
4.25
0.17
0.19
4.50
0.65
0.70
4.48


Y49




0.21
0.19
4.45
0.95
1.05
4.26
0.20
0.18
4.49
0.60
0.70
4.52


Y54




0.13
0.15
4.39
0.75
0.85
4.39
0.18
0.14
4.35
0.50
0.55
4.37


Y55

B. coagulans



+
0.42
0.37
4.24
1.30
1.65
4.21
0.60
0.45
4.21
1.85
1.80
4.19


Y56

B. smithii



+
0.21
0.55
4.46
0.85
2.50
4.53
0.65
0.60
4.26
1.70
1.70
4.29


Y61




0.16
0.19
4.47
0.75
1.45
4.38
0.25
0.29
4.40
0.75
0.75
4.40


Y62




0.15
0.17
4.44
1.15
2.30
4.38
0.18
0.30
4.39
0.30
1.55
4.43


Y63




0.20
0.22
4.49
1.00
1.05
4.40
0.18
0.17
4.48
0.40
0.35
4.66


Y64




0.14
0.13
4.61
0.06
0.19
4.54
0.13
0.17
4.59
0.10
0.29
4.46


Y65




0.18
0.14
4.43
0.75
0.80
4.47
0.21
0.20
4.42
0.26
0.30
4.35


Y66

B. coagulans



+
0.65
0.70
4.21
1.70
1.73
4.32
0.55
0.55
4.30
2.30
2.20
4.18


Y67




0.13
0.14
4.61
0.03
0.28
4.54
0.12
0.16
4.55
0.03
0.22
4.57


Y68




0.23
0.24
4.50
0.95
1.00
4.26
0.16
0.17
4.54
1.15
1.05
4.35


Y69




0.13
0.15
4.68
1.53
2.40
4.55
0.37
0.48
4.32
1.73
1.78
4.36


Y70




0.18
0.18
4.49
1.00
0.95
4.31
0.19
0.19
4.47
0.90
0.88
4.34


Y71




0.03
0.03
4.88
0.95
2.70
7.13
0.03
0.09
4.70
1.05
1.08
4.37












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





56H3A





0.72
1.00
4.08
2.00
1.60
4.29
0.74
1.20
4.06
2.20
2.10
4.09


56H3B


57H1





0.81
1.10
4.18
2.20
1.60
4.2
0.76
1.00
4.03
1.80
2.10
4.1


57H2





0.50
0.70
4.17
2.00
1.90
4.19
0.43
0.60
3.97
1.50
1.70
3.92


57H3





0.73
1.00
4.12
2.10
2.00
4.25
0.78
1.30
4.14
2.10
1.50
4.23


HCH7
1.70
1.90
4.52
7.7 × 107
7.1 × 105
0.90
0.90
4.36
1.85
2.60
4.46
0.90
0.90
4.43
2.00
3.10
4.31


HCH8
1.90
2.05
4.38
1.2 × 105
nd
0.85
1.00
4.32
3.70
4.00
4.31
0.90
0.95
4.35
1.75
1.90
4.26


HCH10
1.20
1.25
4.33
7.5 × 104
nd
0.80
1.10
4.26
2.20
3.50
4.51
0.90
0.80
4.23
1.75
2.00
4.19


SIC2





0.10
0.14
6.42
0.70
0.95
6.84
0.04
0.08
6.27
0.85
1.35
5.25


SIC3A





0.33
0.36
4.43
1.80
3.40
4.34
0.65
0.65
4.46
1.05
1.10
4.50


SIC3B





0.55
0.60
4.43
1.15
1.10
4.40
0.33
0.38
4.53
1.25
1.25
4.49


SIC8





0.00
0.00
6.61
0.00
0.00
6.56
0.00
0.00
6.73
0.00
0.00
6.76


SIC9





0.29
0.29
4.69
1.65
1.65
4.35
0.60
0.65
4.52
1.30
1.20
4.66


SID2





0.26
0.29
4.84
1.80
2.50
4.70
0.26
0.40
4.68
2.20
3.40
5.05


SID3





0.10
0.40
4.42
1.10
2.20
4.89
0.24
0.34
4.62
1.20
2.20
4.67


SIIC1





0.06
0.07
6.14
1.30
1.65
6.36
0.06
0.10
5.65
1.60
1.15
6.22


SIID1





0.08
0.08
6.22
1.25
1.50
5.43
0.10
0.13
5.71
1.70
1.50
5.75


Y1





0.25
0.24
4.74
0.70
1.25
4.93
0.32
0.35
4.52
0.95
1.00
4.67


Y2





0.14
0.14
4.73
0.70
1.00
4.65
0.22
0.29
4.60
0.95
1.40
4.62


Y3





0.25
0.27
4.64
0.75
1.10
4.83
0.28
0.28
4.47
1.10
1.20
4.65


Y8





0.07
0.65
4.57
0.55
1.20
5.10
0.90
1.10
4.23
2.80
3.10
4.28


Y11





0.25
0.25
4.65
0.65
1.25
4.64
0.29
0.34
4.46
1.35
1.45
4.69


Y26





0.22
0.20
4.61
0.65
1.20
4.66
0.31
0.34
4.53
1.25
1.45
4.67


Y27





0.11
0.12
4.81
0.55
1.25
4.68
0.24
0.32
4.55
0.90
0.95
4.73


Y33





0.16
0.18
4.66
0.75
1.55
4.52
0.19
0.26
4.50
0.90
1.20
4.87


Y39





0.70
0.80
4.26
1.10
1.10
4.28
0.80
1.05
4.24
1.60
1.80
4.35


Y40
1.60
1.60
4.34
<104
nd
0.95
0.90
4.35
1.80
2.80
4.37
0.75
0.90
4.43
1.65
1.80
4.38


Y41





0.05
0.04
5.94
0.65
0.80
6.66
0.95
1.15
4.28
3.00
3.60
4.33


Y42





0.00
0.34
4.46
0.00
0.00
6.52
0.02
0.31
4.53
0.00
1.15
4.45


Y47





0.50
0.50
4.44
1.30
1.30
4.40
0.50
0.55
4.41
0.70
0.70
4.39


Y48





0.00
0.37
4.43
0.60
1.40
4.35
0.50
0.55
4.47
0.00
1.15
4.50


Y49





0.50
0.55
4.43
1.15
1.30
4.30
0.50
0.55
4.40
0.80
0.95
4.43


Y54





0.00
0.40
4.52
0.75
1.60
4.44
0.27
0.55
4.45
0.00
0.70
4.44


Y55
1.80
1.68
4.30
<104
nd
0.85
0.82
4.32
1.60
1.45
4.29
0.95
1.05
4.29
2.00
2.40
4.28


Y56





0.22
0.40
4.62
0.95
1.35
4.72
0.85
0.95
4.29
2.40
2.60
4.20


Y61





0.21
0.22
4.55
0.60
1.35
4.70
0.26
0.32
4.47
0.95
1.70
4.67


Y62





0.75
0.70
4.55
1.65
1.95
4.51
0.85
0.90
4.34
1.60
1.70
4.53


Y63





0.38
0.55
4.40
1.00
1.20
4.41
0.25
0.55
4.51
1.10
1.25
4.57


Y64





0.07
0.36
4.50
0.01
0.07
6.15
0.00
0.10
5.62
0.00
0.75
4.67


Y65





0.48
0.50
4.60
1.30
1.28
4.35
0.45
0.53
4.50
1.15
1.10
4.43


Y66
1.70
1.70
4.21
2 × 104
nd
0.83
1.03
4.24
2.00
1.95
4.75
0.80
0.98
4.33
2.00
2.30
4.23


Y67





0.09
0.32
4.58
0.00
1.08
4.42
0.00
0.00
6.67
0.00
0.02
6.65


Y68





0.40
0.53
4.43
1.35
1.25
4.31
0.31
0.53
4.39
1.30
1.25
4.34


Y69





0.39
0.45
4.79
1.50
1.88
4.81
0.70
0.95
4.32
1.85
2.65
4.46


Y70





0.07
0.31
4.63
1.13
0.95
4.33
0.28
0.40
4.50
0.93
0.85
4.44


Y71





0.06
0.07
6.27
0.45
0.48
5.68
0.03
0.09
5.65
0.95
1.25
4.70












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







56H3A



56H3B



57H1



57H2



57H3



HCH7
46.5
1.4
12.2
4.1

5.3

41.5
1.3
16.1


*



HCH8
48.1
1.9
14.3
3.9

5.3

40.0
1.1
17.3


2.8



HCH10
46.6
1.6
12.9
8.7
9.0
4.5

39.4
1.3
20.1


2.0



SIC2



SIC3A
42.4
1.8
15.1


*

44.9
1.6
15.5


2.1



SIC3B
48.8
1.7
16.3


3.7

49.3
3.1
16.3
*

2.3



SIC8



SIC9
43.2
1.4
11.5


2.5

43.7
1.5
14.0


*



SID2



SID3



SIIC1



SIID1



Y1



Y2



Y3



Y8
59.6
1.7
2.4
10.7 

9.6

8.9

4.0



Y11



Y26



Y27



Y33



Y39
53.2
1.7
14.6
6.5

4.7

50.7
1.8
20.8


2.0



Y40
53.2
1.6
13.9
5.6

3.7

57.6
1.5
17.6


*



Y41
74.0
1.5

*

3.4
Pyru-
56.3
1.7
22.0


2.0










vate










0.86



Y42



Y47
52.0
2.0
15.8
*

7.0

40.7
1.6
16.0
*

*



Y48
50.5
1.6
15.8
*
10.8
*

42.9
1.5
15.2
*

*



Y49
51.1
1.7
15.6
*

2.3

42.7
1.4
17.2
*
10.4
*



Y54



Y55
57.3
1.3
14.3
4.1

2.6

56.1
1.5
21.1


*



Y56
51.5
1.8
5.2
9.8

10.0 

51.2
1.6
19.6


2.2



Y61



Y62
58.8
1.4
4.9
7.1
9.1
5.9

53.9
1.5
18.2



Y63



Y64



Y65
50.0
1.7
14.5
*

*

55.8
2.5
15.3


2.4



Y66
39.5
1.5
23.4
4.4

4.1

49.8

18.7



Y67



Y68



Y69
51.8
1.7
7.1
12.5 

10.0 

49.7
2.0
20.4



Y70



Y71













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







56H3A
0.00
95.54
3.25
9.19
8.04
7.57
0.00
0.00
92.38
0.83
5.18
0.00
0.00
0.00



56H3B
0.00
84.76
3.63
16.34
10.80
11.45
0.00
0.00
95.00
0.59
4.42
0.00
0.00
0.00



57H1
0.00
75.03
4.13
12.36
18.67
11.11
0.00
0.00
95.20
0.56
3.89
0.00
0.00
0.00



57H2
0.00
86.62
3.90
5.63
16.90
3.25
0.00
4.42
92.09
1.35
10.48
0.00
0.00
0.00



57H3
0.00
87.91
3.08
14.96
8.71
5.42
0.00
0.00
97.17
0.55
3.66
0.00
0.00
0.00



HCH7
0.00
63.17
2.24
27.47
15.96
14.23
0.00
0.00
94.12
0.74
1.73
2.85
0.00
0.00



HCH8
0.00
71.97
2.45
22.35
9.00
7.45
0.00
0.00
91.39
0.81
1.67
0.00
0.00
0.00



HCH10
0.00
86.23
3.92
8.23
10.19
6.74
0.00
0.00
103.11
2.77
4.63
0.00
3.56
0.00



SIC2



SIC3A



SIC3B



SIC8



SIC9



SID2



SID3



SIIC1



SIID1



Y1



Y2



Y3



Y8
55.11
2.22
1.32
15.61
6.12
9.80
0.00
0.00
98.49
1.19
9.49
0.00
0.00
0.00



Y11



Y26



Y27



Y33



Y39



Y40
0.42
81.51
2.24
18.59
11.31
6.02
0.00
0.00
92.60
0.70
11.42
1.89
0.00
0.00



Y41
34.17
30.92
1.07
16.11
6.29
5.97
0.00
0.00
96.48
1.00
8.76
0.00
0.00
0.00



Y42



Y47



Y48



Y49



Y54



Y55
0.00
85.26
2.46
12.67
15.24
10.65
0.00
8.77
97.99
0.45
0.48
5.27
0.00
0.00



Y56
27.11
25.99
1.73
28.87
7.31
11.03
0.00
0.00
91.56
0.99
10.48
0.00
0.00
0.00



Y61



Y62



Y63



Y64



Y65



Y66
0.63
89.90
2.72
10.58
11.48
12.05
0.00
0.00
107.22
1.15
2.14
3.24
0.00
0.00



Y67



Y68



Y69



Y70



Y71













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







56H3A






0.14
0.15
4.27
0.11
0.12
4.18
0.23
0.26
3.95



56H3B



57H1






0.08
0.1
4.21
0.08
0.09
4.13
0.31
0.31
3.96



57H2






0.07
0.08
4.14
0.07
0.06
4.12
0.03
0.09
3.98



57H3






0.18
0.2
4.21
0.15
0.16
4.17
0.32
0.30
3.97



HCH7
0.00
0.00
4.44
0.00
0.15
4.36
0.23
0.25
4.61
0.05
0.05
4.56
0.28
0.28
4.05



HCH8
0.18
0.16
4.30
0.21
0.22
4.32
0.27
0.30
4.57
0.04
0.10
4.50
0.02
0.08
4.04



HCH10
0.02
0.08
4.39
0.01
0.06
4.42
0.15
0.17
4.52
0.02
0.09
4.50
0.08
0.15
4.02



SIC2



SIC3A
0.00
0.05
4.51
0.00
0.00
4.47
0.08
0.08
4.50
0.03
0.03
4.48
0.00
0.00
4.33



SIC3B
0.02
0.05
4.51
0.00
0.00
4.46
0.05
0.01
4.84
0.04
0.03
4.48
0.00
0.00
4.34



SIC8



SIC9
0.04
0.04
4.52
0.04
0.00
4.46
0.11
0.19
4.57
0.08
0.14
4.50
0.00
0.00
4.51



SID2



SID3



SIIC1



SIID1



Y1



Y2



Y3



Y8
0.16
0.17
4.28
0.08
0.12
4.49
0.09
0.06
5.29
0.10
0.12
4.59
0.05
0.13
4.09



Y11



Y26



Y27



Y33



Y39
0.05
0.22
4.23
0.08
0.18
4.30
0.16
0.15
4.52
0.04
0.12
4.51
0.14
0.18
4.06



Y40
0.08
0.24
4.27
0.12
0.20
4.39
0.12
0.10
4.53
0.03
0.13
4.55
0.15
0.14
4.08



Y41
0.11
0.14
4.29
0.07
0.10
4.49
0.14
0.10
5.23
0.06
0.09
4.54
0.02
0.13
4.09



Y42



Y47
0.03
0.00
4.45
0.03
0.02
4.49
0.10
0.09
4.58
0.05
0.07
4.54
0.00
0.00
4.50



Y48
0.02
0.00
4.46
0.00
0.01
4.51
0.11
0.08
4.56
0.00
0.01
4.50
0.00
0.00
4.43



Y49
0.04
0.03
4.44
0.00
0.00
4.49
0.10
0.08
4.56
0.00
0.01
4.47
0.00
0.00
4.38



Y54



Y55
0.14
0.28
4.31
0.13
0.23
4.30
0.17
0.17
4.46
0.12
0.14
4.48
0.19
0.21
4.08



Y56
0.00
0.25
4.24
0.01
0.17
4.65
0.16
0.11
4.62
0.08
0.13
4.50
0.11
0.15
4.13



Y61



Y62
0.00
0.01
4.46
0.00
0.00
4.49
0.14
0.18
4.65
0.07
0.16
4.45
0.02
0.03
4.14



Y63



Y64



Y65
0.00
0.00
4.47
0.03
0.04
4.41
0.00
0.03
4.50
0.03
0.03
4.43
+
+
4.06



Y66
0.20
0.28
4.25
0.16
0.18
4.33
0.17
0.18
4.51
0.10
0.08
4.42
0.16
0.20
4.08



Y67



Y68



Y69
0.18
0.23
4.30
0.09
0.14
4.44
0.13
0.15
4.76
0.12
0.14
4.47
0.00
0.00
4.28



Y70



Y71
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH





















4.5%



4.5%

20% HCH
25% HCH
overlimed



0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu



O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





56H3A








0.62
0.63
0.14
0.15
0.09
0.11
0.03
0.03
+++
+



56H3B








0.66
0.58
0.10
0.09
0.03
0.05
0.03
0.02


57H1








0.47
0.42
0.07
0.20
0.05
0.12
0.03
0.04
+++
++



57H2








0.35
0.37
0.04
0.03
0.03
0.06
0.01
0.02
+++
+++



57H3








0.50
0.57
0.14
0.13
0.08
0.08
0.01
0.03
+++
+



HCH7
0.90
0.95
0.03
0.02
0.02
0.02
0.01
0.01
0.30
0.30
0.17
0.16
0.05
0.05
0.05
0.05
+++
++
+


HCH8
1.00
1.05
0.17
0.28
0.09
0.08
0.07
0.06
0.46
0.48
0.12
0.13
0.06
0.06
0.05
0.04
+++
++
+


HCH10
0.75
0.95
0.03
0.06
0.04
0.04
0.05
0.04
0.45
0.50
0.07
0.07
0.01
0.02
0.03
0.03
+++
++
+


SIC2





















SIC3A





















SIC3B





















SIC8





















SIC9





















SID2





















SID3





















SIIC1





















SIID1





















Y1





















Y2





















Y3





















Y8








0.77
0.85
0.22
0.21
0.10
0.11
0.09
0.11
+




Y11





















Y26





















Y27





















Y33





















Y39
















+




Y40
0.80
0.90
0.03
0.08
0.04
0.04
0.02
0.02
0.66
0.72
0.07
0.14
0.04
0.08
0.00
0.05
+




Y41








0.67
0.72
0.19
0.15
0.18
0.17
0.16
0.16
+




Y42





















Y47





















Y48





















Y49





















Y54





















Y55
1.10
1.20
0.30
0.34
0.09
0.28
0.03
0.04
0.65
0.70
0.14
0.13
0.06
0.06
0.07
0.07
+




Y56








0.66
0.70
0.15
0.21
0.18
0.21
0.06
0.09





Y61





















Y62





















Y63
















+




Y64
















++




Y65
















++




Y66
1.00
1.05
0.02
0.02
0.02
0.02
0.02
0.02
0.50
0.55
0.18
0.20
0.04
0.05
0.02
0.02
+




Y67





















Y68
















+




Y69
















+




Y70
















++




Y71
































Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





56H3A


56H3B


57H1


57H2


57H3


HCH7
>4 × 107
4 × 105
3.99
  3 × 107
3 × 106
4.51
>4 × 107
6 × 106
4.23
>4 × 107
104
4.3






HCH8
  8 × 106

3.97
>4 × 107
4 × 107
4.94
107
2 × 106
4.17
>4 × 107
9 × 103
4.38






HCH10
>4 × 107

4.18
  2 × 107
3 × 106
4.37
  7 × 106
2 × 105
4.4
105
105
4.75






SIC2


SIC3A


SIC3B


SIC8


SIC9


SID2


SID3


SIIC1


SIID1


Y1


Y2


Y3


Y8


Y11


Y26


Y27


Y33


Y39


Y40


















Y41


Y42


Y47


Y48


Y49


Y54


Y55


















Y56


Y61


Y62


Y63


Y64


Y65


Y66


















Y67


Y68


Y69


Y70


Y71












Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS (0.1% YE)
Anaerobic
Aerobic
Anaerobic
Aerobic




















Identificationa
Xylanase
CMCase
pH 5.0
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Isolate
(16S rRNA)
72 hr
72 hr
72 hr
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





Y72




0.31
0.31
4.38
1.68
2.70
4.42
0.39
0.39
4.36
1.80
1.68
4.30


Y73




0.12
0.12
4.91
0.60
1.70
6.63
0.55
0.65
4.29
0.60
0.58
4.20


Y75




0.14
0.14
4.56
1.10
1.20
4.47
0.25
0.25
4.46
1.03
0.98
4.54


Y77




0.18
0.15
4.45
0.98
1.03
4.31
0.14
0.17
4.54
0.63
0.65
4.50


Y78




0.18
0.20
4.58
1.33
1.40
4.45
0.36
0.38
4.32
1.50
1.43
4.28


Y79




0.15
0.21
4.59
0.95
1.55
4.58
0.26
0.34
4.36
1.30
1.80
4.27


Y81




0.17
0.17
4.53
0.83
0.95
4.27
0.22
0.26
4.39
0.53
0.58
4.38


Y82




0.33
0.35
4.33
1.48
2.60
4.49
0.34
0.39
4.28
1.15
1.60
4.32


Y83




0.12
0.11
4.87
0.28
0.58
4.93
0.58
0.65
4.34
1.80
1.88
4.16


Y84




0.16
0.14
4.45
0.60
0.75
4.40
0.11
0.12
4.46
0.78
0.80
4.53


Y85




0.35
0.39
4.28
1.60
1.65
4.36
0.55
0.63
4.28
1.60
1.63
4.27


Y87




0.12
0.10
4.87
0.38
0.40
5.36
0.53
0.58
4.35
1.83
1.90
4.21


pH 4


isolates


p4-54


p4-56


p4-61


p4-62




0.65
0.70
4.20
1.60
1.60
4.10
0.60
0.55
4.18
1.60
1.65
4.13


p4-63


p4-70B


p4-72A


p4-72B


p4-73A


p4-73B


p4-73C


p4-74A


p4-74B




0.50
0.50
4.11
2.03
1.47
4.11
0.60
0.65
4.01
1.75
1.55
4.11


p4-85




0.37
0.45
4.15
2.25
1.55
4.10
0.60
0.63
4.05
1.70
1.75
4.04


p4-102A




0.65
0.70
4.17
1.87
1.45
4.01
0.53
0.60
4.21
1.70
1.27
3.98


p4-102B




0.32
0.29
4.08
1.35
1.25
3.93
0.36
0.45
3.99
1.20
1.17
3.90



B.




+



coagulans



(W)



B.




+



coagulans



(T)












Growth at pH 6.8











Stationary Phase Survival
LB Xylose (1%)
LB Glucose (1%)













LB (Glucose 1%), (microaerobic), pH 5.0
Anaerobic
Aerobic
Anaerobic
Aerobic



















O.D. 420 nm
pH
CFU/ml
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
























Isolate
24 hrs.
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs





Y72





0.65
0.80
4.39
2.50
2.95
4.43
0.88
0.93
4.33
1.95
1.85
4.30


Y73





0.07
0.08
6.01
1.75
0.40
6.14
0.80
1.03
4.26
3.60
4.80
4.94


Y75





0.22
0.27
4.56
1.10
1.05
4.68
0.28
0.32
4.60
1.13
1.10
4.68


Y77





0.39
0.45
4.45
1.15
1.18
4.33
0.33
0.38
4.58
0.78
1.10
4.43


Y78





0.55
0.68
4.70
0.75
0.78
4.95
0.80
0.95
4.33
1.60
1.60
4.45


Y79





0.09
0.37
4.68
0.75
1.00
4.85
0.55
0.68
4.40
1.35
2.55
4.35


Y81





0.30
0.35
4.35
1.63
1.43
4.32
0.29
0.60
4.38
1.25
1.20
4.23


Y82





0.14
0.48
4.42
0.50
1.23
4.67
0.53
0.75
4.31
1.95
1.90
4.24


Y83





0.09
0.12
5.88
0.85
0.88
6.82
0.85
1.08
4.20
2.45
3.25
4.19


Y84





0.33
0.53
4.44
0.60
1.10
4.33
0.00
0.19
4.58
1.05
1.05
4.49


Y85





0.60
0.80
4.28
1.15
1.35
4.49
0.75
1.05
4.29
1.80
1.75
4.37


Y87





0.06
0.05
5.98
0.45
0.45
6.74
1.03
1.18
4.21
2.55
3.45
4.25


pH 4


isolates


p4-54
0.48
0.73
4.81
6.4 × 105
 105


p4-56


p4-61
1.60
1.85
4.27
5.7 × 105
  9 × 105


p4-62
1.40
1.40
4.19
3.2 × 106
<105
0.90
0.90
4.17
2.07
1.85
4.07
1.03
1.15
4.24
2.03
1.55
4.03


p4-63
1.80
2.75
4.32
1.3 × 106
1.9 × 107


p4-70B
1.43
1.40
4.36
2.8 × 105
nd


p4-72A
1.33
1.53
4.34
2.2 × 107
2.9 × 106


p4-72B
1.40
1.35
4.36
7.6 × 106
 105


p4-73A
1.70
1.50
4.18
2.2 × 106
<105


p4-73B
1.55
1.48
4.21
<104
nd


p4-73C
1.38
1.30
4.26
1.1 × 105
nd


p4-74A
1.80
2.35
4.43
2.5 × 107
  5 × 106


p4-74B
1.45
1.88
4.29
5.1 × 106
2.1 × 108
1.07
0.95
4.13
2.20
1.95
4.19
1.10
1.13
4.13
2.20
1.85
4.00


p4-85





1.05
0.95
4.16
3.10
3.70
4.03
1.10
1.10
4.18
2.30
1.90
3.95


p4-102A
1.68
1.50
4.18
1.8 × 106
<105
0.80
0.90
4.28
2.03
2.00
4.15
1.00
1.10
4.25
1.77
1.70
4.09


p4-102B
1.23
1.33
4.24
1.3 × 104
nd
0.77
0.77
4.18
1.97
1.35
4.05
0.95
0.95
4.21
1.50
1.20
3.89



B.




coagulans



(W)



B.




coagulans



(T)












Fermentation Products (48 hr) (pH not Controlled)










LB (1% Xylose), pH 6.8
LB (1% Glucose), pH 6.8
























Xylose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol
Glucose
Succinate
Lactate
Formate
Fumarate
Acetate
Ethanol



Isolate
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM
mM
mM







Y72
26.0
*
2.9
7.9

4.7

50.9
1.2
18.5



Y73



Y75



Y77



Y78
49.9
1.4
1.9
12.0

7.3

54.8

18.5


*



Y79



Y81



Y82



Y83



Y84



Y85
51.7
2.0
17.9
3.6

2.3

37.5
1.7
20.3


*



Y87



pH 4



isolates



p4-54



p4-56



p4-61
59.90
2.40
12.50
4.30

4.30

46.80
1.20
18.70



p4-62
52.10
1.60
23.20


4.90

45.90
1.30
18.00



p4-63
58.20
1.50
14.70


5.40

48.90
1.20
16.70



p4-70B



p4-72A
59.30

14.00


5.20

45.90

22.00



p4-72B



p4-73A



p4-73B



p4-73C



p4-74A
59.60
1.40
14.90
4.20

4.20
2.50
36.30
1.20
18.80



p4-74B
48.60
1.30
13.00
6.00

4.80
*
41.80
1.30
18.70


*



p4-85
49.50
1.10
5.10
6.80
9.80
6.50
*
51.90
1.10
21.40



p4-102A



p4-102B




B.





coagulans




(W)




B.





coagulans




(T)













Fermentation Products (48 hr) (pHstat)










LB (1% Xylose), pH 5.0
LB (1% Glucose), pH 5.0
























Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate
Fumarate



Isolate
mM
mM
mM
mM
mM
mM
μM
mM
mM
mM
mM
mM
mM
μM







Y72



Y73



Y75



Y77



Y78



Y79



Y81



Y82



Y83



Y84



Y85



Y87



pH 4



isolates



p4-54



p4-56



p4-61



p4-62



p4-63



p4-70B



p4-72A



p4-72B



p4-73A



p4-73B



p4-73C



p4-74A



p4-74B



p4-85



p4-102A



p4-102B




B.

66.17
0.00
0.00
3.50
0.00
0.00
0.00
0.00
97.99
2.82
4.21
3.82
0.00
0.00




coagulans




(W)




B.

50.42
0.00
1.49
6.30
0.00
0.00
0.00
0.00
98.62
2.94
5.89
0.00
0.00
0.00




coagulans




(T)













Anaerobic Growth













LB Glucose (1%),
LB Xylose (1%),
MS (0.1% YE)
MS (0.1% YE)
HCH 10% CSL 1%,



pH 4.5
pH 4.5
(Xylose 1%), pH 5
(Glucose 1%), pH 5
pH 5






















O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
O.D. 420 nm

pH

O.D. 420 nm
pH
























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







Y72
0.08
0.10
4.31
0.00
0.00
4.43
0.15
0.18
4.61
0.08
0.08
4.42
0.16
0.12
4.06



Y73



Y75



Y77



Y78
0.13
0.19
4.32
0.15
0.21
4.44
0.16
0.20
4.67
0.07
0.07
4.44
+
+
4.05



Y79



Y81



Y82



Y83



Y84



Y85
0.19
0.28
4.19
0.08
0.16
4.32
0.19
0.23
4.44
0.08
0.08
4.37
0.13
0.16
4.10



Y87



pH 4



isolates



p4-54



p4-56



p4-61



p4-62



p4-63



p4-70B



p4-72A



p4-72B



p4-73A



p4-73B



p4-73C



p4-74A



p4-74B



p4-85



p4-



102A



p4-



102B




B.





coagulans




(W)




B.





coagulans




(T)
















LB (Glucose 1%, pH 6.8)
LB (Glucose 1%, pH 5.0)

50% HCH



















0% Ethanol

4.5%



4.5%

20% HCH
25% HCH
overlimed



O.D. 420 nm
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0% Ethanol
4% Ethanol(w/w)
Ethanol(w/w)
5% Ethanol(w/w)
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu




















24

O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
O.D. 420 nm
pH 5.0(V)
pH 5.0(V)
pH 5.0(V)


























Isolate
hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





Y72
















++




Y73
















+




Y75





















Y77
















+




Y78
















++




Y79
















++
+



Y81
















++




Y82





















Y83
















+
+



Y84
















++




Y85





















Y87
















+++




pH 4


isolates


p4-54








0.03
0.03
0.02
0.01
0.01
0.01
0.02
0.02


p4-56








0.18
0.18
0.07
0.08
0.05
0.05
0.04
0.05


p4-61








0.70
0.70
0.10
0.12
0.05
0.07
0.05
0.05


p4-62








0.28
0.50
0.24
0.25
0.08
0.07
0.05
0.06


p4-63








0.28
0.35
0.14
0.14
0.07
0.07
0.03
0.03


p4-70B








0.60
0.55
0.01
0.00
0.03
0.04
0.03
0.03


p4-72A








0.65
0.65
0.08
0.07
0.08
0.09
0.04
0.04


p4-72B








0.03
0.03
0.04
0.05
0.05
0.04
0.03
0.03


p4-73A








0.31
0.35
0.02
0.03
0.04
0.02
0.03
0.02


p4-73B








0.26
0.31
0.07
0.08
0.05
0.05
0.02
0.03


p4-73C








0.13
0.30
0.04
0.09
0.03
0.03
0.08*
0.10*


p4-74A








0.45
0.50
0.04
0.04
0.04
0.03
0.02
0.02


p4-74B








0.45
0.45
0.04
0.04
0.04
0.03
0.02
0.03


p4-85








0.55
0.55
0.20
0.23
0.13
0.14
0.12
0.13


p4-








0.70
0.75
0.03
0.04
0.04
0.03
0.03
0.02


102A


p4-








0.45
0.50
0.03
0.06
0.03
0.02
0.04
0.03


102B



B.




coagulans



(W)



B.




coagulans



(T)













Aerobic (pH 5.0)














25% HCH, (0.1% YE)
10% HCH, (1% CSL)
25% Overlimed HCH
50% Overlimed HCH (0.1% YE)
Antibiotic Sensitivity




















CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
CFU/ml
pH
Tetracycline
Chloramphenicol
Kanamycin
Ampicillin























Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
20 mg/L
30 mg/L
50 mg/L
100 mg/L





Y72


Y73


Y75


Y77


Y78


Y79


Y81


Y82


Y83


Y84


Y85


Y87


pH 4


isolates


p4-54


















p4-56
106
2 × 105
4.73
106
3 × 105
4.07
8 × 105
2 × 105
4.72
5 × 105

4.65






p4-61
5 × 105
3 × 106
4.74
>4 × 107  
>4 × 107  
4.93
4 × 107
5 × 105
4.42
6 × 105
5 × 105
4.64






p4-62
107
6 × 104
4.34
7 × 105
4 × 103
4.06
1 × 105
2 × 105
4.72
1 × 106
7 × 105
4.66






p4-63
4 × 107

4.42
3 × 106
4 × 103
4.06
>4 × 107  
103.00
4.20
4 × 105
3 × 105
4.62






p4-70B


















p4-72A
106
4 × 104
4.63
>4 × 107  
1 × 107
5.08
3 × 105
5 × 106
4.48
3 × 104
3 × 105
4.65






p4-72B


















p4-73A
1 × 107
103
4.52
1 × 106

4.05
>4 × 107  

4.17
105
3 × 105
4.66






p4-73B
3 × 107

4.41
>4 × 107  
4 × 106
4.64
>4 × 107  

4.19
103
105
4.65






p4-73C
>4 × 107  

4.31
2 × 105
105
4.07
3 × 105

4.35


4.49






p4-74A
>3 × 107  
2 × 107
4.19
2 × 106
3 × 103
4.26
3 × 107
107
4.13
103
105
4.65






p4-74B


4.76
7 × 105
6 × 103
4.40
3 × 106

4.37
103
2 × 103
4.64






p4-85
>3 × 107  

4.38
>4 × 107  
7 × 104
4.74
>4 × 107  
2 × 105
4.29
2 × 105
5 × 105
4.68






p4-102A
2 × 107
105
4.66
6 × 105
4 × 105
4.13
3 × 107
5 × 103
4.55
2 × 105
105
4.66






p4-102B
5 × 103

4.79
5 × 107
105
4.33
4 × 105
1 × 107
4.62
105

4.66







B.




coagulans



(W)



B.




coagulans



(T)
















TABLE 3





Selected Properties of Isolates Close to Bacillus coagulans Grouped on Their 16S rRNA Sequence Similarity


















Growth on
Growth at pH 5.0











Cellobiose
LB Xylose (1%)
LB Glucose (1%)













MS
Anaerobic
Aerobic
Anaerobic
Aerobic

















(0.1% YE)
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH























Xylanase
CMCase
pH 5.0

48
48

48
48

48
48

48
48


Isolate
72 hr
72 hr
72 hr
24 hrs
hrs
hrs
24 hrs
hrs
hrs
24 hrs
hrs
hrs
24 hrs
hrs
hrs





Group 1


1D2


++
0.30
0.32
4.22
1.90
2.15
4.28
0.38
0.36
4.37
1.48
3.00
4.26


1D6B



0.15
0.31
4.18
1.75
3.90
4.39
0.19
0.43
4.30
0.59
0.80
4.16


2D1


++
0.33
0.26
4.38
2.10
3.20
4.32
0.44
0.42
4.26
1.80
1.80
4.23


3F2



0.38
0.41
4.15
1.90
1.95
4.17
0.52
0.51
4.23
1.85
3.50
4.20


13E1Lg


+
0.34
0.36
4.24
1.98
1.90
4.15
0.53
0.58
4.17
0.95
1.00
4.30


17C5


+
0.34
0.33
4.29
2.15
2.30
4.33
0.62
0.65
4.35
2.52
3.23
4.23


17D3


+
0.65
0.61
4.30
1.90
1.80
4.39
0.50
0.50
4.24
1.38
1.55
4.35


26D2



0.42
0.28
4.20
2.00
2.20
4.34
0.75
0.72
4.14
1.85
1.70
4.34


38C3


+
0.24
0.25
4.40
1.70
1.80
4.44
0.45
0.43
4.34
1.35
1.75
4.42


56H3A


+++
0.49
0.55
4.02
1.80
1.90
4.13
0.56
0.54
4.08
1.80
1.70
4.02


57H3
+

++
0.52
0.54
3.93
1.80
1.60
4.09
0.62
0.62
4.03
1.80
1.90
4.25


57H1


++
0.60
0.67
4.06
1.90
1.80
4.18
0.47
0.54
4.15
1.60
1.50
4.07


Group 2


Y 66


+++
0.65
0.70
4.21
1.70
1.73
4.32
0.55
0.55
4.30
2.30
2.20
4.18


Group 3


Y 55


+++
0.42
0.37
4.24
1.30
1.65
4.21
0.60
0.45
4.21
1.85
1.80
4.19


Group 4


7D4


+
0.48
0.45
4.34
1.90
1.75
4.38
0.52
0.70
4.43
1.85
1.73
4.31


18C2


+
0.63
0.52
4.25
1.55
1.55
4.39
0.40
0.40
4.36
1.58
1.65
4.34


Group 5


1F2


+
0.40
0.45
4.12
2.10
2.30
4.13
0.43
0.66
4.26
1.93
1.93
4.19


6C1


++
0.52
0.50
4.36
2.57
2.03
4.25
1.25
0.61
4.42
1.80
2.78
4.46


6F2


+
0.45
0.60
4.53
1.71
2.35
4.62
0.40
0.63
4.19
2.15
3.08
4.22


33D4


+
0.68
0.65
4.29
1.63
1.60
4.35
0.55
0.53
4.38
1.50
1.55
4.41


34D2



0.00
0.00
4.95
1.15
1.75
4.44
0.02
0.02
4.99
0.00
0.00
4.99


HCH7


+++
0.38
0.35
4.21
1.90
1.45
4.25
0.31
0.28
4.37
1.50
1.50
4.34


HCH8


+++
0.31
0.33
4.27
1.45
1.50
4.30
0.32
0.28
4.21
1.15
1.20
4.31


Group 6


1C4


++
0.45
0.58
4.30
1.95
1.80
4.30
0.31
0.40
4.31
1.60
1.85
4.33


Group 7


1D7


++
0.40
0.40
4.26
1.85
2.00
4.23
0.55
0.66
4.32
1.90
3.40
4.25


Group 8


6H2


+
0.31
0.37
4.20
1.50
1.45
4.35
0.38
0.40
4.35
1.78
1.73
4.37


21B2


+
0.73
0.75
4.26
1.78
2.60
4.29
0.80
0.78
4.15
1.60
1.63
4.32


HCH10


+++
0.34
0.34
4.18
1.10
4.00
4.50
0.33
0.31
4.18
1.55
1.60
4.37


Group 9


35D2


++
0.63
0.15
4.43
1.70
1.83
4.59
0.23
0.43
4.53
1.08
2.05
4.45


Group 10


57H2
+

++
0.13
0.17
4.62
0.50
1.70
4.10
0.34
0.33
4.24
1.30
1.30
3.98


Group 11


7C8


++
0.49
0.50
4.28
2.30
2.18
4.52
0.04
0.65
4.40
2.15
1.87
4.40


7G1


+
0.42
0.50
4.29
2.55
2.15
4.39
0.40
0.56
4.39
2.10
2.93
4.34


Group 12


7F1


+
0.27
0.26
4.34
1.63
1.80
4.32
0.35
0.40
4.36
1.50
1.43
4.36


36D2


++
0.48
0.43
4.33
1.63
2.53
4.29
0.48
0.45
4.41
1.23
1.50
4.42


Y 40


+++
0.42
0.38
4.24
1.60
1.90
4.45
0.75
0.55
4.27
1.75
1.70
4.35













B. coagulans (W)



+++
No Growth












Fermentation Products (48 hrs) (pHstat) pH 5.0










LB + 1% Xylose
LB + 1% Glucose




















Xylose
Lactate
Succinate
Acetate
Ethanol
Formate
Glucose
Lactate
Succinate
Acetate
Ethanol
Formate


Isolate
mM
mM
mM
mM
mM
mM
mM
mM
mM
mM
mM
mM





Group 1


1D2
0.00
74.97
0.00
10.00
17.18
9.14
0.00
88.02
0.00
3.91
0.00
0.00


1D6B
0.00
94.01
3.78
3.35
20.58
0.00
0.00
99.78
0.97
4.90
9.07
0.00


2D1
0.00
87.16
3.37
13.05
7.62
8.79
0.00
94.28
0.97
7.76
3.41
0.00


3F2
0.00
85.14
3.41
9.88
10.03
6.15
0.00
99.37
1.03
8.39
0.00
0.00


13E1Lg
0.00
90.82
2.53
12.33
11.08
11.42
0.00
106.15
0.67
3.87
3.91
0.00


17C5
0.00
85.06
2.36
12.04
14.33
17.74
0.00
106.96
0.71
1.99
2.80
0.00


17D3
0.00
83.68
1.99
16.67
7.59
0.00
0.00
67.13
0.79
6.01
0.00
0.00


26D2
0.00
87.47
2.27
24.42
9.28
2.68
0.00
107.47
1.06
1.71
3.01
0.00


38C3
0.00
81.56
1.17
30.00
12.29
2.13
0.00
99.08
0.60
7.53
3.74
0.00


56H3A
0.00
95.54
3.25
9.19
8.04
7.57
0.00
92.38
0.83
5.18
0.00
0.00


57H3
0.00
87.91
3.08
14.96
8.71
5.42
0.00
97.17
0.55
3.66
0.00
0.00


57H1
0.00
75.03
4.13
12.36
18.67
11.11
0.00
95.20
0.56
3.89
0.00
0.00


Group 2


Y 66
0.63
89.90
2.72
10.58
11.48
12.05
0.00
107.22
1.15
2.14
3.24
0.00


Group 3


Y 55
0.00
85.26
2.46
12.67
15.24
10.65
8.77
97.99
0.45
0.48
5.27
0.00


Group 4


7D4
10.68
78.89
1.64
7.21
6.42
0.00
9.49
86.46
0.60
0.72
4.56
0.00


18C2
0.00
88.00
2.57
11.95
13.64
14.31
0.00
108.60
0.83
3.28
2.48
0.00


Group 5


1F2
0.00
93.27
2.26
9.81
13.28
3.46
0.00
97.35
0.86
7.88
0.00
0.00


6C1
0.00
85.58
2.12
12.06
17.51
3.53
0.00
100.01
0.47
7.12
2.95
0.00


6F2
15.19
13.16
2.95
24.70
18.58
34.83
0.00
98.41
0.71
5.11
0.00
0.00


33D4
0.00
71.57
3.67
27.05
17.48
22.17
0.00
104.18
1.06
9.16
3.10
0.00


34D2
65.01
0.73
0.53
6.48
0.00
0.00
0.00
98.17
0.96
7.31
0.00
0.00


HCH7
0.00
63.17
2.24
27.47
15.96
14.23
0.00
94.12
0.74
1.73
2.85
0.00


HCH8
0.00
71.97
2.45
22.35
9.00
7.45
0.00
91.39
0.81
1.67
0.00
0.00


Group 6


1C4
0.00
77.47
1.79
10.55
10.41
11.91
0.00
89.16
0.72
8.52
0.00
0.00


Group 7


1D7
0.32
71.01
1.72
9.50
10.11
8.15
0.00
91.17
0.79
0.00
0.00
0.00


Group 8


6H2
0.00
71.74
2.55
25.47
7.56
0.00
0.00
89.76
2.78
13.22
0.00
0.00


21B2
0.00
79.67
4.10
21.93
9.55
7.23
0.00
89.50
1.63
7.42
2.15
0.00


HCH10
0.00
86.23
3.92
8.23
10.19
6.74
0.00
103.11
2.77
4.63
0.00
0.00


Group 9


35D2
0.51
86.33
2.67
24.42
18.33
5.71
0.00
107.00
0.78
4.00
5.48
0.00


Group 10


57H2
0.00
86.62
3.90
5.63
16.90
3.25
4.42
92.09
1.35
10.48
0.00
0.00


Group 11


7C8
0.00
73.62
2.48
28.41
7.64
0.00
0.00
88.04
0.65
12.26
0.00
0.00


7G1
0.00
79.88
1.98
18.91
9.26
1.93
0.00
92.23
0.77
6.73
4.76
0.00


Group 12


7F1
0.00
78.30
2.33
20.71
5.92
0.00
0.00
94.94
0.78
7.80
0.00
0.00


36D2
0.00
81.77
2.16
15.04
0.00
8.67
0.00
95.94
0.78
7.48
0.00
0.00


Y 40
0.42
81.51
2.24
18.59
11.31
6.02
0.00
92.60
0.70
11.42
1.89
0.00



B. coagulans (W)

66.17
0.00
0.00
3.50
0.00
0.00
0.00
97.99
2.82
4.21
3.82
0.00













Growth at pH 6.8











LB Xylose (1%)
LB Glucose (1%)



Anaerobic
Anaerobic














O.D. 420 nm

pH

O.D. 420 nm
pH
















24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs







Group 1



1D2
1.15
1.05
4.28
1.35
1.20
4.25



1D6B
0.40
0.75
4.27
0.85
1.03
4.23



2D1
0.95
0.95
4.44
1.20
1.15
4.27



3F2
1.10
1.20
4.19
1.15
1.10
4.07



13E1Lg
0.85
1.00
4.38
1.03
1.00
4.26



17C5
1.00
0.77
4.27
1.20
1.13
4.30



17D3
0.88
0.55
4.35
1.50
1.28
4.31



26D2
1.30
1.15
4.38
1.35
1.40
4.36



38C3
0.73
0.75
4.47
0.80
1.05
4.39



56H3A
0.72
1.00
4.08
0.74
1.2
4.06



57H3
0.73
1.00
4.12
0.78
1.30
4.14



57H1
0.81
1.10
4.18
0.76
1.00
4.03



Group 2



Y 66
0.83
1.03
4.24
0.80
0.98
4.33



Group 3



Y 55
0.85
0.82
4.32
0.95
1.05
4.29



Group 4



7D4
0.83
0.95
4.41
0.74
1.37
4.32



18C2
1.13
0.83
4.36
1.17
1.44
4.32



Group 5



1F2
1.10
1.05
4.27
1.30
1.30
4.33



6C1
1.03
1.40
4.36
0.73
0.92
4.16



6F2
0.53
0.58
4.43
0.93
1.03
4.28



33D4
1.05
1.13
4.52
1.15
1.15
4.41



34D2
0.03
0.07
5.67
0.09
0.05
5.67



HCH7
0.90
0.90
4.36
0.90
0.90
4.43



HCH8
0.85
1.00
4.32
0.90
0.95
4.35



Group 6



1C4
1.30
1.50
4.38
1.15
1.23
4.36



Group 7



1D7
1.00
1.10
4.29
1.20
1.40
4.18



Group 8



6H2
0.65
0.83
4.32
0.90
1.03
4.32



21B2
1.25
1.28
4.39
1.00
1.15
4.34



HCH10
0.80
1.10
4.26
0.90
0.80
4.23



Group 9



35D2
0.78
0.93
4.63
1.03
0.98
4.52



Group 10



57H2
0.50
0.70
4.17
0.43
0.60
3.97



Group 11



7C8
0.29
2.10
4.31
0.00
1.23
4.45



7G1
0.73
0.90
4.38
0.73
0.95
4.42



Group 12



7F1
0.83
0.85
4.47
0.80
1.05
4.36



36D2
1.03
1.03
4.39
1.05
1.20
4.35



Y 40
0.95
0.90
4.35
0.75
0.90
4.43




B. coagulans (W)














Aerobic Growth in HCH











Anaerobic Growth

50% HCH














MS (0.1% YE)
MS (0.1% YE)
HCH 10%,
20% HCH
25% HCH
overlimed



(Xylose 1%), pH 5.0
(Glucose 1%), pH 5.0
CSL 1%, pH 5.0
0.1% YE/Glu
0.1% YE/Glu
0.1% YE/Glu

















O.D. 420 cm
pH
O.D. 420 nm
pH
O.D. 420 nm
pH
pH 5.0
pH 5.0
pH 5.0



















Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
plates (48 hrs)
plates (48 hrs)
plates (48 hrs)





Group 1


1D2
0.09
0.19
4.61
0.09
0.08
4.42
0.27
0.32
4.19
+++




1D6B
0.11
0.12
4.56
0.08
0.05
4.60
0.29
0.45
4.17
+++
+



2D1
0.16
0.20
4.69
0.10
0.06
4.48
0.32
0.33
4.29
+++
+



3F2
0.10
0.11
4.51
0.06
0.06
4.45
0.12
0.14
4.21
+




13E1Lg
0.10
0.14
4.50
0.10
0.14
4.43
0.21
0.26
4.09
++
+
+


17C5
0.36
0.31
4.50
0.12
0.13
4.48
0.12
0.26
4.14





17D3
0.19
0.19
4.45
0.08
0.07
4.59
0.04
0.21
4.15





26D2
0.13
0.14
4.50
0.10
0.11
4.51
0.25
0.31
4.19





38C3
0.45
0.43
4.34
0.07
0.12
4.62
0.11
0.15
4.16





56H3A
0.14
0.15
4.27
0.11
0.12
4.18
0.23
0.26
3.95
+++
+



57H3
0.18
0.20
4.21
0.15
0.16
4.17
0.32
0.30
3.97
+++
+



57H1
0.08
0.10
4.21
0.08
0.09
4.13
0.31
0.31
3.96
+++
++



Group 2


Y 66
0.17
0.18
4.51
0.10
0.08
4.42
0.16
0.20
4.08
+




Group 3


Y 55
0.17
0.17
4.46
0.12
0.14
4.48
0.19
0.21
4.08
+




Group 4


7D4
0.22
0.24
4.53
0.10
0.09
4.47
0.17
0.15
4.10
++
+



18C2
0.19
0.21
4.33
0.07
0.08
4.54
0.25
0.37
4.10
+
+
+


Group 5


1F2
0.17
0.24
4.53
0.17
0.13
4.50
0.30
0.26
4.17
+++
++
+


6C1
0.20
0.20
4.48
0.11
0.12
4.43
0.05
0.10
4.10
+
+



6F2
0.15
0.20
4.57
0.09
0.09
4.47
0.04
0.07
4.12
+




33D4
0.15
0.17
4.62
0.08
0.08
4.63
0.15
0.12
4.15





34D2
0.14
0.16
4.60
0.13
0.14
4.25
0.21
0.21
3.96
+++
+



HCH7
0.23
0.25
4.61
0.05
0.05
4.56
0.28
0.28
4.05
++




HCH8
0.27
0.30
4.57
0.04
0.10
4.50
0.02
0.08
4.04
+++
++
+


Group 6


1C4
0.13
0.22
4.66
0.15
0.16
4.50
0.34
0.39
4.14
+++
+
+


Group 7


1D7
0.22
0.29
4.62
0.12
0.13
4.47
0.17
0.24
4.19





Group 8


6H2
0.19
0.17
4.45
0.08
0.07
4.49
0.08
0.00
4.10
+




21B2
0.17
0.25
4.57
0.04
0.06
4.64
0.10
0.11
4.24
+++
++
+


HCH10
0.15
0.17
4.52
0.02
0.09
4.50
0.08
0.15
4.02





Group 9


35D2
0.10
0.17
4.61
0.03
0.04
4.82
0.19
0.15
4.18
+




Group 10


57H2
0.07
0.08
4.14
0.07
0.06
4.12
0.03
0.09
3.98
+++
++



Group 11


7C8
0.09
0.12
4.30
0.10
0.14
4.29
0.20
0.22
3.98





7G1
0.18
0.18
4.45
0.12
0.13
4.45
0.17
0.22
3.97
+
+



Group 12


7F1
0.10
0.12
4.52
0.07
0.09
4.50
0.11
0.10
4.12
+




36D2
0.11
0.18
4.55
0.04
0.04
4.50
0.17
0.17
4.13
+




Y 40
0.12
0.10
4.53
0.03
0.13
4.55
0.15
0.14
4.08
+





B. coagulans










+




(W)












Ethanol tolerance



LB (Glucose 1%, pH 5.0)












Anaerobic Growth at pH 4.5
0% Ethanol
4% Ethanol(w/w)

















LB Glucose (1%)
LB Xylose (1%)
O.D.
O.D.
O.D.
O.D.
4.5% Ethanol(w/
5% Ethanol(w/w)


















O.D. 420 nm
pH
O.D. 420 nm
pH
420 nm
420 nm
420 nm
420 nm
w) O.D. 420 nm
O.D. 420 nm





















Isolate
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
48 hrs





Group 1


1D2
0.04
0.17
4.46
0.04
0.11
4.42
0.68
0.70
0.26
0.27
0.17
0.16
0.09
0.15


1D6B
0.05
0.10
4.41
0.08
0.02
4.42
0.54
0.50
0.11
0.15
0.08
0.08
0.07
0.12


2D1
0.04
0.06
4.49
0.08
0.15
4.47
0.54
0.58
0.25
0.24
0.07
0.07
0.07
0.07


3F2
0.14
0.15
4.32
0.12
0.19
4.27
0.58
0.66
0.30
0.34
0.02
0.11
0.01
0.01


13E1Lg
0.19
0.22
4.23
0.16
0.15
4.22
0.65
0.65
0.26
0.26
0.16
0.15
0.09
0.10


17C5
0.27
0.42
4.15
0.21
0.27
4.21
0.64
0.70
0.16
0.17
0.09
0.13
0.04
0.05


17D3
0.10
0.32
4.22
0.10
0.16
4.24
0.60
0.70
0.12
0.13
0.08
0.09
0.05
0.07


26D2
0.23
0.26
4.24
0.17
0.25
4.35
0.50
0.50
0.03
0.11
0.03
0.03
0.05
0.04


38C3
0.24
0.25
4.40
1.70
1.80
4.44
0.52
0.53
0.12
0.17
0.02
0.07
0.00
0.04


56H3A






0.62
0.63
0.14
0.15
0.09
0.11
0.03
0.03


57H3






0.38
0.40
0.28
0.23
0.17
0.17
0.11
0.11


57H1






0.26
0.51
0.23
0.24
0.13
0.13
0.09
0.10


Group 2


Y 66
0.20
0.28
4.25
0.16
0.18
4.33
0.50
0.55
0.18
0.20
0.04
0.05
0.02
0.02


Group 3


Y 55
0.14
0.28
4.31
0.13
0.23
4.30
0.65
0.70
0.14
0.13
0.06
0.06
0.07
0.07


Group 4


7D4
0.26
0.26
4.25
0.18
0.23
4.40
0.40
0.50
0.17
0.17
0.10
0.10
0.05
0.04


18C2
0.21
0.32
4.23
0.21
0.23
4.28
0.45
0.50
0.14
0.15
0.12
0.11
0.09
0.07


Group 5


1F2
0.14
0.26
4.32
0.12
0.18
4.36
0.46
0.48
0.12
0.13
0.06
0.06
0.05
0.04


6C1
0.02
0.03
4.47
0.01
0.04
4.50
0.47
0.49
0.14
0.14
0.07
0.07
0.09
0.08


6F2
0.11
0.15
4.44
0.15
0.22
4.37
0.50
0.55
0.04
0.06
0.02
0.02
0.01
0.00


33D4
0.10
0.25
4.15
0.15
0.22
4.35
0.58
0.64
0.18
0.16
0.10
0.11
0.06
0.05


34D2






0.55
0.60
0.13
0.13
0.05
0.06
0.03
0.03


HCH7
0.00
0.00
4.44
0.00
0.15
4.36
0.40
0.40
0.06
0.09
0.02
0.07
0.03
0.03


HCH8
0.18
0.16
4.30
0.21
0.22
4.32
0.30
0.30
0.17
0.16
0.05
0.05
0.05
0.05


Group 6


1C4
0.03
0.24
4.35
0.06
0.19
4.37
0.60
0.60
0.02
0.01
0.05
0.07
0.04
0.03


Group 7


1D7
0.10
0.12
4.44
0.11
0.18
4.43
0.35
0.45
0.18
0.18
0.11
0.13
0.04
0.02


Group 8


6H2
0.03
0.08
4.48
0.04
0.14
4.42
0.50
0.50
0.13
0.15
0.05
0.05
0.04
0.03


21B2
0.02
0.16
4.24
0.09
0.17
4.35
0.45
0.50
0.07
0.07
0.01
0.02
0.03
0.03


HCH10
0.02
0.08
4.39
0.01
0.06
4.42
0.40
0.40
0.12
0.12
0.04
0.04
0.05
0.05


Group 9


35D2
0.00
0.00
4.43
0.00
0.00
4.41
0.60
0.64
0.07
0.17
0.05
0.14
0.00
0.13


Group 10


57H2






0.35
0.40
0.19
0.19
0.14
0.16
0.05
0.03


Group 11


7C8






0.35
0.50
0.19
0.23
0.16
0.17
0.08
0.06


7G1
0.03
0.14
4.38
0.02
0.15
4.40
0.45
0.45
0.11
0.13
0.11
0.11
0.08
0.06


Group 12


7F1
0.06
0.15
4.42
0.14
0.15
4.37
0.50
0.52
0.21
0.22
0.12
0.14
0.06
0.07


36D2
0.01
0.02
4.43
0.07
0.04
4.42
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00


Y 40
0.08
0.24
4.27
0.12
0.20
4.39
0.66
0.72
0.07
0.14
0.04
0.08
0.00
0.05



B. coagulans



(W)





Blank Column indicates that the experiment was not performed













TABLE 4





Growth and Fermentation Profile of Selected isolates in 3% Glucose

















3% Glucose In LB medium in pH stat



at pH 5.0, 50° C.












Identification
O.D. 420 nm
Glucose (mM)
Lactate (mM)



















Isolate
(16S rRNA)
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr






















1C4

B. coagulans

0.02
2.89
2.89
2.89
176.24
58.09
51.11
46.78
192.77
199.26
205.95


1D1

B. coagulans

0.02
2.72
2.71
2.58
174.11
37.47
33.90
29.51
228.22
224.03
222.87


1D2

B. coagulans

0.02
3.03
2.76
2.64
176.07
47.03
19.58
14.61
215.56
252.98
256.44


1D5

0.01
1.70
1.37
1.38
174.82
43.09
22.90
15.18
223.19
248.77
264.18


1D6B

B. coagulans

0.02
3.71
3.36
3.15
169.29
76.83
39.14
25.90
151.07
204.32
221.92


1D7

B. coagulans

0.02
2.63
2.31
2.42
172.94
76.67
64.12
62.39
170.70
182.30
179.42


1F2

B. coagulans

0.02
2.38
2.28
2.27
177.71
36.89
22.61
17.06
233.09
247.17
249.65


2D1

B. coagulans

0.03
4.03
3.39
3.02
180.44
22.15
0.00
0.00
247.78
282.56
278.80


2D2

B. coagulans

0.01
3.63
2.60
2.60
169.40
67.93
33.70
25.01
169.40
219.58
231.80


2D3

B. coagulans

0.02
2.28
2.14
1.93
174.73
84.42
39.71
26.38
147.28
224.31
247.03


2D10

0.01
2.50
2.20
2.08
169.96
81.62
69.34
67.02
148.36
174.33
173.49


2F2

0.01
1.66
1.92
1.71
169.83
126.53
92.86
85.17
64.00
120.19
129.44


3F2

B. coagulans

0.03
3.16
2.73
2.83
175.08
28.66
13.71
8.84
247.76
266.07
278.20


4D3

0.02
2.73
3.09
3.13
173.85
64.71
43.39
27.47
160.66
195.50
218.17


5D2

0.02
3.26
3.19
2.75
165.32
72.55
11.20
0.00
156.55
255.23
273.09


5D10

0.02
1.61
1.20
1.21
165.16
89.81
64.69
51.66
128.33
166.94
186.24


5D13

0.02
2.21
2.42
2.47
165.66
109.42
57.76
27.91
94.25
183.84
231.50


6C1

B. coagulans

0.03
2.48
2.39
2.71
164.66
82.61
67.81
61.54
134.80
154.69
155.56


6F1L

0.01
2.08
2.19
2.42
166.88
68.03
59.79
48.90
163.55
170.57
188.41


6H1B

0.01
2.82
2.96
3.31
165.64
75.09
58.85
42.51
145.83
169.10
189.17


6H2

B. coagulans

0.01
3.08
3.31
3.30
166.37
60.73
54.93
48.49
171.88
180.57
186.49


7C4

0.01
3.02
3.05
3.05
165.15
44.51
28.64
21.68
197.29
222.76
227.40


7C8

B. coagulans

0.01
3.33
3.40
3.30
168.10
51.44
21.03
10.78
185.94
233.23
243.16


7D3

0.01
2.83
3.20
2.97
167.63
71.50
11.45
0.00
157.98
253.37
260.33


7D4

B. coagulans

0.02
1.70
1.70
1.90
166.66
101.06
87.75
86.35
107.47
117.93
119.98


7F1

B. coagulans

0.01
2.31
2.36
2.15
164.70
115.85
75.15
72.58
83.67
135.33
144.80


7G1

B. coagulans

0.01
2.73
2.52
2.31
165.13
69.49
13.21
0.00
152.17
258.80
277.91


8F1

0.02
1.97
1.81
1.85
166.69
58.65
25.07
2.01
167.26
238.30
277.45


13E1L

B. coagulans

0.01
3.67
2.30
2.29
176.30
12.01
0.00
0.00
270.53
290.53
291.24


14E2

0.01
2.36
2.39
2.27
165.96
77.99
63.28
62.14
127.45
150.01
146.44


16C2

0.01
2.41
2.32
2.42
165.04
71.21
53.58
49.94
155.22
185.51
180.26


17C4

0.02
1.75
1.76
2.10
167.41
71.74
66.05
51.22
162.44
168.64
190.14


17C5

B. coagulans

0.02
2.44
2.69
2.68
166.23
12.05
0.00
0.00
258.17
276.29
272.99


17D2

0.02
2.07
1.84
2.06
173.53
20.29
12.82
14.20
242.82
254.26
253.88


17D3

B. coagulans

0.01
2.47
2.36
1.79
172.34
35.54
28.89
28.04
219.63
234.43
231.68


18C2

B. coagulans

0.02
2.10
1.98
1.98
174.74
68.78
65.69
62.02
175.31
181.57
185.98


18C5

0.02
2.70
2.18
2.06
181.53
47.29
17.12
9.22
212.38
256.54
257.31


18D1

0.02
3.15
3.20
3.08
171.34
44.46
21.28
15.78
211.01
242.28
241.68


21B2

B. coagulans

0.01
0.96
1.07
2.25
179.10
111.59
104.59
38.28
110.39
114.58
222.23


26D2

B. coagulans

0.02
1.09
1.30
1.51
173.68
87.15
86.11
84.82
146.33
144.26
143.65


33D4

B. coagulans

0.02
2.37
1.93
1.93
174.28
42.77
28.99
23.55
217.46
231.18
231.36


34D2

B. coagulans

0.01
3.27
2.94
2.49
165.75
78.27
33.35
24.31
154.80
231.32
244.63
















Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)
2,3-Butanediol (mM)
























Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr



























1C4
1.37
0.48
1.02
1.37
0.00
0.32
0.22
0.30
0.00
0.00
0.00
3.86
4.06
3.70
0.00
0.00
0.00


1D1
1.19
0.00
1.13
2.25
0.00
0.24
0.25
0.26
0.00
0.00
0.00
4.74
5.08
3.49
0.00
0.00
0.00


1D2
1.32
0.00
0.00
0.00
0.00
0.22
0.22
0.24
0.00
0.00
0.00
4.71
5.44
5.58
0.00
0.00
0.00


1D5
1.26
0.00
0.00
0.00
0.00
0.47
0.41
0.43
0.00
0.00
0.00
2.37
4.53
3.74
0.00
0.00
0.00


1D6B
0.83
0.00
3.96
7.08
1.23
2.66
3.01
2.94
0.00
0.00
0.00
6.46
10.95
11.77
0.00
0.00
0.00


1D7
1.48
0.00
0.00
0.83
0.00
0.39
0.40
0.36
0.00
0.00
0.00
2.75
3.65
3.91
0.00
0.00
0.00


1F2
1.30
0.00
2.12
3.63
0.00
0.37
0.37
0.30
0.00
0.00
0.00
4.00
4.48
4.73
0.00
0.00
0.00


2D1
1.03
0.00
7.05
6.22
1.22
0.56
1.05
1.12
0.00
0.00
0.00
1.90
6.95
6.58
1.27
2.00
2.99


2D2
0.86
0.00
0.00
0.00
1.12
0.70
0.89
0.93
0.00
0.00
0.00
1.14
1.96
2.52
1.14
1.34
2.09


2D3
0.85
0.00
0.00
0.00
1.14
0.40
0.39
0.40
0.00
0.00
0.00
0.86
2.27
1.81
0.76
0.83
1.19


2D10
0.86
0.00
0.00
0.00
1.28
0.32
0.31
0.31
0.00
0.00
0.00
0.96
1.58
1.69
1.09
0.92
1.16


2F2
0.90
0.00
0.00
3.66
1.12
0.48
0.63
0.61
0.00
0.00
0.00
0.73
1.86
1.46
0.73
2.24
1.98


3F2
1.57
0.00
1.10
2.07
0.00
0.41
0.35
0.31
0.00
0.00
0.00
6.06
5.08
3.08
0.00
0.00
0.00


4D3
0.84
0.00
0.00
0.00
1.43
0.00
1.20
1.44
0.00
0.00
0.00
1.81
0.00
4.37
1.14
1.89
0.99


5D2
0.91
0.00
0.00
0.00
1.19
0.48
0.31
0.00
0.00
0.00
0.00
1.59
2.75
4.82
0.48
0.91
2.92


5D10
0.94
0.00
0.00
0.00
1.42
0.56
0.00
0.00
0.00
0.00
0.00
0.85
0.93
1.42
0.78
0.79
1.06


5D13
0.84
7.02
8.01
10.27
1.22
2.09
2.83
3.30
0.00
0.00
0.00
0.00
0.00
0.00
0.38
0.79
0.69


6C1
0.86
0.00
0.00
0.00
1.20
0.47
0.47
0.47
0.00
0.00
0.00
0.00
1.27
0.00
2.45
1.42
2.78


6F1L
0.92
3.73
0.00
0.00
1.30
0.00
0.91
0.96
0.00
0.00
0.00
2.01
1.86
2.90
1.07
0.93
1.08


6H1B
0.94
0.00
0.00
0.00
1.19
0.62
0.88
0.68
0.00
0.00
0.00
0.83
1.31
2.57
1.40
1.71
2.57


6H2
0.79
0.00
0.00
0.00
1.34
0.66
0.00
0.70
0.00
0.00
0.00
1.42
1.62
2.02
1.40
1.31
1.33


7C4
0.97
0.00
3.87
4.69
1.29
2.02
1.69
1.15
0.00
0.00
0.00
2.29
2.67
3.45
1.04
3.50
1.79


7C8
0.76
0.00
0.00
4.44
1.34
1.21
2.09
2.55
0.00
0.00
0.00
2.41
2.93
3.54
1.03
1.65
2.85


7D3
0.93
3.13
0.00
6.45
2.23
0.52
0.72
0.73
0.00
0.00
0.00
2.04
3.79
5.77
0.60
3.28
3.65


7D4
0.00
0.00
0.00
0.00
1.53
0.44
0.41
0.44
0.00
0.00
0.00
1.55
0.00
0.53
1.66
1.44
2.02


7F1
0.83
0.00
0.00
0.00
1.01
0.00
0.60
0.60
0.00
0.00
0.00
10.83
1.96
2.94
1.88
1.40
1.50


7G1
0.00
0.00
0.00
4.39
2.54
0.22
0.29
0.35
0.00
0.00
0.00
1.44
3.38
3.93
0.68
0.97
1.74


8F1
1.35
0.00
0.00
0.00
3.60
0.34
0.37
0.35
0.00
0.00
0.00
0.00
1.03
1.31
0.77
0.89
1.13


13E1L
1.24
0.50
1.07
1.02
0.00
0.28
0.26
0.21
4.76
4.11
0.00
8.60
5.03
7.96
0.00
0.00
0.00


14E2
0.00
0.00
5.09
4.02
1.46
0.93
1.73
1.09
0.00
0.00
0.00
2.52
1.97
3.22
1.28
1.91
2.02


16C2
11.12
0.98
0.00
2.77
0.61
1.10
1.64
1.58
0.00
0.00
0.00
0.00
1.34
2.09
0.00
0.00
1.82


17C4
3.33
1.84
0.57
0.00
1.05
1.02
0.00
0.72
0.00
0.00
0.00
10.31
4.06
2.43
0.00
0.00
0.84


17C5
0.50
0.00
0.00
5.13
0.00
0.00
0.70
0.00
3.47
3.12
0.00
0.00
7.07
11.05
0.00
0.00
1.20


17D2
0.00
0.95
0.89
0.00
1.14
0.40
0.62
1.63
4.73
2.55
0.00
4.38
8.32
2.34
0.00
0.00
1.08


17D3
1.16
2.13
2.25
2.40
0.00
0.78
0.91
1.14
3.46
3.93
0.00
8.96
10.28
9.78
0.00
0.00
0.00


18C2
2.39
0.00
0.00
0.73
0.00
0.42
0.45
0.52
0.00
0.00
0.00
1.69
1.98
2.02
0.00
0.00
0.00


18C5
1.57
0.00
2.00
2.97
0.00
0.57
0.69
0.83
0.00
0.00
0.00
0.99
1.73
1.58
0.00
0.00
0.00


18D1
1.23
0.00
2.64
3.66
0.00
0.71
0.94
0.95
0.00
0.00
0.00
4.22
4.19
4.33
0.00
0.00
0.00


21B2
1.79
0.00
0.48
0.00
0.00
0.41
0.51
0.60
0.00
0.00
0.00
0.67
0.81
2.99
0.00
0.00
0.00


26D2
1.24
2.00
1.97
1.62
0.00
1.25
1.36
0.00
0.00
0.00
0.00
4.02
3.98
3.99
0.00
0.00
0.00


33D4
1.37
2.31
2.99
4.60
0.00
0.59
0.61
0.69
0.00
0.00
0.00
6.46
8.60
8.05
0.00
0.00
0.00


34D2
0.00
0.00
0.00
0.00
0.00
0.37
0.34
0.33
0.00
0.00
0.00
1.14
2.50
2.58
0.00
0.00
0.00












3% Glucose In LB medium In pH stat



at pH 5.0, 50° C.












Identification
O.D. 420 nm
Glucose (mM)
Lactate (mM)



















Isolate
(16S rRNA)
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr






















35D2

B. coagulans

0.02
1.84
2.18
2.18
168.44
87.26
71.33
59.21
135.46
155.82
165.85


36D1

B. coagulans

0.02
3.35
2.34
1.86
167.70
54.67
0.00
0.00
196.11
290.74
289.20


36D2

B. coagulans

0.02
2.76
2.22
2.32
161.94
62.81
54.01
53.39
165.25
174.82
177.79


38D5

0.01
2.09
1.67
1.89
165.95
119.72
53.38
52.58
75.90
188.58
187.39


39D1

0.02
2.85
2.23
2.28
167.84
74.41
51.54
51.02
163.67
198.37
195.62


39D1A

0.01
2.87
2.30
2.17
167.75
65.97
17.75
17.87
177.09
254.00
246.61


46C1

0.02
2.63
2.04
2.05
164.24
70.38
28.56
23.24
149.85
214.75
224.92


47C1

0.02
2.35
1.98
1.88
171.63
92.01
59.90
52.67
112.03
167.42
176.28


49D3

0.03
1.64
0.55
2.01
158.86
71.47
57.61
38.42
138.48
166.72
191.80


49D4L

0.02
2.80
3.17
3.69
162.56
49.03
30.03
7.01
182.38
209.69
248.58


53D1

0.02
2.78
2.36
2.46
160.61
47.87
31.34
28.11
172.43
197.96
195.68


53D2

0.01
1.67
1.59
1.48
156.66
113.21
101.81
100.16
75.64
98.74
93.41


56H3A

B. coagulans

0.01
2.92
2.95
2.83
156.67
47.42
28.93
26.54
185.78
211.29
216.12


57H1

B. coagulans

0.01
2.75
2.82
2.86
155.47
68.22
39.02
22.49
153.33
200.79
223.46


57H2

B. smithii

0.02
1.04
1.16
1.17
161.39
125.15
111.12
102.07
59.20
82.11
96.38


57H3

B. coagulans

0.01
2.70
3.22
3.01
156.04
48.01
22.05
9.14
188.81
225.99
243.11


HCH7

B. coagulans

0.02
3.29
2.89
2.65
155.54
38.14
11.22
9.55
200.07
233.69
233.07


HCH8

B. coagulans

0.02
3.86
3.10
2.86
159.81
15.32
0.00
0.00
236.98
258.46
253.82


HCH10

B. coagulans

0.01
3.89
3.75
3.31
157.54
71.16
7.74
0.00
142.82
254.02
258.27


Y-8

B. coagulans

0.01
3.06
3.10
2.63
156.81
18.80
0.00
0.00
226.21
256.64
256.62


Y-39

0.02
1.74
2.39
3.10
156.91
71.30
65.81
34.04
143.42
150.40
195.88


Y-40

B. coagulans

0.01
3.47
3.11
3.10
158.61
0.00
0.23
0.00
259.37
262.26
258.36


Y-41

B. coagulans

0.01
2.84
3.46
3.44
169.63
17.80
0.00
0.00
267.03
290.90
303.79


Y-55

B. coagulans

0.01
2.99
3.73
3.75
172.89
94.86
13.03
0.00
126.73
257.09
275.77


Y-56

B. smithii

0.01
3.45
3.05
3.15
175.77
44.29
20.47
10.09
211.91
245.32
253.01


Y-66

B. coagulans

0.01
3.62
2.75
2.73
174.41
60.72
0.00
0.00
182.19
279.13
275.82


Y-72

0.02
0.30
2.71
3.81
176.76
166.90
72.38
19.53
17.84
160.16
241.83


Y-82

0.01
0.40
2.00
2.34
174.86
161.87
44.13
24.46
17.80
208.92
233.92


Y-85

0.01
1.25
2.32
3.41
175.06
122.56
101.74
71.95
82.56
103.32
139.97


P4-62

0.02
2.62
2.63
2.86
176.00
69.14
58.58
48.77
174.10
187.38
201.49


P4-74B

B. coagulans

0.03
4.27
3.90
3.66
171.79
0.07
0.00
0.00
281.21
275.66
271.64


P4-85

0.02
4.38
2.88
2.53
176.49
3.32
0.00
0.00
277.17
286.37
289.00


P4-102A

0.02
6.23
5.92
5.10
176.27
30.15
0.00
0.00
201.03
226.19
225.62


P4-102B

B. coagulans

0.03
4.10
3.00
2.53
174.00
17.27
0.00
0.00
258.57
291.08
291.12



B. coagulans 7050

ATCC 7050
0.02
3.41
1.96
1.72
172.24
23.45
0.00
0.00
252.91
283.57
279.32
















Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)
2,3-Butanediol (mM)
























Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr



























35D2
1.76
1.91
3.49
5.98
0.00
0.56
0.77
0.86
0.00
0.00
0.00
1.77
2.19
2.44
0.00
0.00
0.00


36D1
1.52
0.00
0.00
0.00
0.00
0.29
0.39
0.35
0.00
0.00
0.00
1.41
2.59
2.44
0.00
0.00
0.00


36D2
2.53
0.00
0.00
0.00
0.00
0.51
0.00
0.00
0.00
0.00
0.00
1.77
1.04
1.81
0.00
0.00
0.00


38D5
1.29
0.00
4.52
4.72
0.00
0.37
0.41
0.44
0.00
0.00
0.00
0.00
2.05
2.03
0.00
0.00
0.00


39D1
1.57
0.00
0.00
0.00
0.00
0.22
0.23
0.19
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


39D1A
1.48
0.00
0.00
1.09
0.00
0.21
0.29
0.23
0.00
0.00
0.00
1.43
2.01
1.91
0.00
0.00
0.00


46C1
1.18
0.00
13.36
16.56
0.00
0.00
2.57
2.26
0.00
0.00
0.00
0.00
3.67
0.00
0.00
0.00
0.00


47C1
1.18
8.67
0.00
0.00
0.00
0.75
0.00
0.00
0.00
0.00
0.00
0.00
5.73
5.03
0.00
0.00
0.00


49D3
0.97
5.32
0.00
0.00
0.00
0.34
0.75
0.74
0.00
0.00
0.00
0.00
21.99
2.58
0.00
0.00
0.00


49D4L
1.80
8.13
6.56
0.00
0.00
2.79
0.34
2.40
0.00
0.00
0.00
24.18
0.00
8.68
0.00
0.00
0.00


53D1
2.72
4.97
0.00
5.94
0.00
2.42
1.79
1.79
0.00
0.00
0.00
6.90
29.17
13.53
0.00
0.00
0.00


53D2
1.41
0.00
0.00
0.00
0.00
0.65
0.50
0.76
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


56H3A
1.53
0.00
4.90
5.90
0.00
0.25
0.33
0.60
0.00
0.00
0.00
7.63
3.47
5.92
0.00
0.00
0.00


57H1
1.80
5.51
0.00
0.00
0.00
0.14
0.00
0.00
0.00
0.00
0.00
3.04
4.01
4.93
0.00
0.00
0.00


57H2
0.00
13.52
9.49
9.21
0.00
1.15
1.15
1.05
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


57H3
1.87
0.00
0.00
0.00
0.00
0.33
0.38
33.54
0.00
0.00
0.00
0.00
5.65
7.02
0.00
0.00
0.00


HCH7
7.01
5.87
8.10
10.43
0.00
1.04
1.04
0.88
0.00
0.00
0.00
11.97
13.44
17.81
0.00
0.00
0.00


HCH8
7.85
12.22
10.29
4.60
0.00
0.36
0.51
0.41
0.00
0.00
0.00
7.76
7.88
9.04
0.00
0.00
0.00


HCH10
0.00
7.47
5.23
10.15
0.00
0.70
0.64
0.80
0.00
0.00
0.00
2.58
4.77
6.57
0.00
0.00
0.00


Y-8
1.13
0.00
4.49
6.20
0.00
1.20
1.46
1.20
0.00
0.00
0.00
8.49
7.66
5.26
0.00
0.00
0.00


Y-39
1.10
4.35
0.00
0.00
0.00
0.50
0.41
0.77
0.00
0.00
0.00
0.00
1.92
4.78
0.00
0.00
0.00


Y-40
1.15
7.24
4.46
0.00
0.00
0.23
0.24
0.23
0.00
0.00
0.00
6.40
3.98
7.22
0.00
0.00
0.00


Y-41
0.88
0.49
2.11
2.74
0.00
0.99
1.96
0.58
0.00
0.00
0.00
5.50
7.84
7.50
0.00
0.00
0.00


Y-55
0.99
0.00
1.69
2.21
0.00
0.62
0.84
0.86
5.23
4.05
4.60
8.76
17.76
21.64
0.00
0.00
0.00


Y-56
1.12
2.44
4.50
7.23
0.00
0.78
1.12
1.18
0.00
0.00
0.00
5.08
6.07
7.34
0.00
0.00
0.00


Y-66
1.18
0.00
1.75
3.79
0.00
0.47
0.58
0.77
0.00
0.00
0.00
3.36
6.64
6.00
0.00
0.00
0.00


Y-72
0.86
0.00
0.00
2.04
0.00
0.53
0.81
1.13
0.00
0.00
0.00
0.00
6.21
7.04
0.00
0.00
0.00


Y-82
0.80
0.00
1.16
1.10
0.00
0.51
0.35
0.33
0.00
4.64
5.05
0.00
5.08
7.31
0.00
0.00
0.00


Y-85
1.19
0.00
0.00
1.83
0.00
0.52
0.55
1.12
0.00
0.00
0.00
0.00
0.00
3.99
0.00
0.00
0.00


P4-62
1.64
0.00
0.00
0.00
0.00
0.21
0.21
0.23
0.00
0.00
0.00
4.40
5.38
5.86
0.00
0.00
0.00


P4-74B
1.38
1.31
4.90
9.03
0.00
0.29
0.26
0.33
0.00
0.00
0.00
6.92
6.97
6.69
0.00
0.00
0.00


P4-85
1.06
0.00
1.11
1.10
0.00
0.23
0.33
0.30
5.09
0.00
0.00
7.16
10.45
4.83
0.00
0.00
0.00


P4-102A
0.87
1.99
11.95
13.36
0.00
1.64
1.86
2.04
7.73
23.68
20.84
43.58
61.70
64.19
0.00
0.00
0.00


P4-102B
1.26
0.00
1.67
2.91
0.00
0.41
0.40
0.46
0.00
0.00
0.00
4.73
7.16
7.75
0.00
0.00
0.00



B. coagulans 7050

1.00
3.23
5.50
7.79
0.00
1.18
1.59
1.27
0.00
0.00
0.00
6.35
6.35
2.80
0.00
0.00
0.00
















TABLE 5





Growth and Fermentation Profile of Selected Isolates in 3% Xylose

















3% Xylose in LB medium in pH stat at pH 5.0, 50° C.











O.D. 420 nm
Xylose (mM)
Lactate (mM)


















Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr





1C4
0.02
3.30
3.05
3.30
198.04
70.80
31.67
8.92
159.01
213.36
240.63


1D1
0.02
4.06
3.30
3.57
191.04
82.28
23.97
1.60
146.90
221.63
247.95


1D2
0.02
3.59
3.36
2.89
199.09
46.56
0.00
0.00
182.46
247.44
244.15


1D5
0.01
2.88
2.93
2.51
0.00
112.98
36.61
19.40
100.23
205.51
229.89


1D7
0.02
1.13
2.32
2.58
200.80
158.28
104.53
77.16
39.00
95.66
134.90


1F2
0.02
3.24
3.13
3.01
204.03
51.68
0.21
0.00
184.85
260.54
260.30


1D6B
0.01
3.75
4.05
3.89
194.86
107.31
32.58
2.21
111.28
206.19
244.51


2D1
0.02
2.72
2.81
2.85
196.39
93.89
39.11
15.77
131.14
202.93
238.33


2D2
0.01
1.44
1.34
2.09
198.71
173.03
130.64
109.37
20.29
25.86
35.80


2D3
0.01
1.48
2.08
2.35
195.14
126.70
69.09
35.67
94.06
157.19
208.66


2D10
0.01
1.76
3.49
3.61
197.69
160.92
67.99
25.10
44.39
147.83
209.94


2F2
0.01
0.78
1.45
1.91
194.70
163.22
116.30
91.81
49.86
63.00
105.08


3F2
0.03
4.09
3.43
3.52
195.70
17.36
2.10
0.45
235.61
260.38
259.21


4D3
0.01
2.09
2.25
2.60
195.34
128.47
94.63
77.60
63.63
103.16
127.50


5D2
0.01
1.37
2.29
2.58
196.06
116.13
75.01
36.63
81.81
134.07
189.63


5D10
0.02
2.70
2.54
2.12
195.86
131.26
52.64
34.40
61.76
166.05
190.66


5D13
0.01
1.02
1.57
1.69
198.11
180.55
135.85
115.31
27.68
79.68
107.85


6C1
0.02
4.19
4.16
4.31
196.72
96.08
16.95
0.00
119.29
213.74
231.73


6F1L
0.02
2.30
2.75
2.55
196.47
117.77
56.36
39.06
74.42
163.91
185.04


6H1B
0.01
1.87
2.55
2.35
196.47
133.05
100.35
86.82
54.09
92.46
106.59


6H2
0.01
2.27
2.97
3.14
192.05
111.90
56.77
33.03
72.77
137.68
171.47


7C4
0.01
2.19
3.51
4.03
199.13
134.61
65.14
30.99
62.15
152.14
193.44


7C8
0.01
1.98
2.45
2.59
199.44
119.90
83.12
62.27
60.39
105.45
135.23


7D3
0.01
1.26
2.38
2.90
194.82
119.52
74.07
32.44
67.14
130.86
191.69


7D4
0.02
1.23
2.65
2.50
194.70
148.94
116.42
80.87
36.19
87.43
129.07


7F1
0.02
2.42
3.40
3.12
197.01
121.73
61.88
41.48
61.87
137.34
158.32


7G1
0.02
1.14
1.79
1.70
197.33
133.21
105.95
91.26
46.15
73.85
91.00


8F1
0.02
1.02
2.43
2.43
198.66
151.90
101.94
52.54
22.49
87.44
152.41


13E1L
0.01
5.06
3.33
2.97
196.25
0.00
0.00
0.00
241.35
242.87
246.23


14E2
0.01
0.92
1.85
1.98
195.53
155.75
135.40
117.03
24.32
44.45
62.41


16C2
0.01
2.90
2.99
2.93
206.54
105.83
49.55
22.32
112.09
182.43
217.00


17C4
0.01
2.46
1.59
1.48
197.34
59.12
30.42
23.73
169.79
206.72
212.93


17C5
0.02
3.82
3.54
3.34
197.76
78.79
10.17
0.00
138.60
233.43
248.24


17D2
0.02
3.64
3.53
3.32
195.12
64.10
14.22
0.00
159.96
224.02
239.41


17D3
0.02
3.08
3.42
3.25
196.40
75.93
25.71
0.00
135.80
192.63
223.73


18C2
0.02
2.76
2.25
2.39
198.88
75.48
41.49
20.34
164.10
210.87
239.06


18C5
0.02
2.44
2.93
2.29
209.13
114.37
38.66
13.50
92.05
203.67
238.84


18D1
0.02
2.91
3.61
3.69
200.24
91.67
33.22
0.87
102.95
180.17
222.37


21B2
0.01
0.92
3.12
3.39
199.36
149.90
87.25
27.91
26.97
111.92
189.89















Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)





















Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr





1C4
1.47
5.42
5.84
7.92
0.00
1.16
1.53
1.64
10.59
5.66
0.00
17.05
27.40
27.41


1D1
1.23
10.13
15.04
22.62
0.00
1.90
2.88
2.44
9.33
7.71
6.79
16.20
23.54
23.36


1D2
1.16
10.67
16.81
22.58
0.00
1.94
1.91
2.06
13.72
11.40
9.29
28.57
36.87
40.28


1D5
0.00
9.58
19.88
20.53
0.00
2.63
3.95
3.65
7.41
0.00
0.00
12.34
16.25
14.64


1D7
1.20
6.08
10.46
16.73
0.00
1.33
0.97
0.57
0.00
0.00
0.00
1.80
6.89
7.74


1F2
1.43
6.09
4.75
5.17
0.00
1.51
1.75
1.83
11.20
9.71
7.29
14.85
25.87
23.31


1D6B
0.83
3.16
0.00
0.00
0.95
3.10
5.02
5.03
3.58
0.00
2.24
11.64
20.10
20.24


2D1
0.93
6.11
7.53
8.19
0.96
1.61
2.94
3.45
6.24
2.14
4.24
11.59
16.61
18.05


2D2
0.71
8.73
9.23
14.20
1.01
1.14
1.77
2.66
15.42
19.02
29.22
9.44
9.84
17.65


2D3
1.02
3.07
0.00
0.00
0.96
1.28
2.63
3.39
2.34
2.28
2.56
5.89
9.81
12.68


2D10
0.79
3.83
8.79
10.79
1.01
0.85
2.59
3.06
3.46
3.86
0.00
5.06
12.88
14.51


2F2
0.99
2.97
3.47
3.84
0.99
0.62
0.85
1.25
3.57
5.39
2.47
2.79
2.20
4.46


3F2
0.00
3.69
3.56
3.66
0.00
2.41
2.65
2.73
11.21
9.75
7.80
23.69
14.97
24.07


4D3
0.83
13.61
21.23
26.18
1.13
1.79
3.43
4.12
0.00
0.00
0.00
6.22
9.51
10.53


5D2
0.77
11.17
16.88
25.75
1.22
1.37
2.10
2.51
0.00
2.26
0.00
4.49
4.68
6.67


5D10
0.75
4.76
11.41
15.00
1.19
2.14
4.46
5.08
2.24
2.60
0.00
4.73
13.82
14.74


5D13
0.82
5.99
5.42
7.41
1.22
2.02
4.20
3.84
0.00
0.00
0.00
0.00
0.00
0.00


6C1
0.90
5.09
8.93
13.72
1.18
2.68
4.07
3.85
3.03
5.03
5.97
17.48
29.69
30.87


6F1L
0.98
5.01
11.63
13.62
1.23
2.08
3.79
4.28
3.18
2.52
0.00
4.69
11.16
12.41


6H1B
0.00
12.92
21.02
24.90
1.18
1.57
3.19
3.84
0.00
0.00
0.00
4.41
6.45
6.55


6H2
0.94
16.28
30.42
38.90
1.09
2.18
4.54
5.77
2.72
2.09
0.00
8.53
13.58
16.13


7C4
0.92
8.18
16.01
20.31
1.24
1.62
3.19
3.72
2.04
2.56
2.25
5.80
16.05
19.63


7C8
0.00
16.28
27.69
37.59
0.00
1.02
2.55
2.57
3.52
3.92
0.00
6.83
8.73
13.62


7D3
0.94
10.21
17.67
23.44
1.23
1.17
2.14
2.60
0.00
0.00
0.00
3.63
5.69
7.86


7D4
0.87
4.13
5.18
9.99
0.96
0.98
1.76
2.62
0.00
0.00
0.00
0.00
1.33
1.42


7F1
0.87
8.79
14.86
17.47
0.95
1.92
2.90
3.62
0.00
1.20
0.69
2.86
9.67
11.59


7G1
0.86
11.60
15.24
17.02
0.96
0.00
1.19
1.24
1.83
1.30
0.61
5.09
2.81
3.49


8F1
1.09
4.94
7.94
11.60
1.01
1.25
3.89
5.54
3.21
2.17
2.79
1.97
5.12
8.43


13E1L
0.00
26.00
30.28
29.43
0.00
1.90
2.09
2.02
9.19
9.61
6.72
26.60
23.59
25.08


14E2
0.82
8.96
11.88
16.19
0.94
0.91
1.55
2.20
0.00
0.00
0.00
0.00
0.00
2.06


16C2
1.20
0.00
3.15
6.06
1.29
5.99
5.35
5.52
0.00
0.00
0.00
10.75
15.68
15.01


17C4
2.24
4.47
4.70
5.93
1.07
2.88
3.48
3.60
8.93
10.49
10.07
13.50
14.02
10.82


17C5
0.88
3.47
3.22
3.71
1.07
2.38
2.43
2.77
4.99
3.68
0.00
11.40
19.89
19.10


17D2
0.97
3.16
3.45
5.23
1.09
1.96
2.82
2.45
6.62
5.48
3.33
15.35
26.82
19.32


17D3
0.00
29.18
50.37
59.77
0.77
2.24
3.30
3.77
0.00
0.00
0.00
7.58
8.42
7.53


18C2
1.34
4.36
4.95
6.28
0.00
2.37
2.58
2.92
9.43
14.15
10.34
15.94
20.12
17.78


18C5
1.23
9.09
17.58
20.23
0.00
2.82
4.62
5.45
8.00
8.66
7.66
9.22
17.18
20.65


18D1
1.13
33.54
60.88
70.36
0.00
1.70
2.53
3.28
7.26
8.14
5.17
15.14
23.94
24.36


21B2
1.42
11.11
34.62
64.76
0.00
1.60
4.00
5.63
4.43
2.76
0.00
2.11
6.73
9.89












3% Xylose in LB medium in pH stat at pH 5.0, 50° C.











O.D. 420 nm
Xylose (mM)
Lactate (mM)


















Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr





26D2
0.02
2.82
3.02
2.85
203.44
95.23
52.16
24.93
125.00
175.43
205.06


33D4
0.02
2.62
3.19
2.88
200.16
137.62
24.87
0.00
69.95
219.38
248.77


34D2
0.01
0.20
0.30
0.40
197.60
198.18
199.87
194.03
0.59
0.54
0.47


35D2
0.01
2.21
2.38
2.19
198.02
128.54
84.63
65.13
77.65
130.47
155.68


36D1
0.02
3.36
4.03
4.01
200.76
81.73
0.00
0.38
129.07
241.25
242.89


36D2
0.02
3.48
3.06
3.11
162.91
90.26
26.60
0.00
140.29
227.94
258.52


38D5
0.01
1.44
3.49
3.15
203.00
161.87
86.71
43.90
37.83
142.04
193.31


39D1
0.02
2.74
2.96
2.78
198.38
121.74
64.90
40.22
79.04
159.28
192.71


39D1A
0.01
1.55
3.06
3.34
198.64
134.11
64.56
15.53
48.13
143.63
209.56


46C1
0.02
2.54
2.57
2.39
168.08
124.32
48.56
17.79
95.00
202.94
246.05


47C1
0.01
2.88
2.93
2.76
165.40
107.63
35.06
3.32
110.29
216.32
259.27


49D3
0.02
2.74
2.71
2.74
164.70
136.00
89.68
71.61
92.23
141.13
166.79


49D4L
0.02
3.29
3.21
3.55
217.14
78.74
56.38
44.90
157.29
184.40
200.48


53D1
0.02
3.20
3.51
3.58
207.55
111.13
39.36
7.13
91.56
189.61
229.02


53D2
0.01
1.35
2.81
2.45
175.60
137.36
72.16
38.97
39.53
129.06
178.83


56H3A
0.01
3.57
4.23
3.56
177.38
88.32
15.76
0.10
113.00
206.99
230.99


57H1
0.01
2.75
4.32
4.04
205.55
105.93
22.27
0.65
97.34
196.67
227.65


57H2
0.01
0.20
0.30
0.30
201.23
199.97
198.29
196.08
1.33
1.38
1.59


57H3
0.01
2.72
3.47
3.84
179.77
105.18
50.95
14.53
85.38
158.64
208.60


HCH7
0.01
3.97
3.33
2.95
179.30
48.02
0.15
0.00
142.82
207.50
207.24


HCH8
0.01
4.73
3.98
3.51
182.16
23.94
0.20
0.00
185.64
216.75
219.76


HCH10
0.01
3.98
4.94
4.41
181.33
94.19
13.87
0.41
100.73
215.99
234.37


Y-8
0.01
0.20
2.88
6.16
189.03
179.73
155.63
49.66
0.00
9.57
33.73


Y-39
0.02
2.68
3.01
1.87
180.89
109.71
14.37
0.00
94.31
214.38
229.71


Y-40
0.01
4.14
4.31
4.07
180.42
49.60
0.00
0.27
150.86
218.17
220.43


Y-41
0.01
0.35
2.44
3.32
205.00
211.83
192.47
128.98
0.00
10.96
34.23


Y-55
0.02
3.54
3.93
3.66
199.65
111.01
0.00
0.00
101.19
240.64
239.00


Y-56
0.01
0.60
1.32
1.95
190.83
182.65
148.17
124.73
4.15
10.30
23.13


Y-66
0.02
1.82
1.51
2.44
195.94
98.04
75.57
40.17
93.61
116.93
170.22


Y-72
0.01
0.61
2.51
2.56
197.15
188.37
133.56
88.55
7.88
41.78
58.69


Y-82
0.01
0.51
2.06
2.57
195.95
179.19
132.05
104.29
3.87
11.66
19.71


Y-85
0.01
1.55
1.68
1.88
195.69
141.76
106.31
95.88
51.69
82.33
90.96


P4-62
0.02
1.33
3.87
4.18
198.61
133.57
62.38
23.40
41.73
140.33
192.57


P4-74B
0.03
6.40
6.60
6.12
199.04
48.40
0.00
0.00
173.33
234.25
236.20


P4-85
0.02
4.28
4.59
4.01
198.14
57.61
0.00
0.00
152.57
243.37
243.72


P4-102A
0.03
2.42
2.79
2.61
193.86
94.62
45.90
22.18
80.86
118.30
146.40


P4-102B
0.03
5.52
4.41
4.06
197.66
45.00
0.00
0.00
186.09
247.25
247.55



B. coagulans

0.01
0.40
0.40
0.40
197.58
198.65
197.19
196.17
0.38
0.00
0.00


7050















Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)





















Isolate
0 hr
24 hr
48 hr
72 hr
0 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr
24 hr
48 hr
72 hr





26D2
1.52
32.07
52.20
65.12
0.00
1.57
2.24
2.28
0.00
0.00
0.00
6.03
6.91
7.50


33D4
1.63
11.21
29.89
36.76
0.00
1.90
3.04
3.26
9.92
8.69
6.71
6.73
20.21
20.28


34D2
0.80
3.51
4.39
4.46
0.00
0.72
0.54
0.41
2.88
0.00
0.00
0.00
0.00
0.00


35D2
1.32
10.88
14.61
14.84
0.00
1.16
1.84
2.12
6.91
4.01
3.71
9.68
14.70
16.14


36D1
1.11
3.62
2.81
3.86
0.00
1.30
1.87
1.82
9.60
11.16
8.73
18.41
29.75
29.50


36D2
1.76
20.33
26.33
37.81
0.00
2.05
2.89
3.30
5.26
4.36
8.75
15.97
15.38
15.89


38D5
1.56
5.29
14.48
23.32
0.00
0.86
1.94
2.55
6.27
7.87
12.77
2.27
6.77
8.59


39D1
1.20
2.32
0.00
1.07
0.00
1.73
2.98
3.27
5.61
12.07
11.24
12.36
23.65
25.84


39D1A
1.21
5.74
10.37
18.44
0.00
1.17
3.00
4.15
6.64
12.97
14.97
6.11
16.27
23.85


46C1
11.30
4.92
5.90
5.39
0.00
2.49
4.09
4.18
3.28
5.83
2.28
18.43
24.26
30.99


47C1
0.00
6.58
4.20
9.42
0.00
2.71
4.57
4.92
8.42
5.97
7.16
7.72
37.87
27.75


49D3
0.89
19.52
27.46
27.38
0.00
2.22
2.73
3.17
5.32
5.14
0.00
10.10
13.73
9.62


49D4L
0.00
5.12
9.88
7.47
0.00
1.16
2.58
2.22
10.35
7.59
7.75
18.62
20.98
29.73


53D1
0.00
33.40
68.38
79.67
0.00
3.19
4.81
4.76
6.66
0.00
0.00
5.71
9.40
21.76


53D2
0.00
7.88
11.88
13.57
0.00
0.00
2.63
3.45
4.71
8.46
6.98
2.98
11.04
13.13


56H3A
0.00
19.55
34.82
42.22
0.00
0.00
2.37
2.29
6.95
6.82
4.35
13.24
18.44
19.11


57H1
0.82
10.02
19.33
23.62
0.66
1.27
1.94
2.18
9.85
12.20
9.99
26.30
51.53
57.16


57H2
1.26
2.08
1.60
1.86
0.00
0.00
0.00
0.79
0.00
6.04
0.00
0.00
0.00
0.00


57H3
0.87
13.64
27.02
34.37
0.00
0.00
2.40
2.30
6.29
2.62
11.38
7.76
15.60
17.06


HCH7
1.43
41.29
59.37
62.52
0.00
2.45
3.44
3.44
9.32
8.31
5.77
23.38
29.18
28.14


HCH8
1.53
52.18
56.99
64.03
0.00
2.40
2.16
2.98
0.00
0.00
0.00
24.96
16.11
16.44


HCH10
0.00
4.55
0.00
0.00
0.00
3.60
4.83
4.59
12.20
9.23
8.89
12.96
24.54
25.84


Y-8
1.72
8.86
28.90
116.80
0.00
0.00
0.00
5.73
0.00
26.45
93.70
0.00
13.26
57.24


Y-39
5.16
14.07
24.97
28.33
0.00
0.00
4.49
4.91
4.49
0.00
0.00
6.98
14.34
14.05


Y-40
1.75
26.68
35.98
34.23
0.00
2.20
3.76
4.11
5.49
9.59
8.02
16.23
24.98
24.95


Y-41
1.00
3.85
17.82
45.48
0.00
0.50
1.13
1.97
0.00
14.02
21.27
0.00
7.27
23.45


Y-55
1.01
23.69
38.07
38.92
0.76
1.64
2.36
1.99
10.67
13.09
10.27
12.04
20.80
16.92


Y-56
0.92
9.69
20.18
29.39
1.46
1.11
1.30
1.65
8.76
15.15
25.47
3.22
7.67
13.00


Y-66
1.03
26.56
30.55
34.09
0.00
1.33
1.27
1.64
8.15
7.87
7.70
8.06
9.68
11.32


Y-72
1.20
5.58
17.06
35.04
0.68
0.93
3.39
3.85
5.77
28.87
47.12
0.00
32.04
56.85


Y-82
0.00
8.72
24.28
39.50
0.00
0.58
1.93
2.68
9.42
26.01
26.81
2.58
18.55
25.58


Y-85
1.00
3.17
2.86
4.49
0.84
1.58
2.56
2.84
6.88
0.00
0.00
5.04
8.71
7.09


P4-62
1.62
6.32
12.17
17.50
0.00
0.69
0.99
1.50
3.69
1.85
0.00
6.65
23.35
36.38


P4-74B
1.73
14.64
21.00
21.43
0.00
0.94
1.12
1.19
10.95
10.25
11.14
27.32
33.23
32.27


P4-85
1.67
15.79
25.85
25.93
0.00
1.38
2.08
2.04
10.46
11.68
11.16
20.49
23.29
24.24


P4-102A
1.79
11.49
23.69
30.31
0.00
1.25
1.35
1.29
9.70
10.47
7.80
24.69
25.12
30.93


P4-102B
1.66
1.08
1.15
1.67
0.00
1.85
2.03
2.05
6.07
6.70
6.42
38.04
42.19
42.41



B. coagulans

1.49
4.59
4.70
4.39
0.00
1.10
0.81
0.56
3.68
4.80
0.00
0.00
0.00
0.00


7050
















TABLE 6





Fermentation Profile of Selected Isolates in 5% Sugars

















5% Glucose in LB medium in pH stat at pH 5.0, 50° C.











O.D. at 420 nm
Glucose Remaining (mM)
Lactate (mM)





















Isolate
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h





2D1
0.04
3.33
2.99
2.55
2.54
269.30
175.27
127.15
98.45
91.57
203.84
293.69
295.88
316.67


3F2
0.03
3.48
2.95
2.95
2.95
272.27
122.46
98.78
93.36
92.52
254.50
298.31
309.04
315.19


13E1L
0.02
2.92
3.38
3.67
3.83
271.09
117.16
69.97
47.36
32.44
258.76
326.71
362.52
385.17


17C5
0.03
2.64
2.92
2.94
3.06
271.16
121.89
105.45
92.18
87.73
235.90
281.39
304.76
307.77


18C2
0.03
2.03
2.14
2.15
2.27
271.72
140.72
133.35
144.43
132.90
200.94
212.12
223.88
236.72


33D4
0.02
2.71
2.60
2.62
2.63
271.35
189.24
141.29
126.94
119.64
134.62
218.42
239.43
245.66


36D1
0.02
3.33
2.92
2.83
2.85
273.23
151.22
88.83
66.12
49.55
208.06
315.86
347.65
371.63


HCH7
0.03
2.71
2.75
2.74
2.85
282.52
150.87
138.40
139.58
138.10
206.71
238.26
239.04
236.24


HCH8
0.02
4.03
2.68
2.55
2.89
289.89
121.49
96.97
95.02
94.36
275.57
311.64
315.39
316.40


HCH10
0.01
3.32
3.33
2.93
2.60
272.50
213.97
147.00
123.55
112.27
132.73
211.50
253.85
262.81


Y-40
0.01
3.87
3.11
3.11
3.09
272.64
154.45
103.20
100.64
100.08
199.59
288.27
284.26
281.25


p4-74B
0.01
4.04
3.77
3.93
4.06
272.31
108.11
78.94
62.15
47.43
283.24
331.10
361.09
379.76


p4-85
0.01
2.89
2.52
2.29
1.95
275.06
156.03
119.02
112.90
112.47
208.56
271.78
279.40
283.35


p4-102B
0.03
4.24
4.15
3.59
3.49
277.61
120.03
36.27
14.06
0.00
269.55
406.68
440.01
458.41












5% Glucose in LB medium in pH stat at pH 5.0, 50° C.












Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)























Isolate
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h





2D1
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.97
0.00
0.00
0.00
0.00
0.00
6.43
0.00
5.39


3F2
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.79
0.00
0.00
0.00
2.10
1.91
2.42
2.80


13E1L
0.99
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.73
4.04
3.07
0.64
4.99
22.50
15.27
15.99


17C5
0.00
0.90
1.14
1.66
0.00
0.00
0.00
0.00
0.94
0.45
0.00
0.00
1.87
6.65
7.50
8.19


18C2
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.57
2.54
2.32
2.72


33D4
0.00
0.02
0.00
1.57
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.24
5.96
6.57
6.85


36D1
0.00
0.00
0.00
6.38
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.42
2.91
1.92
8.69


HCH7
2.13
0.13
0.74
0.23
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
3.85
6.05
5.96
5.81


HCH8
0.00
0.00
0.00
0.00
0.31
0.30
0.57
0.35
0.00
0.00
0.00
0.00
8.25
10.25
8.20
11.61


HCH10
0.00
1.15
3.95
8.32
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.11
3.13
7.11
7.33


Y-40
0.00
0.01
2.24
1.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.35
3.18
7.90
3.44


p4-74B
0.00
0.64
1.20
3.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.72
6.27
9.20
8.56


p4-85
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.45
2.36
7.26
3.38


p4-102B
0.00
0.00
1.29
1.99
0.00
0.00
0.00
0.00
0.00
2.10
8.47
9.84
2.92
8.62
21.12
19.53












5% Xylose LB medium in pH stat at pH 5.0, 50° C.











O.D at 420 nm
Xylose Remaining (mM)
Lactate (mM)





















Isolate
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h





2D1
0.02
2.93
3.28
2.99
2.90
317.66
215.81
156.18
128.64
109.75
140.44
214.80
245.42
273.82


3F2
0.03
3.17
2.95
3.09
3.36
327.03
158.84
105.73
87.07
65.35
205.75
284.90
306.82
339.37


13E1L
0.04
3.66
4.64
4.10
4.71
332.60
171.20
83.70
57.60
44.31
162.76
300.36
342.21
357.54


17C5
0.03
4.62
5.60
5.32
5.59
331.71
193.84
118.61
86.27
69.26
156.73
288.71
332.43
354.65


18C2
0.03
2.46
2.52
2.55
2.56
319.62
190.32
148.52
126.44
122.19
177.25
239.21
264.70
332.83


33D4
0.02
2.99
4.63
3.79
3.69
330.34
248.38
129.61
87.97
71.25
136.00
273.55
333.85
356.49


36D1
0.02
4.02
4.24
4.33
3.87
320.19
203.09
110.61
64.58
51.95
146.45
266.12
293.88
306.06


HCH7
0.03
5.25
4.22
3.96
4.17
335.83
177.73
104.81
95.17
90.63
176.08
281.96
278.97
288.19


HCH8
0.03
4.88
4.27
4.13
4.10
330.93
134.93
88.75
82.87
79.75
249.64
308.13
300.33
300.93


HCH10
0.01
4.85
5.59
5.50
4.94
321.57
217.93
110.01
65.79
52.86
126.12
233.14
293.80
302.34


Y-40
0.01
4.17
4.94
5.03
4.93
323.05
196.40
70.58
38.04
23.82
152.99
294.47
314.51
330.72


p4-74B
0.02
6.55
6.08
5.87
5.72
321.82
148.02
72.03
60.59
56.78
214.07
265.01
275.75
277.14


p4-85
0.01
3.64
4.77
4.86
4.65
323.71
230.65
118.44
89.54
75.00
115.46
219.46
259.09
274.48


p4-102B
0.02
5.22
4.88
4.96
4.38
321.80
166.53
76.53
49.14
36.32
194.55
280.62
322.79
338.50












5% Xylose LB medium in pH stat at pH 5.0, 50° C.












Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)























Isolate
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h
24 h
48 h
72 h
96 h





2D1
5.10
5.81
5.28
6.44
0.88
1.74
2.19
2.37
3.72
3.25
3.81
3.17
11.27
15.45
19.53
19.55


3F2
2.70
2.65
1.44
2.79
1.14
1.51
1.57
1.74
8.49
9.30
6.87
7.59
14.21
17.92
18.08
19.21


13E1L
7.48
22.35
24.63
24.74
3.27
3.41
4.76
4.41
8.76
10.22
9.89
9.62
20.97
21.16
26.14
22.19


17C5
0.00
0.05
2.58
3.01
3.09
4.67
4.90
4.46
10.29
11.65
12.70
9.92
13.10
16.31
17.00
16.47


18C2
2.40
2.60
1.69
2.56
1.33
1.56
1.74
2.10
8.06
8.18
5.41
5.55
11.36
14.16
14.98
14.81


33D4
0.64
8.39
10.29
8.80
0.00
0.00
0.00
0.00
4.55
3.55
4.47
0.00
0.00
19.80
18.17
18.96


36D1
0.72
0.57
1.33
2.40
0.21
0.31
0.23
0.97
4.42
3.00
0.00
0.00
20.91
30.98
27.48
30.86


HCH7
30.60
40.65
46.15
41.07
3.50
3.50
4.85
5.10
2.92
6.43
0.00
0.00
14.76
20.90
19.75
18.92


HCH8
34.92
42.26
41.77
43.16
0.00
0.00
0.00
0.00
4.13
0.00
0.00
0.00
18.38
17.54
17.76
15.02


HCH10
2.72
1.53
1.71
2.68
1.07
2.75
3.62
1.74
8.37
9.00
9.08
5.04
18.12
24.50
28.69
25.93


Y-40
17.96
31.08
32.41
38.18
0.75
1.36
1.52
2.09
5.14
4.70
6.03
4.54
16.43
28.27
20.25
29.30


p4-74B
13.74
17.63
19.69
19.29
0.27
0.37
0.35
0.60
12.05
12.66
13.43
10.02
27.20
29.59
23.65
28.33


p4-85
7.93
13.02
15.40
15.78
0.43
1.21
1.39
1.25
4.29
2.16
0.00
0.00
8.73
11.95
11.97
14.99


p4-102B
0.00
0.00
0.00
6.28
0.99
0.70
1.39
2.57
4.70
3.02
5.39
10.45
32.81
41.37
41.57
39.35
















TABLE 7





Growth and Fermentation of Selected Isolates in Minimal Salts medium

















3% Glucose in minimal medium + 1% corn



steep liquor in pH stat at pH 5.0, 50° C.









Acetate












O.D. at 420 nm
Glucose (mM)
Lactate (mM)
(mM)
























Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h



























3F2
0.03
2.16
1.76
1.67
1.78
167.51
77.33
49.49
36.62
26.30
11.99
157.35
198.19
225.63
236.27
0.00
0.00


13E1L
0.03
1.15
1.46
1.90
2.23
166.19
121.75
117.60
93.68
77.28
11.14
84.53
88.44
112.56
131.71
0.00
0.00


17C5
0.03
2.43
2.83
3.00
3.03
165.81
99.55
59.50
30.06
9.22
12.06
118.90
176.61
228.01
254.37
0.00
0.30


36D1
0.02
3.26
3.44
3.09
2.96
164.81
70.26
0.00
0.00
0.00
11.39
173.42
285.20
278.40
272.69
0.78
0.00


HCH7
0.02
1.37
1.17
1.17
1.38
164.92
103.42
90.67
89.24
84.64
12.03
109.02
127.98
126.18
133.14
0.00
0.00


HCH8
0.02
2.45
2.17
1.96
1.63
164.94
93.76
68.81
60.92
55.63
11.77
128.83
168.31
181.86
186.80
0.00
0.00


HCH10
0.02
2.07
1.73
1.85
1.87
164.08
123.57
77.76
56.41
40.24
11.61
78.11
154.37
191.19
215.94
0.00
0.48


P4-74B
0.01
2.53
1.94
1.83
1.59
164.68
54.33
11.85
0.00
0.00
11.36
192.94
267.00
285.59
278.79
0.00
0.00


P4-85
0.02
3.40
3.59
3.63
3.40
164.97
91.31
56.27
38.93
31.87
12.18
128.68
178.66
204.70
205.90
0.00
0.00


P4-102B
0.02
2.99
2.81
2.74
2.28
165.02
93.30
26.76
0.00
0.00
11.41
129.08
243.15
279.61
276.23
0.00
0.00


Y-40
0.01
1.49
1.18
1.72
2.53
163.69
96.26
85.61
74.29
32.92
11.26
127.00
139.33
151.38
209.76
0.00
0.00


Y-55
0.01
1.48
1.58
2.45
3.04
166.04
104.27
98.75
77.72
45.41
11.86
103.86
105.63
129.40
175.42
0.00
0.44












3% Glucose in minimal medium + 1% corn



steep liquor in pH stat at pH 5.0, 50° C.












Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)

























Isolates
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h




























3F2
0.00
0.00
0.56
0.00
0.28
0.29
0.34
0.47
0.00
0.00
0.00
0.00
0.00
0.00
3.77
3.71
0.00
5.18


13E1L
0.00
1.27
2.14
0.00
0.54
0.74
1.11
1.54
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.01
7.35


17C5
0.88
1.94
2.19
0.00
0.36
0.34
0.59
0.54
0.00
0.00
0.00
0.00
0.00
0.00
2.61
4.05
5.38
4.25


36D1
0.39
2.72
6.03
0.00
0.58
0.66
0.80
0.87
0.00
0.00
0.00
0.00
0.00
0.00
2.22
3.05
2.53
5.43


HCH7
0.00
0.00
1.02
0.00
0.38
0.55
0.65
0.49
0.00
0.00
0.00
0.00
0.00
0.00
2.15
3.55
1.70
5.62


HCH8
0.00
0.00
0.00
0.00
0.26
0.30
0.32
0.25
0.00
0.00
0.00
0.00
0.00
0.00
2.56
3.83
0.00
4.96


HCH10
0.00
0.00
0.00
0.00
0.69
0.55
0.48
0.53
0.00
0.00
0.00
0.00
0.00
0.00
1.43
4.90
0.00
6.31


P4-74B
0.00
0.66
1.08
0.00
0.33
0.00
0.43
0.41
0.00
0.00
0.00
0.00
0.00
0.00
1.24
0.00
1.34
1.05


P4-85
0.50
2.52
3.15
0.00
0.36
0.48
0.62
0.82
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.12
10.00
5.81


P4-102B
0.64
1.73
6.91
0.00
1.02
1.18
1.20
1.58
0.00
0.00
0.00
0.00
0.00
0.00
1.81
2.16
11.94
2.63


Y-40
0.45
0.67
0.75
0.00
0.98
0.36
0.46
0.73
0.00
0.00
0.00
0.00
0.00
0.00
1.28
1.06
15.26
2.67


Y-55
0.00
1.41
1.06
0.00
0.32
0.42
0.48
0.85
0.00
0.00
0.00
0.00
0.00
0.00
5.67
3.31
3.03
6.47












3% Xylose in minimal medium + 1% corn steep



liquor in pH stat at pH 5.0, 50° C.









Acetate












O.D. at 420 nm
Xylose (mM)
Lactate (mM)
(mM)























Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h


























3F2
0.04
4.58
4.57
4.21
3.85
193.47
69.51
0.00
0.00
0.00
10.73
167.83
260.48
254.23
257.56
0.00


13E1L
0.02
0.71
1.34
1.65
2.40
197.80
175.09
153.74
142.33
120.10
11.02
34.30
60.72
60.26
82.50
0.00


17C5
0.03
4.06
4.21
3.86
3.62
191.95
52.87
0.00
0.00
0.00
9.94
177.08
257.90
261.66
256.24
0.00


36D1
0.02
3.73
3.95
3.50
2.93
196.40
85.93
4.57
0.45
0.00
9.24
117.72
239.09
257.96
249.65
0.00


HCH7
0.02
3.90
3.97
3.28
2.70
194.18
63.06
0.35
0.00
0.00
10.04
135.68
223.07
221.72
218.98
0.00


HCH8
0.01
4.47
4.88
4.42
3.95
194.29
55.15
0.31
0.00
0.00
10.25
153.25
229.78
229.66
224.58
0.00


HCH10
0.01
2.81
2.63
2.44
2.45
190.98
124.30
47.13
22.85
10.99
10.12
76.25
183.05
216.15
231.05
0.00


P4-74B
0.04
3.14
4.34
4.19
4.19
197.87
138.18
39.43
0.00
0.00
11.05
79.60
212.61
256.33
252.24
0.00


P4-85
0.02
3.83
4.89
3.52
3.28
193.62
94.25
0.24
0.00
0.00
9.91
113.89
249.07
250.53
245.21
0.00


P4-102B
0.03
1.24
2.24
2.30
2.12
195.16
159.75
78.97
56.09
20.27
10.86
69.15
135.95
193.42
231.93
0.00


Y-40
0.02
2.74
3.88
3.94
3.37
197.14
88.37
22.57
0.00
0.00
10.04
99.10
193.36
231.18
233.96
0.00


Y-55
0.01
2.82
4.22
3.94
3.60
198.42
115.38
22.73
0.00
0.00
9.56
78.74
205.27
238.17
236.64
0.00












3% Xylose in minimal medium + 1% corn steep



liquor in pH stat at pH 5.0, 50° C.












Acetate (mM)
Succinate (mM)
Formate (mM)
Ethanol (mM)


























Isolates
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





























3F2
0.00
1.24
3.98
7.59
0.00
3.04
2.28
3.25
4.67
0.00
3.39
0.00
0.00
0.00
0.00
19.78
22.98
21.34
21.66


13E1L
4.06
7.45
7.60
12.15
0.00
0.84
1.57
1.64
2.35
0.00
0.00
0.00
0.00
0.00
0.00
4.24
4.60
4.70
5.23


17C5
1.77
3.35
6.15
8.88
0.00
0.00
2.27
3.10
5.06
0.00
3.26
0.00
0.00
0.00
0.00
19.30
22.78
21.57
19.70


36D1
0.00
0.00
0.00
0.00
0.00
0.00
2.89
3.88
5.05
0.00
0.00
0.00
0.00
0.00
0.00
16.42
28.59
27.92
22.26


HCH7
16.98
27.01
28.70
30.09
0.00
4.59
7.76
6.76
9.92
0.00
4.83
5.80
4.15
3.08
0.00
26.51
37.23
36.31
35.51


HCH8
17.58
26.58
26.18
26.00
0.00
3.54
6.40
5.68
7.33
0.00
2.99
3.59
2.92
0.00
0.00
21.56
30.00
29.84
29.01


HCH10
3.20
3.51
4.37
7.52
0.00
0.00
2.56
3.25
4.06
0.00
3.53
2.39
0.00
0.00
0.00
7.74
14.54
14.76
15.43


P4-74B
6.15
9.04
13.21
17.84
0.00
0.57
0.78
0.78
0.74
0.00
1.53
0.00
0.00
0.00
0.00
12.41
18.60
22.63
20.21


P4-85
5.00
5.19
5.72
5.86
0.00
2.79
5.71
7.47
10.03
0.00
4.01
5.32
4.64
4.06
0.00
12.95
28.64
28.13
27.81


P4-102B
0.00
5.36
8.15
6.91
0.00
2.24
2.51
4.26
4.05
0.00
0.00
0.00
0.00
0.00
0.00
4.08
7.80
8.46
8.92


Y-40
7.50
8.16
9.94
12.19
0.00
3.01
3.47
3.83
4.46
0.00
5.24
5.12
4.83
5.71
0.00
14.19
26.61
30.43
31.74


Y-55
4.52
4.98
9.31
12.80
0.00
0.00
7.04
5.69
7.19
0.00
1.27
0.00
0.00
0.00
0.00
6.75
19.93
20.96
12.80
















TABLE 8





Growth and Fermentation of Selected isolates in Hemicellulose Hydrolysate

















25% HCH in minimal medium + 1% corn steep liquor in pH stat at pH 5.0, 50° C.










Glucose (mM)
Xylose (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
15.09
0.00
0.00
0.00
0.00
122.18
91.48
12.16
0.62
0.41


17C5
17.29
0.00
0.00
0.00
0.00
128.62
105.68
63.79
18.49
0.00


36D1
14.88
0.00
0.00
0.00
0.00
119.98
105.23
57.68
14.26
0.62


Y-40
14.61
0.00
0.00
0.00
0.00
118.09
97.24
15.23
0.93
0.54


P4-74B
15.24
0.00
0.00
0.00
0.00
121.29
111.72
111.56
104.40
78.09


P4-102B
14.98
0.00
0.00
0.00
0.00
120.34
109.42
97.64
87.44
68.68













Lactate (mM)
Acetate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
15.20
102.73
201.42
220.94
216.00
42.74
42.07
48.24
51.05
50.57


17C5
13.64
90.50
168.29
207.08
215.48
47.98
51.21
54.58
54.78
58.01


36D1
15.09
76.89
146.22
203.26
211.88
42.35
44.11
46.74
49.53
53.34


Y-40
15.32
85.28
198.51
218.60
216.38
43.00
44.99
48.15
49.71
50.93


P4-74B
15.44
75.14
74.01
78.57
112.01
44.70
50.89
45.89
50.16
51.38


P4-102B
14.53
78.53
91.86
113.59
130.58
42.75
43.53
47.50
51.39
49.85












50% Over-limed HCH in minimal medium + 1% corn steep liquor in pH stat at



pH 5.0, 50° C.








Glucose (mM)
Xylose (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
23.75
0.00
0.00
0.00
0.00
157.16
92.59
1.17
1.12
1.02


17C5
21.52
0.00
0.00
0.00
0.00
149.40
83.98
0.00
0.00
0.00


36D1
22.49
0.00
0.00
0.00
0.00
149.01
73.50
1.01
0.71
0.00


Y-40
22.21
0.00
0.00
0.00
0.00
147.30
38.87
0.78
0.80
0.00


P4-74B
27.00
0.00
0.00
0.00
0.00
179.39
169.87
167.86
128.98
93.65


P4-102B
24.79
0.00
0.00
0.00
0.00
164.96
147.79
124.81
86.65
65.70













Lactate (mM)
Acetate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
8.53
150.87
260.05
264.00
263.53
24.22
23.19
29.57
36.11
29.69


17C5
11.51
137.99
250.31
251.42
251.76
23.96
23.76
19.78
32.13
35.80


36D1
9.35
164.61
258.86
254.54
252.80
25.81
25.08
26.88
28.32
29.80


Y-40
10.28
191.72
237.46
239.63
231.16
25.89
27.50
35.09
36.24
37.49


P4-74B
7.46
78.70
85.71
94.45
133.26
25.69
30.98
36.53
35.50
39.67


P4-102B
9.99
92.79
131.21
161.61
167.00
28.73
25.83
36.63
40.55
40.00












25% HCH in minimal medium + 1% corn steep liquor in pH stat at pH 5.0, 50° C.










Arabinose (mM)
Succinate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
15.67
0.00
0.00
0.00
0.00
0.00
0.00
3.77
3.00
3.29


17C5
17.04
0.00
0.00
0.00
0.00
0.00
0.67
0.94
1.01
0.93


36D1
14.88
0.88
0.00
0.00
0.00
0.00
0.00
2.92
0.00
2.47


Y-40
14.05
12.70
4.75
1.28
1.45
0.00
2.39
2.38
3.44
2.88


P4-74B
15.37
0.00
0.00
0.00
0.00
0.00
2.49
0.00
2.21
0.00


P4-102B
14.44
0.00
0.00
0.00
0.00
0.00
2.30
2.50
2.49
2.89













Ethanol (mM)
Formate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
0.00
1.72
10.96
4.76
3.78
3.02
0.00
4.51
4.87
4.18


17C5
0.00
0.00
0.00
0.00
0.00
4.56
4.39
0.00
0.00
0.00


36D1
0.00
4.36
0.63
3.33
1.97
3.24
0.00
0.00
0.00
0.00


Y-40
0.00
0.84
6.21
4.13
7.38
3.08
4.31
3.13
4.97
4.27


P4-74B
0.00
0.00
2.94
3.97
1.49
3.55
6.50
6.30
5.28
6.21


P4-102B
0.00
0.00
0.53
1.64
3.44
2.97
5.20
6.47
4.68
5.36












50% Over-limed HCH in minimal medium + 1% corn steep liquor in pH stat at



pH 5.0, 50° C.










Arabinose (mM)
Succinate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
7.94
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


17C5
10.69
0.00
0.00
0.00
0.00
0.00
1.08
2.23
2.30
3.00


36D1
7.31
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


Y-40
7.09
3.02
1.26
1.07
1.01
0.00
0.00
0.00
0.00
0.00


P4-74B
9.27
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


P4-102B
10.37
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00













Ethanol (mM)
Formate (mM)

















Isolates
0 h
24 h
48 h
72 h
96 h
0 h
24 h
48 h
72 h
96 h





13E1L
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


17C5
0.00
0.00
0.00
8.64
0.00
4.67
4.50
0.00
0.00
0.67


36D1
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


Y-40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


P4-74B
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00


P4-102B
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00





The 25% hemicellulose hydrolysate was derived from batch T6-#5


The 50% overlimed hemicellulose hydrolysate was derived from batch BCI-Nov. 99













TABLE 9







Fermentation profile of 3% glucose in LB medium and in minimal medium with 1% corn steep liquor at pH 5.0 and 50° C.




























Specific











Volumetric
Specific
glucose




Cell
Glucose



Glucose
productivity
productivity
consumption




mass
utilized
Lactate
Acetate
Ethanol
consumption
mmol L−1 h−1
mmol g−1 h−1
rate
Yield (%)



















Isolates
Medium
g/L
mM
mM
mM
mM
mmol L−1 h−1
(Lactate)
(Lactate)
mmol g−1 h−1
Lactate
Total






















17C5
LB
2.14
173.23
278.25
9.36
6.92
17.46
28.29
30.54
18.85
80.31
85.10



MM
1.18
144.19
209.80
1.85
8.14
2.96
4.87
22.88
13.90
72.75
76.47


36D1
LB
1.42
169.30
278.58
4.86
5.13
5.86
9.63
44.50
27.08
82.27
85.37



MM
1.34
162.50
271.05
5.88
6.35
3.76
6.23
29.79
17.99
83.40
87.27


P4-74B
LB
2.17
166.49
274.42
12.35
6.04
11.72
19.16
41.48
25.37
82.41
87.99



MM
1.28
161.13
261.94
5.05
4.68
5.15
8.91
31.81
18.39
81.28
84.35


P4-102B
LB
1.18
171.15
280.43
5.05
5.58
3.72
7.87
33.22
15.69
81.93
85.61



MM
1.17
166.61
268.70
3.35
4.87
2.80
4.60
28.00
17.03
80.64
83.57





LB - Rich medium


MM—Minimal medium













TABLE 10







Fermentation profile of 3% xylose in LB medium and in minimal medium with 1% corn steep liquor at pH 5.0 and 50° C.


















Dry





Volumetric
Specific
Specific




Cell
Xylose



Xylose
productivity
productivity
Xylose



mass
utilized
Lactate
Acetate
Ethanol
consumption
mmol L−1 h−1
mmol g−1 h−1
consumption rate
Yield (%)



















Isolates
Medium
g/L
mM
mM
mM
mM
mmol L−1 h−1
(Lactate)
(Lactate)
mmol g−1 h−1
Lactate
Total






















17C5
LB
2.25
199.78
253.84
9.20
20.61
7.54
9.16
11.48
9.45
76.24
85.65



MM
1.65
200.82
256.07
11.60
14.60
4.79
5.10
11.67
10.96
76.51
84.83


36D1
LB
1.48
203.10
240.82
11.21
24.23
4.90
5.63
16.61
14.47
71.14
81.84



MM
1.81
201.81
228.67
16.60
34.91
6.21
6.79
13.02
11.91
67.98
84.57


P4-74B
LB
2.49
190.89
229.97
28.41
22.96
7.51
9.03
7.06
5.87
72.28
88.92



MM
1.83
201.79
245.87
22.38
16.88
4.97
5.91
7.45
6.26
73.11
84.97


P4-102B
LB
2.11
190.36
241.15
8.20
40.49
7.75
9.58
15.04
12.17
76.01
92.20



MM
0.99
181.27
225.15
8.26
6.15
2.19
2.62
9.57
7.99
74.53
80.21





LB - Rich medium


MM—Minimal medium













TABLE 11







Isomeric form of lactic acid produced


by second generation biocatalysts










concentration (mM)
Ratio











Strain
L (+)
D (−)
L/D
D/L














Glucose − minimal medium






17C5
13.40
0.00
1.00
0.00


36D1
7.80
0.35
0.96
0.04


P4-74B
11.60
0.40
0.97
0.03


P4-102B
13.90
0.00
1.00
0.00


LB + glucose medium


17C5
13.00
0.35
0.97
0.03


36D1
10.60
0.00
1.00
0.00


P4-74B
13.30
0.35
0.97
0.03


P4-102B
14.30
0.40
0.97
0.03









Glucose concentration was 3% in both media. Lactic acid isomer was determined by HPLC using a chiral column.









TABLE 12








13C-enrichment ratios for fermentation products



produced from 13C1-xylose










Isotope Enrichment Ratio












Strain 36D1
Strain P4-102B















Carbon
Non-

Non-


E. coli



Product
Position
growing
Growing
growing
Growing
W3110
















Lactate
C-1
4.5
4.9
5.6
5.1
10.8



C-2
1.0
1.0
1.0
1.0
1.0



C-3
15.9
17.3
12.6
13.2
11.3


Acetate
C-1
1.0
1.0
1.0
1.0
1.0



C-2
10.2*
14.7*
4.8*
9.1
4.6


Ethanol
C-1
1.0
1.0
1.0
1.0
1.0



C-2
39.0*
10.0
15.2
11.1
5.8









Second generation biocatalyst, strain 36D1 or P4-102B, was grown in LB+Xylose to mid-exponential phase in a pH-stat at pH 5.0 at 50° C. For the experiment with non-growing cells, 40 ml of culture was centrifuged and the cells were washed with 5.0 ml of LB. The cells were resuspended in 4.75 ml of LB-xylose (1%). Enough 13C1-xylose was added to the culture to bring the xylose concentration to 1.2% and the 13C-enrichment to 20.8%. For the experiment with growing cells, cells from 0.5 ml of the mid-exponential phase culture were removed from the pH-stat, washed with equal volume of LB, and resuspended in 4.75 ml of LB-Xylose medium. Both fermentations were carried out at 50° C. with manual addition of 1.0 N KOH to maintain the pH between 6.0 and 7.0. When acid production stopped, cells were removed by centrifugation and the supernatant was subjected to HPLC for product analysis and also to 13C-NMR for identification of the 13C-enrichment. 13C1 propionate (50 mM) served as a reference.


For E. coli W3110, 20 ml of cells were grown under anaerobic conditions in LB+Xylose until late-exponential phase at 37° C. Cells were collected by centrifugation, washed once with LB and resuspended in 5.0 ml of LB-Xylose with 13C-enrichment. Fermentation was carried out at 37° C. with manual pH control between 6.0 and 7.0.


All enrichment ratios were based on the natural abundance of 13C at the indicated positions with C-2 of lactate and C-1of acetate and ethanol as reference. *represents that the C1-carbon of acetic acid and ethanol was not labeled or the amount of label at the C1-position was below the detection limit. The presented value was computed based on the sensitivity of the instrument for 13C.









TABLE 13







SSF profile of strain 36D1 in mineral salts medium at different pH and temperature











Fermentation products (mM)
Volumetric productivity
% Yield
















Lactate
Acetate
Succinate
Formate
Ethanol
of Lactate (mmol L−1h−1)
Lactate
Total




















pH
Temp. (° C.)










4.5
50
182.76
7.55
1.45
0.00
8.95
5.54 ± 0.16
82.24
90.32


5.0
50
141.25
14.59
1.80
15.32
22.04
6.17 ± 0.09
63.56
80.86


5.5
50
113.92
27.61
4.22
58.15
29.53
5.96 ± 0.45
51.26
78.88


6.0
50
66.66
36.55
3.54
90.66
34.83
4.05 ± 0.24
30.00
63.71


7.0
50
4.89
19.57
0.37
17.42
7.11
0.87 ± 0.14
2.20
14.37


Temp. (° C.)
pH


30  
5.0
122.24
12.20
1.62
0.00
7.70
1.50 ± 0.04
55.00
64.70


37  
5.0
137.98
9.05
1.73
0.00
19.68
2.50 ± 0.14
62.09
75.80


43  
5.0
146.03
11.53
1.53
11.96
24.78
4.32 ± 0.08
65.71
82.74


50  
5.0
141.25
14.59
1.80
15.32
22.04
6.17 ± 0.09
63.56
80.86


55  
5.0
152.94
11.97
1.31
0.00
12.23
8.66 ± 0.08
69.82
80.30


60  
5.0
105.95
12.39
0.60
0.00
2.35
7.22 ± 0.16
47.68
54.58










Batch fermentation was carried out for 96 hrs.









TABLE 14







Sugar cane bagasse hemicellulose hydrolysate fermentation by Bacillus sp. strain 17C5a


(Sheet 1 of 1)










Sugarb
Sugar consumed (mM)
Net Production (mM)c
Lactate
















(mM)
Glucose
Xylose
Arabinose
Lactate
Acetate
Ethanol
Formate
Succinate
Yield (%)d





256
32.5 ± 1.6
224.5 ± 9.8
4.5 ± 0.4
403.7 ± 5.6 
7.0 ± 1.2
2.5 ± 0.5
7.8 ± 2.6
4.8 ± 0.8
90


412
50.8 ± 1.2
349.1 ± 9.9
5.5 ± 0.3
617.4 ± 18.4
0.6 ± 0.6
5.2 ± 1.0
9.5 ± 4.5
7.7 ± 0.4
89


483
60.3
340.4
4.7
600.2
1.0
3.9
11.1
9.1
86






aFermentations at three concentrations of total sugar (50° C. and pH 5.0). Averages with standard deviations are based on three independent fermentations. A single fermentation was conducted with the highest sugar concentration, 483 mM.




bSugar concentration at the beginning of fermentation.




cLime-treated sugar cane bagasse hemicellulose hydrolysate contained 66 mM acetate. Corn steep liquor at 0.5% final concentration in the fermentations contained 5.5 mM lactate, 0.2 mM acetate and 0.025 mM succinate. Appropriate amounts of these compounds were subtracted to obtain the net production by the biocatalyst. Carbon recovery as products (excluding cells) averaged 90%.




dProduct yield was calculated as a percentage of the maximum theoretical yield assuming 2 lactates per glucose and 1.67 lactates per pentose.






Claims
  • 1. An isolated microorganism selected from Bacillus isolates 17C5 (ATCC PTA-5826), 36D1 (ATCC PTA-5827) or P4-102B (ATCC PTA-5828).
  • 2. The isolated microorganism according to claim 1, wherein said microorganism is Bacillus isolate 36D1 (ATCC PTA-5827).
  • 3. The isolated microorganism according to claim 1, wherein said microorganism is Bacillus isolate P4-102B (ATCC PTA-5828).
  • 4. The isolated microorganism according to claim 1, wherein said microorganism is Bacillus isolate 17C5 (ATCC PTA-5826).
  • 5. A composition comprising a microorganism selected from Bacillus isolates 17C5 (ATCC PTA-5826), 36D1 (ATCC PTA-5827) or P4-102B (ATCC PTA-5828) and culture medium.
  • 6. The composition according to claim 5, wherein said microorganism is Bacillus isolate 36D1 (ATCC PTA-5827).
  • 7. The composition according to claim 5, wherein said microorganism is Bacillus isolate P4-102B (ATCC PTA-5828).
  • 8. The composition according to claim 5, wherein said microorganism is Bacillus isolate 17C5 (ATCC PTA-5826).
  • 9. A method of producing L(+)-lactic acid comprising the steps of: 1) providing a microorganism selected from Bacillus isolates 17C5 (ATCC PTA-5826), 36D1 (ATCC PTA-5827) or P4-102B (ATCC PTA-5828); and2) culturing said microorganism in the presence of at least one carbon source capable of being converted to said L(+)-lactic acid under conditions suitable for the production of said L(+)-lactic acid.
  • 10. The method according to claim 9, further comprising the step of recovering the L(+)-lactic acid.
  • 11. The method according to claim 9, wherein said microorganism is Bacillus isolate 36D1 (ATCC PTA-5827).
  • 12. The method according to claim 9, wherein said microorganism is Bacillus isolate P4-102B (ATCC PTA-5828).
  • 13. The method according to claim 9, wherein said microorganism is Bacillus isolate 17C5 (ATCC PTA-5826).
Government Interests

This invention was made with government support under NREL Sub-contract # XXL-9-29034-01 and DOE Grant # DE-FC36-01GO11073. The government may have certain rights in this invention.

US Referenced Citations (3)
Number Name Date Kind
5079164 Kirkovits et al. Jan 1992 A
5801025 Ohara et al. Sep 1998 A
20040203122 Otto Oct 2004 A1
Related Publications (1)
Number Date Country
20050250192 A1 Nov 2005 US