Alteration of fermentation products from butyrate to acetate by nitrate reduction in Clostridium perfringens

Effect of nitrate reduction on fermentation products of Clostridium perfringens was investigated in nutrient media containing glucose. Butyrate, acetate, lactate, and ethanol were produced in the absence of nitrate. Addition of nitrate caused disappearance of butyrate and marked decrease in ethanol amounts as well as nitrite accumulation. Acetate was the main product in this case. Formation of hydrogen, equimolar to carbon dioxide, was ceased by nitrate reduction. Molar growth yield and growing rate of cells were not changed in nitrate reduction.