Table 4: The Order Clostridiales
|
| Species |
Location |
Morphology |
- Temperature
- (optimum, °C)
|
- pH Range
- (Optimum)
|
Metabolism |
Electron Donor |
Electron Acceptor |
Comments |
Ref. |
| Thermoanaerobacter ethanolicus |
Hot spring; Yellowstone National park |
Rods; 4-8 micrometers; filamentous in late logarithmic growth phase |
- 37-78
- (69)
|
- 4.4-9.8
- (5.8-8.5)
|
O |
Hexoses, starch |
Organics |
Ethanol, CO2; lactate and acetate as end products |
- Wiegel and Ljungdahl (1981)
|
| Thermoanaerobacter italicus |
Thermal spas; northern Italy |
Rods; 2-6 micrometers; chains up to 50 micrometers; round, terminal spores |
- 45-78
- (70)
|
- nd
- (7)
|
O,M |
Various sugars; starch; glycogen; inulin; pectin; xylan |
S2O3(2-), ferrous sulfate |
Main fermentation products are ethanol, acetate and lactate |
Kozianowski et al. (1996) |
| Thermoanaerobacter mathranii |
Hot spring, Iceland |
Rod-shaped motile; with terminal spores |
- 50-75
- (70-75)
|
- 4.7-8.8
- (7)
|
O |
Various sugars; glycogen; xylan |
Organics |
End product is ethanol |
Larsen et al. (1991) |
| Thermoanaerobacter thermohydrosulfuricus |
Beet sugar factories, Utah and Wyoming; sewage plant, Georgia |
Single rods or in chains; 2-13 micrometers; motile; terminal spores |
- 37-78
- (67-69)
|
- 5.5-9.2
- (6.9-7.5)
|
O,M |
Tryptophan; peptone; yeast extract; various sugars |
SO3(2-); S2O3(2-) |
Metabolic end product is methanol |
Wiegel et al. (1979), Lee et al. (1993) |
| Thermoanaerobium acetigenum |
Hot spring, Iceland |
Rods, singly; in pairs or in chains; 3.6-5.9 micrometers long; non-motile |
- 50-78
- (65-68)
|
- 5.2-8.5
- (7)
|
O |
Various sugars; starch; xylan |
Organics |
End products are acetate, CO2, H2, ethanol, isobutyric acid |
Nielsen et al. (1993) |
| Thermohalobacter berrensis |
Solar saltern, France |
Rods; motile; gram-negative; 3-8 micrometers |
- 45-70
- (65)
|
- 5.5-8.2
- (7.0)
|
O |
Sugars; Mannitol; glycerol; N-acetylglucosamine; starch; pyruvate; trypticase |
Organics |
Halophilic, salt optimum at 5%; growth range: 2-15% |
Cayol et al. (2000) |
