Acetogenic bacteria are able to grow autotrophically on hydrogen and carbon dioxide by using the acetyl coenzyme A (acetyl-CoA) pathway. Acetate is the end product of this reaction. In contrast to the fermentative route of acetate production, which shows almost no fractionation of carbon isotopes, the acetyl-CoA pathway has been reported to exhibit a preference for light carbon. In Acetobacterium woodii the isotope fractionation factor () for 13 C and 12 C has previously been reported to be ؍ ؊58.6‰. To investigate whether such a strong fractionation is a general feature of acetogenic bacteria, we measured the stable carbon isotope fractionation factor of 10 acetogenic strains grown on H 2 and CO 2 . The average fractionation factor was TIC ؍ ؊57.2‰ for utilization of total inorganic carbon and acetate ؍ ؊54.6‰ for the production of acetate. The strongest fractionation was found for Sporomusa sphaeroides ( TIC ؍ ؊68.3‰), the lowest fractionation for Morella thermoacetica ( TIC ؍ ؊38.2‰). To investigate the reproducibility of our measurements, we determined the fractionation factor of 21 biological replicates of Thermoanaerobacter kivui. In general, our study confirmed the strong fractionation of stable carbon during chemolithotrophic acetate formation in acetogenic bacteria. However, the specific characteristics of the bacterial strain, as well as the cultural conditions, may have a moderate influence on the overall fractionation.A cetate is a central intermediate in the anaerobic degradation of organic matter and originates either from fermentation of organic compounds or from reduction of CO 2 with H 2 via the acetyl coenzyme A (acetyl-CoA) pathway (acetogenesis). The produced acetate serves as an important substrate for other microbes, e.g., for acetoclastic methanogens. The pathways involved in acetate turnover can be differentiated if the fractionation factors (ε) of the individual processes (e.g., fermentation, acetogenesis, and methanogenesis) are known (1). The fractionation factor can be quantified from the natural abundance of 13 C in acetate, organic carbon, inorganic carbon, and methane, which can all be measured in environmental samples.In anoxic environments and pure cultures of anaerobic microorganisms mainly the acetate degradation processes (methanogenesis and sulfate or sulfur reduction) have been investigated for the isotopic fractionation factors (2-10). The production of acetate, however, is less well characterized. In general it has been reported that fermentation exhibits only a weak (Ͻ5‰) fractionation (11-13). On the other hand, acetate production via chemolithotrophic acetogenesis fractionates stronger. However, it has thus far only been studied in Acetobacterium woodii (2). There a mean fractionation factor of ε ϭ Ϫ58.6‰ Ϯ 0.7‰ was reported, with both branches of the acetyl-CoA pathway contributing equally. Thus, the fractionation factor for total acetate (ε acetate total ϭ Ϫ57.3‰ Ϯ 2.3‰) was similar to that of the methyl group of acetate (ε methyl ϭ Ϫ58.2‰ Ϯ 3.1‰). These dat...