Studies on Acetone-Butyl Alcohol Fermentation

68 . Studies on the Acetone - Butyl Alcohol Fermentation

The technique of preparing active cell suspensions of Cl. acetobutylicum (Weizmann) capable of giving normal fermentation products from glucose has been described [Davies & Stephenson, 1941]. It was stated that these suspensions rapidly lost their activity. In the present paper further experiments on the decay of activity are described and also various experiments on reactions performed by susp...

Intermediary Compounds in the Acetone-butyl Alcohol Fermentation*

Numerous compounds such as methylglyoxal, acetaldehyde, acetoacetic acid, aldol, and fi-hydroxybutyric acid have been postulated as intermediates in the breaking down of carbohydrates by the acetone-butyl alcohol organism, Clostridium acetobutylicum (1). The most direct method of establishing the existence of intermediary products is to isolate them from the fermenting solution. This is rarely ...

A Study of the Acetone and Butyl Alcohol Fermentation of Various Carbohydrates.*

A great deal of research has been performed on the acetone and butyl alcohol fermentation of maize, potatoes, horse-chestnuts, and other cereals rich in starch, in which various organisms of t’he widely distributed Granulobacter type have been employed. No systematic investigation has been made, however, of the action of this type of organism on other carbohydrates; namely, the various sugars. ...

Acetone-butanol fermentation revisited.

Biochemistry of the Acetone and Butyl Alco- Hol Fermentation of Starch by Bacillus Granulobacter Pectinovorum

During the last 4 years a considerable amount of research, chiefly along industrial lines, has been performed in connection with the production of acetone together with various alcohols by the fermentation of carbohydrate media, using cultures of different bacteria. Some of this work has already been described in the literature (1, 2). Contributions have also been made to our knowledge of the b...