Clostridium beijerinckii
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| Type | bacteria |
|---|---|
| Taxonomy | Firmicutes;Clostridia;Clostridiale;Clostridiaceae;Clostridium |
| Domain | starchy vegetables |
- AKA ATCC 824; Weizmann Organism
A ubiquitous monad present in lima bean roots and the soils in which they grow, potatos and the soils in which they grow, and corn cobs. They produce at the same time, jointly, propanone, ethanol, and butanol from starch. The method has been described since as the ABE process, (Acetone Butanol Ethanol fermentation process), yielding 3 parts of propanone, 6 of n-butanol, and 1 of ethanol. According to one source, they are quite heat resistant, surviving temperatures up to 100°C.
Uses
Pretty much the same as ethanol production via fermentation. Molasses, sugar, starch, etc are placed in solution with the bacteria, and allowed to ferment.[1][2]
Hazards
Isolation
See this paper[3] and this patent.[4]
Cultivation
See Also
- Fermentation (ABE)
- Kujawska, Anna; Kujawski, Jan; Bryjak, Marek; Kujawski, Wojciech (2015) "ABE fermentation products recovery methods—A review"
Renewable and Sustainable Energy Reviews 48(8); pp648-661.
DOI:10.1016/j.rser.2015.04.028
link courtesy researchgate.
References
- ↑ Mansur, Marcelo; O'Donnell, Maclyn; Rehmann, Matthew; Zohaib, Mohammad (2010) "ABE FERMENTATION OF SUGAR IN BRAZIL"
link courtesy University of Pennsylvania. - ↑ young, Sydney (1922) "Production of Acetone and n-Butyl Alcohol".
Distillation principles and processes; ppCH 22. Macmillan and Co - ↑ Calam, C. T. (1980) "Isolation of Clostridium acetobutylicum strains producing butanol and propanone" (local copy)
Biotechnology Letters 2(3); pp111-116.
DOI:10.1007/BF00142035 - ↑ US patent 1315585
Link courtesy Google