Studies on the acetone-butyl alcohol fermentation

Abstract

This work was undertaken in order to devise a technique for studying the acetone butyl alcohol fermentation by Cl. acetobutylicum (Weizmann).1 As in the case of other organisms of this group fermentation has hitherto been carried out in growth experimcents in which carbohydrate was fermented in the presence of protein and other material (maize meal, glucose in yeast water etc.) and the fermentation products estimated during or at the end of the fermentation period.