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The Present Status of the 2, 3-Butylene Glycol Fermentation

1963; Elsevier BV; Linguagem: Inglês

10.1016/s0065-2164(08)70009-1

0065-2164

Sterling K. Long, Roger Patrick,

Enzyme Production and Characterization

This chapter explores the development on fermentation production of 2, 3-butylene glycol. The earliest report of the production of 2, 3-butylene glycol by bacterial fermentation was that of Harden and Walpole using cultures of Aerobucter aerogenes. In context to production of 2, 3-butylene glycol, Bacillus polymyxa and Aerobacter aerogenes are potentially of industrial importance. This species is actively diastatic and fermentations can be run using starchy raw materials, such as corn or wheat, as well as the common sugar-containing substrates. Aerobacter aerogenes, however, is not diastatic and can ferment only sugars. It is noted that the economics of the glycol fermentation limit the carbohydrate sources to the various types of molasses, the cereal grains, or industrial waste liquors. Purified carbohydrates such as lactose, glucose, and sucrose are readily fermentable and are too costly for this use. The major factors that govern the selection of a raw material is the comparative cost of the material and the value of the final fermentation product.