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Acetone–butanol–ethanol (ABE) fermentation, also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone, n-butanol, and ethanol from carbohydrates such as starch and glucose. It was developed by chemist Chaim Weizmann and was the primary process used to produce acetone, which was needed to make ...
Acetone, butanol, and ethanol are the most common products of solventogenesis. Some species such as Clostridium beijerinckii, Clostridium puniceum and Clostridium roseum are able to further reduce acetone to isopropanol. Several species are able to produce additional solvents under various culture conditions.
A senior lecturer at the University of Manchester, England, he used them in 1916 as a bio-chemical tool to produce at the same time, jointly, acetone, ethanol, and n-butanol from starch. The method has been described since as the ABE process , (Acetone Butanol Ethanol fermentation process), yielding 3 parts of acetone , 6 of n -butanol, and 1 ...
The energy from this exothermic reaction is used to bind inorganic phosphates to ADP and convert NAD+ to NADH. The two pyruvates are then broken down into two Acetaldehyde and give off two CO2 as a waste product (2). The two Acetaldehydes are then converted to ethanol by using the H+ ions from NADH; converted NADH back into NAD+ (3).
He developed the acetone–butanol–ethanol fermentation process, which produces acetone, n-butanol and ethanol through bacterial fermentation. His acetone production method was of great importance in the manufacture of cordite explosive propellants for the British war industry during World War I .
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
Fermentation is a biochemical process during which yeast and certain bacteria convert sugars to ethanol, carbon dioxide, as well as other metabolic byproducts. [ 73 ] [ 74 ] The average human digestive system produces approximately 3 g of ethanol per day through fermentation of its contents. [ 75 ]
ethanol, mainly for alcoholic beverages, fuel additive, solvent, and to sterilize hospital instruments. [26] 1-propanol, 1-butanol, and isobutyl alcohol for use as a solvent and precursor to solvents; C6–C11 alcohols used for plasticizers, e.g. in polyvinylchloride; fatty alcohol (C12–C18), precursors to detergents