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The most common process starts with propene (propylene), which is put through a hydroformylation reaction to form butanal, which is then reduced with hydrogen to 1-butanol and/or 2-butanol. tert-butanol is derived from isobutane as a co-product of propylene oxide production. Butanol can also be produced by fermentation of biomass by bacteria.
The production of butanol by biological means was first performed by Louis Pasteur in 1861. [5] In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. [5] In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6]
Solventogenesis is the biochemical production of solvents (usually acetone and butanol) by Clostridium species. [1] It is the second phase of ABE fermentation. [2] This figure shows acidogenic and solventogenic phases of ABE fermentation by solventogenic Clostridium species.
In this process, a mixture of hydrogen, carbon monoxide, and carbon dioxide, known as syngas, is used as carbon and energy sources, and then converted into fuel and chemicals by microorganisms. [1] The main products of syngas fermentation include ethanol, butanol, acetic acid, butyric acid, and methane. [2]
Ethanol is obtained by fermentation of glucose (which is often obtained from starch) in the presence of yeast. Carbon dioxide is cogenerated. Like ethanol, butanol can be produced by fermentation processes. Saccharomyces yeast are known to produce these higher alcohols at temperatures above 75 °F (24 °C).
1-Butanol occurs naturally as a minor product of the ethanol fermentation of sugars and other saccharides [6] and is present in many foods and drinks. [ 7 ] [ 8 ] It is also a permitted artificial flavorant in the United States, [ 9 ] used in butter, cream, fruit, rum, whiskey, ice cream and ices, candy, baked goods, and cordials. [ 10 ]
These bacteria begin with butyrate fermentation, as described above, but, when the pH drops below 5, they switch into butanol and acetone production to prevent further lowering of the pH. Two molecules of butanol are formed for each molecule of acetone. The change in the pathway occurs after acetoacetyl CoA formation.
n-Butanol can be produced by fermentation of biomass by the A.B.E. process using Clostridium acetobutylicum, Clostridium beijerinckii. C. acetobutylicum was once used for the production of acetone from starch. The butanol was a by-product of fermentation (twice as much butanol was produced).