Importance of agitation in acetone-butanol fermentation
✍ Scribed by Laleh Yerushalmi; Bohumil Volesky
- Publisher
- John Wiley and Sons
- Year
- 1985
- Tongue
- English
- Weight
- 815 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0006-3592
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The productivity of the acetone-butanol fermentation was increased by continuously removing acetone and butanol from the fermentation broth during fed-batch culture. Whole broth containing viable cells of Clostridium acetobutylicum was cycled to a Karr reciprocating plate extraction column in which
## Abstract **BACKGROUND:** Butanol fermentation is product limiting owing to butanol toxicity to microbial cells. Butanol (boiling point: 118 °C) boils at a higher temperature than water (boiling point: 100 °C) and application of vacuum technology to integrated acetone–butanol–ethanol (ABE) fermen
## Abstract Anisotropy of electrical polarizability in __Clostridium acetobutylicum__ cells during pH 5 controlled acetone butanol ethanol fermentations was observed. Cell length was determined from the electrooptical data. Mean length was determined as being 2.5 μm in the growth phase and 3.5 μm i