Production of 2:3-butylene glycol by fermentation of molasses

✍ Scribed by Freeman, G. G. ;Morrison, K. I.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1947
• Weight: 733 KB
• Volume: 66
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000660706

✦ Synopsis

Abstract

A d‐meso mixture of 2 : 3‐butylene glycol isomers is produced as the main non‐volatile product of the Acrobacter acrogenes fermentations of Blackstrap molasses mashes. In media containing 10% of fermentable carbohydrate with addition of inorganic salts and a neutralising agent fermentation is complete in about 30 hours with 36—39% weight yield of the glycol. Optimal fermentation is obtained with acclimatised strains of the organism at 35° and __p__H 5·6—6·0, with aeration. Appreciable quantities of ethanol, lactic acid and, if aeration be excessive, of acetoin are also formed. The glycol may be recovered from the fermented liquors in a pure state by an alcohol‐lime extraction process or by vapour‐phase (steam) extraction, with recovery yields of about 95%.