Production and properties of 2,3-butanediol: III. Studies on the biochemistry of carbohydrate fermentation by Aerobacillus polymyxa

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DOIResolve DOI: http://doi.org/10.1139/cjr45b-001
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TypeArticle
Journal titleCanadian Journal of Research
ISSN0366-6581
Volume23b
Issue1
Pages19; # of pages: 9
AbstractCarbon balances have been obtained for the fermentation of glucose, xylose, pyruvic acid, and mannitol by Aerobacillus polymyxa. The chief products from glucose are 2,3-butanediol, ethanol, carbon dioxide, and hydrogen; in addition small amounts of acetic acid and acetoin are formed. In glucose fermentations under the conditions used the butanediol: ethanol ratio is about 1:1. The products of xylose fermentation are very similar, although the butanediol: ethanol ratio is shifted in favour of ethanol. From pyruvic acid the chief end-products are acetoin, acetic acid, carbon dioxide and hydrogen with almost no butanediol and ethanol production. In the fermentation of mannitol a large amount of lactic acid is produced, while butanediol production is markedly decreased, the butanediol: ethanol ratio being 1:7.
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LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NPARC number21274471
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Record identifier4be0a146-0966-4ce6-be85-4b0617e3d4aa
Record created2015-03-16
Record modified2016-05-09
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