Production and properties of 2,3-butanediol: VII. Fermentation of wheat by aerobacillus polymyxa under aerobic and anaerobic conditions.

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DOIResolve DOI: http://doi.org/10.1139/cjr46f-001
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TypeArticle
Journal titleCanadian Journal of Research
ISSN0366-6581
Volume24f
Issue1
Pages111; # of pages: 11
AbstractAeration by mechanical agitation of 15% wheat mash fermented by Aerobacillus polymyxa inhibited the formation of 2,3-butanediol and particularly of ethanol. Aeration of similar mashes by passage of finely dispersed air or oxygen at the rate of 333 ml. per minute per litre of mash increased the rate of formation and yield of 2,3-butanediol but inhibited ethanol formation. However, the over-all time required for the completion of fermentation was not shortened from the usual 72 to 96 hr. required for unaerated mashes. There was no evidence of a shift from fermentative to oxidative dissimilation. Under aerobic conditions, the final butanediol–ethanol ratio was approximately 3:1. Anaerobic conditions, as produced by the passage of nitrogen or hydrogen through the mash, increased the rate of formation of both butanediol and ethanol and shortened the fermentation time to about 48 hr. Under these conditions, the butanediol–ethanol ratio was reduced to about 1.3:1.0. Carbon dioxide gave a butanediol–ethanol ratio resembling that of anaerobic fermentation but did not reduce fermentation time.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NPARC number21274474
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Record identifier5d788b6f-a671-4406-ac62-f773df8ef509
Record created2015-03-16
Record modified2016-05-09
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