butanol fermentation

butanol fermentation

[′byüt·ən‚ȯl ‚fər·mən′tā·shən]
(microbiology)
Butanol production as a result of the fermentation of corn and molasses by the anaerobic bacterium Clostridium acetobutylicum.
References in periodicals archive ?
Current attempts to revive a commercial butanol fermentation process are thwarted by: (i) the high cost of the feedstock; (ii) solvent toxicity and; (iii) low titers.
Butanol fermentation is a traditional industry and has a long history.
Continuous butanol fermentation and feed starch retrogradation: butanol fermentation sustainability using Clostridium beijerinckii BA101, Journal of Biotechnology 115(2): 179-187.