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 ?
Butanol production from agricultural residues: Impact of degradation products on Clostridium beijerinckii growth and butanol fermentation. Biotechnol.
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.
The alternatives include bioethanol, which can be generated by corn, sugar cane, biomass conversion, engineering of the Pichia stiptis genome for fermentation, biomass sources, including cellulose biomass using thermophilic bacteria, mesophilic bacteria, carbohydrate-active enzymes, and synthesis gas; methane from acetate, mixed-culture processing, gas hydrates and biowaste; methanol from biomass and other sources; hydrogen from hydrogenase engineering, purple non-sulfur photosynthetic bacteria ad water-splitting; microbial fuel cells; organic solvents, including butanol fermentation; microbial oil recovery from mature reservoirs; and the exploitation of microbial genomes for energy production.