The effect of heat-shocking on batch fermentation by Clostridium beijerinckii NRRL B592

Abstract

In spite of the large-scale industrial use of the acetone-butanol fermentation process earlier this century (until 1983 in South Africa), very little has been published on the inoculum preparation techniques required for successful fermentation using these bacteria. In particular, heat-shocking has often been referred to as "useful" but no quantitative data are available. Data presented in this paper demonstrate and quantify the effect of heat-shocking on batch fermentation yields using one organism capable of this fermentation.

Fermentation of Rice Bran and Defatted Rice Bran for Butanol ProductionUsing Clostridium beijerinckii NCIMB 8052

“…Currently, value-added fermentation processes are receiving more attention owing to several economic and environmental reasons. The economics of butanol (and liquid fuels) has been studied extensively and the cost of substrate/raw material is one of the most influential factors impacting the economics of fermentation-derived liquid fuels [9,23]. In order to reduce production cost, it has been attempted to produce butanol from renewable agricultural resources including cane molasses, corn, and dairy industry waste [7,25,29].…”

Techno-economic comparison of Acetone-Butanol-Ethanol fermentation using various extractants

“…During fermentation, hydrogen gas and carbon dioxide are produced. It is assumed that 0.067g of hydrogen gas is produced per gram of butanol during fermentation [48]. C. Acetobutylicum has been shown to consume 100% of glucose and 71% of xylose during fermentation with a similar cellulosic feedstock [14] and has also been shown to have a butanol yield of 0.18 g of butanol produced per gram of sugar consumed [31].…”