Abstract
The possibility of use of waste instead of food products in the acetone-butyl alcohol fermentation was investigated. Crushed cornstalks hydrolyzed by the method of Riga were inverted at varying conditions. The hydrolyzate containing about 50% of reducing substances (RS), based on dry weight of cornstalks, was neutralized to pH 6.3-6.5, diluted with water to the final concentration 5.0-5.1% of RS filtered, and the filtrate sterilized. The resulting liquor (I) was mixed with the wheat meal mash containing 5% of sugar (starch calculated as glucose) and fermented. The utilization of I depended upon the regime of inversion; the optimal being 20 minutes at 115/sup 0/, hydrocoefficient 1:4. In this case the use of 40% of mash sugar in form of I did not impair the yield of fermentation. The use of corn instead of wheat meal decreased the yield of butanol and increased that of ethanol. The fermentation of the mixture of I (final concentration 3% RS) and corn gluten (final concentration 2%), mineral salts added, gave higher yields than did the fermentation of the wheat meal mash.
Citation Formats
Nakhmanovich, N A, Shcheblykina, N A, Kalnina, V, and Pelsis, D.
Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga.
USSR: N. p.,
1960.
Web.
Nakhmanovich, N A, Shcheblykina, N A, Kalnina, V, & Pelsis, D.
Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga.
USSR.
Nakhmanovich, N A, Shcheblykina, N A, Kalnina, V, and Pelsis, D.
1960.
"Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga."
USSR.
@misc{etde_5031449,
title = {Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga}
author = {Nakhmanovich, N A, Shcheblykina, N A, Kalnina, V, and Pelsis, D}
abstractNote = {The possibility of use of waste instead of food products in the acetone-butyl alcohol fermentation was investigated. Crushed cornstalks hydrolyzed by the method of Riga were inverted at varying conditions. The hydrolyzate containing about 50% of reducing substances (RS), based on dry weight of cornstalks, was neutralized to pH 6.3-6.5, diluted with water to the final concentration 5.0-5.1% of RS filtered, and the filtrate sterilized. The resulting liquor (I) was mixed with the wheat meal mash containing 5% of sugar (starch calculated as glucose) and fermented. The utilization of I depended upon the regime of inversion; the optimal being 20 minutes at 115/sup 0/, hydrocoefficient 1:4. In this case the use of 40% of mash sugar in form of I did not impair the yield of fermentation. The use of corn instead of wheat meal decreased the yield of butanol and increased that of ethanol. The fermentation of the mixture of I (final concentration 3% RS) and corn gluten (final concentration 2%), mineral salts added, gave higher yields than did the fermentation of the wheat meal mash.}
journal = []
volume = {3}
journal type = {AC}
place = {USSR}
year = {1960}
month = {Jan}
}
title = {Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga}
author = {Nakhmanovich, N A, Shcheblykina, N A, Kalnina, V, and Pelsis, D}
abstractNote = {The possibility of use of waste instead of food products in the acetone-butyl alcohol fermentation was investigated. Crushed cornstalks hydrolyzed by the method of Riga were inverted at varying conditions. The hydrolyzate containing about 50% of reducing substances (RS), based on dry weight of cornstalks, was neutralized to pH 6.3-6.5, diluted with water to the final concentration 5.0-5.1% of RS filtered, and the filtrate sterilized. The resulting liquor (I) was mixed with the wheat meal mash containing 5% of sugar (starch calculated as glucose) and fermented. The utilization of I depended upon the regime of inversion; the optimal being 20 minutes at 115/sup 0/, hydrocoefficient 1:4. In this case the use of 40% of mash sugar in form of I did not impair the yield of fermentation. The use of corn instead of wheat meal decreased the yield of butanol and increased that of ethanol. The fermentation of the mixture of I (final concentration 3% RS) and corn gluten (final concentration 2%), mineral salts added, gave higher yields than did the fermentation of the wheat meal mash.}
journal = []
volume = {3}
journal type = {AC}
place = {USSR}
year = {1960}
month = {Jan}
}