Butyl-Acetonic Fermentation of Xylose and Other Sugars

Oat Hull Utilization by Fermentation

“…The solvent ratios were practically constant for the entire series of fermentations. These results are exactly analogous to those previously reported (16) for experiments in which starch of corn mash was replaced in series by pure xylose. In view of the fact that sulfuric acid is cheaper than hydrochloric, experiments were undertaken to determine whether sulfuric acid hydrolyzates could be used for the butyl-acetonic fermentation.…”

“…The culture used was one which had been originally, isolated in the laboratories of biophysical chemistry at Iowa State College. It was handled in the manner usual for butyl-acetone cultures and as outlined in the previous communication (16).…”

Relation of the structure of sugars to the chemism of the butyl-acetonic fermentation

“…The total amount of carbon dioxide evolved, is, however, more than can be accounted for by a hypothesis predicating the preliminary splitting of the pentose molecule into a tv/o-carbon and three-carbon com pound, and with the subsequent fermentation of these fractions in the conventional manner." Underkofler, Christensen and Fulmer (1936) however, based upon the weight of sugar equivalent in carbon content to dextrose, were very similar for each of the substrates.…”

“…Since the behavior of the fermentations in the presence of peptone seemed to be similar to the observations of Y/einstein and Rettger (19.33), it was decided to follow the course of some fermentations using different nitrogenous nutrients to The course of the fermentation was followed by deter mination of total acidity, measurement of pH and analyses for reducing sugars. The data are presented in Tables 12 and 13 Christensen and Fulmer (1936) and Underkofler and Hunter (1930) has been previously discussed. The fermentations of galactose, mannose and lactose were studied by Robinson (1922), but not from the standpoint of production of neutral products.…”

“…He describes the method used for isolation and the characterization of this butyl culture. Underkofler, Christensen and Fulmer (1936) discuss the development of this culture to improve its utili zation of sugars. The cultures were stored in a sporulated state on dry sterile soil or sea sand, containing about 5 per cent calcium carbonate.…”