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Acetone–butanol–ethanol fermentation
Acetone–butanol–ethanol (ABE) fermentation is a process that uses bacterial fermentation to produce acetone, n-Butanol, and ethanol from carbohydrates such as starch and glucose. It was developed by the chemist Chaim Weizmann and was the primary process used to make acetone during World War I, such as to produce cordite, a substance essential for the British war industry.〔
==The process==
The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol. It usually uses a strain of bacteria from the Class Clostridia (Family Clostridiaceae). ''Clostridium acetobutylicum'' is the most well-studied and widely used species, although ''Clostridium beijerinckii'' has also been used with good results.〔
For gas stripping, the most common gases used are the off-gases from the fermentation itself, a mixture of carbon dioxide and hydrogen gas.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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