Reductive Processes of Clostridium butylicum and the Mechanism of Formation of Isopropyl Alcohol
- 1 October 1937
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 34 (4), 443-453
- https://doi.org/10.1128/jb.34.4.443-453.1937
Abstract
Acetone and acetylmethyl carbinol added to glucose fermentations were reduced to isopropyl alcohol and 2,3-butylene glycol respectively. Added pyruvic acid was converted to the same products (acids, alcohols, etc.) as are formed from glucose. The added compounds favor production of isopropyl alcohol and acetone from the glucose at the expense of butyl alcohol and butyric acid.This publication has 12 references indexed in Scilit:
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