PL2503B1 - The method of obtaining higher fatty alcohols by means of fermentation - Google Patents
The method of obtaining higher fatty alcohols by means of fermentation Download PDFInfo
- Publication number
- PL2503B1 PL2503B1 PL2503A PL250324A PL2503B1 PL 2503 B1 PL2503 B1 PL 2503B1 PL 2503 A PL2503 A PL 2503A PL 250324 A PL250324 A PL 250324A PL 2503 B1 PL2503 B1 PL 2503B1
- Authority
- PL
- Poland
- Prior art keywords
- fermentation
- fatty alcohols
- higher fatty
- obtaining higher
- sugar
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title claims description 8
- 230000004151 fermentation Effects 0.000 title claims description 8
- 150000002191 fatty alcohols Chemical class 0.000 title claims description 6
- 238000000034 method Methods 0.000 title claims 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 4
- 241000193171 Clostridium butyricum Species 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- 150000001298 alcohols Chemical class 0.000 claims 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N butyl alcohol Substances CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001243 acetic acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 150000004674 formic acids Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N iso-butyl alcohol Natural products CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- 125000000959 isobutyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 125000000740 n-pentyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N n-propyl alcohol Natural products CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- -1 normal butyl Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
Description
Udalo sie wydzielic bakterje typu Ba- cillus amylobacter, posiadajace wlasnosc przefermentowania skrobi lub cukru, wzglednie materjalów zawierajacych skro¬ bie lub cukier przy równoczesnem wywia¬ zywaniu sie wodoru i dwutlenku wegla. Wy¬ nik fermentacji stanowi brzeczka, zawiera¬ jaca wyzsze alkohole tluszczowe, a miano¬ wicie: normalny butylowy, nadto amylowy; izobutylowy, propylowy i izopropylowy al¬ kohol, i oprócz tego kwasy octowy i mrów¬ kowy, Waznem jest, by fermentacja odbyla sie w zamknietych naczyniach, w warunkach zupelnego wyjalowienia.Przyklad, W kotle fermentacyjnym o pojemnosci 200 hi zacier sporzadzony z 6000 kg kartofli o zawartosci 18% skrobi (lub 2000 kg kukurydzy) scukrza sie przy po¬ mocy slodu i wyjalowia nastepnie para wod¬ na. Sponzadzenie zacieru oraz \scukrze- nie odbyc sie moze równiez w oddzielnej kadzi zaciernej. Po dokonaniu sterylizacji, przyczem ilosc otrzymanego zacieru nie po¬ winna przekraczac 160 hi, ochladza sie go dc temperatury 32^ C, np. przy pomocy filtrowanego odkazonego powietrza, i szcze¬ pi sie ten zacier, dodajac do niego wieksza ilosc zacieru dobrze fermentujacego, a za¬ wierajacego czysta kulture bakterji (Ba- cillus amylobacter) i to okolo 5—8% glów¬ nego zacieru; szczepienie to uskutecznia sie najlepiej zapomoca specjalnego przy¬ rzadu, wylaczajacego zakazenie innemi drobnoustrój ami. Temperature utrzymuj e sie o ile moznosci jaknajdokladniej przy 32° C. Dnia nastepnego fermentacja jestW pelnym biegu, a w przeciagu 7 do 8 dni jest ukonczona. Wtedy przepuszcza sie od¬ fermentowany zacier, zawierajacy okolo 480 kg wyzszych alkoholi tluszczowych, przez kolumne odpedowa, wydestylowujac w ten sposób powstale wyzsze alkohole tluszczowe. PLIt has been possible to isolate bacteria of the Bacillus amylobacter type, which have the property of fermenting starch or sugar, or materials containing starch or sugar, with the simultaneous release of hydrogen and carbon dioxide. The result of the fermentation is the wort containing the higher fatty alcohols, namely: normal butyl, moreover amyl; Isobutyl, propyl and isopropyl alcohol, and in addition acetic and formic acids, It is important that the fermentation takes place in closed vessels under conditions of complete recovery. 18% starch (or 2,000 kg of corn) is saccharified with malt and then eliminated with steam. Preparation of the mash and saccharification can also take place in a separate mash tun. After sterilization, the amount of the resulting mash should not exceed 160 h, it is cooled down to 32 ° C, e.g. with filtered decontaminated air, and the mash is refined by adding a larger amount of well-fermenting mash to it, a containing pure bacterial culture (Bacillus amylobacter) and about 5-8% of the main mash; this vaccination is best effected with the help of a special device that prevents contamination with other microorganisms. The temperature is maintained as precisely as possible at 32 ° C. The next day the fermentation is in full swing and in 7 to 8 days it is complete. The fermented mash, containing about 480 kg of higher fatty alcohols, is then passed through a stripper, thus distilling the resulting higher fatty alcohols. PL
Claims (2)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL2503B1 true PL2503B1 (en) | 1925-08-31 |
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