Production of Acetone Butanol Ethanol from Degermed Corn Using Clostridium beijerinckii BA101

  • Edhilvia J. Campos
  • Nasib Qureshi
  • Hans P. Blaschek
Part of the Applied Biochemistry and Biotechnology book series (ABAB)


In this article we report on acetone butanol ethanol (ABE) fermentation characteristics of degermed corn when using Clostridium beijerinckii BA101. Recent economic studies suggested that recovery of germ from corn and hence corn oil would help to make the ABE fermentation process more economical. C. beijerinckii BA101 ferments corn mash efficiently to produce ABE under appropriate nutritional and environmental conditions. Corn mash contains germ/corn oil that is, possibly, ancillary to the production of butanol during the ABE fermentation process. Since the presence of corn oil is not a critical factor in solvent fermentation, it can be removed and this will allow for byproduct credit. Batch fermentation of degermed corn resulted in 8.93 g/L of total ABE production as compared with 24.80 g/L of total ABE when supplemented with P2 medium nutrients. During the course of the germ separation process, corn steeping is required prior to grinding and removing the germ. It is likely that some nutrients from the corn are leached out during the steeping process. This may reduce the rate of fermentation and impact the final concentration of butanol/ABE that can be achieved. Fermentation of degermed corn with corn steep liquor resulted in the production of 19.28 g/L of ABE.

Degermed corn

butanol Clostridium beijerinckii BA101 corn steep liquor acetone butanol ethanol fermentation 


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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • Edhilvia J. Campos
    • 1
  • Nasib Qureshi
    • 1
  • Hans P. Blaschek
    • 1
  1. 1.University of Illinois, Biotechnology & Bioengineering GroupDepartment of Food Science & Human NutritionUrbanaUSA

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