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Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
The production of butanol by biological means was first performed by Louis Pasteur in 1861. [5] In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. [ 5 ] In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol.
In 1914, the Free Alcohol bill is amended again to decrease the regulatory burden and encourage alcohol fuel production in the U.S. In 1917 Alexander Graham Bell says: "Alcohol makes a beautiful, clean and efficient fuel… Alcohol can be manufactured from corn stalks, and in fact from almost any vegetable matter capable of fermentation…
In the industrial applications of classical distillation, the term distillation is used as a unit of operation that identifies and denotes a process of physical separation, not a chemical reaction; thus an industrial installation that produces distilled beverages, is a distillery of alcohol. These are some applications of the chemical ...
In the United States, the main feedstock for the production of ethanol is currently corn. [8] Approximately 2.8 gallons of ethanol are produced from one bushel of corn (0.42 liter per kilogram). While much of the corn turns into ethanol, some of the corn also yields by-products such as DDGS (distillers dried grains with solubles) that can be ...
The International Symposium on Alcohol Fuels (ISAF) is a non-profit international organization which gathers together specialists, technologists, executives and technical experts from alcohol, alcohol fuels, methanol, ethers and bio-fuel industries. ISAF came into being in 1976. The 2011 meeting (ISAF-XIX) was held in Verona, Italy. Subsequent ...
It is important to note that modern beer is much stronger than the beers of the past. While current beers are 3–5% alcohol, the beer drunk in the historical past was generally 1% or so. [citation needed] This was known as 'small beer'. However, the production and distribution of spirits spread slowly.
Alcohols have a long history of myriad uses. For simple mono-alcohols, which is the focus on this article, the following are most important industrial alcohols: [25] methanol, mainly for the production of formaldehyde and as a fuel additive; ethanol, mainly for alcoholic beverages, fuel additive, solvent, and to sterilize hospital instruments. [26]