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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]
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…
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. [6]
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. New York: HarperCollins Publishers. ISBN 0-06-054218-7. Forbes, Robert (1997). Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers. ISBN 90-04-00617-6. Multhauf, Robert (1993).
In 1922, it started to manufacture Discol-branded motor fuel made from alcohol. [8] In 1928, it formed together with Turner and Newall the Carbon Dioxide Co Ltd to for sale of gas, a byproduct of their operations. In 1930, Distillers formed the British Industrial Solvents for production of acids and other solvents from industrial alcohol.
1-propanol, 1-butanol, and isobutyl alcohol for use as a solvent and precursor to solvents; C6–C11 alcohols used for plasticizers, e.g. in polyvinylchloride; fatty alcohol (C12–C18), precursors to detergents; Methanol is the most common industrial alcohol, with about 12 million tons/y produced in 1980.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
The focus of the book is on how to set up and run crops and facilities for local ethanol use, as opposed to large-scale industrial or commercial use. The book was originally written in 1983 for release with Alcohol as Fuel, a 10-episode how-to series on PBS produced by KQED in San Francisco. Copies of the original book and TV series, which was ...