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n-Butanol and Acetone: Maize Mash Fermented by Weizmann's Bacteria
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Imeundwa na

Charlie

19. Oktoba 2026DE
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n-Butanol and Acetone: Maize Mash Fermented by Weizmann's Bacteria

Weizmann's fermentation (US 1,315,585, 1919) turns maize starch into butyl alcohol and acetone. The bacteria live on the grain itself: you catch them by fermenting many small maize-mash cultures, keeping the ones that smell most strongly of butyl alcohol, and heating each subculture to 90–100 °C for a minute or two so that only their heat-proof spores survive. The finished culture ferments a sterilised mash of 100 parts maize meal in 1500 of water in about two days, and the mash is then distilled. The picture: our diagram.
Juu
About 2 days a batch, once the culture is raised

Maagizo

1

Start many cultures

Make about 100 tubes of hot (90–100 °C), dilute (about 2 %), sterile maize mash, add a little raw maize meal to each, and let them ferment at about 35–37 °C for four to five days.

Zana zinazohitajika:

Unga wa mahindiUnga wa mahindi
MajiMaji
Mirija ya majaribioMirija ya majaribio
Otoklavu ya mezaOtoklavu ya meza
Bafu la MajiBafu la Maji
Kipimajoto cha maabaraKipimajoto cha maabara
2

Pick the butanol smellers

Choose the tubes that ferment most vigorously and smell most strongly of butyl alcohol. Heat them to 90–100 °C for one to two minutes: most bacteria die, but the wanted heat-resisting spores survive.

Zana zinazohitajika:

Mirija ya majaribioMirija ya majaribio
Bafu la MajiBafu la Maji
Kipimajoto cha maabaraKipimajoto cha maabara
Glavu Zinazostahimili JotoGlavu Zinazostahimili Joto
3

Subculture 100 to 150 times

Inoculate a fresh sterilised maize mash with the heated culture. When it has grown, heat it to 90–100 °C for one to two minutes and use it to inoculate the next mash. Repeat 100 to 150 times. Air need not be kept out.

Zana zinazohitajika:

Unga wa mahindiUnga wa mahindi
MajiMaji
Mirija ya majaribioMirija ya majaribio
Otoklavu ya mezaOtoklavu ya meza
Bafu la MajiBafu la Maji
Kipimajoto cha maabaraKipimajoto cha maabara
4

Make and sterilise the mash

Mix 100 parts maize meal with 1500 parts water. Sterilise it for three to four hours at 130–140 °C (2–3 atmospheres) and cool it.

Vifaa kwa hatua hii:

Unga wa mahindiUnga wa mahindi100 parts

Zana zinazohitajika:

MajiMaji
Mizani ya mizani-mbiliMizani ya mizani-mbili
Otoklavu ya mezaOtoklavu ya meza
Glavu Zinazostahimili JotoGlavu Zinazostahimili Joto
5

Ferment two days

Inoculate with the final culture and keep at about 35–36 °C. Fermentation starts in five to ten hours, runs strongly for about 36 hours and is complete in about 48. It works open to the air or in closed tanks.

Zana zinazohitajika:

Chombo cha uchachushaji (chupa kubwa ya kioo)Chombo cha uchachushaji (chupa kubwa ya kioo)
Kipimajoto cha maabaraKipimajoto cha maabara
6

Distil off butanol and acetone

Distil the mash and separate the products by fractional distillation into acetone and butyl alcohol.

Zana zinazohitajika:

Chombo cha kunereka kwa sehemuChombo cha kunereka kwa sehemu
Kipimajoto cha maabaraKipimajoto cha maabara

Vifaa

1

Zana Zinazohitajika

10

Mchoro huu unatengeneza

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n-Butanol

Free

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Asetoni

Free

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