Kvasny Prum. 1957; 3(2): 32-36 | DOI: 10.18832/kp1957008

The influence of vegetative water from potatoes upon the butanol - aceton fermentation.Peer-reviewed article

D. VRANÁ-HEJNALOVÁ

The author made a test concerning the use of the rests from starch factories to butanol and aceton fermentation on a laboratory scale. The used medium contained 5 % and 7 % of saccharose. The results were statisticaly evaluated with the use of biometrical methods. It was found, that the results were better, than those with potatoes wort. The fermentation was more stable, with only slight changes as regards the percentual proportion of each solvent.
(In Czech, English summary only)

Keywords: potatoes, vegetative water, butanol-aceton fermentation

Published: February 1, 1957