Butanol production by Clostridium beijerinckii BA101 using cassava flour as fermentation substrate: Enzymatic versus chemical pretreatments

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 8, 2011, Pages 1933-1939

  Lépiz Aguilar, Leonardo ^a   Rodríguez Rodríguez, Carlos E ^a,c   Arias, María Laura ^a   Lutz, Giselle ^a   Ulate, William ^a,b  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^b UCR ^*  (Costa Rica)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

ABE fermentation; Butanol; Cassava; Clostridium beijerinckii; Hydrolysis

Indexed keywords

ABE FERMENTATIONS; ACETONE-BUTANOL-ETHANOL; BLOCK DESIGNS; CASSAVA; CASSAVA FLOUR; CHEMICAL PRETREATMENTS; CLOSTRIDIUM BEIJERINCKII; EFFECT OF TEMPERATURE; ENZYMATIC PRETREATMENT; FACTORIAL DESIGN; FERMENTATION SUBSTRATES; INITIAL CONCENTRATION; REDUCING SUGARS; SOLVENT PRODUCTION;

ACETONE; ALCOHOLS; CLOSTRIDIUM; ENZYMATIC HYDROLYSIS; ETHANOL; FERMENTATION; PRODUCTIVITY; SACCHARIFICATION; SUGARS;

SUBSTRATES;

CLOSTRIDIUM BEIJERINCKII; MANIHOT ESCULENTA;

EID: 79960646926     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0630-1     Document Type: Article

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