Origin and relationship of acetylmethylcarbinol to 2:3-butylene glycol in bacterial fermentations

Publisher Website
Google Scholar
Abstract
In fermentations by Aerobacillus polymyxa, conducted either aerobically or anaerobically, the addition of acetaldehyde to a glucose-containing medium results in increased yields of ethyl alcohol, acetylmethylcarbinol and 2.3-butylene glycol. Acetaldehyde is fixed by the addition of CaSO3 to a normal fermentation. This evidence supports the probable intermediary role of the aldehyde. Likewise, the addition of acetate results in increased yields of acetyl-methyl carbinol and 2,3-butylene glycol. A marked drop in redox potential and a rapid fermentation of the glucose follow inoculation of a vigorously oxygenated glucose medium with A. polymyxa. The potential rises only after most of the glucose has been fermented. Large quantities of 2.3-butylene glycol accumulated while the redox potential remains low; part of the glycol is oxidized to acetylmethylcarbinol after the Eh attains a fairly high level. Little acetylmethylcarbinol accumulated during the early stages of fermentation; added carbinol is reduced to glycol but only when the potential is low. It is suggested that acetylmethylcarbinol and 2.3-butylene glycol comprise a reversible oxidation-reduction system. A low redox potential favors the accumulation of the glycol; a high potential favors carbinolformation.

This publication has 2 references indexed in Scilit: