Fermentation 2,3-butylene glycol

After phytochemical reduction was noted in the case of aldehydes and ketones, interest arose in the behavior of fermenting cells toward compounds containing several carbonyl groups per molecule, such as diketones and quinones. This class deserves special consideration because the simplest representative, diacetyl, as well as its products of reduction, acetylmethylcarbinol (3-hydroxybutanone) and 2,3-butylene glycol, are connected with the metabolism of numerous cells quinones also are biologically important. 

Reductive fermentations can be classified into the following types (1) butyric acid fermentation, (2) butanol-acetone fermentation, (3) butanol-isopropyl alcohol fermentation, (4) butylene glycol-ethanol fermentation, and (5) acetone-ethanol fermentation. 

During butanol-acetone fermentation, acetylmethylcarbinol and 2,3-butylene glycol nearly always arise ethanol and isopropyl alcohol occur and methyl ethyl ketone has also been observed as a by-product. 

A critical survey of the voluminous relevant literature has been written by Kluyver. Among more recent investigations are those of Ward, Pettijohn, Neish, Lockwood and Coghill and of Ledingham and associates concerning butylene glycol fermentation, in which the older industrial process of Fulmer, Christensen and Kendall has been improved. 

Among other products of fermentation of sugars, 2,3-butylene glycol (LXXIX) ranks high, and a fermentation process producing this material together with acetylmethylcarbinol (LXXX) has been developed. 

Facultative— anerobic Butylene glycol fermentation Free-living nitrogen fixers Enterobacter Serrati Azotobacter Azotobacteraceae... 

Source. The production of acetylmethylcarbinol during fermentation was studied by Antoniani (1951a). Actively fermenting yeasts produced only 2,3-butylene glycol. Moderately fermenting yeasts produced both... 

At least 2-5 years are needed to make dessert wines. In the production of sherry the wine is stored in partially filled butts, i.e. in the presence of excess air. Ror yeasts develop on the wine surface in the form of a continuous film or wine cover (sherry yeast). The typical sherry flavor is derived from the aerobic conditions of maturation. During this time the concentrations of the following compounds increase at the expense of alcohol and volatile acids ethanal, acetals, esters, sotolon (cf. 5.3.1.3) and 2,3-butylene glycol. In port wine production the wine is drawn off to casks before the end of fermentation and is fortified with wine distillates. The fortifying procedure is repeated several times ( multiple addition ) until the desired alcohol content is reached. Sotolon is the key aroma substance of Port wine. Its odor threshold in this wine is 19 pg/1. Its concentration increases linearly during storage. Port stored for one year and for 60 years contained 5 and 958 pg/1 sotolon respectively. 

Harden A, Walpole GS. 1906. 2,3-Butylene glycol fermentation by Aerobacter aerogenes. Proc Royal Society B 77 399 05. 

Analyses of the glucose fermentation products of several facultatively anaerobic species of luminous bacteria have been made by Doudoroff (56). The products included formic, acetic, lactic, and succinic acids, ethyl alcohol, carbon dioxide, and acetylmethylcarbinol. Of the species studied, only P. phosphoreum produced hydrogen and, occasionally, 2,3-butylene glycol. 

Among the wartime fermentation developments was a renewal of interest in 2,3-butylene glycol fermentation. This substance can be used as a... 

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