GB464755A - Fermentation of beet molasses - Google Patents

Abstract

An essentially soluble carbohydrate mash containing beet molasses as a major component is fermented by means of bacteria of the group clostridium saccharo - acetobutylicum, in the presence of proteinaceous material from grain alcohol distillery slop. The presence of ammonia nitrogen in other than relatively low concentration is usually detrimental. Mineral nutrients such as phosphates are added as required. The mash should be maintained more alkaline than is usual for other carbohydrate mashes and should fall within the final range pH 5,5 to 7,0, preferably 5,7 to 6,5. The alkalinity of the beet molasses is usually sufficient to ensure this but, if necessary, the correct pH may be ensured by continuous or semi-continuous neutralization with soluble alkalines, or by an insoluble neutralizing agent. The slop may be that from the malt, the amylo or the acid hydrolysis process, and is used in proportions of 5 to 50 per cent by volume, preferably 10 to 20 per cent. In examples: (1) a mash containing a beet molasses and grain alcohol distillery slop was fermented with clostridium saccharo-acetobutylicum a ; (2) as in (1); (3) as in (1) and containing (NH4)2 HPO4; (4) as in (1) and containing CaCO3; (5) as in (1) and containing K2HPO4; (6) a mash of 50 per cent beet molasses and 50 per cent hydrol, grain alcohol slop and (NH4)2HPO4 fermented by the same bacterium. With a mixed mash as in (6) the fermentation may be started in the molasses and the hydrol-slop mixture (2) added. Specifications 437,121, 450,530, and 464,127 are referred to.