Solvents

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Solvents

	Solvents- Most organic solvents are synthesised chemically. But a few solvents can also be produced commercially by microbial fermentation. Ethanol, although produced by fermentation for beverages and gasohol, industrial alcohol for use as solvent is mostly produced chemically. The production of acetone and butanol by fermentation was discovered by Chaim Weizmann, a Polish-born chemist working in England.
The microbial production of ace tone and butanol uses anaerobic Clostridium spp. The fermentation process uses conversion of starch to acetone by C. acetobutylicum: Another species, C. saccharoacetobuylicum is able to convert the carbohydrates in molasses to acetone and butanol. These bacteria first synthesize acids (acetic and butyric) which arc then converted to acetone and butanol. The solvents produced by fermentation are recovered by distillation. Glycerol is an important solvent in flavouring and food colouring, and also used in production of explosives and propellants.
Through fermentation, glycerol production in Germany was an important factor during World War I. Microbial production uses addition of sodium sulphite to a yeast-ethanol fermentation process. Sodium sulphite reacts with CO₂ to produce sodium bisulphite, which prevents the reduction of acetaldehyde to ethanol. Saccharomyces cerevisiae and bacteria as Bacillus subtilis are used.