Today
there
is
considerable
amount
of
interest
in
these
fermentations.
However,
the
concentration
of
end
products
in
these
fermentations
is
quite
small
and
the
fermentations
are
a
type
of
mixed
fermentation
yielding
a
mixture
of
compounds
such
as
butyric
acid,
butanol,
acetone
etc.
Attempts
to
increase
yeilds
by
use
of
genetidally
altered
strains
or
change
in
fermentation
conditions
have
been
partially
successful
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