2014•Applied Biochemistry and BiotechnologyRequires access

Direct Fermentation of Gelatinized Cassava Starch to Acetone, Butanol, and Ethanol Using Clostridium acetobutylicum Mutant Obtained by Atmospheric and Room Temperature Plasma

Hanguang Li, Wei Luo, Qiang Wang, Xiaobin Yu

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Key concepts: Clostridium acetobutylicum, Butanol, Acetone, Fermentation, Chemistry, Starch, Ethanol, Food science

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Direct Fermentation of Gelatinized Cassava Starch to Acetone, Butanol, and Ethanol Using Clostridium acetobutylicum Mutant Obtained by Atmospheric and Room Temperature Plasma — Research Paper | ScholarLens