Acetone-butyl fermentation is a chemical process of decomposition of carbohydrates by acetone-butyl bacteria and passing anaerobically (without oxygen) with the formation of acetone, butyl alcohol, as well as acetic, butyric acids and fermentation gases - hydrogen and carbon dioxide. Developed by chemist Haim Weizmann before the First World War and was the main way to produce acetone for explosives.
The fermentation process is caused by bacteria Clostridium acetobutylicum and related microorganisms [1] .