OSU received a patent in November 2021 for a co-fermentation process.
In this process, sugars are converted into alcohols, organic acids and ketones through fermentation. Gas-fermenting bacteria are introduced to capture carbon dioxide, which is also fermented to increase biofuel production. This co-fermentation method reduces environmental impact compared to fossil-fuel based butanol.
The method involves adding natural bacteria to ferment sugars derived from plant materials. It combines sugar-fermenting and gas-fermenting bacteria, capturing carbon dioxide, which is also fermented to create more biofuels.