| 摘要 |
Anaerobic fermentation caused by inoculation, in the purified sisal juice, of microorganisms of rumen mixed with a salt solution. The process demands a pH control, an anaerobic environment, a temperature around 37<o>C, a 50-70 r.p.m. agitation for one week period. The sapogenins (hecogenin, tigogenin) are purified by crystallization using a solvent made of ethyl acetate and cyclohexane (1:1), the process also produces useful secondary compounds as ethanol, acetic acid, cells, CO2, H2, and methane. |
