Open access peer-reviewed Edited Volume

Primary Alcohols

Thalita Peixoto Basso

University of São Paulo


Acetone–Butanol–Ethanol ABE Fermentation Bacterial Fermentation Clostridium Acetone Yeast Fermentation Saccharomyces Cerevisiae Ethanol Primary Alcohol Methanol Anaerobic Fermentation

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About the book

Primary alcohols are those alcohols where the carbon atom of the hydroxyl group (OH) is attached to only one single alkyl group. Some of the examples of these primary alcohols include methanol, propanol, ethanol, butanol and so on. The complexity of this alkyl chain is unrelated to the classification of any alcohol considered as primary. The existence of only one linkage among the hydroxyl group (OH) and an alkyl group is the reason that qualifies any alcohol as a primary. Primary alcohols are mainly chemically produced through chemical catalysis. However, this process has a high cost. On the other hand, primary alcohols can be produced by a biological process such as fermentation showing a competitive price and a sustainable process compared to the chemical process. This book will cover fermentation processes applied to primary alcohols production including the microorganisms used in the processes; advantages and disadvantages of the biological processes; and several applications of primary alcohols.

Publishing process

Book initiated and editor appointed

Date completed: December 6th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: February 25th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: May 15th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: July 14th 2020

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About the editor

Thalita Peixoto Basso

University of São Paulo

Thalita Peixoto Basso received her Bachelor’s degree in Agriculture Engineering from Londrina State University (PR-Brazil). During this period, she studied the fermentation characteristics of Saccharomyces cerevisiae isolated from ethanol industrial processes. She obtained her Master’s degree in Science from the Agrifood Industry, Food and Nutrition Department of the University of Sao Paulo (ESALQ/USP, SP-Brazil). During this time, she isolated and selected fungi with high cellulose activity for the enzymatic hydrolysis of sugarcane bagasse. She received her Ph.D. in Science from the Soil Science Department (Agricultural Microbiology Program) at ESALQ/USP, with a period of one year as a visiting scholar at the University of California Berkeley and Energy Bioscience Institute. Meanwhile, she worked on the improvement of S. cerevisiae by hybridization for increased tolerance toward inhibitors from second-generation ethanol substrates. Currently, she is a postdoctoral working with metabolomics and proteomics of fermentation processes at the Genetics Department from ESALQ/USP.

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Book chapters authored 2

Books edited 2

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