バイオリアクターによる醤油製造法の研究(第3報) : 無殺菌諸味の連続発酵条件の検討

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We studied the bioreactor systems for soy sauce production from unsterilized soy‐sauce‐moromi-mash suspension. MIC(Microbe Immobilized Ceramics)reactor with immobilized Zygosaccharomyces rouxii produced 2.0% ethanol and 38 ppm 2-phenylethanol at 30 hours residence time. That reactor immobilized with Candida versatilis produced 2.0% ethanol and 3.7ppm 4‐ethylguaiacol at 48 hour residence time. MIC reactor were ensured enough fluidity of feed solution by aerating at 0.08vvm. Ethanol fermentation was 2.5 time (Z. rouxii) and 4 time (C. versatilis) more efficient at Hight to Diameter ratio (H/D) of 25 than at H/D of 8.8. Unsterilized soy‐sauce‐moromi was fermented in the open System bioreactors immobilized with Z. rouxii or C. versatilis, and a blend of the both fermentation products showed good score in evaluation of flavor and taste.
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