バイオリアクターによる醤油製造法の研究 : 第1報醤油モデル系による醗酵条件の検討

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Soy‐sauce production by bioreactor was studied. Results are summarized as follows: 1. Selection of yeast fixation material; Among 8 species tested for ability to fixate yeast (Zygosac‐charomyces rouxii SJ 002),a honeycomb type ceramic(Nippon-gaishi, cordierite) and a bead‐type ceramic(Nippon-sharyo, R - 1) were selected. Their fixation abilty was 4.83 mg/g (wet yeast/ceramic)and 1.71mg/g (wet yeast/ceramic),respectively. 2. Condition of fementation by bioreactor; Two different bioreactor types were sclected for thefementation‐one was string beads(Tokyo‐rika MBR‐033, total volume; 900 ml), the other type wascylindrical (φ4 cm x 40cm, total volume; 400 mi). The adopted medium for fementation was a modifiedsoy sauce medium (composition; raw soy‐sauce (kiage‐shoyu) 10%, glucose 5%, NaCl (final) 10%).Fermentation was carried out in both systems: string bead reactor type packed with the beads, and thecylinder type packed with honetcombs. Proper aeration(0.1 vvm) allowed for fermentation over oneweek at 30°C without decreasing the yeast population. 3. Fermentation results: With both reactors, alcohol formed was 2% and residual glucose concen-tration becane 0.56%. This indicates the alcohol conversion ratio to be 80%, and alcohol productivitywas calculated to be l.7g/dl h. 4. Practical trial of fermentation by bioreactor; Sardine hydrolyzate solution, which was preparedwith protease treatment, was adopted to check the bioreactor systems. The solution, to which 5%glucose was added, was subjected to the string beads type bioreactor in which the yeast had been fixed.Analysis of fermented solution rendered results regarding alcohol formaticn as well as taste evaluation ofthe solution. The above results suggest that our bioreactor system is favorable to soy souce production and newseasoning using similar production methods.
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バイオリアクターによる醤油製造法の研究 : 第1報醤油モデル系による醗酵条件の検討

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バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による醗酵条件の検討

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バイオリアクターによる醤油製造法の研究 : 第1報醤油モデル系による醗酵条件の検討