2段連続バイオリアクターを用いたタマネギ食酢製造の最適操作

概要

論文の詳細を見る
　Onion vinegar was produced using a 2-stage continuously stirred tank reactor. Regarding the alcohol fermentation and the acetic acid fermentation examined in this study, the immobilized cells on porous ceramics offered stable production of alcohol and acetic acid for long periods of 300 and 700 days, respectively. Compared with the steady-state operation method, the temperature-change forced-cyclic operation method increased ethanol yield of alcohol fermentation by a maximum of 15％. Acetic acid yield in the vinegar showed no difference between the steady-state operation and temperature-change forced-cyclic operation. The onion vinegar produced in this study contained 3.5-11.5 times the amount of organic acids and 1.6-6.9 times the amount of amino acids as commercially sold vinegars.
北見工業大学の論文