Continuous Production of 4-Ethylguaiacol by Immobilized Cells of Salt-Tolerant Candida versatilis in an Airlift Reactor

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The effects of pH, temperature, aeration, and residence time on the continous production of 4-ethyl-guaiacol(4-EG), which is one of the caracteristic aroma components in soy sauce, by immobilized cells of the salt-tolerant yeast Candida versatilis were investigated using an airlift reactor. The optimum pH and temperature were about 4.0 and 30-33℃, respectively. The amount of 4-EG in the liquid was constant even during alterations of nitrogen/air ratio in the supplied gas. A large amount of 4-EG(over 20 ppm)was produced at a residence time from 5 to 28h and 1-3 ppm of 4-EG, which was the optimum concentration in conventional soy souce, was produced at a shorter residence time of 0.5h. The 4-EG production by immobilized C. versatilis cells using the airlift reactor was stable for 40d. It was found that the immobilized cell method was effective for the productin of 4-EG by C. versatilis cells.
公益社団法人日本生物工学会の論文
1990-03-25