Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).

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概要

• 論文の詳細を見る

• A novel vacuum distillation procedure at low temperature (35-40℃) was applied to shochu distillation to produce a shochu with a mild aroma. The resulting kome (rice) shochu distillery waste contained a large amount of viable yeast (7×10^6 cells/ml), glucoamylase activity (70 U/ml), acid protease activity (720 U/ml), and neutral protease activity (420 U/ml). Secondary ethanol fermentation of the mash composed only of glucose as a carbon source and kome or mugi (barley) shochu distillery waste was properly effected. About 10% of ethanol (v/v) was produced in the fermented mash at 30℃ within 3 d. In contrast, distillery waste discharged by conventional distillation at high temperature (55-60℃) could not be used for secondary ethanol fermentation at all. The filtrate of secondarily-fermented distillery waste, containing ethanol and possessing a fine aroma fortified with higher alcohols and volatile esters during ethanol fermentation, could be useful for the production of a mirin-like liquor for cooking, Akazake, a characteristic red-colored, sweet alcoholic beverage produced in Kumamoto prefecture only, and a bath additive containing ethanol, a fine aroma, and enzymes. The solid cake of the fermented mash could be used in the same way as conventional sake-kasu, sake-cake. Here, a novel system of utilizing shochu distillery waste, conventionally treated as wastewater, was established economically using a simple vacuum distillation procedure without a need of any complicated process.

• 社団法人日本生物工学会の論文
• 1991-10-25

著者

• TERAMOTO Yuji

  Department of Agricultural Chemistry, Kyushu University

• Teramoto Y

  Kumamoto Inst. Technol. Kumamoto Jpn

• Teramoto Yuji

  Department Of Agricultural Chemistry Kyushu University

• OHBA Riichiro

  Department of Applied Microbial Technology, Faculty of Engineering, Sojo University

• Ohba R

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ohba Riichiro

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• Kimura K

  Laboratory Of Biochemistry College Of Science Rikkyo(st. Paul's) University

• UEDA Seinosuke

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• UEKI TATSURO

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• KIMURA KATSUJI

  Department of Applied Microbial Technology, The Kumamoto Institute of Technology

• SHIOTA SHIGEOMI

  Tohi Jozo Co. Ltd.,

• Ueda S

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ueda Seinosuke

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ueki Tatsuro

  Department Of Applied Microbial Technology Kumamoto Institute Of Technology

• Kimura K

  Matsushita Electric Industrial Co. Ltd. Kadoma‐shi Jpn

• Shiota Shigeomi

  Tohi Jozo Co. Ltd.

• Ueda Seinosuke

  Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University

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