Rapid Ethanol Fermentation for Soy Sauce Production Using a Microfiltration Membrane Reactor
スポンサーリンク
概要
- 論文の詳細を見る
Continuous ethanol fermentation of a filtrate solution from a soy sauce mash was conducted to improve soy sauce productivity by the simultaneous use of a stirred tank reactor and a microfiltration membrane. Soy sauce yeast cells were maintained within the reactor system with a regection rate over 0.99 by the membrane. The concentrations of ethanol and glucose in the retentates and the permeates were mathematically modeled from the material balance and the rate equations, and the simulated results agreed well with the experimental ones. Ethanol concentration was dependent of the dilution rate, and its highest value was obtained at a transmembrane pressure of 1 kPa. The volumetric ethanol productivity obtained was several times higher than those in batch and immobilized cell systems.
- 社団法人日本生物工学会の論文
- 1991-11-25
著者
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NAKAJIMA Mitsutoshi
National Food Research Institute
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Iwasaki K
Kagawa Prefectural Government Kagawa Jpn
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Iwasaki Ken-ichi
Kagawa Prefectural Fermentation And Food Experimental Station
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SASAHARA HIROYUKI
Kagawa Prefectural Fermentation and Food Experimental Station
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Nakajima M
Osaka Univ. Osaka Jpn
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Iwasaki K
Kagawa Prefectural Food Research Institute Goto Takamatsu
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Iwasaki K
Food Res. Inst. Kagawa Prefectural Government Kagawa Jpn
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Sasahara H
Kagawa Prefectural Government Kagawa‐ken Jpn
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