Porous Alumina Beads for Immobilization of Lactic Acid Bacteria and Its Application for Repeated-Batch Fermentation in Soy Sauce Production

スポンサーリンク

概要

• 論文の詳細を見る

• Porous alumina beads with controlled pores were prepared for the immobilization of lactic acid bacteria to improve soy sauce productivity, and the alumina support with the highest lactic acid productivity was used for repeater-batch fermentation, Immobilized lactic acid bacteria could be used 5 times in repeated-batch fermentation, where higher productivities were obtained than that in conventional fermentation. The lactic acid fermentation process was mathematically modeled from the material balance and the rate equation. The simulated results agreed with the experimental ones.

• 社団法人日本生物工学会の論文
• 1992-05-25

著者

• NAKAJIMA Mitsutoshi

  National Food Research Institute

• Iwasaki K

  Kagawa Prefectural Government Kagawa Jpn

• Iwasaki Ken-ichi

  Kagawa Prefectural Fermentation And Food Experimental Station

• SASAHARA HIROYUKI

  Kagawa Prefectural Fermentation and Food Experimental Station

• Nakajima M

  Osaka Univ. Osaka Jpn

• Iwasaki K

  Kagawa Prefectural Food Research Institute Goto Takamatsu

• Iwasaki K

  Food Res. Inst. Kagawa Prefectural Government Kagawa Jpn

• Nakajima M

  Food Engineering Division National Food Research Institute Naro

• Sasahara H

  Kagawa Prefectural Government Kagawa‐ken Jpn

関連論文

• Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
• Pilot-Scale Study of the Purification and Concentration of Non-Digestible Saccharides from Yacon Rootstock Using Membrane Technology
• Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods
• Production of D-Lyxose from D-Glucose by Microbial and Enzymatic Reactions
• Porous Alumina Beads for Immobilization of Lactic Acid Bacteria and Its Application for Repeated-Batch Fermentation in Soy Sauce Production
• Rapid Ethanol Fermentation for Soy Sauce Production Using a Microfiltration Membrane Reactor
• Rapid Ethanol Fermentation for Soy Sauce Production by Immobilized Yeast Cells(Microbiology & Fermentation Industry)
• Recovery of Oligosaccharides from Steamed Soybedn Waste Water in Tofu Processing by Reverse Osmosis and Nanofiltration Membranes
• Continuous Hydrolysis of Soluble Starch by Free β-Amylase and Pullulanase Using an Ultrafiltration Membrane Reactor(Microbiology & Fermentation Industry)
• Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
• PREDICTION OF THE FLUX FOR THE REVERSE OSMOSIS OF A SOLUTION CONTAINING SUCROSE AND GLUCOSE
• DEVELOPMENT OF A NEW TYPE OF MEMBRANE OSMOMETER
• Characterization of a Thermostable Endo-β-1,4-D-galactanase from the Hyperthermophile Thermotoga maritima
• Synergy Between an α-L-Arabinofuranosidase from Aspergillus oryzae and an Endo-Arabinanase from Streptomyces coelicolor for Degradation of Arabinan
• Purification of Physiologically Active Chitosan Oligosaccharides by Means of Nanofiltration Membrane
• Advanced Processing of Useful Food Material for the Establishment of a Regional Development Model in Arid Areas
• Reduction in Oxidation Index Value of Fish Oils Using Hydrophobic Nonporous Denser Membrane Process
• Production of L-Talitol from L-Psicose by Metschnikowia koreensis LA1 Isolated from Soy Sauce Mash(BREWING AND FOOD TECHNOLOGY)
• Computer Control of Glutamic Acid Production Based on Fuzzy Clusterization of Culture Phases
• FE-P13 Premix microchannel emulsification using uniform droplets : Effects of channel dimension and operating condition(Section IX Food Engineering)
• FE-O6 Controllable production of nonspherical lipid droplets and microparticles using microchannel array devices(Section IX Food Engineering)
• Breakup of Oil-in-Water Emulsion Droplets in Microchannel Array Devices at Low Applied Pressures
• CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
• CFD Study of the Effect of a Fluid Flow in a Channel on Generation of Oil-in-Water Emulsion Droplets in Straight-Through Microchannel Emulsification
• Purification and Characterization of Two Xylanases and an Arabinofuranosidase from Aspergillus sojae
• Small-Angle X-Ray Scattering Analysis of Stearic Acid Modified Lipase
• Analysis of Permeability of Organic Solvents through a Composite Dense Nonporous Membrane
• Application of Highly Concentrated Substrate to Enzymatic Synthesis of Aspartame Precursor
• Kinetic Study on Transfructosylation by β-Fructofuranosidase from Aspergillus niger ATCC 20611 and Availability of a Membrane Reactor for Fructooligosaccharide Production
• FE-O2 Simulation of motion of gastric fluid induced by peristalsis using CFD(Section IX Food Engineering)
• BE-P28 Flow cytometric analysis and sorting of giant vesicles containing enzyme prepared by lipid-coated ice droplet hydration method(Section V Biomolecular Engineering and Bioseparation)
• Clarification of Green Tea Extract by Microfiltration and Ultrafiltration
• Production and Characterization of Monodispersed Oil-in-Water Microspheres Using Microchannels
• Production of Monodispersed Oil-in-Water Emulsion Using Crossflow-Type Silicon Microchannel Plate
• Antioxidant Combination Inhibits Reactive Oxygen Species Mediated Damage
• メンブレン・ストレスバイオテクノロジー集
• Factors Affecting the Properties of Ethanol-in-Oil Emulsions
• Effect of Hydrocarbon-Water Interfaces on Synthetic and Hydrolytic Activities of Lipases
• Solvent-Free Esterification of Oleic Acid and Oleyl Alcohol Using Membrane Reactor and Lipase-Surfactant Complex
• Interesterification of Triglyceride and Fatty Acid in a Microaqueous Reaction System Using Lipase-Surfactant Complex
• Lipase-Surfactant Complex as Catalyst of Interesterification and Esterification in Organic Media
• Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques
• Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers
• Expression of the Sendai Virus Fusion Protein and the Hemagglutinin-neuraminidase Protein Using a Baculovirus Vector
• New Enzyme Reactor with Forced Flow of the Substrate through an Enzyme Immobilized Ceramic Membrane(Food & Nutrition)
• Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk
• Preparation Characteristics of Monodispersed Water-in-Oil Emulsions Using Microchannel Emulsification
• Production of L-Sorbitol from L-Fructose by Aureobasidium pullulans LP23 Isolated from Soy Sauce Mash(BREWING AND FOOD TECHNOLOGY)
• In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
• Application of Nanofiltration to Recover Benzoic Acid from Cranberry Juice
• Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane.

もっと見る 閉じる

スポンサーリンク