Thermal Control Strategy for Isoamylacetate Formation in Sake Brewed with a Saccharified Rice Solution

スポンサーリンク

概要

• 論文の詳細を見る

• Isoamylalcohol and isoamylacetate concentrations were analyzed at various isothermal conditions in sake brewed with a saccharified rice solution. Kinetic models for formation of these components were constructed in which the relation between the isoamylalcohol and ethanol formation rates were linear, and the isoamylacetate formation rate was expressed as the sum of two terms, formation and decomposition. An optimal control strategy for isoamylacetate formation was calculated using dynamic programing. The calculations suggested that the fermentation temperature should be gradualy lowered as the fermentation progresses in order to maintain the isoamylacetate formation rate at a high level.

• 公益社団法人日本生物工学会の論文
• 1992-08-25

著者

• Matsuura K

  General Research Laboratory Ozeki Corp.

• HAMACHI Masaaki

  General Research Laboratory, Ozeki Corp

• Matsuura Kazuo

  General Research Laboratory Ozeki Corp.

• NUNOKAWA Yataro

  General Research Laboratory, Ozeki Corporation

• Nunokawa Y

  General Research Laboratory Ozeki Corporation

• HIROTSUNE MASAO

  General Research Laboratory, Ozeki Co. Ltd.,

• Hirotsune Masao

  General Research Laboratory Ozeki Corp.

• Hamachi M

  Ozeki Corp. Hyogo Jpn

• Hamachi Masaaki

  General Research Laboratory Ozeki Corp.

• Matsuura Kazuo

  General Research Laboratory Ozeki Corp .

関連論文

• Cloning and Nucleotide Sequence of the Alcohol Acetyltransferase II Gene (ATF2) from Saccharomyces cerevisiae Kyokai No.7
• The Purification, Properties and Internal Peptide Sequences of Alcohol Acetyltransferase Isolated from Saccharomyces cerevisiae Kyokai No. 7
• A Specific Method for the Detection of Hiochi Bacteria Using an Enzyme-linked Immunosorbent Assay System with Anti-hiochi Bacteria Monoclonal Antibodies
• Identification of Hiochi Bacteria by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Patterns of Whole Cell Proteins(Microbiology & Fermentation Industry)
• Optimizing Control of Sensory Evaluation in the Sake Mashing Process by Decentralized Learning of Fuzzy Inferences Using a Genetic Algorithm
• Construction of a Promoter Probe Vector Autonomously Maintained in Aspergillus and Characterization of Promoter Regions Derived from A. niger and A. oryzae Genomes
• Alcohol Dehydrogenase I of Sake Yeast Saccharomyces cerevisiae Kyokai No. 7
• A Method for the Re-isolation of an Autonomously Replicating Plasmid from Aspergillus Transformants
• Transformation of Intact Aspergillus niger by Electroporation
• Plasmids of Hiochi-Bacteria
• Isolation of a New Lytic Enzyme for Hiochi Bacteria and Other Lactic Acid Bacteria
• Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation
• Rapid and Sensitive Detection of Hiochi Bacteria by Amplification of Hiochi Bacterial Common Antigen Gene by PCR Method and Characterization of the Antigen
• Modeling of the Sensory Evaluation of Sake by Dempster-Shafer's Measure and Genetic Algorithm
• Thermal Control Strategy for Isoamylacetate Formation in Sake Brewed with a Saccharified Rice Solution

もっと見る 閉じる

スポンサーリンク