Control of Diacetyl Precursor [α-Acetolactate] Formation during Alcohol Fermentation with Yeast Cells Immobilized in Alginate Fibers with Double Gel Layers
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概要
- 論文の詳細を見る
During alcohol fermentation with yeast cell immobilized in single-layered gel beads, 0.94mg/l of α-acetolactate, which is a diacetyl precursor, was produced. However, by immobilizing the yeast cells in double-layered gel fibers, only 0.16 mg/l of α-acetolatate was formed. The free cells which leaked from the gel carrier made no significant contribution to the formation of α-acetolactate. The effectiveness of double-layered gel fibers in reducing α-acetolactate formation could be attributed t a more anaerobic condition inside the gel fibers.
- 社団法人日本生物工学会の論文
- 1993-09-25
著者
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Tanaka Hideo
Institute Of Life Science And Bioengineering Graduate School Of Life And Environmental Science Unive
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SAHARA Hirohisa
Brewing Research Laboratories, Sapporo Breweries Ltd.
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Koshino Shohei
Brewing Research Laboratories, Sapporo Breweries Ltd.
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Koshino Shohei
Brewing Research Laboratories Sapporo Breweries Ltd.
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Sahara Hirohisa
Brewing Research Laboratories Sapporo Breweries Ltd.
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Shindo Sho
Brewing Research Laboratories Sapporo Breweries Ltd.
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Tanaka Hideo
Institute For Biological Resources And Functions National Institute Of Advanced Industrial Science A
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