Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation

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概要

• 論文の詳細を見る

• The effects of ultrasonic wave irradiation on cell growth and the formation of ethanol and other volatile components in the fermentation process were investigated. The fermentation periods were reduced to 50-64% in wine, beer, and sake made from saccharfied rice solution when weak ultransonic waves were irradiated at 30mW/cm^2; the total intensity was 590mW. YEPD medium fermented by a combination of optimal thermal trajectory control and continuous ultrasonic irradiation yielded a concentration of isoamylacetate about 2.5 times greater than the maximum concentration under isothermal conditions (20℃). Irradiation had virutally no effect when the dissolved carbon dioxide concentration (DCO_2) was maintained at a level lower than the experimental value of Bunsen's CO_2 absorption coefficient. Therefore, it is suggested that irradiation accelerates the formation of ethanol and other components mainly by decreasing DCO_2.

• 公益社団法人日本生物工学会の論文
• 1994-01-25

著者

• Matsuura K

  General Research Laboratory Ozeki Corp.

• Honda Keisuke

  Honda Electric Co. Ltd.

• Satoh Masanori

  Honda Electric Co. Ltd.

• HIROTSUNE MASATO

  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 Corp.

• Hirotsune Masato

  General Research Laboratory Ozeki Co.

• Matsuura Kazuo

  General Research Laboratory Ozeki Corp .

関連論文

• 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
• Plasmids of Hiochi-Bacteria
• Improvement of the Aspergillus oryzae Enolase Promoter (P-enoA) by the Introduction of cis-Element Repeats
• High Expression of a Synthetic Gene Encoding Potato α-Glucan Phosphorylase in Aspergillus niger(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
• Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation
• Analysis of the Pyruvate Permease Gene (JEN1) in Glucose Derepression Yeast (Saccharomyces cerevisiae) Isolated from a 2-Deoxyglucose-tolerant Mutant, and Its Application to Sake Making(Microbiology & Fermentation Technology)
• Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice
• 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

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