Continuous Beer Fermentation by High Cell-Density Culture of Bottom Brewer's Yeast
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概要
- 論文の詳細を見る
Continuous beer production was investigated in a high cell-density culture system which consisted of two stages for the fermentation and sedimentation of yeast cells. The continuous culture was carried out for a fermentation time of 5,500h without contamination, at varying dilution rates and fermentation temperatures in the ranges of 0.017-0.033h^<-1> and 6.5-8.5℃, respectively. This process was found to be suitable for continuous and stable beer brewing. Under these conditions, the cell concentration in the first stage was about 80 times as high as that in the exit of the second stage. Concentrations of viable cells, sugar and ethanol were maintained at 1.3×10^9 cells/ml, 25 and 36g/l, respectively, and were hardly affected by fermentation temperature. Concentrations of ethyl acetate, isoamyl alcohol and isoamyl acetate were similar in the fermentation temperature ranges of 6.5-8.5℃, and the amounts at a fermentation temperature of 7℃ were comparable to those of lager-type beer. Diacetyl flavor, which is known to be an effluent component that causes deterioration in the second stage (young beer), was maintained at 1.2ppm at a dilution rate and fermentation temperature of 0.022 h^<-1> and 7℃, respectively. The diacetyl flavor was due to the accumulation of vicinal diketone, the precursor of which is acetohydroxy acid. The acetohydroxy acid was converted to vicinal diketone by pretreatment at 60℃ for 30min. The vicinal diketone was then consumed by the yeast during after-fermentation at a fermentation temperature of 3℃. Using this method, total vicinal diketone decreased below 0.3ppm for an after-fermentation time of 6.8h, which was 225 times as fast as that of after-fermentation without the pretreatment. This process may make it possible to achieve continuous beer fermentation from the fermentation stage to after-fermentation for diacetyl removal.
- 社団法人日本生物工学会の論文
- 1994-01-25
著者
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Park Yong
Department of Genetic Engineering, Kyungpook National University
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ODA Atsushi
Department of Biopharmaceutics, Graduate School of Pharmaceutical Sciences, Osaka University
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Park Yong
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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OKABE MITSUYASU
Department of Applied Biological Chemistry, Faculty of agriculture, Shizuoka University
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Okabe Mitsuyasu
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Oda Atsushi
Environmental Biotechnology Laboratory Graduate School Of Pharmaceutical Sciences Osaka University
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NOGUCHI KATSUHIRO
Development group, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd.
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OKAMOTO TAKANORI
Development group, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd.
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MITSUI SHUNSUKE
Development group, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd.
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Mitsui Shunsuke
Development Group Technology Development Department Beer Division Kirin Brewery Co. Ltd.
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Okamoto Takanori
Development Group Technology Development Department Beer Division Kirin Brewery Co. Ltd.
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Noguchi K
Waseda Univ. Tokyo Jpn
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Oda Atsushi
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Park Yong
Department of Advanced Materials, Engineering for Information and Electronics, Kyung Hee University, Yongin 446-701, Korea
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Park Yong
Department of Advanced Materials Engineering, Kyonggi University, Suwon, Gyeonggi-do 443-760, Republic of Korea
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