固定化微生物による赤ぶどう酒中のリンゴ酸の分解

概要

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Cells of Schizosaccharomyces pombe 077 and Leuconostoc mesenteroides IAM 1233,which are capable of decompositing L-malate, were each entrapped in agar or calcium alginate gels. The initial number of cells entrapped was 10^5〜10^6/cm^3 gel. The entrapped cells were then incubated for 24〜48 hr at 25℃ in malt extract (bllg. 10°) or grape juice for S. pombe and in mandarin orange-apple juice (1 : 1) for L. mesenteroides. After incubation, the number of microbial cells in the gels had increased to 10^8〜10^9/cm^3.The activity of the immobilized cells to decompose malate was more stable under conditions affecting the inhibition of malate decomposition in malo-lactic fermentation (pH, alcohol concentration and temperature) than that of free cells. Malate in red wine was decomposed by the immobilized cells in a batch reaction which was repeated 5 times and in continuous reaction with a sectional-column of five sections. The results showed that the activity of the immobilized cells was highly stable in these processes.
社団法人日本生物工学会の論文
1981-05-25