みかん糖蜜の貯蔵と発酵性糖の消長

概要

論文の詳細を見る
The changes in fermentative sugar during the storage of peel juice and citrus molasses were studiede in relation to microbial contamination by adjustment of the pH and sugar concentration, or by the covering of the surface of the juice with toluol. The bacterial cell number of 10^5 that originally contaminated the peel juice was decreased to 10^2 by centrifgation or by filtration with the filter aid celite. The bacterial contaminants decreased to 10^2 when the pH was 1.7 or below 1.7 or 10.7 or above 10.7. When slaked lime for the liming of juice wastes was added at a concentration of 0.6% or more than 0.6%, the sugar concentration was almost unchanged, but when the lime was below 0.4%, the decrease was great. Peel juice that was originally from pH 1.9 to 3.5 did not change in 3 days. At pH 1.9,the total sugar content was stable, but at pH 10.9,it decreased slightly. The usgar concentration did not decrease when the peel juice was first sterilized and then covered with toluol, but when sterilization was not done, there was some inversion of the sugar. Storage of citrus molasses (Brix 71.5°) covered with toluol at 30℃ for 54 days caused a slight decrease in the sugar concentration and sucrose inversion. Below Brix 71.5°, there were large decreases in the sugar concentration caused by microbial fermentation with formation of mannitol.
社団法人日本生物工学会の論文
1987-07-25