固定化酵母を用いた繰り返し回分発酵による米酢原料用エタノールの生産

概要

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Repeated batch fermentation using immobilized yeast cells was studied with the aim of producing a high concentration of ethanol (ca. 120 g/l broth) from α rice flour for rice vinegar production. The growth rate γ_G (10^<11> cells/l broth/h) and ethanol production rate γ_P (g ethanol/l broth/h) per broth volume were expressed as functions of the free and immobilized yeast cell concentration : γ_G=μ_<F0>exp(-k_1C_P)C_<XF>+μ_<G0>exp(-k_2C_P)C_<XG>V_G/V_L γ_P=Q_<PF0>exp(-k_3C_P)C_<XF>+Q_<PG0>exp(-k_4C_P)C_<XG>V_G/V_L Free cell concentration and ethanol concentration in the broth were successfully simulated using the above equations. On 0.14 l gel/l packing ratio, which was calculated from the basic equations for growth and ethanol production, repeated batch fermentation using immobilized yeast cells was carried out. At the end of each run, glucose produced from α rice flour by the saccarifying enzyme was almost consumed, and ca. 120 g/l broth of ethanol was produced. This process could be repeated for more than 25 batches with a stable ethanol yield (0.38 g ethanol/g α rice flour) and cell viability in the gel beads (96%). The ethanol productivity of this system was 3.9 g/l/h, which is much higher than that of batch fermentation in vinegar breweries.
社団法人日本生物工学会の論文
1990-11-25