清酒醪プロセスにおける酵母の増殖と醗酵 : 清酒醪のプロセス制(第3報)

概要

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Growth and fermentation of Saccharomyces cerevisiae kyokai 601 (awanashi) were examined aiming the set-up of equations for the estimation of yeast growth and ethanol production in sake mashing, and the following were concluded.1. Specific growth rate μ (1/h) and specific ethanol production rate ν (g-ethanol/g-cell・h) in a liquid medium were expressed as functions of glucose concentration G (g/dl) and ethanol concentration E_t (g/dl) taking into account the effect of temperature : μ=A・G/(G+K_s+G^2/K_<si>) exp {K_1E_t^2 exp (K_2G)+K_3/T} ν=a・G/(G+k_s+G^2/k_<si>) exp {k_1E_t^2 exp (k_2G)+k_3/T} where all letters except μ, ν, G, E_t and T are experimental constants.2. Equations of specific growth rate and specific production rate were modified for sake mashing, taking into account the effect of cell concentration on specific growth rate and correlation between specific production and specific growth rate : μ_s=μ(1-X/X_m) ν_s=ν+γμ_s where X_m (10^8 cells/ml) is the maximum cell concentration and γ (g-ethanol/g-cell) is constant.3. Yeast cell number and ethanol concentration in sake moromi mash in laboratory scale brewing were successfully simulated using the above equations.
社団法人日本生物工学会の論文
1984-11-25