泡盛酵母と腐造性乳酸菌の混合培養条件と生成物組成の相関関係

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The effects of cultural conditions in a mixed culture of awamori yeast and putrefactive lactic acid bacteria on the fermentation products were investigated. The cultural conditions varied were the acidity of the culture liquid (equivalent to 2.5 or 12.0-ml of 0.1 N NaOH), fermentation temperature (28℃ or 39℃), and the ratio of yeast to bacteria (35 : 1 or 1 : 70).More ethanol was produced in the broth with less acidity, at the lower fermentation temperature, and in the broth with the high ratio of yeast to bacteria. The difference in the ethanol yield was 2.3 times for fermentation with 2.5-ml acidity at 28℃ with a ratio of 35 : 1 and that with 12.0-ml acidity at 39℃ and with a ratio 1 : 70.Main effect of acidity on fusel alcohols production was not significant but the main effects of temperature and the yeast-to-bacteria ratio were significant. More fusel alcohols were produced with fermentation at 28℃ and at the ratio of 35 : 1.Main effect of the yeast-to-bacteria ratio on total aldehydes and acetaldehyde production was significant. More aldehydes were produced at the higher ratio. Main effect of temperature on total esters and ethyl acetate production was also significant. More was produced at 28℃.Main effects of acidity, temperature, and the microbial ratio on the production of lactic acid, succinic acid, malic acid, acetic acid, formic acid, and total acids were significant. At the ratio of 1 : 70,production of all but succinic acid was higher; that for succinic acid was higher at the ratio of 35 : 1. Some components were produced best with high acidity and high temperature; the others were produced best at low acidity and low temperature.The main effect of acidity and temperature on pH fluctuation were significant. The pH was lower at 2.5-ml acidity and at 28℃.Main effects of the acidity, temperature, and the microbial ratio on amino acids, nihonshudo (sake meter), and sugars in the fermented broth were significant. More amino acids were consumed at the lower acidity, lower temperature, and at the microbial ratio of 35 : 1. Under the same condition, the nihonshudo value was higher and the sugar content was less.Positive significant correlation was observed between ethanol production and n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, acetaldehyde, total esters, ethyl acetate, succinic acid, and nihonshudo contents. On the other hand, a significant negative correlation was observed between ethanol production and malic acid, formic acid, amino acid, and sugar contents.
社団法人日本生物工学会の論文
1987-01-25

泡盛酵母と腐造性乳酸菌の混合培養条件と生成物組成の相関関係

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