菊芋より酒精の工業的製造試驗に就て(第2報)

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On the treatment of Jerusalem Artichoke (J. A.) for the manufacture of alcohol the yeast used is Schizosaccharomyces SH_<10>A., which can ferment easily inuline and lower fructose-polymers contained in the tuber. It is quite different from the treatment of sweet potato containing starch mainly. Also we adopted a special method, "Direct-Ferment-Method", proposed by Dr. ASAI.By this method we can eliminate the process of saccharification for starchy material which is accomplished by the use of malt or by Amylo-method.For the industrial treatment of J.A. the following two methods were tested.1st method J.A. → Grinding down → Water feed → Digesting under high pressure (30 lls/D" 15 min. → Mash cooling → Fermentation by Schizosaccharomyces SH_<10>A. 2nd methodJ.A.→Grinding down → Pressing → Residue → Dry by heat → 1st method → Clear Mash (contained fermentable cubstance)→ Adding slight acid (0.05% Hcl in Mash) → Boiling or Digesting under lower pressure (15 ll/D" 30 min. → Mash-cooling → Fermentation by Schizosaccharomyces SH_<10>ABy each of both methods we obtained so high ratio as by Amylo-method ; so : Fermented mash contained 5.0〜5.8 Vol% alcohol. Fermentation ratio corresponded to ca. 84〜88% of the total sugar contained in the mash.In Japan, the fermentable carbohydrates of J.A. is usually 12〜13%, while those of sweet potato is 20〜25%. It is therefore, necessary to promote the content of the fermentable carbohydrates in the tuber of J.A. as high as potato by proper agricultural control such as selection of sorts, planting in suitable soil, use of good fertilizer etc.
公益社団法人日本生物工学会の論文
1950-09-15

菊芋より酒精の工業的製造試驗に就て(第2報)

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