液體麹に關する研究 (第3報)

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In the previous papers the authors reported on the results of the laboratory experiments on the submerged culture of the Aspergilli. In this paper, experiments were conducted on a pilot plant scale by utilizing the penicillin plant, and the following results were obtained.1. 10 kg of ground corn and 5 kg of ground soy-bean cake were weighed into a 500L vertical cooker and mixed with water to give a concentration of about 2% corn and 1% of soy-beancake, and cooked with steam under a pressure of 2 kg/cm_2 for 1 hour. The cooked mash was blown aseptically into a 100L fermenter and cooled to about 30℃.2. To prepare inoculum a loop of mold culture was transfered to 50 g of thin layers of moistened wheat bran and 10g of rice hulls in 2L flasks. After incubation at 28〜30℃ for 3〜7 days, the content of each flask was suspended with 600 cc of sterile water. 4〜5 bottles of such spore-suspensions were used to seed the 1000L fermenter containing about 500L of corn-soybean cake medium.3. The medium was agitated by means of large bladed propellers rotating at 180 r. p. m. and aerated with various volume of air per volume of medium per minute and the temperature was maintained at 28〜30℃. In the case of utilizing the strain of Asp. flavus-oryzae group (0-10-1) and aerating of 5/(2)〜5/(2.4) volume of air per volume of medium per minute, the maximum amylase production was obtained after 36〜60 hours, and when an aeration rate was reduced to 5/(1) volume, the similar potency was attained after 58〜74 hours. The strain of Asp. niger (RI-4431)required more intense aeration than the strain of Asp. flavus-oryzae group (0-10-1), and with 5/(2) and 5/(4) volume of air per volume of medium per minute, the maximum amylase production was obtained after 80 and 48〜72 hours respectively.Laboratory observation with these mold cultures showed the same results as those obtained in trial fermentation reported in the previous papers.
社団法人日本生物工学会の論文
1951-08-15

液體麹に關する研究 (第3報)

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