ブタノール・アセトン醗酵に依るビタミンB_2生成に關する研究(第3報) : ビタミンB_2の生成に及ぼす醪の熱處理其他の影響

概要

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With 5% mashes prepared from 10 parts of polished kaoliang and 1 part of wheat bran, the best results were obtained by the sterilization under the following conditions : 135℃ for 1〜3 hours, and 150℃ for 1 hour.Soy bean flour which was extracted with alcohol contains some factor for the flavin formation;it is destroyed by cooking at 150℃ in 2 hours.Agitation of the mashes during fermentation as well as seeding with cultures of the 4th〜6th generation seems to give some good effect upon the flavin formation.All the ecperiments have been carried out in vessels of iron, wood, enamelled iron, tinned copper;except iron vessel, the same good results were obtained as in glass vessel.
公益社団法人日本生物工学会の論文
1952-04-15