通気撹拌培養による高濃度酢酸醗酵

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By the submerged aeration process, the fermentation of high sterngth vinegar was performed. The acetification was carried out in an aeration-agitation type jar fermentor of 20-litre capacity, into which at the start 10-litre of 10% yeast extract containing 5% ethanol was introduced with 500 gm of calcium carbonate. The mash was placed at 27℃, and inoculated with a seed culture of Acetobacter rancens (A. 4). The fermentation proceeded under the conditions such as the agitation speed was 950 r.p.m. and the aeration rate 2-litre per min. They were most suitable. After 40 hrs, as the ethanol content of mash had decreased less than three per cent, the concentrated ethanol was added in drop by drop through a feeder so that the spirit concentration might be kept at three per cent and occasional addition of calsium carbonate was conducted to neutralize the AcOH produced and then the hydrogen ion concentration was controlled at 5.0 as pH value. The acetification was allowed to continue still more 200 hrs. The highest, as to be obtainable AcOH content, reached up to 14.20%. In the acetified broth, obtainable AcOH existed as free acid and Ca-acetate, so the latter was hydrolyzed with sulfuric aicd, and the insoluble calcium sulfate was removed. The filtrate was treated with ion exchange resin Amberlite IR120 for removing a small amount of calcium ion. Finally was obitained the clear vinegar containing 14.05% of AcOH, and yield of it against exhausted was 104.8%, as molecular ratio was 0.805.
公益社団法人日本生物工学会の論文
1957-06-15

通気撹拌培養による高濃度酢酸醗酵

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