KCPを原料とする香味液の連続醗酵

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In order to add the flavour and the taste on synthetic Sake, the femented liqour of defatted soybeans powder (K.C.P.) has been recently used as a seasoning. Previously it was observed that the characteristic unpleasant odor of soybean was often accompanied with the fermented liqour in the case of the single-stage continuous fermentation. To remove the defect, the type of the double-stage continuous fermentation was employed.The solution of K.C.P. was digested by proteolytic enzymes of microbes and the digested solution was then used as the medium of fermentation. The fermentation was run continuously for about two weeks at 23℃ by yeast (Kyokai No.6). For the esyablishment of steady state condition and the investigation of physiological activity of yeast during the fermentation, the fermentative ability of yeast was measured by Warbug's manometric method.The results obtained with these experiments were summerised as follows : -1) The steady state conditions were maintained during the double-stage continuous fermentation.2) the measured CO_2 produced by yeast in the first fermentor was much more than in the second fermentor as shown in FIg. 3.3) The fermentation rate was generally rapid in the second fermentor rather than in the first fermentor, but the fermentative ability of yeast in the second fermentor was less than in the first fermentor where active cell growth occured.4) The flavour and the taste of fermented liqour by the double-stage continuous fermentation were sensuously better than those obtained by the single-stage continuous fermentation.
公益社団法人日本生物工学会の論文
1963-05-15

KCPを原料とする香味液の連続醗酵

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