アルコールの連続醗酵に関する研究 : (第1報)連続醗酵に関係する各種要因について

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Using two vessels system of 2L-Marubishi fermentation jar, several experiments were studied to determine the proper conditions for continuous alcohol fermentation. The results obtained were as follows : -1. In spiteof same sterilization conditions at 100℃ for 30 minutes, non-fermentable sugar increased in the corn mash saccharified by liquid black-koji, but not in the corn mash saccharified by commercial enzyme preparation of Rhizopus species.2. Agitation speed of the vessels influenced the yeast's growth rather than sugar consumption. The agitation speed of 110 rpm, which was the lowest with our equipment, was most suitable for obtaining desirable yeast propagation.3. In order to obtain the same levels of yeast and viable yeast per cent with that of batch fermentation, the following aeration was necessary for continuous fermentation.aeration rate : 1/15 vol. per min aeration time : 30 min per 12 hours4. Under these conditions, we produced a continuous alcohol fermentation for about 300 hours at 25℃, using saccharified corn mash and alcohol yeast H-1.Under the circumstances we could obtain a steady state at an early period of this fermentation. However, as the fermentation went on, yeast level was observed to decrease and reducing sugar to increase.Consequently, we could not continue this fermentation under those conditions and the feed-rate which was determined through the data of batch fermentation.
社団法人日本生物工学会の論文
1966-12-25

アルコールの連続醗酵に関する研究 : (第1報)連続醗酵に関係する各種要因について

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