アルコールの連続醗酵に関する研究 : (第2報)Viable yeastの消長に及ぼす醗酵条件について

概要

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In order to obtain a steady state of continuous alcohol fermentation in corn mash saccharified by liquid black-koji, it was necessary to keep high levels of viable yeasts, as reported in previous studies.In this study some fermentation conditions, which were assumed to be closely related to a viable yeast levels, were tested in batch fermentation.Fermentation temperature, fermentation methods, yeast strains, kind of medium, sterilization of medium and pH were examind. All these conditions influenced the levels of viable yeasts.Among these conditions, pH of medium was assumed to be the most important factor.In order to keep pH above 4.0 addition of supplements, such as CaCO_3,K_2HPO_4 or uera, was found to be most effective, because it could protect pH of mash from decreasing.Appling these results to continuous alcohol fermentation using a two vessel system with a 2L-Marubishi jar fermentor, high levels above 90% of viable yeasts could be consequently obtained at a steady state for about 500 hours using both yeast MN-4,which was screened as the most suitable rate for continuous alcohol fermentation, and yeast Hakken-No. 1,with which it was most difficult to keep high levels of viable yeasts in batch culture.
社団法人日本生物工学会の論文