清酒醸造の連続化に関する研究 : (第3報)中間工業規模における単槽式半連続酒母製造試験

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A thermophilic digested solution was supplied as the feed to the fermenter every 24 hours, and single stage semi-continuous Moto (seed mash) brewing on a pilot scale was run for as long as 20 days at 20℃. For the determination of a steady state condition, fermentation and propagation ability of yeast and various components in the seed mash were investigated. The results obtained are summarized as follows;I) As the semicontinuous brewing proceeded, the steady state condition of Be, alcohol content, total acidity, coloration and red-ox condition were maintained while the concentration of reducing sugar and amino acid decreased and that of dextrin increased.II) The decrease of the concentration of reducing sugar and amino acid was due to the deminution of s-amyilase and acid protease (pH 3.0) activity in the feed.III) A yeast population of 1.1〜1.4×10^8/ml was maintained. Fermentation ability maintained a constant value.IV) When the Moromi (mash) brewings were examined with such semicontinuously produced seed mash, no remarkable differences were recognized between the control and this process.V) It was demonstrated that the bacterial contamination and decrease of the fermentation ability of yeast did not occur. The practicality of this continuous process was shown.
公益社団法人日本生物工学会の論文
1967-04-25