清酒醸造の連続化に関する研究 : (第5報)酒母の連続醗酵の条件について

概要

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The author studied the conditions to produce the seed mash of sake using continuous methods. Using a thermophilic saccharified mixture as the medium, batch fermentationss were carried out at various temperatures. The change of concentrations of yeast and various sugars in those processes were analysed, and the conditions were calculated from these data. It was found that the conditions calculated from substrate consumption rate tolerably agreed with those of the practical semicontinuous seed mash production. In the continuous seed mash production by single stage fermentation at 23℃, the average retention times is supposed to be kept within 30〜33 hours. The double stage fermentation was more effective than single stage fermentation and the retention time of the former was about one half of the latter.
公益社団法人日本生物工学会の論文