清酒の連続発酵

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A continuous sake fermentation that had been considered difficult was successfully carried out for the first time on a plant scale. A semi-continuous four-vessel system in which feed was supplied once a day was adopted. The conditions were as follows : Total weight of rice in each vessel : 1,000 kg. Ratio of mashing concentration : 130%. Dilution rate : 0.25/day. Temperature : 15℃. A preliminary vessel with a capacity of one-fourth of a main vessel was newly installed before the first vessel in order to promote the growth of yeast and repress microbial contamination. Feed was supplied stepwise in the perliminary vessel prior to putting it into the first vessel; the whole lot of koji and lactic acid and a half lot of water required for one feeding were mixed into the feed (pH 3.5). A part of the foam produced in the 1st vessel was fed-back in order to increase yeast population to 1.5×10^8/ml; after 18 hours the other half of the water and a half lot of steamed rice were added. After 42 hours the other half of the steamed rice was put in the preliminary vessel. The whole mash was transferred to the 1st vessel 47 hours after inoculating yeasts.By this procedure a high yeast population (4×10^8/ml) was maintained in the mash, which resulted in the formation of 18.5-19.0% alcohol in the 4th vessel. After 24 days continuous fermentation the total number of bacteria in the 1st vessel was 5×10^2/ml and the ratio of wild type yeast to the total yeast was 1.3%, The prevention of microbial contamination demonstrated in this study proved microbiologically the efficiency of the preliminary vessel.
社団法人日本生物工学会の論文
1968-11-25

清酒の連続発酵

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