食酢の不揮発性有機酸に関する研究 : (第4報)醋酸醗酵および貯蔵中の不揮発性有機酸の消長に及ぼす因子について

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The effect of different types of strains and cultural conditions on the changes in the amount of non-volatile organic acids during the acetic acid fermentation and the storage of culture mdia obtained by a surface culture was examined. Cider supplemented with lactic acid and ammonium phosphate was used as a medium. Oxygen absorption rates in surface and shake cultures were [0.056 and 0.325 mM O_2/1/min, respectively. Both R and S strains belonging to Acetobacter rancens were used as test microorganism.These S and R strain cultures showed similar changes in the amount of non-volatile organic acids until their acidity reached a maximum. Thereafter, however, the acidity decreased and malic acid increased in the R strain culture, while in the S strain culture malic acid decreased.Each organic acid showed characteristic changes in each phase of fermentation. Changes in the amount of organic acids in each phase of the surface and shake cultures were approximately simimlar changes to those in the submerged culture on an industrial scale, as reported in the previous paper, excepting that there was a remarkable increase in malic acid content during a prolonged period of fermentation, without presence of residual alcohol, and also during the storage of the R strain.Changes in the amount of non-volatile organic acids in the shake culture wre larger than those in the surface culture.In the other hand, the surface culture in this experiment showed larger changes in organic acid contents than the culture conductred previously on an the industrial scale. These results suggested that changes in the amount of non-volatile organic acids during fermentation are mostly influenced by the degree of oxygen supply under given conditions. As shown in Table 7,the maximum ratio of the increased acetic acid content to the consumed ethanol was about 113% throughout this experiment and in this case the ratio of the increased acidity to the consumed ethanol was about 92%. When acidity decreased in the fermentation with the R strain, an increase in malic acid content and a decrease in acetic acid content were observed. These results suggested that acetic acid in the acetic acid fermentation with A. rancens was partially formed of organic acids, such as malic and succinic acid, originating inverse reaction at the same time.
社団法人日本生物工学会の論文
1968-04-25

食酢の不揮発性有機酸に関する研究 : (第4報)醋酸醗酵および貯蔵中の不揮発性有機酸の消長に及ぼす因子について

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