発酵におよぼす発酵容器形状の影響に関する研究 : (第4報) 環境諸因子の影響

概要

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The influence of various incidental factors on the pattern of fermentation, such as fermentation temperature, yeast strain, wort volume, oxidation-reduction potentials (ORP), and dissolved carbon dioxide (DCO_2) of wort, were examined by using various kinds of vessels. From the results of comparative experiments with the inverted, truncated conical vessel (TC-vessel) and other shaped vessels, it was found that, for example, the best results using a TC-vessel with respect to rate of fermentation were obtained when flocculent bottom yeast was used on a smaller scale at a low fermentation temperature. In addition favorable values of ORP and DCO_2 appeared only in the case of the TC-vessel, because of the increment of wort fluidity by the stirring force without mechanical agitation. Finally, complicated relations between fermenter design and fermentation state were clarified in a schematic analysis based on studies of the major factors (spouting effect, wort fluidity, and sedimentability of yeast cells) and several incidental factors.
社団法人日本生物工学会の論文
1971-11-25