清酒醗酵槽のスケールアップに関する研究 : (第1報)円筒系醗酵槽における清酒醪中の濃度分布

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Since the sake-brewing in large scale fermenters has been recently proposed, it has become important know what factors control the rate of fermentation and the quality of sake, and it may offer a proper suggestion of a design for a large scale fermenter and its operation.The effect of the geometric structure of the bench-scale fermenter, particularly in the ratio of the liquid depht (H_L) to the diameter of fermenter (D_t), on the concentration fluctuation of yeast cells, reducing sugar, and alcohol was investigated in the progress of fermentation. Small fermenters of six varied configurations (size ranged from 12 to 2.22 in terms of H_L/D_ι) were used.When a synthetic medium with neither boiled rice nor koji-rice was used in these small fermenters, yeast cells were dispersed uniformly in the suspencions by the natural mixing by rising CO_2 bubbles. On the other hand, significant concentration fluctuations of yeast cells, reducing sugar, and alcohol were observed when the sake-brewing was carried out with the industrial moromi or a synthetic medium containing boiled rice and hydrolytic enzymes in such small fermenters. It was also found that a higher ratio of H_L/D_t produced a greater concentration fluctuations. These experiments distinctly suggested that the mixing of sake-moromi containing boiled rice by rising CO_2 bubbles was not sufficient to cause a uniform suspension of yeast cells in a fermenter with a high H_L/D_t ratio, which resulted in an abnormal fermentation.
社団法人日本生物工学会の論文
1971-05-25

清酒醗酵槽のスケールアップに関する研究 : (第1報)円筒系醗酵槽における清酒醪中の濃度分布

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