深部培養による酢酸醗酵の動力学的研究 : (第5報)エタノールによる抑制

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1. Various types of inhibition equations were tested for their fitness to ethanol inhibition in cultures of Acetobacter rancens in the presence of varying amounts of yeast extract. A combined-type inhibition equation was derived on the basis of fermentation experiments as follows : μ=1/(f+gS_A+h/S_A)-βμ_mS^2_A in which f=(1+ζK_<SY>+S_Y)/μ_m g=(1+ζK_<SY>+S_Y)/(μ_m・γK<SY>) h=(1+ζK_<SY>+S_Y)ζK<SA>/μm Here, K<SA>=saturation constant of ethanol as substrate (ml/l);K<SY>=saturaton constant of yeast extract as substrate (g/l);S_A=ethanol concentration (ml/l);S_Y=yeast extract concentration(g/l);β=proportionality constant with regard to nonspecific drug inhibition;γ=coefficient with regard to the degree of substrate inhibition;ζ=coefficient;1/ζ represents the degree of interaction between S_A and S_Y;μ_m=maximum specific growth rate (hr<-1>) attainable in the presence of sufficient amounts of substrates and in the absence of inhibition;and f, g, h=constants defined by the above equations.2. The maximum μ-value could be observed within an ethanol concentration range of 5〜10 ml/l.But with regard to acid production, the maximum p-value could be obtained in the ethanol concentration range of 20〜30 ml/l.3. There was a tendency for acetic acid accumulation to be proportional to the initial ethanol concentration on the condition that the initial ethanol concentration is lower than 50.6 ml/l.The maximum cell concentration attained was not proportional to the initial ethanol concentration in the above range.The higher the yeast extract concentration was, the greater was the cell yield with a higher initial concentration of ethanol.
社団法人日本生物工学会の論文
1972-11-25

深部培養による酢酸醗酵の動力学的研究 : (第5報)エタノールによる抑制

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