アルコール釀造工業に関する熱的研究 : (第1報) 醗酵熱の測定

概要

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The enthalpy changes of alcoholic fermentation were investigated by calorimetric methods, using Saccharomyces carlsbergensis. A newly developed method, which was able to determine exactly the caloric value of yeast metabolism in media by means of an adiabatic calorimeter, revealed a correlation between heat evolution and yeast fermentation. It was clear that the rate of heat evolution agreed with the rate of fermentability of stored brewer's yeast. During batch fermentation without mechanical stirring, the patterns of heat evolution and total enthalpy changes were estimated by means of a twin conduction calorimeter. The heat evolution curves against fermentation time coincided well with the curves of fermentation velocity when various media containing 10% sugar were used. The heat evolution value was in the range of 22-28 kcal/mol of glucose or 48-58 kcal/mol of maltose as the total enthalpy change, though the value varied according to the kind of media used and according to the nutrient composition.
社団法人日本生物工学会の論文