アルコール連続醗酵に関する研究 : (第3報)アルコールの収率上昇に関係する2・3の要因について

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Using a multi-stage system of 2l jar fermenters, several experiments were carried out to obtain a maximum yield in batch or continuous alcohol fermentations. The results obtained were as follows : 1) It was recognized that alcohol yield was much affected by fermentation temperature, and agitation in batch fermentations.From these results, it was considered more appropriate to carry out the fermentation at 30℃ under standing culture, and to retain a low rate of agitation in order to prevent the over-growth of yeast. Under these conditions the acid formation became less, and the yield was maintained at over 90%.2) Continuous fermentations were performed, applying the conditions determined from the batch fermentations. The agitation culture was continued in the 1st fermenter (110 rpm, 2 bladed impeller) and standing culture was carried out in the 2nd and 3rd fermenters to prevent the overgrowth of yeast.Under these conditions the fermentation rate became a little slower than that of all agitation colture in the 3rd. fermenter. After fermentation, alcohol could be obtained at a yield of over 90%.In the continuous 3-stage standing culture, the steady state was maintained for a long time; a high alcohol yield of over 90% was also obtained.3) It was considered that the accumulation of glycerol was not related to the number of yeast cells at all, but was related to the utilization rate of sugar to a slight degree. Namely, the accumulation of glycerol was small at a low sugar utilization rate. The lowest glycerol concentration was found in a standing culture. Applying the results, the alcohol yield in the continuous fermentation continuous could be improved still more.
1972-08-25

アルコール連続醗酵に関する研究 : (第3報)アルコールの収率上昇に関係する2・3の要因について

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