醗酵槽容量の酵母の増殖および醗酵におよぼす影響について : 清酒醗酵槽のスケールアップに関する研究(第3報)

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In this work the effect of fermenter volume on the growth and fermentation activity of yeast was investigated, to find the mixing effect in fermenters.When a sake-mash was cultivated in four fermenters with similar geometrical structure, i.e. H_L/D_t=1,and of diameters ranging from 15 cm to 45 cm, the grwth rate of yeast and the rate of alcohol production increased wih increase in the fermenter volume, while the yeast cells tended to form sediment in the small fermenters. These phenomena seemed to be due to the mixing effect in sake-mash caused by rising CO_2 bubbles.A kinetic energy of yeast cells was calculated by multiplying the flow rate of sake-mash by the net force as defined by the difference between the buoyancy and the gravity of yeast cells. The yeast cells tended to sediment when the calculated value of kinetic energy was much larger then the kinetic energy yielded by the rising CO_2 bubbles. The critical volume for homogeneity of sake-mash of a small fermenter could be determined from the measurement of the flow rate of sake-mash.In stired culture under nitrogen atomosphere, the growth rate and the specific production rate of alcohol were higher than in static culture. It was thought that efficient mixing of the sake-mash enhanced the growth rate and the alcohol production rate. The above mentioned phenomena were thought to be due to increased efficiency of contact between yeast cells and substrate and removal of inhibitory substances.
社団法人日本生物工学会の論文
1974-03-25

醗酵槽容量の酵母の増殖および醗酵におよぼす影響について : 清酒醗酵槽のスケールアップに関する研究(第3報)

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