清酒酵母によるアルコール醗酵に関する動力学的研究 : 清酒醗酵槽のスケールアップに関する研究(第4報)

概要

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Kinetic relationships with respect to growth, substrate utilization and alcohol production during sake-brewing must be established to formulate process control and fermenter design in the anaerobic fermentation. The rate equation, characterized by the inhibition terms of alcohol (product) and glucose (substrate), was derived as shown below : 1/V=1/V_m(Σ^^l__<i=0>A_iP^i+1/SΣ^^m__<i=0>B_iP^i=SΣ^^n__<i=0>C_iP^i) V : specific rate of growth or alcohol production. V_m : maximum specific rate of growth or alcohol production. P : alcohol concentration. S : glucose concentration. A_i, B_i, C_i : experimental constants.In the case of V representing specific growth rate, the values of l, m and n were 2,while in the case of V representing specific rate of alcohol production, both l and n were 4,and m was 2. Constants A_i, B_i and C_i were estimated independently by two experiments : one conducted under substrate inhibitory condition, with high glucose concentration; the other conducted in a range of low glucose concentration, limiting the growth rate.It was expected that the rate equation might be applicable to process control in sake-brewing industries.
社団法人日本生物工学会の論文
1974-03-25