清酒連続発酵における予備槽方式の安全性 : 清酒の連続発酵 (第3報)

概要

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Conditions suitable for the "preliminary vessel system", which was presesnted previously as a new industrial process of 4-vessel semi-continuous sake fermentation, were investigated from the standpoint of microbial control of the unsterilized sake mash.Feedingback of the foam of the mash in the 1st vessel to the preliminary vessel played an important role in preventing contamination : the yeast density in the foam was ten times that in the liquid, but both parts had the same density of lactic acid bacteria. The foam, fed back to the preliminary vessel at a rate of only 15 kg per 300 kg of total rice, was diluted 46 times in the final step of the feed; therefore, the number of lactic acid bacteria which contaminate the preliminary vessel through the foam should not be allowed to invrease to more than 46 times the original number before the foam has to be fed back once and then fed back again to the preliminary vessel.From the results of fermentation tests, the addition of 200 ml of lactic acid per 300 kg total rice to the mizukoji, and the maintenance of the feed or mash at 15℃ or less in the preliminary or 1st vessel, proved to be the most suitable conditions for prevention of contamination of this industrial system. The "putrid ratio" and "yeast growth rate" are also proposed as indexes for the sefeguard of this continoues fermentation.
社団法人日本生物工学会の論文
1975-03-25