グルコースの供給を律速段階とする清酒醪の発酵

概要

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Alcohol production in sake mash presents a complicated kinetics because of the so-called parallel formentation; a combination of the progressive hydrolysis of starch and alcohol fermentation. However, when the glucose production rate is lowered to such a degree that it limits the rate of alcohol fermentation which essentially depends on the glucose production, the kinetics are simplified enough for system analysis and control.The alcohol production rate of a mash in which glucamylase activity was set at about 1/2 of the normal activity was 0.58%/day. It returned to the normal value of 1.04%/day on the daily addition of glucose. The alcohol production rate was also lowered by limiting the glucamylase activity of the mash. We inferred from these observations that rate-limiting alcohol fermentation is available for the analysis of fermentation kinetics and for the practical process control of sake brewing.
社団法人日本生物工学会の論文
1975-07-25