バイオリアクターによる清酒の連続醸造法の開発

概要

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The implementation of continuous sake fermentation in a bioreactor system was achieved by separating the saccharification and fermentation processes. To prevent contamination during long-term operation of the system, a preincubation tank was located before the immobilized yeast column. By maintaining the amount of free yeast at more than 2×10^8 cells per ml and the alcohol concentration above 4 vol% in the preincubation tank, long-term operation with no contamination was possible, and without the need for pH adjustment or heat sterilization of the material solution. The optimum dissolved oxygen concentration in the preincubation tank to yield good-quality sake was found to be 0.01 ppm. The sake made in this bioreactor system was lower in alcohol concentration(about 10 vol%)than ordinary sake(about 15 vol%)but superior in flavour. If desired, CO_2 could be introduced into the sake over a short period by secondary fermentation with leaked free yeast. An automatic control method for the mash fermentation was developed without the need to employ expensive instruments. Several state equations for on-line control, using simple variables such as temperature and CO_2 production, were established. In a laboratory-scale bioreactor system, these were shown to provide excellent simulation and control. This bioreactor system could also be applied to the production of other alcoholic beverages.
社団法人日本生物工学会の論文
1994-01-25