微生物機能の環境・食品への利用に関する研究

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The contents of this paper can be summarized in one keyword ; the solid state fermentation process. This is a process which is considered to be the origin of microbial fermentation. In our research, studies were carried out on solid-organic-waste composting, on the microbial enzyme production of wheat bran media, and on soybean fermentation as food processing. Among them, the development of a method for solid-organic waste management may be important because of increases in the amount of the waste year by year. As a treatment method, we dealt with performances on large scale composting units which used dehydrated-sewage-sludge-cake and chicken manure as raw materials. Regarding the chicken manure composting, we obtained many useful results in terms of isolation of de-odorizing Actinomyces that can reduce malodorous compounds and increase the effectiveness of drying fermentation. On the other hand, for dehydrated-sewage-sludge-cake composting under high temperature composting, microbial isolation and its characteristics were performed and the composting bacterial flora was determined. The nearly isolated materials was classified as thermophilic bacteria, Bacillus stearothermophilus. The amount of fermentation caused by heat generated by the composting was estimated to be 7,968 GJ per 6,000 ton-month. This figure is based on the decreasing water content. Regarding enzyme production, enzymes which hydrolyze starchy materials could be produced effectively on molding solid media. Among the results of the enzyme production, we revealed that a black Aspergillus 19 was produced both glucoamylase and an inhibitory factor(IF) which inhibits glucoamylase activity in the enzyme extract solution from the solid culture. We have determined the characteristics of the IF. Recently, fermented soybean has been seen as a healthy food. Typically fermented soybean is used in Natto in Japan and in Tempeh in Indonesia. To determine the quality of the solid fermented food, the quality of Tempeh will be decided by its aroma and texture. Then, we have established a method for quality assessment in the relations between Tempeh aroma and its starter. This method can be used by applying Principal Component Analysis(PCA) to the aroma compounds which are obtained by a head-space gas chromatographic method. In addition, Tempeh texture was also assessed by analyzing the degree of the softness, which was defined from a force-deformation curve. It may be possible to determine the relation of the quality of the Tempeh and the starter used by analyzing the degree of softness and the aromatic character, on the scattergram by PCA. As the results show, depending on the object and raw material used, the solid-state fermentation process under non-sterile conditions can be useful for mass treatment of raw materials. This is abundantly clear when compared with the liquid culture method of to producing materials. This is abundantly clear when compared with the liquid culture method of to producing materials under sterile condition using pure microorganisms. The effectiveness of the solid-state fermentation process lies in the fact that with it, it is possible to manage a large amount of raw solid material. In fact more than 100 tons per day can be processed and can be microbially deodorized effectively. Moreover, the effectiveness of the solid-state fermentation process can be seen in that it results in the accumulation and/or acclimation of microorganisms which are active in the biosphere of the Earth. The solid state fermentation process is not only effective on organic-solid wastes, but is also effective in food processing. There are also applications of the solid state fermentation process for the bio-remedation of soil/land which are infected with chemicals. Other uses can be expected to be discovered the in environmental cleaning field in the near future. It is my hope that the attention being given to the solid-state fermentation process in our research will have p
社団法人日本生物工学会の論文
1997-11-25

微生物機能の環境・食品への利用に関する研究

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