Continuous Lactic Acid Production from Raw Starch in a Fermentation System Using a Reversibly Soluble-autoprecipitating Amylase and Immobilized Cells of Lactobacillus casei(Microbiology & Fermentation Industry)
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概要
- 論文の詳細を見る
Lactic acid was continuously produced from raw starch using a combination of a reversibly soluble-autoprecipitating amylase (D-AS) depending on pH and Lactobacillus casei entrapped in K-carrageenan. Lactic acid was produced continuously by a novel reactor system, which consisted of a turbine-blade reactor with a cylindrical stainless steel net, a mixing vessel, and a separation vessel. The gel beads with entrapped lactic acid bacteria were held on the cylindrical net equipped in the main reactor throughout cultivation. D-AS was separated continuously from a solution containing lactic acid by self-sedimentation in the separation vessel and it was returned to the main reactor for repeated use. In the continuous lactic acid production from raw starch, the lactic acid productivity was 3.1 g/l/hr at a dilution rate (D) of 0.1hr^<-1> and the value was about 3.1 times higher than the average of the repeated batches of lactic acid production. Although the enzymatic activity of D-AS is inactivated due to insolubilization of the enzyme by KCl accumulated during the control of pH in the reactor, it is possible to recover the enzymatic activity by replacing a part of the old broth with a new one. This continuous production system using the novel reactor system may be widely applicable to the production of useful materials from solid substrates with other microorganisms for fermentation than lactic acid bacteria.
- 社団法人日本農芸化学会の論文
- 1991-02-23
著者
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Taniguchi Masayuki
Department of Materials Science and Technology, Niigata University
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Hoshino Kazuhiro
Department of Materials Systems Engineering and Life Science, Toyama University
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Shimizu Kazuyuki
Department Of Biochemical Engineering & Science Kyushu Institute Of Technology
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FUJII Michihiro
Department of Chemical Engineering, Faculty of Engineering, Niigata University
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Taniguchi M
Fac. Engineering Niigata Jpn
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Taniguchi M
Department Of Material Science And Technology Faculty Of Engineering
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Shimizu K
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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MARUMOTO Hideji
Department of Chemical Engineering, Faculty of Engineering, Niigata University
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Taiyouji Mayumi
Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura
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Marumoto Hideji
Department Of Chemical Engineering Faculty Of Engineering Niigata University
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Taniguchi Masayuki
Department Of Materials Science And Technology Niigata University
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Hoshino Kazuhiro
Department Of Materials Systems Engineering And Life Science Toyama University
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Tanaka Mitsuo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Shimizu Kenichi
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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Shimizu Kazuyuki
Department Of Biochem.engineering And Science Kyushu Institute Of Technology
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Fujii Michihiro
Department Of Chemistry And Chemical Engineering Niigata University
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Fujii Michihiro
Department Of Chemical Engineering Faclty Of Engineering Niigata University
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Taniguchi Masayuki
Department Of Cardiology Jikei University School Of Medicine Daisan Hospital
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Hoshino Kazuhiro
Section Of Functional Molecule Production Systems Field Of Nano And Functional Material Sciences Gra
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Hoshino Kazuhiro
Department of Chemical and Biochemical Engineering, Toyama University
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Takahashi Masafumi
Department of Materials Science and Technology, Niigata University
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Shimizu Kazuyuki
Department of Applied Chemistry for Resources, Tokyo University of Agriculture and Technology
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