Rapid Ethanol Fermentation for Soy Sauce Production by Immobilized Yeast Cells(Microbiology & Fermentation Industry)
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概要
- 論文の詳細を見る
Continuous ethanol fermentation was done to improve soy sauce productivity using immobilized soy sauce yeast cells. The yeast cells were immobilized physically in pores of alumina ceramic beads, and fermentation was done with a filtrate solution from soy sauce mash. The ethanol concentration was controlled by the dilution rate, and the volumetric production rate, being dependent on dilution rate, was found to be much higher than that in batch fermentation. The ethanol production system was mathematically modeled from hte basic material balance and the rate equation. The simulated results agreed with teh experimental ones. The reactor system with immobilized yeast cells was effective for obtaining ethanol with a high production rate.
- 社団法人日本農芸化学会の論文
- 1991-09-23
著者
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Iwasaki Ken-ichi
Kagawa Prefectural Fermentation And Food Experimental Station
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SASAHARA HIROYUKI
Kagawa Prefectural Fermentation and Food Experimental Station
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MAKAJIMA Mitsutoshi
National Food Research Institute Ministry of Agriculture, Forestry, and Fisheries
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WATANABE Atsuo
National Food Research Institute Ministry of Agriculture, Forestry, and Fisheries
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Makajima Mitsutoshi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Watanabe Atsuo
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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