Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
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概要
- 論文の詳細を見る
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutralized, 27-45 g/l of lactic acid was accumulated with a small amount of acetic acid and ethanol. The highest accumulation and highest productivity levels of lactic acid were observed at an initial and adjusted pH of 7.0 and a 6 h interval of pH adjustment. After several hours of lag, the lactic acid bacteria became the dominant cell type during the incubation, while the number of coliform bacteria and clostridia decreased. Such selective and stable accumulation of lactic acid was achieved in dozens of different experiments with various refuse preparations. In contrast, with continuous pH adjustment, Iactic acid once accumulated was labile and a small amount of butyric acid was produced, increasing the number of clostridia. The dominant bacteria isolated from the fermentation with intermittent pH adjustment were identified as Lactobacillus plantarnm and L. brevis.
- 社団法人 日本食品科学工学会の論文
- 2000-05-01
著者
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酒井 謙二
九大院生資環
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酒井 謙二
九州大学大学院農学研究院
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Sakai Kenji
Department of Plant Resources, Kyushu University
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Miura Y
Department Of Applied Biological Science Tokyo Noko University
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Miura Yutaka
Applied Bioresearch Center Kirin Brewry Co. Ltd.
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Miura Yutaka
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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MORI MASATSUGU
Department of Applied Chemistry, Faculty of Engineering, Oita University
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SHIRAI YOSHIHITO
Department of Biochemical Engineering, Graduate School of Life Science and Systems Engineering, Kyus
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MORIGUCHI Mitsuaki
Department of Applied Chemistry, Faculty of Engineering, Oita University
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MURATA Yoshihiro
Department of Biochemical Engineering, Faculty of Computer Science and System Engineering, Kyushu In
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YAMAZUMI Hiroshi
Department of Biochemical Engineering, Faculty of Computer Science and System Engineering, Kyushu In
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TAU Yuko
Department of Applied Chemistry, Faculty of Engineering, Oita University
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Miyamoto Yoshiro
Department Of Biochemical Engineering Faculty Of Computer Science And System Engineering Kyushu Inst
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Tau Yuko
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Moriguchi Mitsuaki
Department Of Food And Bioscience Beppu University
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Moriguchi Mitsuaki
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Takenaka Y
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Sakai Kenji
Department Of Physics Nagoya University
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Mori Masatsugu
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Yamazumi Hiroshi
Department Of Biochemical Engineering Faculty Of Computer Science And System Engineering Kyushu Inst
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Shirai Y
Department Of Biochemical Engineering And Science Kyushu Institute Of Technology
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Shirai Y
Department Of Biochemical Engineering Graduate School Of Life Science And Systems Engineering Kyushu
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Shirai Yoshihito
Department Of Biochemical Engineering And Science Faculty Of Computer Science And Systems Engineerin
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Moriguchi M
Department Of Food And Bioscience Beppu University
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Sakai Kenji
Department Of Environmental Chemistry And Engineering Faculty Of Engineering Oita University
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SAKAI Kenji
Research Institute for Theoretical Physics Hiroshima University
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Miura Y
Tokyo Noko Univ. Tokyo Jpn
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Murata Yoshihiro
Department Of Anatomy Faculty Of Medicine Tottori University
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Shirai Yoshihito
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Sakai Kenji
Department Of Drug Metabolism And Pharmacokinetics Nippon Boehringer Ingelheim Co. Ltd.
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Miyamoto Yoko
Laboratory Of Biochemistry Faculty Of Agriculture Kyushu University
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Sakai Kenji
Department Of Applied Chemistry Faculty Of Engineering Oita University
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YAMAZUMI Hiroshi
Department of Biochemical Engineering and Science, Kyushu Institute of Technology
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