連続醗酵に関する研究 : (第3報)実験室的規模に依る糖蜜の連続醗酵に就て

概要

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Molasses was successfully and continuously fermented in the laboratory plant with the cycle time of 24 hours and controlled pH for extended period without any apparent yeast degradation. The fermentors consisted of two ten-liter glass jar fermentor in series. The mash was agitated mechanically and removed continuously by overflow system. When the yeast level, about 120×106 cells per ml., was maintained in the secondary fermentor, the fermentation cycle (24 hours) was neary equal to that of batch fermentation which was inoculated with a small quantity of yeast and agitated mechanically. At the yeast level, about 190×106, cellss per ml., the fermentation cycle was reduced to 16 hours.
社団法人日本農芸化学会の論文