RAPID ETHANOL FERMENTATION FOR SOY-SAUCE PRODUCTION BY IMMOBILIZED YEAST-CELLS

被引：12

作者：

IWASAKI, K ^{[1
]}

NAKAJIMA, M ^{[1
]}

SASAHARA, H ^{[1
]}

WATANABE, A ^{[1
]}

机构：

[1] MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 09期

关键词：

D O I：

10.1080/00021369.1991.10870978

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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 the basic material balance and the rate equation. The simulated results agreed with the experimental ones. The reactor system with immobilized yeast cells was effective for obtaining ethanol with a high production rate.

引用

页码：2201 / 2207

页数：7