CONTINUOUS PRODUCTION OF SOY-SAUCE BY A BIOREACTOR SYSTEM

被引：21

作者：

HAMADA, T ^{[1
]}

SUGISHITA, M ^{[1
]}

FUKUSHIMA, Y ^{[1
]}

FUKASE, T ^{[1
]}

MOTAI, H ^{[1
]}

机构：

[1] KURITA IND LTD, DIV RES & DEV, ATSUGI, KANAGAWA 24301, JAPAN

来源：

PROCESS BIOCHEMISTRY | 1991年 / 26卷 / 01期

关键词：

D O I：

10.1016/0032-9592(91)80006-B

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Continuous fermentation of soy sauce with immobilized glutaminase and immobilized cells of Pediococcus halophilus, Zygosaccharomyces rouxii, and Candida versatilis was investigated. Glutamic acid production and both lactic acid and alcohol fermentation continued constantly for over 100 days without any problems. The total time required for the production of soy sauce by the bioreactor system was much less than that of the conventional method (about 1/10). The soy sauce made by this system was similar to a conventional one in regard to chemical components and the quality of flavour.

引用

页码：39 / 45

页数：7

共 27 条

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