RAPID ETHANOL FERMENTATION FOR SOY-SAUCE PRODUCTION USING A MICROFILTRATION MEMBRANE REACTOR

被引:10
作者
IWASAKI, K
NAKAJIMA, M
SASAHARA, H
机构
[1] KAGAWA PREFECTURAL FERMENTAT & FOOD EXPTL STN,UCHINOMI,KAGAWA 76144,JAPAN
[2] MINIST AGR FORESTRY & FISHERIES,NAT FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN
来源
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1991年 / 72卷 / 05期
关键词
D O I
10.1016/0922-338X(91)90090-4
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Continuous ethanol fermentation of a filtrate solution from a soy sauce mash was conducted to improve soy sauce productivity by the simultaneous use of a stirred tank reactor and a microfiltration membrane. Soy sauce yeast cells were maintained within the reactor system with a rejection rate over 0.99 by the membrane. The concentrations of ethanol and glucose in the retentates and the permeates were mathematically modeled from the material balance and the rate equations, and the simulated results agreed well with the experimental ones. Ethanol concentration was dependent of the dilution rate, and its highest value was obtained at a transmembrane pressure of 1 kPa. The volumetric ethanol productivity obtained was several times higher than those in batch and immobilized cell systems.
引用
收藏
页码:373 / 378
页数:6
相关论文
共 19 条
[1]  
ANDO T, 1984, ANN REPORT KAGAWA PR, V77, P1
[2]  
DELLWEG H, 1988, PROCESS BIOCH AUG, P100
[3]   MATHEMATICAL-MODEL OF MICROPOROUS HOLLOW-FIBER MEMBRANE EXTRACTIVE FERMENTER [J].
FOURNIER, RL .
BIOTECHNOLOGY AND BIOENGINEERING, 1988, 31 (03) :235-239
[4]  
Fukaya M., 1988, Journal of the Brewing Society of Japan [Nippon Jozo Kyokai Zasshi], V83, P574
[5]  
HAMANO M, 1971, SEASONING SCI, V18, P72
[6]  
HIROSE Y, 1988, SOY SAUCE EXPT METHO, P1
[7]  
Horitsu H., 1988, Journal of the Brewing Society of Japan = Nippon Jozo Kyokai Zasshi, V83, P524
[8]   A NEW PROCESS FOR SOY SAUCE FERMENTATION BY IMMOBILIZED YEASTS [J].
HORITSU, H ;
MASEDA, Y ;
KAWAI, K .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1990, 54 (02) :295-300
[9]   A MODIFIED PROCESS FOR SOY-SAUCE FERMENTATION BY IMMOBILIZED YEASTS [J].
HORITSU, H ;
WANG, MY ;
KAWAI, K .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1991, 55 (01) :269-271
[10]  
IWASAKI K, 1990, NIPPON SERAM KYO GAK, V98, P1186