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バイオリアクターによる醤油製造法の研究 : 第三報 無殺菌諸味の連続発酵条件の検討 小瀬古, 茂樹 Koseko, Shigeki 久松, 眞 Hisamatsu, Makoto 松永, 正好 Matsunaga, Masayoshi 山田, 哲也 Yamada, Tetsuya 588 soy-sauce soy-sauce-moromi bioreactor application/pdf We studied the bioreactor systems for soy sauce production from unsterilized soy‐sauce‐moromi-mash suspension. MIC(Microbe Immobilized Ceramics)reactor with immobilized Zygosaccharomyces rouxii produced 2.0% ethanol and 38 ppm 2-phenylethanol at 30 hours residence time. That reactor immobilized with Candida versatilis produced 2.0% ethanol and 3.7ppm 4‐ethylguaiacol at 48 hour residence time. MIC reactor were ensured enough fluidity of feed solution by aerating at 0.08vvm. Ethanol fermentation was 2.5 time (Z. rouxii) and 4 time (C. versatilis) more efficient at Hight to Diameter ratio (H/D) of 25 than at H/D of 8.8. Unsterilized soy‐sauce‐moromi was fermented in the open System bioreactors immobilized with Z. rouxii or C. versatilis, and a blend of the both fermentation products showed good score in evaluation of flavor and taste. 三重大学生物資源学部 1993-03-26 jpn departmental bulletin paper VoR http://hdl.handle.net/10076/2894 https://mie-u.repo.nii.ac.jp/records/5769 0915-0471 AN10073846 三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University 10 189 194 https://mie-u.repo.nii.ac.jp/record/5769/files/AN100738460001012.pdf application/pdf 326.5 kB 2017-02-18