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バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による発酵条件の検討
http://hdl.handle.net/10076/3040
http://hdl.handle.net/10076/3040c9054f91-b6b0-4fd2-ba1f-beb31f67267e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN100738460000207.pdf (509.9 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||
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| 公開日 | 2007-04-26 | |||||||||||||||||||||
| タイトル | ||||||||||||||||||||||
| タイトル | バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による発酵条件の検討 | |||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||
| 言語 | ||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||
| キーワード | ||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||
| 主題 | Soy-sauce production | |||||||||||||||||||||
| キーワード | ||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||
| 主題 | bioreactor | |||||||||||||||||||||
| キーワード | ||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||
| 主題 | fixed yeast | |||||||||||||||||||||
| キーワード | ||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||
| 主題 | ceramic | |||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||
| 著者 |
山田, 哲也
× 山田, 哲也
× 小瀬古, 茂樹
× 坪内, 一夫
× 久松, 眞
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| 抄録 | ||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||
| 内容記述 | Soy‐sauce production by bioreactor was studied. Results are summarized as follows: 1. Selection of yeast fixation material; Among 8 species tested for ability to fixate yeast (Zygosac‐ charomyces rouxii SJ 002),a honeycomb type ceramic(Nippon-gaishi, cordierite) and a bead‐type ceramic (Nippon-sharyo, R - 1) were selected. Their fixation abilty was 4.83 mg/g (wet yeast/ceramic)and 1.71 mg/g (wet yeast/ceramic),respectively. 2. Condition of fementation by bioreactor; Two different bioreactor types were sclected for the fementation‐one was string beads(Tokyo‐rika MBR‐033, total volume; 900 ml), the other type was cylindrical (φ4 cm x 40cm, total volume; 400 mi). The adopted medium for fementation was a modified soy sauce medium (composition; raw soy‐sauce (kiage‐shoyu) 10%, glucose 5%, NaCl (final) 10%). Fermentation was carried out in both systems: string bead reactor type packed with the beads, and the cylinder type packed with honetcombs. Proper aeration(0.1 vvm) allowed for fermentation over one week at 30°C without decreasing the yeast population. 3. Fermentation results: With both reactors, alcohol formed was 2% and residual glucose concen- tration becane 0.56%. This indicates the alcohol conversion ratio to be 80%, and alcohol productivity was calculated to be l.7g/dl h. 4. Practical trial of fermentation by bioreactor; Sardine hydrolyzate solution, which was prepared with protease treatment, was adopted to check the bioreactor systems. The solution, to which 5% glucose was added, was subjected to the string beads type bioreactor in which the yeast had been fixed. Analysis of fermented solution rendered results regarding alcohol formaticn as well as taste evaluation of the solution. The above results suggest that our bioreactor system is favorable to soy souce production and new seasoning using similar production methods. |
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| 書誌情報 |
三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University 巻 2, p. 71-79, 発行日 1989-03-30 |
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| ISSN | ||||||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||||||
| 収録物識別子 | 0915-0471 | |||||||||||||||||||||
| 書誌レコードID | ||||||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||||||
| 収録物識別子 | AN10073846 | |||||||||||||||||||||
| フォーマット | ||||||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||||||
| 内容記述 | application/pdf | |||||||||||||||||||||
| 著者版フラグ | ||||||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||||
| 日本十進分類法 | ||||||||||||||||||||||
| 主題Scheme | NDC | |||||||||||||||||||||
| 主題 | 498 | |||||||||||||||||||||
| その他のタイトル | ||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||
| 値 | Studies on Soy‐sauce Production by Bioreactor : Part 1. A Study on Fermentation Condition with a Soy‐sauce Model System | |||||||||||||||||||||
| 出版者 | ||||||||||||||||||||||
| 出版者 | 三重大学生物資源学部 | |||||||||||||||||||||
| ノート | ||||||||||||||||||||||
| 値 | Agropedia提供データ | |||||||||||||||||||||
| 資源タイプ（三重大） | ||||||||||||||||||||||
| 値 | Departmental Bulletin Paper / 紀要論文 | |||||||||||||||||||||
