@article{oai:mie-u.repo.nii.ac.jp:00005708,
 author = {小瀬古, 茂樹 and Koseko, Shigeki and 久松, 眞 and Hisamatsu, Makoto and 山田, 哲也 and Yamada, Tetsuya},
 journal = {三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University},
 month = {Mar},
 note = {application/pdf, Soy-sauce production from Koji-hydrolyzate by a bioreactor system was studied. The bioreactor system was constructed from three glass columns (the volume of each column was 1L) with a water
jacket,and each column was equipped with a honeycomb ceramic on which Pediococcus halophilus,
Zygosaccharomyces rouxii or Candida versatilis, respectively, was previously fixed.
 As the results of operation of single-column bioreactors under the condition of holding reaction time between 30 h and 100 h, 0.9%(w/v) of lactic acid was produced through the column of P.halophilus,
1.9% ethanol and 20ppm 2-phenylethanol through the column of Z.rouxii and 1.8% ethanol and 2.4 ppm 4-ethylguaiacol through the column of C.versatilis. The aeration rate was determined as 0.088vvm to the column of Z.rouxii and 0.10 vvm to the column of C.versatilis, respectively,from the result of alcohol fermentation.
 During the operation period, the wash-out cell number from the bioreactor was stable<special>(107-108cell/ml)</special>.
 Operation of the bioreactor system constructed from the three column was continually performed over two months and gave good results in both the production of alcohol and the aroma,even though the quality of the soy sauce was not excellent.
 The above results show that this bioreactor system can shorten the period of the soy sauce fermentation from 6 months to 2 weeks (one week for preparation of Koji-hydrolyzate, and one week for fermentation)., P.halophilus, Z.rouxii, C.versatilisの3種類の固定化バイオリアクターを各々滞留時間30時間から100時間前後で運転した場合に，P.halophilusの固定化バイオリアクターでは総乳酸生成量は平均0．9％（Ｗ/Ｖ，Z.rouxiiの場合でほアルコールは平均1．9％，2-フェニルエタノールは20ppm前後, C.versatilis の場合ではアルコールは平均1.8％, 4-エチルグアヤコールは滞留時間22時間で2.4ppm得られた。流出菌体量は<special>(107-108cell/ml)</special>と安定していた。通気量は, Z. rouxii の場合0．088vvm，C．versatilis の場合0．10vvmでアルコール生成能が良好であった。2ケ月半の連続運転期間中，乳酸発酵とアルコール発酵は満足行くものであった。
固定化バイオリアクダーによる醤油様調味液の製造法
により従来，発酵，熟成工程に6ケ月を要していたのが
約1週間で発酵工程を終了し，発酵原液の調整に必要な
日数を考慮すると，2週間という極めて短期間で醤油様調味液が得られた。},
 pages = {187--196},
 title = {バイオリアクターによる醤油製造法の研究 : 第2報 麹分解液による醸造条件の検討},
 volume = {4},
 year = {1990}
}