JP2012125189A - Alcohol fermentation method and alcohol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an efficient alcohol fermentation method in saved resource and saved energy, by which the fermentation ability of an alcohol fermentation microorganism such as yeast is reinforced to improve a fermentation rate, and to provide the alcohol fermented by the fermentation method.SOLUTION: The alcohol fermentation method is characterized by adding the ground product of Perilla frutescens seeds to an alcohol fermentation raw material and fermenting in a temperature region of 33 to 40°C. More concretely, the alcohol fermentation method, wherein yeast, Zymomonas bacterium, or Zymobacter bacterium is used as an alcohol fermentation microorganism; and the ground product of the Perilla frutescens seeds is preferably added in an amount of ≥0.0004% (w/v), more preferably 0.0004 to 0.9% (w/v) as a dry weight on the basis of the alcohol fermentation raw material. In addition, there is provided the alcohol fermented by the method.

Description

  The present invention relates to a resource-saving, energy-saving and efficient alcoholic fermentation method that enhances the fermentation ability of alcohol-fermenting microorganisms such as yeast in a high temperature range of fermentation temperature of 33 ° C. or higher, and alcohol fermented by the fermentation method. .

  Fermentation ability of alcohol-fermenting microorganisms such as yeast is affected by various factors such as temperature, pH, sugar concentration, and salt concentration. Among them, temperature is an important factor that has a decisive influence on the fermentation ability of alcohol-fermenting microorganisms. is there. Generally, the optimum fermentation temperature for alcohol-fermenting microorganisms used on a practical scale is less than 33 ° C, usually in the range of 28 ° C to 32 ° C. In alcoholic fermentation, the liquid temperature of raw materials rises due to fermentation heat as the fermentation progresses, but when the liquid temperature exceeds the optimal fermentation temperature of the alcoholic fermenting microorganism, the alcoholic fermenting microorganism is weakened and inactivated, and eventually dies. As a result, the fermentation performance is significantly reduced. For example, the optimal fermentation temperature of yeast (Saccharomyces cerevisiae), which is a representative alcohol-fermenting microorganism, is 28 ° C to 32 ° C, and if it exceeds 40 ° C, it becomes extremely difficult to grow. Died in 15 minutes.

  In practical-scale alcohol fermentation processes, the heat of fermentation of raw materials being fermented is removed with cooling water and controlled within a predetermined optimum fermentation temperature range. For this purpose, a large amount of cooling resources such as water and cooling are used. Consuming energy. Therefore, from the viewpoint of resource saving and energy saving to reduce cooling resources and cooling energy, various methods such as breeding by heat-resistant alcohol-fermenting microorganisms from nature, as well as breeding by acclimatization, cell fusion method, gene manipulation method, etc. Attempts have been made to win. For example, in the production of alcoholic beverages, even if the mashing temperature is high, the fructose is highly assimilating, and a novel yeast (Patent Document 1) that can produce alcoholic beverages without reducing alcohol yield, or even under high-temperature conditions, is efficient. As a new ethanol-producing bacterial strain capable of ethanol fermentation production, a zymomonas bacterium (a thermostable ethanol-producing bacterium belonging to Zymomonas mobilis species) having ethanol production ability under a temperature condition of 35 ° C. or higher is also provided (Patent Document 2). ).

  On the other hand, the present inventors have been researching to impart ginger flavor and physiologically active ingredients and to promote fermentation with ginger, and it is clear that yeast fermentation is promoted if ginger is added to the fermentation raw material. And liquor and vinegar fermented by adding ginger to a part of the fermentation raw material (Patent Document 3, Patent Document 4, Non-Patent Document 1).

JP 2003-169667 A JP 2009-60836 A JP 2007-166918 A JP 2009-131204 A

Abstracts of the 22nd Lecture Meeting of Chugoku-Shikoku Branch of the Japanese Society for Agricultural Chemistry p59

  If alcohol fermentation in a high temperature range of 33 ° C. or higher is possible, the consumption of cooling resources such as water and electric power for cooling required for temperature control of raw materials during fermentation will be reduced above all. In addition, no temperature control device is required. Furthermore, in the case of parallel complex fermentation using starch as a raw material, enzyme activity such as glucoamylase increases, and there is a possibility that the amount of expensive enzyme used can be reduced. In addition, it becomes easy to employ a reduced-pressure fermentation method, which is an efficient method for simultaneously producing and separating (distilling) alcohol. Employment of the reduced-pressure fermentation method can maintain a more active state for a long period of time because the microorganism is less susceptible to the stress caused by the alcohol produced compared to the normal atmospheric pressure fermentation method.

  However, the means shown in Patent Document 1 is adapted to fermentation at 37 ° C. for only a very short period of fermentation, and most of them are limited to normal 30 ° C. fermentation, and the fermentation in the high temperature range is practically used. I can't say that. Moreover, in the means shown in Patent Document 2, practically used bacteria such as yeast that are currently used cannot be used as they are, and the alcohol-fermenting microorganism shown in Patent Document 2 is one of the main sugars that can be assimilated by yeast. It is limited to Zymomonas spp., Which cannot assimilate maltose, and has been pointed out as having disadvantages such as inferior acid resistance and salt resistance compared to yeast. Therefore, both of these means remain problematic from the viewpoint of universality.

  On the other hand, instead of heat-resistant alcohol-fermenting microorganisms, an approach to develop and put into practical use an ingredient that acts to enhance the heat resistance of existing alcohol-fermenting microorganisms is also conceivable, but such an ingredient has not yet been provided. Absent. That is, many researches and developments are in progress to enable alcohol fermentation in a high temperature range, but alcohol fermentation in a high temperature range of 33 ° C. or higher, preferably 36 ° C. or higher using existing alcohol fermentation microorganisms. At present, the method has not yet been put into practical use.

  Furthermore, in alcoholic fermentation on a practical scale, it is desired to develop an efficient fermentation method by improving the fermentation rate. Therefore, the development of bioreactors using immobilized microorganisms, which is characterized by increasing the number of alcohol-fermenting microorganisms such as yeast as a catalyst, has been made. However, these methods have been put to practical use at a slow pace because they require a large change in the fermentation apparatus, the quality changes, and the possibility that the damage caused by contamination with bacteria is high. Not. In addition, breeding approaches have been made, but the actual situation is that they are hardly put into practical use because of the possibility that the quality may change.

  On the other hand, according to Patent Documents 3 and 4 provided by the present inventors, the fermentation of yeast can be promoted by adding ginger to the fermentation raw material, and significant changes such as fermentation apparatus can be made. It has the advantage that it is not necessary.

  Therefore, the present inventors conducted research by paying attention to the relationship between agricultural products and fermentation, and resource-saving that enhanced the fermentation ability of existing alcohol-fermenting microorganisms such as yeast in a high-temperature region at a fermentation temperature of 33 ° C. or more with specific agricultural products. An object is to provide an energy-saving and efficient alcohol fermentation method and alcohol fermented by the fermentation method.

  In order to solve the above-mentioned problems, the present invention provides an alcohol fermentation method in which a ground product of sesame seeds is added to an alcohol fermentation raw material and fermented in a temperature range of 33 ° C to 40 ° C. More specifically, 0.0004% (w / v) or more, more preferably 0.0004% (w / v) to the dry weight of the sesame seed pulverized product added to the alcohol fermentation raw material, Add 0.9% (w / v). By this means, the fermentability of the alcohol-fermenting microorganism is enhanced and the fermentation rate is improved.

  Then, yeast, Zymomonas bacteria, or Zymobacter bacteria are used as alcohol-fermenting microorganisms. Moreover, the alcohol fermented with the above-mentioned alcohol fermentation method is provided.

  According to the present invention described above, alcohol fermentation is performed by adding a ground product of egoma seeds to an alcohol fermentation raw material, so that alcohol fermentation microorganisms such as yeast can be obtained even in a high temperature range of 33 ° C to 40 ° C. Fermentation ability is enhanced and the activity can be maintained, and the fermentation rate is improved as compared with the conventional method. Therefore, the fermentation time is significantly shortened and the fermentation performance is improved. In addition, cooling resources such as water required for temperature control of raw materials during fermentation and cooling energy consumption such as electric power for cooling can be reduced, and an apparatus for temperature control is also unnecessary, so that It can also contribute to resource and energy saving. In addition, it is expected to reduce carbon dioxide gas, which is important for improving the efficiency of facility use and combating global warming.

  For this reason, the present invention is particularly useful when applied to the fermentation of fuel alcohol, which is called for the need for resource and energy saving and cost reduction.

  In addition, the sesame that enhances the fermentation ability of microorganisms used in the present invention is an agricultural product that is also used as a food material, and the alcohol obtained by the present invention can be used not only for fuel but also for beverages. Is available. Alcohol-fermenting microorganisms such as yeast, Zymomonas bacteria, and Zymobacter bacteria currently used on an industrial scale can be used as they are.

The graph which shows the relationship between the amount of carbon dioxide generation in Example 1, and fermentation time. The graph which shows the relationship between the amount of carbon dioxide generation in Example 2, and fermentation time. The graph which shows the relationship between the amount of carbon dioxide generation in Example 3, and fermentation time. The graph which shows the relationship between the amount of carbon dioxide generation in Example 4, and fermentation time. The graph which shows the relationship between the carbon dioxide gas generation amount in Example 5, and fermentation time. The graph which shows the relationship between the carbon dioxide generation amount in Example 6, and fermentation time. The graph which shows the relationship between the amount of carbon dioxide generation in Example 7, and fermentation time. The graph which shows the relationship between the amount of carbon dioxide generation in Example 8, and fermentation time.

  Hereinafter, embodiments of the alcohol fermentation method and alcohol according to the present invention will be described. The alcohol fermentation method targeted by the present invention is directed to a method for brewing alcohol using alcohol-fermenting microorganisms, regardless of whether it is for fuel, edible, industrial use, or the like, and particularly for brewing ethanol for fuel and edible. Intended for how to do.

  The present invention is characterized in that sesame seeds of egoma (salmon sesame, scientific name: Perilla frutescens var. Frutescens) are added to an alcohol fermentation raw material and fermented in a temperature range of 33 ° C to 40 ° C. The ground sesame seeds may be added to the alcohol fermentation raw material as it is, and there is no need for special treatment such as extraction or heat treatment. There is no restriction | limiting in particular as an alcohol fermentation raw material, All what becomes the raw material of the existing alcohol fermentation can be used as it is.

  The amount of sesame seed pulverized product added is 0.0004% (w / v) or more, more preferably 0.0004% (w / v) to the alcohol fermentation raw material, specifically the initial moromi capacity. The addition amount is set in the range of 0.9% (w / v).

  The pulverized product of the above-described sesame seed is added to the alcohol fermentation raw material in a state before the start of alcohol fermentation, and alcohol fermentation is performed at a fermentation temperature in a temperature range of 33 ° C to 40 ° C. Fermentation temperature should just control a fermentation upper limit temperature to 33 to 40 degreeC, but you may make it control the whole period of fermentation to the temperature range of 33 to 40 degreeC. As a result, the fermentability of the alcohol-fermenting microorganism can be enhanced, and even in a high temperature range of 33 ° C. to 40 ° C., the activity of the alcohol-fermenting microorganism can be maintained and alcohol fermentation can proceed. Fermentation rate can be improved. As alcohol-fermenting microorganisms, alcohol-fermenting microorganisms such as yeasts, Zymomonas bacteria, and Zymobacter bacteria currently used on an industrial scale can be used as they are.

  As described above, according to the present invention, alcohol fermentation in a high temperature range of 33 ° C. to 40 ° C. is possible using existing alcohol fermentation microorganisms such as yeast with respect to the conventional alcohol fermentation temperature of 28 ° C. to 32 ° C. It can be. Alcohol fermentation is an exothermic reaction, and if the upper limit temperature of fermentation increases even at 1 ° C., cooling water and cooling energy can be saved in the peak fermentation period. In particular, in the tropical and subtropical regions, since the temperature exceeds 32 ° C., precious water and energy resources are required at the start of fermentation, so high-temperature fermentation brings great benefits. In addition, when the upper limit temperature is increased, the distillation efficiency in the case of reduced-pressure fermentation is increased, and the alcohol concentration in the moromi is reduced, thereby reducing the stress due to the alcohol received by the microorganism and helping to maintain yeast activity.

  The obtained alcohol can be used as an alcohol fuel or an alcoholic beverage depending on the alcohol fermentation raw material, and is particularly suitable as an alcohol fuel. Further, depending on the amount of sesame seeds added, it is possible to obtain an alcoholic beverage to which a unique flavor or physiologically active ingredient possessed by sesame is added.

  Examples of alcohol fermentation methods and alcohol according to the present invention and conventional examples will be described below. In addition, this invention is not limited to the content of description of these Examples.

In a medium consisting of 1% yeast extract, 2% peptone and 13% glucose (hereinafter referred to as YPD medium), yeast having an initial bacterial count of 3.2 × 10 ⁶ cells / ml and a dry matter weight of 0.0004% (w / V), 0.004% (w / v), and 0.2% (w / v) white sesame seeds were pulverized and fermented with alcohol at 33 ° C. (Examples 1-1 to 1-3). ).

[Conventional example 1]
Alcohol fermentation was carried out under the same conditions as in Examples 1-1 to 3 except that the ground white sesame seeds were not added (conventional example 1). The carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Examples 1-1 to 3 and Conventional Example 1 are shown in Table 1, and FIG. 1 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  As is clear from Table 1 and FIG. 1, it can be seen that the fermentability of yeast is enhanced by adding a ground product of white egoma seeds. That is, as shown in Example 1-1, when the addition amount is 0.0004% (w / v), 8.1 g of carbonic acid significantly surpassing 4.1 g of Conventional Example 1 at 24 hours from the start of fermentation. Gas is generated. Examples 1-2 and 3 in which Conventional Example 1 was still in the middle of fermentation even at 72 hours, whereas the amount added was increased to 0.004% (w / v) and 0.2% (w / v). In this case, the fermentation is almost finished at 48 hours after the start of the fermentation. And the product alcohol density | concentration 72 hours after is also 5.8% (v / v) in the prior art example 1, whereas both Examples 1-2 and 3 are 7.5% (v / v). It shows a high value. This means that if 0.0004% (w / v) to 0.2% (w / v) of ground sesame seeds are added, the fermentability of yeast at 33 ° C. is enhanced. It shows that more alcohol can be obtained in a shorter period of time.

In a YPD medium containing 8.7% glucose, zymobacter bacteria having an initial bacterial count of 7.7 × 10 ⁶ cells / ml and dry weights of 0.004% (w / v) and 0.2% (w / v) The black sesame seed pulverized product was added and fermented at 34 ° C. (Examples 2-1 and 2).

[Conventional example 2]
The same raw material as in Examples 2-1 and 2 was subjected to alcohol fermentation under the same conditions except that the black sesame seed pulverized product was not added (Conventional Example 2). The carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Examples 2-1 and 2 and Conventional Example 2 are shown in Table 2, and FIG. 2 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  In Examples 2-1 and 2, the alcohol-fermenting microorganism in Examples 1-2 to 3 was changed from yeast to Zymobacter bacteria, the glucose concentration in the YPD medium was changed from 13% to 8.7%, white sesame was changed to black sesame, Furthermore, the fermentation temperature was changed from 33 ° C. to 34 ° C., respectively. As is apparent from Table 2 and FIG. 2, it can be seen that the fermentative ability of Zymobacter bacteria is enhanced by adding ground black sesame seeds. That is, as shown in Example 2-1, when the addition amount is 0.004% (w / v), 3.2 g of carbon dioxide gas exceeds 1.1 g of Conventional Example 2 at 24 hours from the start of fermentation. In the case of Example 2-2 in which the amount added was increased to 0.2% (w / v), 7.0 g of carbon dioxide gas was generated. In addition, the concentration of the produced alcohol after 72 hours was 2.0% (v / v) in Conventional Example 2, whereas 4.1% (v / v) in Example 2-1, Example 2 -2 shows a high value of 5.3% (v / v). This means that if 0.004% (w / v) to 0.2% (w / v) of ground sesame seeds is added, the fermentation ability of Zymobacter bacteria at 34 ° C. is enhanced. Compared with Example 2, it shows that more alcohol can be obtained in a shorter time.

In the YPD medium, the initial bacterial count of 3.1 × 10 ⁶ cells / ml and the dry weight of 0.004% (w / v), 0.2% (w / v), 0.9% ( W / v) white ego seeds pulverized product was added and subjected to alcohol fermentation at 36 ° C. (Examples 3-1 to 3).

[Conventional Example 3]
Alcohol fermentation was carried out under the same conditions as in Examples 3-1 to 3 except that pulverized white egoma seeds were not added (Conventional Example 3). The carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Examples 3-1 to 3 and Conventional Example 3 are shown in Table 3, and FIG. 3 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  Examples 3-1 to 3 are examples in which the fermentation temperature in Examples 1-2 to 3 was changed from 33 ° C. to 36 ° C., and the amount added was increased. As is apparent from Table 3 and FIG. 3, when pulverized white egoma seeds are added, although the degree and tendency differ, the fermentability of yeast is enhanced at any addition amount. That is, as shown in Example 3-1, when the addition amount is 0.004% (w / v), 7.9 g of carbon dioxide gas exceeds 3.0 g of Conventional Example 3 at 24 hours from the start of fermentation. It has occurred. Moreover, as shown in Example 3-2, when the addition amount is 0.2% (w / v), 13.5 g of carbon dioxide gas is generated at the time of 24 hours from the start of fermentation, and the addition amount is 0.9 g. (W / v) Carbon dioxide gas exceeding 13.1 g of carbon dioxide gas generation amount of Example 3-3 was generated, and the generated alcohol concentration at 72 hours was 7.5% (v / v). The highest value among 1 to 3 is obtained. In any case, these data show that if pulverized white egoma seeds are added, the fermentability of yeast at 36 ° C. is enhanced, the fermentation rate is improved, and the fermentation period can be significantly shortened. It shows that there is.

In a medium consisting of yeast extract 1%, KH ₂ PO ₄ 0.2%, and glucose 13% (hereinafter referred to as RM medium), Zymomonas mobilis having an initial bacterial count of 1.2 × 10 ⁷ cells / ml In addition, as dry weight, 0.004% (w / v), 0.2% (w / v) and 0.9% (w / v) white sesame seed pulverized products were added at 36 ° C. Alcohol fermentation was performed (Examples 4-1 to 3).

[Conventional example 4]
Alcohol fermentation was carried out under the same conditions as in Examples 4-1 to 3 except that pulverized white egoma seeds were not added (Conventional Example 4). The carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Examples 4-1 to 3 and Conventional Example 4 are shown in Table 4, and FIG. 4 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  In Examples 4-1 to 1-3, the alcohol-fermenting microorganism was changed from the yeast in Examples 3-1 to 3 to the genus Zymomonas, and the medium was changed from the YPD medium to the RM medium. Examples 4-1 to 3 have 0.004% (w / v), 0.2% (w / v), and 0.9% (w / v), respectively, for the amount of white sesame seed pulverized product added. However, as is clear from Table 4 and FIG. 4, there is no significant difference between the added amount levels, and the fermentative ability of Zymomonas bacteria is enhanced in all Examples. And while the fermentation of Conventional Example 4 is almost completed in 72 hours, in the case of Examples 4-1 to 3, the fermentation was completed in about 24 hours, and the white egoma seeds It has been shown that the addition of the pulverized product enhances the fermentative ability of Zymomonas bacteria at 36 ° C., improves the fermentation rate, and enables a significant shortening of the fermentation.

In YPD medium, the initial bacterial count of 3.3 × 10 ⁶ cells / ml and dry matter weights of 0.0004% (w / v), 0.004% (w / v), 0.2% ( w / v), 0.9% (w / v) ground black sesame seeds were added and fermented with alcohol at 38 ° C. (Examples 5-1 to 4).

[Conventional Example 5]
Alcohol fermentation was performed under the same conditions as in Examples 5-1 to 4 except that the black sesame seed pulverized product was not added (Conventional Example 5). The carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Examples 5-1 to 4 and Conventional Example 5 are shown in Table 5, and FIG. 5 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  In Examples 5-1 to 4, the fermentation temperature 33 ° C. in Examples 1-1 to 3 was changed to 38 ° C., the white sesame was changed to black sesame, and the addition amount was further increased. Is. As apparent from Table 5 and FIG. 5, when pulverized black sesame seeds are added, although the tendency and degree are different, the fermentability of yeast is enhanced in any addition amount. That is, as shown in Example 5-1, when the addition amount is 0.0004% (w / v), the carbon dioxide gas generation amount at 24 hours from the start of fermentation is 4.2 g. The amount of carbon dioxide generated is greater than 2.7 g. Moreover, Example 5-2 with an addition amount of 0.004% (w / v), Example 5-3 with an addition amount of 0.2% (w / v), and an addition amount of 0.9% (w / v) In the case of Example 5-4 of v), the amounts of carbon dioxide generated at 24 hours from the start of fermentation were 7.4 g, 13.3 g, and 13.2 g, respectively. The amount has increased significantly.

  Furthermore, the product alcohol concentrations at 72 hours in Examples 5-1 to 4 were 4.8% (v / v), 5.9% (v / v), and 7.4% (v / v), respectively. 6.8% (v / v) of Example 5-3 with an addition amount of 0.2% (w / v) and Example 5-4 with an addition amount of 0.9% (w / v) Although the numerical values are reversed, the values are much higher than 4.0% (v / v) of Conventional Example 5. These data show that adding ground sesame seeds of black sesame seeds to enhance the fermentability of yeast at 38 ° C., and improve the fermentation rate and fermentation performance, the addition amount is set to 0. It is indicated that it may be set to 0004% or more, desirably 0.0004% to about 0.9%.

In the RM medium, Zymomonas mobilis having an initial bacterial count of 1.4 × 10 ⁷ cells / ml, and dry weights of 0.004% (w / v) and 0.2% (w / v), 0.9% (w / v) white sesame seed pulverized product was added and subjected to alcohol fermentation at 38 ° C. (Examples 6-1 to 3).

[Conventional Example 6]
Alcohol fermentation was carried out under the same conditions as in Examples 6-1 to 3 except that pulverized white egoma seeds were not added (Conventional Example 6). Table 6 shows the amount of carbon dioxide generated after 24 hours and 48 hours of Examples 6-1 to 3 and Conventional Example 6 and the concentration of produced alcohol after 72 hours. FIG. 6 shows the amount of carbon dioxide generated and the fermentation time. The relationship is shown graphically.

  Examples 6-1 to 3 are obtained by changing the fermentation temperature of 36 ° C. in Examples 4-1 to 3 to 38 ° C. In Examples 6-1 to 1-3, the amount of white sesame seed pulverized product added was 0.004% (w / v), 0.2% (w / v), and 0.9% (w / v), respectively. However, as is apparent from Table 6 and FIG. 6, there is no significant difference between the added amount levels, and the fermentability of Zymomonas bacteria is enhanced in all Examples. And, in the case of Examples 6-1 to 3 in which pulverized white egoma seeds were added while the amount of carbon dioxide generated at 48 hours from the start of fermentation in Conventional Example 6 was 10.9 g, the addition level Regardless of the case, 12.2 g of carbon dioxide gas is generated at the same time, and in the case of Examples 6-1 to 1-3, the fermentation is almost completed at 24 hours. Therefore, it can be seen that the fermentability of Zymomonas bacteria at 38 ° C. is enhanced by the addition of white sesame seed pulverized product, and the fermentation rate and fermentation performance are improved.

In an aqueous suspension medium of 30% raw corn grits and 0.1% of a commercially available glucoamylase agent of Rhizopus origin, yeast having an initial bacterial count of 3.5 × 10 ⁶ cells / ml and a dry matter weight of 0.2% (w / V) White sesame seed pulverized product was added, and alcohol fermentation was performed at 38 ° C. in an NCS medium that was fermented as it was without heating (Example 7).

[Conventional Example 7]
The same raw material as in Example 7 was subjected to alcohol fermentation under the same conditions except that the white sesame seed pulverized product was not added (Conventional Example 7). Table 7 shows the amount of carbon dioxide generated after 24 hours and 48 hours of Example 7 and Conventional Example 7, and the concentration of the produced alcohol after 72 hours. It shows with.

  In Example 7, crushed white sesame seeds were added, the YPD medium in Example 3-2 was changed to an NCS medium made from raw corn grits, and the fermentation temperature was changed from 36 ° C to 38 ° C. Is. As apparent from Table 7 and FIG. 7, the fermentability of the yeast was enhanced and the fermentation rate was improved slightly by adding the ground sesame seeds. That is, in the case of Conventional Example 7 in which the white sesame seed pulverized product was not added, the amount of carbon dioxide generated at 24 hours was 12.0 g, whereas the addition amount shown in Example 7 was 0.1%. In the case of 2% (w / v), the amount of carbon dioxide generated is improved to 13.0 g at 24 hours. Thus, it can be seen that adding fermented white sesame seeds enhances the fermentability of yeast in the temperature range of 38 ° C. and shortens the time required for fermentation. This is considered to be a result of a synergistic effect that the fermentability of yeast was enhanced by the addition of pulverized white egoma seeds and that the temperature was close to the optimum temperature for the action of glucoamylase by increasing the temperature.

YPD medium was ground with 2.7 × 10 ⁶ cells / ml yeast and 0.004% (w / v), 0.2% (w / v) white egoma seeds as dry matter weight The thing was added and alcoholic fermentation was carried out at 40 degreeC (Examples 8-1 and 2).

[Conventional Example 8]
Alcohol fermentation was carried out under the same conditions as in Examples 8-1 and 2 except that the white sesame seed pulverized product was not added (Conventional Example 8). Table 8 shows the carbon dioxide generation amount after 24 hours and 48 hours and the product alcohol concentration after 72 hours of Example 8-1 and Conventional Example 8, and FIG. 8 shows the carbon dioxide generation amount and fermentation time. The relationship is shown graphically.

  In Examples 8-1 and 2, the fermentation temperature 33 ° C. in Examples 1-2 to 3 is changed to 40 ° C. As is apparent from Table 8 and FIG. 8, it can be seen that the addition of white sesame seed pulverized product enhances the yeast fermentability even at a high temperature of 40 ° C. That is, as shown in Example 8-1, when 0.004% (w / v) of white sesame seed pulverized product was added, 3.0 g at the start of fermentation and 4.9 g of carbonic acid at 48 hours. As shown in Example 8-2, when 0.2% (w / v) crushed white sesame seeds were added, 4.6 g at the start of fermentation and 5 at 48 hours. .2 g of carbon dioxide gas is generated, which exceeds the carbon dioxide gas generation amounts of 1.6 g and 3.5 g of the conventional example 8 at the same point. Further, the concentration of the produced alcohol after 72 hours was 2.3% (v / v) in Conventional Example 8 and 2.9% (v / v) was obtained in both Examples 8-1 and 2-2. Yes.

  As explained in detail above, according to the alcoholic fermentation method according to the present invention, it is possible to add a pulverized product of egoma seeds without using a change of a fermentation apparatus or a specially bred microorganism. Even in a high temperature range of 33 ° C. to 40 ° C., the fermentation ability of alcohol-fermenting microorganisms such as yeast can be enhanced and the activity can be maintained, and the fermentation rate is improved as compared with the conventional method. Fermentation results are improved as well. In addition, since the upper limit set temperature of the fermentation temperature is high, there is little cooling water and cooling energy required to control the mash temperature to a predetermined temperature, so the need for resource saving, energy saving and cost reduction is especially screamed. It can bring great benefits to alcohol production for fuel.

  In addition, the ground product of egoma seeds used as a substance having an effect of enhancing the fermentation ability of microorganisms in the present invention is an agricultural product that is also used as a food material, and the alcohol obtained by the present invention is used for fuel. Of course, it can also be used for beverages. Alcohol-fermenting microorganisms such as yeast, Zymomonas bacteria, and Zymobacter bacteria currently used on an industrial scale can be used as they are.

Claims (6)

  A method for alcohol fermentation, comprising adding fermented sesame seeds to an alcohol fermentation raw material and fermenting in a temperature range of 33 ° C to 40 ° C.   The alcohol fermentation method according to claim 1, wherein 0.0004% (w / v) or more of the sesame seed pulverized product added to the alcohol fermentation raw material is added in terms of dry matter weight.   The alcohol fermentation method according to claim 1, wherein 0.0004% (w / v) to 0.9% (w / v) is added as the dry matter weight of the sesame seed ground product added to the alcohol fermentation raw material.   The alcohol fermentation method according to claim 1, 2 or 3, wherein fermented ability of alcohol-fermenting microorganisms is enhanced by adding a ground product of egoma seeds and fermenting to improve the fermentation rate.   The alcohol fermentation method according to claim 1, 2, 3, or 4, wherein yeast, Zymomonas bacterium, or Zymobacter bacterium is used as the alcohol fermentation microorganism.   An alcohol characterized by being fermented by any one of the methods described in claim 1.

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