JP2564147B2 - High-concentration bacterial acetic acid fermentation method - Google Patents
High-concentration bacterial acetic acid fermentation methodInfo
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- JP2564147B2 JP2564147B2 JP62253888A JP25388887A JP2564147B2 JP 2564147 B2 JP2564147 B2 JP 2564147B2 JP 62253888 A JP62253888 A JP 62253888A JP 25388887 A JP25388887 A JP 25388887A JP 2564147 B2 JP2564147 B2 JP 2564147B2
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- fermentation
- acetic acid
- cell concentration
- bacterial cell
- concentration
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、食酢の醗酵方法に関し、酢酸生産速度の大
きい半連続的又は連続的醗酵方法を提供する。TECHNICAL FIELD The present invention relates to a fermentation method for vinegar, and provides a semi-continuous or continuous fermentation method with a high acetic acid production rate.
食酢の醗酵による製造において酢酸菌の酸化能により
酢酸が生産されるので、生産速度は醗酵槽内の酢酸菌菌
体濃度に大きく依存する。単純な連続醗酵法において
は、所与醗酵条件における菌の比増殖速度の最大値以上
の希釈率での連続醗酵はできない。すなわち、増殖によ
り増える菌体数より流出する菌体数の方が多くなってし
まう。Since acetic acid is produced by the oxidizing ability of acetic acid bacteria in the production of vinegar by fermentation, the production rate greatly depends on the concentration of acetic acid bacteria in the fermentor. In a simple continuous fermentation method, continuous fermentation cannot be carried out at a dilution rate that is equal to or higher than the maximum specific growth rate of the bacteria under given fermentation conditions. That is, the number of outflowing bacterial cells becomes larger than the number of bacterial cells increasing due to proliferation.
そこで、半連続及び連続的醗酵において種々の改良が
提案されている。Therefore, various improvements have been proposed in semi-continuous and continuous fermentation.
たとえばカラギーナン又はアルギン酸のゲルビーズ中
に酢酸菌を固定化する方法、セラミックス等の担体に菌
体を付着させる方法などによって、醗酵槽内の菌体濃度
を高めることが試みられている。しかし、ゲルビーズあ
るいはセラミックスなどを醗酵槽内に入れるということ
は、醗酵槽の有効容積の減少を意味し、この点から生産
効率の向上に限界があり、また工程及び操作が複雑であ
る。For example, attempts have been made to increase the bacterial cell concentration in the fermenter by a method of immobilizing acetic acid bacteria in gel beads of carrageenan or alginic acid, a method of adhering bacterial cells to a carrier such as ceramics, and the like. However, putting gel beads, ceramics or the like in the fermenter means reducing the effective volume of the fermentor, and from this point there is a limit to the improvement of production efficiency, and the process and operation are complicated.
特公昭55−8150号及び特公昭60−53594号公報に、半
連続又は連続醗酵法において醗酵槽より取り出した醪を
限外濾過装置により限外濾過し、酢酸菌を濃縮して含む
醪を醗酵槽へ戻す方法が記載されている。Japanese Patent Publication No. 55-8150 and Japanese Patent Publication No. 60-53594, ultrafiltration by a ultrafiltration device taken out of the fermentation tank in the semi-continuous or continuous fermentation method by ultrafiltration, fermented fermentation containing acetic acid bacteria The method of returning to the tank is described.
本発明者は、半連続的又は連続的醗酵法において、従
来考えられなかった様な高い菌体濃度で醗酵を行うこと
が出来て、極めて高い生産速度が達成できること、及び
流出醪中の高濃度の菌体を濾過する際の酢酸菌の死滅を
防止するために濾過面積の大きな中空糸濾過装置を使用
することにより顕著に高い菌体濃度での半連続又は連続
的醗酵が可能となることも見い出して本発明を完成し
た。The present inventor, in the semi-continuous or continuous fermentation method, it is possible to perform fermentation at a high bacterial cell concentration, which has not been previously considered, that an extremely high production rate can be achieved, and a high concentration in the effluent. It is also possible to enable semi-continuous or continuous fermentation at a remarkably high cell concentration by using a hollow fiber filtration device having a large filtration area in order to prevent the killing of acetic acid bacteria when filtering the cell of They have found and completed the present invention.
すなわち本発明は、通気醗酵で半連続的又は連続的酢
酸醗酵によって食酢を製造する方法において、醗酵槽内
の酢酸菌の菌体濃度を回分醗酵の定常期初期の菌体濃度
の約５倍以上とし、かつ醗酵槽より取り出した醪を中空
糸濾過装置により濾過し、得た濾液を酢酸醗酵終了液と
して取り出し、酢酸菌が濃化された濾過残留物を醗酵槽
にリサイクルすることを特徴とする高濃度菌体酢酸醗酵
方法である。That is, the present invention, in the method of producing vinegar by semi-continuous or continuous acetic acid fermentation in aerated fermentation, the bacterial cell concentration of acetic acid bacteria in the fermentation tank is about 5 times or more than the bacterial cell concentration in the initial stationary phase of batch fermentation. And, the fermentation liquor taken out from the fermentation tank is filtered by a hollow fiber filtration device, the obtained filtrate is taken out as an end solution of the acetic acid fermentation, and the filtration residue in which the acetic acid bacterium is concentrated is recycled to the fermentation tank. It is a high-concentration bacterial cell acetic acid fermentation method.
菌体濃度は、好ましくは回分醗酵における定常期初期
の菌体濃度の約10倍以上とする。ここで、回分醗酵にお
ける定常期初期の菌体濃度とは、本発明の半連続又は連
続醗酵における条件にほぼ相当する条件で開始された回
分醗酵における酢酸菌増殖の定常期初期の菌体濃度を言
う。本発明では、これを基準にして菌体濃度を表わし、
以下では単に菌体濃度が何倍と言うことがある。The bacterial cell concentration is preferably about 10 times or more the bacterial cell concentration at the beginning of the stationary phase in batch fermentation. Here, the stationary phase early bacterial cell concentration in batch fermentation, the stationary phase early stationary phase bacterial cell concentration in batch fermentation that was started under conditions substantially corresponding to the conditions in the semi-continuous or continuous fermentation of the present invention. To tell. In the present invention, the cell concentration is expressed based on this,
In the following, the bacterial cell concentration may simply be called multiple times.
本発明において、時に菌体濃度が約10倍以上の場合
に、通気気体は空気の代りに酸素富化空気又は酸素を用
いることが好ましい。菌体濃度が著しく高い場合には、
それに見合って酸素供給量を多くしなければ高い醗酵速
度が発揮されず、はなはだしくは酸素不足で菌が死滅す
る恐れがある。In the present invention, it is preferable to use oxygen-enriched air or oxygen as the aeration gas instead of air when the cell concentration is about 10 times or more. If the cell concentration is extremely high,
If the amount of oxygen supply is not increased correspondingly, the high fermentation rate will not be exhibited, and there is a risk that bacteria will die due to a lack of oxygen.
本発明において、濾過には中空糸濾過装置を用いるこ
とが必須である。酢酸菌には酸素が絶対必要であり、短
時間の酸素不足で失活してしまう。本発明において顕著
に高い菌体濃度を用いるので、通常の平膜型の濾過装置
では目詰りが起って濾過速度が小さくなり、従って菌が
酸素不足により死滅してしまう。本発明は、従来考えら
れなかったような高い菌体濃度での醗酵により、顕著に
高い生産速度（単位醗酵液体積・単位時間当りの酢酸生
産量）を達成できるものであるが、高濃度の菌体の瀘別
の際の菌の死滅という問題は、高速濾過が可能な中空糸
濾過装置の使用により解決できることが始めて判った。
中空糸は、酢酸菌を瀘別できるために0.2ミクロンメー
トル以下のポアサイズを持つものを用いることが好まし
い。中空糸は、長時間高濃度の酢酸と接触するので、酢
酸に対して耐久性のある材質から成るものが好適であ
り、ポリアクリロニトリル、テフロン、ポリオレフィン
などの重合物の中空糸が好ましい。このような中空糸濾
過装置自体は公知であり、たとえばマイクローザPW 103
（商標、旭化成株式会社、孔径0.1ミクロンメートル、
有効膜面積0.2m2、ポリオレフィン中空糸）を用いるこ
とができる。In the present invention, it is essential to use a hollow fiber filtration device for filtration. Oxygen is absolutely necessary for acetic acid bacteria, and it is deactivated due to a shortage of oxygen for a short time. Since a remarkably high bacterial cell concentration is used in the present invention, clogging occurs in a normal flat membrane type filtration device and the filtration rate becomes low, and thus the bacteria die due to lack of oxygen. The present invention can achieve a remarkably high production rate (unit fermentation solution volume / acetic acid production amount per unit time) by fermentation at a high bacterial cell concentration which has not been considered so far. It has been found for the first time that the problem of killing bacteria during the separation of bacterial cells can be solved by using a hollow fiber filtration device capable of high-speed filtration.
It is preferable to use a hollow fiber having a pore size of 0.2 μm or less so that acetic acid bacteria can be filtered. Since the hollow fiber is in contact with a high concentration of acetic acid for a long time, a hollow fiber made of a material having durability against acetic acid is preferable, and a hollow fiber made of a polymer such as polyacrylonitrile, Teflon or polyolefin is preferable. Such a hollow fiber filtration device itself is known, and for example, Microuser PW 103.
(Trademark, Asahi Kasei Corporation, pore size 0.1 micrometer,
An effective membrane area of 0.2 m 2 and a polyolefin hollow fiber) can be used.
なお、米国特許第4,456,622号明細書に酢酸菌の瀘別
に中級糸濾過装置を用いうることが開示されている、し
かし、その方法は半連続的醗酵とバッチ式醗酵の組合せ
で行われ、半連続的醗酵からの流出物を濾過し、菌を含
有する醪の方を更にバッチ式醗酵に付すというものであ
る。半連続的醗酵においては菌体濃度を高めることが示
唆されていず、バッチ式醗酵における菌体濃度は生産速
度から推定するに３倍程度と低く、半連続的醗酵槽への
菌のリサイクルはない。従って、上記発明は本発明と根
本的に異る。Incidentally, it is disclosed in U.S. Pat.No. 4,456,622 that it is possible to use a medium-class yarn filtration device for the filtration of acetic acid bacteria, but the method is carried out by a combination of semi-continuous fermentation and batch fermentation, and semi-continuous. The effluent from the selective fermentation is filtered, and the mash containing the bacteria is further subjected to batch fermentation. It has not been suggested to increase the bacterial cell concentration in semi-continuous fermentation, and the bacterial cell concentration in batch fermentation is as low as about 3 times as estimated from the production rate, and there is no recycling of bacteria to the semi-continuous fermentation tank. . Therefore, the above invention is fundamentally different from the present invention.
本発明で用いる酢酸菌は特に限定されず、エタノール
を酸化して酢酸を生成する能力を有する菌株のいずれも
使用できる。酢酸菌を通常の培地により培養した後、限
外濾過又は遠心分離など適宜の操作により菌体濃度を高
める。この菌体濃度は、本発明方法に従い実施を意図す
る菌体濃度と同等又はそれ以上でなければならない。従
って培地の体積は、本発明における醪体積の５倍以上で
ある。従って培養は、連続醗酵槽で繰返し行うか、別途
の培養槽で行う。The acetic acid bacterium used in the present invention is not particularly limited, and any strain having the ability to oxidize ethanol to produce acetic acid can be used. After culturing the acetic acid bacterium in an ordinary medium, the cell concentration is increased by an appropriate operation such as ultrafiltration or centrifugation. This bacterial cell concentration must be equal to or higher than the bacterial cell concentration intended to be carried out according to the method of the present invention. Therefore, the volume of the medium is at least 5 times the volume of the present invention. Therefore, the culture is repeated in a continuous fermentation tank or in a separate culture tank.
原料液としての醪としては、エタノール、水及び酢酸
菌の栄養物たとえば酒粕浸出液、酵母エキス、糖類及び
無機塩類など、及び酢酸又は酢酸醗酵液を含む醪が典型
的に用いられる。醗酵温度は30〜38℃が一般に好まし
い。As the raw material liquid, mash containing ethanol, water, and nutrients of acetic acid bacteria such as sake lees exudate, yeast extract, sugars and inorganic salts, and acetic acid or acetic acid fermentation liquid is typically used. A fermentation temperature of 30 to 38 ° C is generally preferred.
本発明方法の一実施態様を、第１図を参照しながら説
明する。図中の１は連続的醗酵槽である。上記のように
予め培養しかつ遠心分離などで菌体濃度を高めた培養液
及び原料醪を醗酵槽１に入れて、菌体濃度は約５倍以上
の所定濃度であり、かつ液量は連続醗酵のための所定量
であるように醗酵開始用醪を調製する。通気管２から空
気又は酸素富化空気を導入しながら醗酵を行い、醪中の
酢酸濃度が十分上がったところで原料醪供給管３から原
料醪を連続的に供給し、同時に循環ポンプ４を始動して
醗酵液排出管５から醗酵液を連続的に抜き出し、中空糸
濾過装置６へ送る。濾過された清澄な醪は管７から製品
として抜き出され、酢酸菌を濃化されて含む濾過残留物
は酢酸菌リサイクル管８を通して醗酵槽１へ戻される。
安定な運転のためには、原料醪供給管３からの原料醪の
流量と管７から抜き出される流量を同一に保持すること
が好ましい。One embodiment of the method of the present invention will be described with reference to FIG. In the figure, 1 is a continuous fermenter. As described above, the culture solution and the raw material fermentation which have been precultured and whose cell concentration has been increased by centrifugation etc. are put into the fermenter 1, and the cell concentration is about 5 times or more the predetermined concentration, and the liquid volume is continuous. The fermentation starting material is prepared so that it has a predetermined amount for fermentation. Fermentation is performed while introducing air or oxygen-enriched air from the aeration pipe 2, and when the concentration of acetic acid in the fermentation is sufficiently increased, the raw material feed pipe 3 is continuously supplied with the raw material feedstock and, at the same time, the circulation pump 4 is started. The fermented liquid is continuously extracted from the fermented liquid discharge pipe 5 and sent to the hollow fiber filtration device 6. The filtered clear mash is withdrawn as a product from the pipe 7, and the filtration residue containing the acetic acid bacteria concentrated therein is returned to the fermenter 1 through the acetic acid bacterium recycling pipe 8.
For stable operation, it is preferable to keep the flow rate of the raw material mash from the raw material mash feed pipe 3 and the flow rate of the raw material mash extracted from the pipe 7 the same.
半連続的醗酵は、原料醪の供給及び醗酵液の濾過及び
製品の抜き出しを周期的に行う他は、上記連続的醗酵の
場合に準じて行われる。The semi-continuous fermentation is carried out in the same manner as in the case of the continuous fermentation except that the supply of the raw material fermentation, the filtration of the fermentation solution and the withdrawal of the product are periodically carried out.
以下、実施例により本発明を更に説明する。 Hereinafter, the present invention will be further described with reference to examples.
実施例 使用した酢酸菌は、アセトバクター・アセチNo.1023
株（FERM Ｐ−7122）であった。菌体は、あらかじめエ
タノール６％（V/V）、酢酸１％（W/V）、グルコース0.
1％、ペプトン（極東製薬株式会社製）0.2％、酵母エキ
ス（ディフコ社製）0.5％を含む培地で、30℃にて48時
間通気培養した。この時、培養は、定常期初期にあり、
菌体濃度はOD660で0.620であった。培養後、遠心分離に
より集菌し、濃縮菌体液を得た。Example Acetobacter used was Acetobacter aceti No. 1023.
Strain (FERM P-7122). The bacterial cells were preliminarily ethanol 6% (V / V), acetic acid 1% (W / V), glucose 0.
Aeration culture was carried out at 30 ° C. for 48 hours in a medium containing 1%, peptone (Kyokuto Pharmaceutical Co., Ltd.) 0.2%, and yeast extract (Difco) 0.5%. At this time, the culture is in the early stationary phase,
The cell concentration was 0.620 at OD 660 . After culturing, cells were collected by centrifugation to obtain a concentrated microbial cell fluid.
これの適宜量を醗酵槽に入れて、所定の菌体濃度を調
製した。醗酵槽として全容量２（丸菱バイオエンジ社
製MD−26）を用い、中空糸濾過モジュールとして旭化成
株式会社製マイクローザPW 103（孔径0.1μｍ、有効膜
面積0.2m2、ポリオレフィン樹脂製）を使用した。醗酵
槽の液量は470〜500mlとし、撹拌速度900rpm、通気速度
0.1vvm、醗酵温度は30℃とした。濾過モジュール内の液
量は、100〜130mlとした。醪は、定量送液ポンプを使
い、450ml/minの流量で醗酵槽から連続的に引き抜い
て、濾過モジュールに供給した。原料醪の供給速度は、
濾過モジュールから抜き出される濾液の酢酸濃度が約50
g/になるように各場合において設定した。本実施例に
おいて１時間当りの原料醪の供給面積を醗酵槽液量で割
った商を希釈率と言う。An appropriate amount of this was put in a fermenter to prepare a predetermined bacterial cell concentration. With total volume 2 (Maruhishi Bio Engineering Co. MD-26) as a fermenter, a hollow fiber filtration module as Asahi Kasei Corp. Microza PW 103 (pore diameter 0.1 [mu] m, the effective membrane area 0.2 m 2, made of a polyolefin resin) and used. Liquid volume of fermentor is 470-500ml, stirring speed 900rpm, aeration speed
The fermentation temperature was 0.1 vvm and the fermentation temperature was 30 ° C. The liquid volume in the filtration module was 100 to 130 ml. The mash was continuously withdrawn from the fermentor at a flow rate of 450 ml / min using a constant-volume liquid feed pump and supplied to the filtration module. The feed rate of raw material mash is
The acetic acid concentration of the filtrate extracted from the filtration module is about 50
It was set in each case to be g /. In this example, the quotient obtained by dividing the feed area of the raw material feed per hour by the fermenter liquid volume is called the dilution rate.
原料醪は、エタノール６％（V/V）、酢酸１％（W/
V）、グルコース0.1％、ペプトン（極東製薬株式会社
製）0.2％、酵母エキス（ディフコ社製）0.5％より成っ
た。Raw material is 6% ethanol (V / V), 1% acetic acid (W / V)
V), glucose 0.1%, peptone (Kyokuto Pharmaceutical Co., Ltd.) 0.2%, and yeast extract (Difco) 0.5%.
特に高濃度の菌体を用いる場合には、吸着型酸素濃縮
器〔帝人株式会社製、ハイサンソ（商標）TO−90〕を用
いて酸素富化空気を供給した。When particularly high-concentration bacterial cells were used, an oxygen-enriched air was supplied using an adsorption-type oxygen concentrator [manufactured by Teijin Limited, Hi-Sanso (trademark) TO-90].
連続醗酵の結果を第１表に示す。比較例１は、菌体濃
度を５倍未満とした例を示す。比較例２は、濾過モジュ
ールを用いず、従って菌体濃度を１倍とした例を示す。The results of continuous fermentation are shown in Table 1. Comparative Example 1 shows an example in which the cell concentration was less than 5 times. Comparative Example 2 shows an example in which the filtration module is not used and therefore the bacterial cell concentration is set to 1 time.
実施例５及び比較例３ 使用した酢酸菌は、実施例１と同じである。醗酵槽と
して、全容量５リットルの三ツワ理化学工業社製のKML
−5aを用い、半連続醗酵における各バッチの初発液量は
1.5リットルとした中空糸濾過モジュールとして旭化成
株式会社製PMP−103（有効膜面積0.2m2、孔径0.1μｍ、
内径4.2cm、長さ28.5cm）を使用した。原料もろみは、
エタノール31.7g/L、酢酸10g/L、グルコース1g/L、ペプ
トン（極東製薬株式会社製）2g/L、酵母エキス5g/Lを含
む）より成った。醗酵中、酢酸濃度がほぼ30g/Lになる
までは、エタノール500g/L、酢酸10g/L、グルコース1g/
L、ペプトン（極東製薬株式会社製）2g/L、酵母エキス5
g/Lを含む）を適宜フィードした。撹拌速度は900rpm、
醗酵温度は30℃とした。通気量は醗酵開始時は0.1vvmと
し、もろみの酢酸濃度が上がるに従い、最高0.5vvmまで
増加した。酢酸濃度20g/Lからエタノールを適宜フィー
ドし、酢酸濃度が約85g/Lに達した時点で、もろみの一
部を引き抜き、新しいもろみを醗酵槽に加えた。この
際、醗酵の終了したもろみの10％を次の醗酵の種酢とし
て残し、90％を引き抜き、引き抜いたもろみに相当する
量の新しいもろみを添加した。もろみの引き抜きは、定
量送液ポンプを使い、３〜５分間でモジュールを使った
瀘過が終了するような流速で行った。 Example 5 and Comparative Example 3 The acetic acid bacterium used is the same as in Example 1. As a fermenter, KML manufactured by Mitsuwa Rikagaku Kogyo Co., Ltd. with a total capacity of 5 liters
Using -5a, the initial liquid volume of each batch in semi-continuous fermentation was
PMP-103 (effective membrane area 0.2 m 2 , pore diameter 0.1 μm, manufactured by Asahi Kasei Corporation) as a 1.5 liter hollow fiber filtration module
An inner diameter of 4.2 cm and a length of 28.5 cm) were used. Raw material moromi is
Ethanol 31.7 g / L, acetic acid 10 g / L, glucose 1 g / L, peptone (manufactured by Kyokuto Pharmaceutical Co., Ltd.) 2 g / L, yeast extract 5 g / L). During fermentation, until the acetic acid concentration reaches approximately 30 g / L, ethanol 500 g / L, acetic acid 10 g / L, glucose 1 g / L
L, peptone (Kyokuto Pharmaceutical Co., Ltd.) 2g / L, yeast extract 5
(including g / L) was appropriately fed. The stirring speed is 900 rpm,
The fermentation temperature was 30 ° C. The aeration rate was 0.1 vvm at the start of fermentation and increased to 0.5 vvm as the acetic acid concentration in mash increased. Ethanol was appropriately fed from an acetic acid concentration of 20 g / L, and when the acetic acid concentration reached about 85 g / L, a part of the moromi was withdrawn and new moromi was added to the fermentor. At this time, 10% of the moromi that had been fermented was left as seed vinegar for the next fermentation, 90% was extracted, and a new amount of moromi equivalent to the extracted moromi was added. The moromi was withdrawn by using a constant-volume liquid-feeding pump at a flow rate such that the filtration using the module was completed in 3 to 5 minutes.
初発酢酸濃度を約20g/Lとし、最終酢酸濃度が約85g/L
となるような半連続醗酵の醗酵経過を図２に示す。あら
かじめ濾過モジュールを使い、酢酸濃度が約20g/Lから
約85g/Lとなるような半連続醗酵を４回繰り返し、醗酵
槽の菌体濃度を高めた後の醗酵経過を示した。図の横軸
は醗酵時間（ｈ）であり、縦軸は酢酸又はエタノールの
濃度（g/L）である。図の上部の矢印は、通気速度を変
えた時点を示す。最初の矢印までは、0.1vvm、次いで矢
印毎に順次0.2vvm、0.4vvm、0.5vvmへと変えた。比較例
として、瀘過モジュールを使わない半連続醗酵の経過を
図３に示す。また、図２と図３の醗酵経過をもとにして
算出した酢酸生産速度を第２表に示す。（なお、生産速
度は、２バッチ目の醗酵経過の結果をもとに算出し
た。） 菌体濃度は２バッチ目終了時に菌体濃度を示す。Initial acetic acid concentration is about 20g / L, final acetic acid concentration is about 85g / L
Fig. 2 shows the fermentation process of semi-continuous fermentation such that. Using a filtration module in advance, semi-continuous fermentation with an acetic acid concentration of about 20 g / L to about 85 g / L was repeated 4 times to show the fermentation process after increasing the bacterial cell concentration in the fermentor. The horizontal axis of the figure is the fermentation time (h), and the vertical axis is the concentration of acetic acid or ethanol (g / L). The arrow at the top of the figure indicates the time when the aeration rate was changed. Up to the first arrow, we changed to 0.1vvm and then to 0.2vvm, 0.4vvm, 0.5vvm for each arrow. As a comparative example, the process of semi-continuous fermentation without using the filtration module is shown in FIG. Table 2 shows the acetic acid production rate calculated based on the fermentation process shown in FIGS. 2 and 3. (Note that the production rate was calculated based on the results of the fermentation process of the second batch.) The cell concentration indicates the cell concentration at the end of the second batch.
上記実施例及び比較例から、本発明に従えば酢酸生産
速度が飛躍的に上昇することが明らかである。このよう
な生産速度の顕著な改善は予測されなかったことであ
る。From the above Examples and Comparative Examples, it is clear that according to the present invention, the acetic acid production rate is dramatically increased. Such a significant improvement in production rate was unexpected.
第１図は、本発明方法を実施する装置のフロー図であ
る。図中の数字は下記のものを示す。 第２図及び第３図は、半連続醗酵における醗酵経過を示
すグラフである。 １……醗酵槽、２……通気管 ３……原料醪供給管、４……ポンプ ５……醗酵液排出管、６……中空糸濾過装置 ７……醗酵終了液抜取り管 ８……酢酸菌リサイクル管FIG. 1 is a flow chart of an apparatus for carrying out the method of the present invention. The numbers in the figure indicate the following. FIG. 2 and FIG. 3 are graphs showing the progress of fermentation in semi-continuous fermentation. 1 ... Fermentation tank, 2 ... Aeration pipe 3 ... Raw material feed pipe, 4 ... Pump 5 ... Fermentation liquid discharge pipe, 6 ... Hollow fiber filtration device 7 ... Fermentation end liquid removal pipe 8 ... Acetic acid Bacteria recycling pipe
Claims (3)
よって食酢を製造する方法において、醗酵槽内の酢酸菌
の菌体濃度を回分醗酵の定常期初期の菌体濃度の約５倍
以上とし、かつ醗酵槽より取り出した醪を中空糸濾過装
置により濾過し、得た濾液を酢酸醗酵終了液として取り
出し、酢酸菌が濃化された濾過残留物を醗酵槽にリサイ
クルすることを特徴とする高濃度菌体酢酸醗酵方法。1. A method for producing vinegar by semi-continuous or continuous acetic acid fermentation by aerated fermentation, wherein the bacterial cell concentration of acetic acid bacteria in the fermentation tank is about 5 times or more than the bacterial cell concentration at the beginning of the stationary phase of batch fermentation. And, the fermentation liquor taken out from the fermentation tank is filtered by a hollow fiber filtration device, the obtained filtrate is taken out as an end solution of the acetic acid fermentation, and the filtration residue in which the acetic acid bacterium is concentrated is recycled to the fermentation tank. High concentration bacterial cell acetic acid fermentation method.
常期初期の菌体濃度の約10倍以上とする特許請求の範囲
第１項記載の方法。2. The method according to claim 1, wherein the bacterial cell concentration in the fermentor is about 10 times or more the bacterial cell concentration at the beginning of the stationary phase in batch fermentation.
いる特許請求の範囲第１項又は第２項記載の方法。3. The method according to claim 1 or 2, wherein oxygen-enriched air or oxygen is used as an aeration gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62253888A JP2564147B2 (en) | 1987-10-09 | 1987-10-09 | High-concentration bacterial acetic acid fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62253888A JP2564147B2 (en) | 1987-10-09 | 1987-10-09 | High-concentration bacterial acetic acid fermentation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0198473A JPH0198473A (en) | 1989-04-17 |
| JP2564147B2 true JP2564147B2 (en) | 1996-12-18 |
Family
ID=17257511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62253888A Expired - Fee Related JP2564147B2 (en) | 1987-10-09 | 1987-10-09 | High-concentration bacterial acetic acid fermentation method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2564147B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK1988170T3 (en) | 2006-02-24 | 2019-07-22 | Toray Industries | Process for the preparation of a chemical product and device for continuous fermentation |
| JP5061639B2 (en) * | 2006-07-26 | 2012-10-31 | 東レ株式会社 | Continuous fermentation equipment |
-
1987
- 1987-10-09 JP JP62253888A patent/JP2564147B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0198473A (en) | 1989-04-17 |
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