JPH0198473A - Method for acetic acid fermentation with high-concentration of microbial cell - Google Patents
Method for acetic acid fermentation with high-concentration of microbial cellInfo
- Publication number
- JPH0198473A JPH0198473A JP62253888A JP25388887A JPH0198473A JP H0198473 A JPH0198473 A JP H0198473A JP 62253888 A JP62253888 A JP 62253888A JP 25388887 A JP25388887 A JP 25388887A JP H0198473 A JPH0198473 A JP H0198473A
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- acetic acid
- concentration
- cell concentration
- oxygen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 120
- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 230000004151 fermentation Effects 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims description 16
- 230000000813 microbial effect Effects 0.000 title abstract description 4
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 239000012510 hollow fiber Substances 0.000 claims abstract description 17
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000001301 oxygen Substances 0.000 claims abstract description 13
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 13
- 230000005526 G1 to G0 transition Effects 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 238000005273 aeration Methods 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 239000007789 gas Substances 0.000 claims abstract description 3
- 230000001580 bacterial effect Effects 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 10
- 238000004064 recycling Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229920000098 polyolefin Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920005672 polyolefin resin Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
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。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for fermenting vinegar, and provides a semi-continuous or continuous fermentation method with a high rate of acetic acid production.
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
８度に大きく依存する。単純な連続醗酵法においては、
所与の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。In the production of vinegar by fermentation, acetic acid is produced by the oxidizing ability of acetic acid bacteria, so the production rate largely depends on the 8 degrees of acetic acid bacteria in the fermentation tank. In a simple continuous fermentation method,
Continuous fermentation cannot be performed at a dilution rate higher than the maximum specific growth rate of the bacteria under given fermentation conditions. In other words, the number of bacterial cells flowing out is greater than the number of bacterial cells increasing due to proliferation.
そこで、半連続的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
、ｉ’ｌ！！Ｖｆ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 concentration of bacterial cells in a fermenter by immobilizing acetic acid bacteria in gel beads of carrageenan or alginic acid, or by attaching bacterial cells to a carrier such as ceramics. However, putting gel beads or ceramics into the fermentation tank is difficult! ! This means a reduction in the effective volume of the Vf tank, which limits the improvement of production efficiency and complicates the process and operation.
特公昭５５−８１５０号及び特公昭６０− 、５３５９
４＠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
。Special Publication No. 55-8150 and Special Publication No. 60-, 5359
Publication No. 4 describes a method in which a moromi taken out of a fermentation tank in a semi-continuous or continuous fermentation method is ultrafiltered using an ultrafiltration device, and the moromi containing concentrated acetic acid bacteria is returned to the fermentation tank.
（本発明の構成）
本発明者は、半連続的又は連続的醗酵法において、従来
前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
出曲中の高濃度の菌体を濾過する際の酢！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ａ度での半連続又は連続的
醗酵が可能となることを見い出して本発明を完成した。(Structure of the present invention) The present inventor has discovered that in a semi-continuous or continuous fermentation method, fermentation can be carried out at a high bacterial cell concentration that has not been previously achieved, and an extremely high production rate can be achieved. And vinegar when filtering high concentration of bacterial cells in spilled music! The present invention was completed based on the discovery that by using a hollow fiber filtration device with a large filtration area to prevent bacteria from dying, semi-continuous or continuous fermentation at a significantly high bacterial cell a degree becomes possible.
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子！ｌの定常期初期の菌体濃度
の約５倍以上とし、かつ酊ミ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沼物を醗酵
槽にリサイクルすることを特徴とする高温度菌体酢酸■
ミ酵方法である。That is, the present invention provides a method for producing vinegar by semi-continuous or continuous acetic acid fermentation using aerated fermentation, in which the cell concentration of acetic acid bacteria in a fermentation tank can be controlled twice! The cell concentration is about 5 times or more than the initial stage of the stationary phase, and the moromi taken out from the fermenter is filtered using a hollow fiber filtration device, and the obtained filtrate is taken out as the acetic acid fermentation finished liquid, and the acetic acid bacteria are concentrated. High-temperature microbial acetic acid that is characterized by recycling the filtered residue into the fermentation tank■
This is a 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）農度とは、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
回分醗酵における耐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 bacterial cell yield at the early stationary phase in batch fermentation refers to the bacterial cell yield at the early stationary phase of acid-resistant bacteria growth in batch fermentation started under conditions approximately equivalent to the conditions in the semi-continuous or continuous fermentation of the present invention. Say concentration. In the present invention, the bacterial cell concentration is expressed based on this, and hereinafter the bacterial cell concentration may simply be referred to as how many times the bacterial cell concentration.
本発明において、特に菌体濃度が約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
が発揮されす゛、はなはだしくは酸素不足で菌か死滅す
る恐れがおる。In the present invention, it is preferable to use oxygen-enriched air or oxygen instead of air as the aeration gas, especially when the bacterial cell concentration is about 10 times or more. If the bacterial cell concentration is extremely high, a high fermentation rate will be achieved unless the amount of oxygen supplied is increased accordingly, and there is a risk that the bacteria will die due to 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。In the present invention, it is essential to use a hollow fiber filtration device for filtration. Acetobacter bacteria absolutely require oxygen, and a short period of oxygen deprivation will deactivate them.
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、従来前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、
高濃度の菌体の濾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
とが初めて判った。中空糸は、酢酸菌を濾別できるため
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′ａ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ＰＷ１０３（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０．２ ｍ、ポ
リオレフィン中空糸）を用いることができる。Since a significantly high bacterial cell concentration is used in the present invention, a normal flat membrane type filtration device will be clogged and the filtration rate will be reduced, and the bacteria will die due to lack of oxygen. The present invention can achieve a significantly high production rate (acetic acid production per unit fermentation liquid volume/unit time) by fermentation at a high bacterial cell concentration that has never been achieved before.
For the first time, it has been found that the problem of killing bacteria during filtration of highly concentrated bacteria can be solved by using a hollow fiber filtration device capable of high-speed filtration. It is preferable to use hollow fibers having a pore size of 0.2 micrometers or less in order to be able to filter out acetic acid bacteria. Since the hollow fibers are in contact with acetic acid having a high degree of acetic acid for a long period of time, it is preferable that the hollow fibers be made of a material that is resistant to acetic acid, and hollow fibers made of polymers such as polyacrylonitrile, Teflon, and polyolefin are preferable. Such a hollow fiber filtration device itself is known, and for example, Microza PW103 (trademark, Asahi Kasei Corporation, pore diameter 0.1 μm, effective membrane area 0.2 m, polyolefin hollow fiber) can be used.
なお、米国特許用４．４５６．６２２号明細書に酢酸菌
の濾別に中空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, US Pat. No. 4,456,622 discloses that a hollow fiber filtration device can be used to filter out acetic acid bacteria. However, the process is carried out by a combination of semi-continuous and batch fermentation, and the effluent from the semi-continuous fermentation is filtered and
The moromi containing bacteria is further subjected to batch fermentation. It has not been suggested that the bacterial concentration can be increased in semi-continuous fermentation, and the bacterial concentration in batch fermentation is estimated to be about 3 times as low as the production rate, and there is no recycling of bacteria to the semi-continuous fermenter. . 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ノｊ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、本発明にあけるｌ！Ｉｎ体積の約５
倍以上でおる。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 bacteria used in the present invention are not particularly limited, and any strain that has the ability to oxidize ethanol to produce acetic acid can be used. After culturing the acetic acid bacteria in a normal medium, the bacterial cell concentration is increased by appropriate operations 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 limited to 1! according to the present invention. Approximately 5 of In volume
It's more than double that. Therefore, culture is carried out repeatedly in a continuous fermentation tank or in a separate culture tank.
原２３＋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°Ｃが一般に
好ましい。As the raw 23+ liquid, a moromi containing ethanol, water, nutrients for acetic acid bacteria such as sake lees infusion, yeast extract, sugars and inorganic salts, and acetic acid or an 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は連続的醗酵槽でおる。One embodiment of the method of the present invention will be described with reference to FIG. 1 in the figure is a continuous fermentation tank.
上記の、ように予め培養しかつ遠心分離などで閑体濃１
食を高めた培養液及び原料面を醗酵槽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がら空気又は酸素富化空気を導入しながら醗
酵を行い、曲中の酢酸）Ｒ度が十分上がったところで原
料酸供給管３から原料面を連続的に供給し、同時に循環
ポンプ４を胎動して醗酵液排出管５から醗酵液を連続的
に扱き出し、中空糸濾過装置６へ送る。濾過された清澄
な醪は管７から製品として扱き出され、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４’Ｊ １へ戻される。安定な運転のためには、原料
酸供給管３からの原料面の流量と管７から仇き出される
流量を同一に保持することが好ましい。Cultivate in advance as described above and concentrate 1 by centrifugation.
Put the culture liquid and raw materials with high nutrient content into the fermentation tank 1, and prepare the fermentation starter so that the bacterial cell concentration is at least 5 times the predetermined concentration and the liquid volume is the predetermined amount for continuous fermentation. Prepare. Fermentation is carried out while introducing air or oxygen-enriched air through the ventilation pipe 2, and when the R degree of acetic acid during fermentation has risen sufficiently, the raw material surface is continuously supplied from the raw acid supply pipe 3, and at the same time the circulation pump 4 is turned on. The fermented liquid is continuously discharged from the fermented liquid discharge pipe 5 by stirring and sent to the hollow fiber filtration device 6. The filtered clear mash is discharged as a product from the pipe 7, and the filtration residue containing concentrated acetic acid bacteria is returned to the fermentation 4'J1 through the acetic acid bacteria recycling pipe 8. For stable operation, it is preferable to keep the flow rate of the raw material from the raw acid supply pipe 3 and the flow rate discharged from the pipe 7 the same.
半連続的醗酵は、原料面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。Semi-continuous fermentation is carried out in the same manner as the continuous fermentation described above, except that the raw materials are supplied, the fermentation liquid is filtered, and the product is extracted periodically.
以下、実施例により本発明を更に説明する。The present invention will be further explained below 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Ｎ０１０２
３株（ＦＥＲＮ 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／
■）、グルコース０．１％、ペプトン（（へ東製薬株式
会社製）０．２％、酵母エキス（デイフコ社製）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ｍｖは０Ｄ６６
０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。The acetic acid bacterium used in the example is Acetobacter aceti N0102.
There were 3 strains (FERN P-7122).The bacterial cells were
Prepared in advance with 6% ethanol (v/v) and 1% acetic acid (w/v).
■), glucose 0.1%, peptone (manufactured by Heto Pharmaceutical Co., Ltd.) 0.2%, yeast extract (manufactured by Difco) 0.5
Aerated culture was carried out at 30° C. for 48 hours in a medium containing %. At this time, the culture is in the early stationary phase, and the bacterial cell mv is 0D66.
It was 0.620 at 0. After culturing, the bacteria were collected by centrifugation to obtain a concentrated bacterial body 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２ρ （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ＰＷ１０３（孔径０．１μ
ｍ、有効膜面積０．２ ｍ、ポリオレフィン樹脂製）を
使用した。醗酵槽の液量は４７０〜５００７！とじ、攪
拌速度９００ｒ’ｐｍ、通気速度０．１ｖｖｍ、醗酵温
度は３０’Ｃとした。濾過モジュール内の液量は、１０
０〜１３０ ｍｌとした。醪は、定量送液ポンプを使い
、４５０ ｍｌ／ ｍｉｎの流量で醗酵槽から連続的に
引き扱いて、濾過モジュールに供給した。原′１４醪の
供給速度は、濾過モジュールから扱き出される濾液の酢
酸′ａ度が約５０ｇ／、１１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時間当りの原料面の供
給体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 into a fermenter to prepare a predetermined bacterial cell concentration. A total capacity of 2ρ (MD-26 manufactured by Marubishi Bioengineering Co., Ltd.) was used as the fermentation tank, and Microza PW103 manufactured by Asahi Kasei Corporation (pore size 0.1μ) was used as the hollow fiber filtration module.
m, effective membrane area 0.2 m, made of polyolefin resin) was used. The liquid volume in the fermenter is 470~5007! The stirring speed was 900 r'pm, the aeration rate was 0.1 vvm, and the fermentation temperature was 30'C. The amount of liquid in the filtration module is 10
The volume was 0 to 130 ml. The moromi was continuously drawn from the fermentation tank at a flow rate of 450 ml/min using a metering pump and supplied to the filtration module. The feeding rate of the original '14 mash was set in each case so that the acetic acid content of the filtrate discharged from the filtration module was approximately 50 g/11. In this example, the quotient obtained by dividing the volume of raw material supplied per hour by the liquid volume of the fermenter is called the dilution rate.
原料面は、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）０１２％、酵母エキス（デイフコ社製）０．５％
より成った。In terms of raw materials, ethanol 6% (V/V), acetic acid 1% (W/V)
v), glucose 0.1%, peptone (Kyokuto Pharmaceutical Co., Ltd.) 012%, yeast extract (Difco) 0.5%
It became more than that.
特に高ｍ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。In particular, when using microbial cells with a high m degree, oxygen-enriched air was supplied using an adsorption type oxygen concentrator (Hisanso (trademark) To-90, manufactured by Teijin Ltd.).
連続醗酵の結果を第１表に示す。比較例１は、菌体８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 bacterial cell count of 8 degrees was less than 5 times. Comparative Example 2 shows an example in which a filtration module was not used and the bacterial cell concentration was therefore 1 times.
−ヒ記実施例及び比較例から、本発明に従えば酢酸生産
速度が飛躍的に上品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
。It is clear from the Examples and Comparative Examples described above that the production rate of acetic acid is dramatically improved according to the present invention. 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。
１・・・醗酵槽 ２・・・通気管３・・・原
籾醪供給管 ４・・・ポンプ５・・・醗酵液排出管
６・・・中空糸ａ、資通過装置・・・醗酵終了液
抜取り管
８・・・酢酸菌リサイクル管
出 願 人二 株式会社 中埜酢店FIG. 1 is a flow diagram of an apparatus implementing the method of the invention. The numbers in the figure indicate the following. 1...Fermentation tank 2...Vent pipe 3...Raw rice mash supply pipe 4...Pump 5...Fermentation liquid discharge pipe 6...Hollow fiber a, material passage device...Fermentation completed Liquid extraction pipe 8...Acetic acid bacteria recycling pipe application Jinji Nakanosuten Co., Ltd.
Claims (1)
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。 ２、醗酵槽内の菌体濃度を回分醗酵における定常期初期
の菌体濃度の約１０倍以上とする特許請求の範囲第１項
記載の方法。 ３、通気気体として酸素富化空気又は酸素を用いる特許
請求の範囲第１項又は第２項記載の方法。[Claims] 1. In a method for producing vinegar by semi-continuous or continuous acetic acid fermentation using aerated fermentation, the cell concentration of acetic acid bacteria in the fermentation tank is approximately equal to the cell concentration at the beginning of the stationary phase of batch fermentation. 5 times or more, and the moromi taken out from the fermentation tank is filtered with a hollow fiber filtration device, the obtained filtrate is taken out as the acetic acid fermentation finished liquid, and the filtration residue enriched with acetic acid bacteria is recycled to the fermentation tank. Highly concentrated bacterial cell acetic acid fermentation method. 2. The method according to claim 1, wherein the bacterial cell concentration in the fermentation tank is about 10 times or more the bacterial cell concentration at the beginning of the stationary phase in batch fermentation. 3. The method according to claim 1 or 2, wherein oxygen-enriched air or oxygen is used as the 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 true JPH0198473A (en) | 1989-04-17 |
| JP2564147B2 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) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008048721A (en) * | 2006-07-26 | 2008-03-06 | Toray Ind Inc | Continuous fermentation apparatus |
| US9587253B2 (en) | 2006-02-24 | 2017-03-07 | Toray Industries, Inc. | Method of producing chemical product with continuous fermentation and filtering |
-
1987
- 1987-10-09 JP JP62253888A patent/JP2564147B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9587253B2 (en) | 2006-02-24 | 2017-03-07 | Toray Industries, Inc. | Method of producing chemical product with continuous fermentation and filtering |
| JP2008048721A (en) * | 2006-07-26 | 2008-03-06 | Toray Ind Inc | Continuous fermentation apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2564147B2 (en) | 1996-12-18 |
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