JPH02231068A - Production of acetic acid fermented liquid - Google Patents
Production of acetic acid fermented liquidInfo
- Publication number
- JPH02231068A JPH02231068A JP1051683A JP5168389A JPH02231068A JP H02231068 A JPH02231068 A JP H02231068A JP 1051683 A JP1051683 A JP 1051683A JP 5168389 A JP5168389 A JP 5168389A JP H02231068 A JPH02231068 A JP H02231068A
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- alcohol
- raw material
- liquid
- attached
- 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.)
- Pending
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 159
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 title abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 33
- 239000011324 bead Substances 0.000 claims abstract description 26
- 229920001661 Chitosan Polymers 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims 1
- 235000013405 beer Nutrition 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 238000005273 aeration Methods 0.000 description 6
- 229920001525 carrageenan Polymers 0.000 description 5
- 229940113118 carrageenan Drugs 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 5
- 239000000679 carrageenan Substances 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000011148 porous material Substances 0.000 description 5
- 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 5
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 238000009423 ventilation Methods 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- 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 3
- 239000002253 acid Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 241000589220 Acetobacter Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- ZDGGJQMSELMHLK-UHFFFAOYSA-N m-Trifluoromethylhippuric acid Chemical compound OC(=O)CNC(=O)C1=CC=CC(C(F)(F)F)=C1 ZDGGJQMSELMHLK-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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、酢酸発酵液の新規な製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a novel method for producing an acetic acid fermentation liquor.
従来から、食酢を製造する一つの方法として、ガラギー
ナンなどの球状のゲルに酢酸菌を包括して固定化し、こ
うして得られたゲルを含アルコール原料液中に入れて、
通気しながら発酵させて食酢等の酢酸発酵液を製造する
方法が知られてぃる（特開昭６０−１６８３７７号公報
）。この際用いられるゲルの大きさは通常２〜５關径程
度のものである。Traditionally, one method for producing vinegar is to enclose and immobilize acetic acid bacteria in a spherical gel such as galrageenan, and then place the resulting gel in an alcohol-containing raw material solution.
A method of producing an acetic acid fermented liquid such as vinegar by fermenting with aeration is known (Japanese Patent Application Laid-open No. 168377/1983). The size of the gel used at this time is usually about 2 to 5 diameters.
ところが、上記したような従来の方法では、酢酸発酵に
よりアルコールが酸化されてできる（主に酢酸からなる
）有機酸の生産速度は、４ｇ／ｆｌ／時以上にはなかな
か上げ難いという問題がある。However, in the conventional methods as described above, there is a problem in that the production rate of organic acids (mainly consisting of acetic acid) produced by oxidizing alcohol by acetic acid fermentation is difficult to increase above 4 g/fl/hour.
よって、本発明は、酢酸菌を固定化した固定化菌を用い
て従来より一段と高い生産速度で発酵できる酢酸発酵液
の製造方法を提供することを目的とする。Therefore, an object of the present invention is to provide a method for producing an acetic acid fermentation liquid that can be fermented at a higher production rate than conventional methods using immobilized acetic acid bacteria.
本発明者らは、上記の目的に即して鋭意研究を重ねた結
果、固定化菌として、表面に酢酸菌を付着させた架橋キ
トサンビーズを用いるならば所期の目的が達成されるこ
とを見出し、本発明を完成するに至った。As a result of extensive research in line with the above objective, the present inventors have found that the intended objective can be achieved if cross-linked chitosan beads with acetic acid bacteria attached to the surface are used as immobilized bacteria. This discovery led to the completion of the present invention.
即ち、本発明は表面に酢酸菌を付着させた架橋キトサン
ビーズを、含アルコール原料液中に含ませて通気をする
ことを特徴とする酢酸発酵液の製造方法を提供するもの
である。That is, the present invention provides a method for producing an acetic acid fermentation solution, which is characterized in that cross-linked chitosan beads having acetic acid bacteria attached to the surface are included in an alcohol-containing raw material solution and aerated.
以下、本発明を詳しく説明する。The present invention will be explained in detail below.
本発明の方法によれば、酢酸菌を固定化した固定化菌と
して、表面に酢酸菌を付着させた架橋キトサンヒーズを
用いる。ここにおいて架橋キトサンビーズとは、キトサ
ンからできたビーズ（球状物）であって、架橋処理を施
して何機酸に対して不溶性にしたものを意味する。この
ような架橋キトサンビーズは市販されており、各種粒径
のものが容易に入手し得るが、本発明においては平均粒
径が０．２〜０．７＋ａｍ程度のものが好ましい。粒径
があまり小さくなると相互に付着し合って塊状となり発
酵の停止が起き易くなり、また他方、あまり大きすぎる
と一般的に有機酸の生産速度が低くなる傾向があるから
である。また、本発明においてはビーズの表面が０，２
〜４μ程度の孔径で細孔化されているものが好ましく、
後述の試験例の結果から明らかなように、３μ程度が、
酢酸菌が付着し易いためか、特に好ましい。According to the method of the present invention, crosslinked chitosan heat having acetic acid bacteria attached to its surface is used as the immobilized bacteria on which acetic acid bacteria are immobilized. The term "crosslinked chitosan beads" as used herein refers to beads (spherical objects) made of chitosan that have been crosslinked to make them insoluble in organic acids. Such crosslinked chitosan beads are commercially available and can be easily obtained in various particle sizes, but in the present invention, those with an average particle size of about 0.2 to 0.7+am are preferred. This is because if the particle size is too small, they will adhere to each other and become lumpy, which tends to cause the fermentation to stop, and on the other hand, if the particle size is too large, the production rate of organic acids generally tends to be low. In addition, in the present invention, the surface of the beads is 0,2
It is preferable that the pore size is about 4 μm.
As is clear from the results of the test examples described below, about 3 μ
This is particularly preferred, perhaps because acetic acid bacteria can easily adhere to it.
このような架橋キトサンビーズの表面に付着させる酢酸
菌は、アルコールを発酵により酸化して酢酸に変えうる
菌であれば特に限定的でなく、例えば微工研酢酸菌２号
菌などが好ましく用いられる。The acetic acid bacteria to be attached to the surface of such cross-linked chitosan beads are not particularly limited as long as they can oxidize alcohol to acetic acid through fermentation, and for example, Microtech Acetobacter No. 2 is preferably used. .
表面に酢酸菌を付着させた架橋キトサンビーズの調製は
、常法に準じて用意した酢酸菌の培養液、例えば種菌を
接種した増殖用培地（グルコース１％、ポリベブトン１
％、酵母エキス１％、アルコール４％、酢酸１％からな
る液など）を振盪フラスコなどで２８〜３２℃（発酵温
度）で２４時間程度振旧して用意した培養液に、架橋キ
トサンビーズ（洗浄殺菌済み）を３〜１０％程添加し、
通気をしながら８〜１０時間位培養を継続すればよく、
このようにして本発明で用いるビーズ表面に酢酸菌が付
着した架橋キトサンビーズが得られる。Cross-linked chitosan beads with acetic acid bacteria attached to their surfaces are prepared using a culture solution of acetic acid bacteria prepared according to a conventional method, such as a growth medium inoculated with a seed culture (glucose 1%, polybebutone 1%).
%, yeast extract 1%, alcohol 4%, and acetic acid 1%) in a shaking flask at 28 to 32°C (fermentation temperature) for about 24 hours. Add about 3 to 10% of washed and sterilized
It is sufficient to continue culturing for about 8 to 10 hours while providing ventilation.
In this way, crosslinked chitosan beads having acetic acid bacteria attached to the bead surface used in the present invention are obtained.
本発明の方法によれば、上記のようにして調製して得ら
れる固定化菌を含アルコール原料液中に含ませて通気を
する。According to the method of the present invention, the immobilized bacteria prepared as described above are included in an alcohol-containing raw material solution and aerated.
ここにおいて含アルコール原料液とは、酢酸発酵のため
に用いる少なくともアルコール分を含んだ原料液を意味
する。一般的には、アルコール濃度が３〜１２％程度お
よび酢酸濃度が１〜１０％程度の水溶液を用いればよい
。酢酸濃度がこの程度であると雑菌による汚染を防ぐこ
とができて好ましい。具体的には、このような原料液と
して、アルコール、アルコール含有液（ワイン、酒、ビ
ール等）、米や麦芽などの糖化液、酢酸含有液（酢酸、
食酢、アルコール酢等）およびその他の原料、例えば果
汁、糖、酒粕汁、各種水溶性栄養物質（ポリベブトン、
酵母エキス等）等を所望に応じて適宜使用して調製した
水溶液が好ましく用いられる。The alcohol-containing raw material liquid herein means a raw material liquid containing at least an alcohol content and used for acetic acid fermentation. Generally, an aqueous solution having an alcohol concentration of about 3 to 12% and an acetic acid concentration of about 1 to 10% may be used. It is preferable for the acetic acid concentration to be within this range since contamination by various bacteria can be prevented. Specifically, such raw material liquids include alcohol, alcohol-containing liquids (wine, liquor, beer, etc.), saccharified liquids such as rice and malt, and acetic acid-containing liquids (acetic acid,
vinegar, alcoholic vinegar, etc.) and other raw materials such as fruit juice, sugar, sake lees juice, various water-soluble nutritional substances (polybebutone,
An aqueous solution prepared by appropriately using yeast extract, etc.) as desired is preferably used.
含アルコール原料液に含ませる固定化菌の割合は、通常
原料液の３〜１０％程度でよい。The proportion of immobilized bacteria contained in the alcohol-containing raw material solution may normally be about 3 to 10% of the raw material solution.
また、固定化菌添加後の通気は、当分野において通常用
いられている通気法に準ずればよく、酸素を含んだ気体
（一般的には空気）によって固定化菌と原料液との接触
が充分に図られる限りその手段は任意である。例えば、
流動床式の発酵槽（形状はタテ型円筒タイプが標準的）
の底部に設けたガラスポールフィルターなどを通して槽
内に通気用気体を供給すればよい。なお、発酵槽がその
上方に液流出口を設けてある場合には、その流出口にフ
ィルターを設けて固定化菌が流出しないようにするとよ
い。In addition, aeration after addition of immobilized bacteria may be carried out in accordance with the aeration method commonly used in this field, and contact between immobilized bacteria and raw material liquid is prevented by oxygen-containing gas (generally air). Any means may be used as long as sufficient measures are taken. for example,
Fluidized bed fermenter (vertical cylindrical shape is standard)
Aeration gas may be supplied into the tank through a glass pole filter installed at the bottom of the tank. In addition, when the fermenter is provided with a liquid outlet above it, it is preferable to provide a filter at the outlet to prevent immobilized bacteria from flowing out.
上記したような本発明の酢酸発酵液の製造方法によれば
、後述の試験例の結果から明らかなように従来より一段
と高い生産速度で酢酸発酵液が製造される。According to the method for producing an acetic acid fermentation liquor of the present invention as described above, an acetic acid fermentation liquor can be produced at a production rate higher than that of the conventional method, as is clear from the results of the test examples described below.
本発明の方法で用いる酢酸菌付着の架橋キトサンビーズ
は、固定化菌として従来のカラギーナンゲルなどより崩
壊しにくいものであること、しかもそのような性質を維
持しつつそのものの形状（ビーズ状）を小さ《すること
ができ、延いては酢酸菌の働く表面積を広くすることが
できることなどによって、従来のカラギーナンゲルなど
の利用の場合に比べてａ機酸の生産速度を一段と高める
ことができるのではないかと推察される。The cross-linked chitosan beads to which acetic acid bacteria are attached used in the method of the present invention must be less likely to disintegrate as immobilized bacteria than conventional carrageenan gels, and furthermore, while maintaining these properties, they can maintain their own shape (bead-like). Because it can be made smaller and the surface area on which the acetic acid bacteria work can be expanded, it may be possible to further increase the production rate of a-organic acid compared to the use of conventional carrageenan gels. It is speculated that there is.
以下、本発明を試験例でもって更に詳しく説明する。な
お、本発明において％はすべて重量％である。Hereinafter, the present invention will be explained in more detail with reference to test examples. In the present invention, all percentages are percentages by weight.
試験例Ｉ
Ａ．試験方法：
（イ）酢酸菌付着の架橋キトサンビーズの調製酢酸菌（
微工研酢酸菌２号菌）を接種して充分増殖させた培地（
グルコース１９６、ポリペブトン１％、酵母エキス１％
、アルコール４％および酢酸１％からなる）１５０ｍｌ
を、発酵槽〔タテ型円筒タイプ、容積約２５０ｍｌ，操
作容ｆｆｉ１５０ｍｌ内径約３． ６ｃｍ，底部に通
気用ガラスポールフィルター（平均孔径０． ２ｍｍ）
付き）に収容し、架橋キトサンビーズ（富士紡ａ■製、
殺菌済み）７．５ｍｌ（約７．５ｇ）を添加し、通気を
しながら１０時間培養した。これにより、表面に酢酸閑
が付着した架橋キトサンビーズを得た。Test Example I A. Test method: (a) Preparation of cross-linked chitosan beads attached with acetic acid bacteria (
A medium inoculated with Microtechnol Acetobacter No. 2) and grown sufficiently (
Glucose 196, Polypebutone 1%, Yeast Extract 1%
, consisting of 4% alcohol and 1% acetic acid) 150ml
A fermenter [vertical cylindrical type, volume approximately 250 ml, operating volume ffi 150 ml, inner diameter approximately 3. 6cm, glass pole filter for ventilation at the bottom (average pore size 0.2mm)
) and housed in cross-linked chitosan beads (manufactured by Fujibo A■,
7.5 ml (approximately 7.5 g) of sterilized) was added and cultured for 10 hours with ventilation. As a result, crosslinked chitosan beads having acetic acid attached to their surfaces were obtained.
（口）酢酸発酵法
上記（イ）で得られた酢酸菌付着架橋キトサンビーズ（
７．５ｇ）を用い、また上記（イ）で用いた発酵槽をそ
のまま用いて下記の通りに酢酸発酵を行なった。(1) Acetic acid fermentation method Cross-linked chitosan beads with acetic acid bacteria attached (obtained in (a) above)
7.5 g) and the same fermenter used in (a) above to carry out acetic acid fermentation as follows.
該槽の下方から含アルコール原料液（グルコース０．２
％、ポリペブトン０．２％、酵母エキス０．２％、アル
コール４％、酢酸１％からなる水溶液二品温３０℃）を
通気しながら４７ｍｌ／時速度で連続供給し、該槽の上
方から連続流出させた。Alcohol-containing raw material liquid (glucose 0.2
%, polypebutone 0.2%, yeast extract 0.2%, alcohol 4%, and acetic acid 1% (temperature: 30°C) were continuously supplied at a rate of 47 ml/hour with ventilation, and the water was continuously fed from above the tank. It leaked out.
約４時間後培地は含アルコール原料液でほぼ完全に置換
され、その後順調に発酵が開始された。After about 4 hours, the culture medium was almost completely replaced with the alcohol-containing raw material solution, and then fermentation started smoothly.
上記酢酸発酵においてビーズの種類を変えて、９種類の
酢酸発酵液を製造した。Nine types of acetic acid fermentation liquids were produced by changing the types of beads in the above acetic acid fermentation.
なお、対照として同じ酢酸菌をカラギーナンゲルに包括
して固定化したものを用いた他は同様にして酢酸発酵を
行なった。As a control, acetic acid fermentation was carried out in the same manner except that the same acetic acid bacteria were immobilized in carrageenan gel.
いずれの場合も通気には空気を用い、通気速度（純酸素
として）２１３ｍｌ／分の条件下で行なった。また、い
ずれの場合にも発酵槽の上方の流出口にはフィルターを
設けて固定化菌が流出しないように注意した。In all cases, air was used for aeration at an aeration rate (as pure oxygen) of 213 ml/min. In both cases, a filter was provided at the upper outlet of the fermenter to prevent the immobilized bacteria from flowing out.
Ｂ．結果：
いずれの場合も酢酸発酵が充分に安定した１５日目から
２１日目までの流出液の酸度と酸の生産速度を求め、結
果は下表１にそれぞれそれらの平均値でもって示した。B. Results: In each case, the acidity and acid production rate of the effluent from day 15 to day 21, when the acetic acid fermentation was sufficiently stable, were determined, and the results are shown in Table 1 below with their average values.
なお、酸の生産速度は次式によって算出した。Note that the acid production rate was calculated using the following formula.
生産速度（ｒ／Ｊ／Ｉ） − （培地供給速度（ｍｌ／
Ｉｔ）Ｘ〔流出液酸度α）一培地酸度（％））ＸＩＯＩ
／培地液量（ｍｌ）註１：酢酸菌を包括固定化したカラ
ギーナンゲルの調製： 酢酸菌を含む４％濃度のカラギ
ーナンゲル（粒径３龍）を上記（イ）で用いたのと同じ
増殖培地中で充分に培養し、ゲル表面に充分に酢酸菌が
付着した状態とした。使用に際してはこうして得られた
ゲルを約３０ｍｌ（約３０ｇ）を用いた。Production rate (r/J/I) - (medium supply rate (ml/
It) X [Effluent acidity α) Medium acidity (%))
/ Medium volume (ml) Note 1: Preparation of carrageenan gel entrapping and immobilizing acetic acid bacteria: A 4% concentration carrageenan gel (particle size 3) containing acetic acid bacteria was grown in the same manner as used in (a) above. The gel was sufficiently cultured in a medium, and acetic acid bacteria were sufficiently attached to the gel surface. Approximately 30 ml (approximately 30 g) of the gel thus obtained was used for use.
註２：いずれの場合も連続発酵を継続したところ、上記
表中２〜１０の場合は１００日目でもなお発酵は継続さ
れていたが、１の場合は３０日目でビーズの塊状化のた
めに発酵が停止してしまった。Note 2: Continuous fermentation was continued in all cases, and in cases 2 to 10 in the above table, fermentation was still continuing even on the 100th day, but in case 1, the beads became agglomerated on the 30th day. Fermentation has stopped.
上記表１の結果から明らかなように、酢酸菌付着架橋キ
トサンビーズを用いた本発明の方法によれば、酢酸発酵
において有機酸の生産速度を４ｔｃ／Ｉ／時より一段と
高めうろことが理解される。なお、用いる酢酸菌付着架
橋キトサンビーズは、ビーズの表面の細孔が３μ程度の
孔径のものが特に好ましいこともわかる。As is clear from the results in Table 1 above, according to the method of the present invention using cross-linked chitosan beads attached with acetic acid bacteria, it is understood that the production rate of organic acids in acetic acid fermentation can be further increased from 4 tc/I/hour. Ru. It is also understood that it is particularly preferable for the acetic acid bacteria-attached crosslinked chitosan beads used to have pores on the surface of the beads with a pore diameter of about 3 μm.
試験例２
酢酸菌付着架橋キトサンビーズとしてビーズ径０．３ｍ
ｍ（細孔径：０．２μ）のものを用い、含アルコール原
料液の供給速度を４７ｍｌ／時、３６ｍｌ／時および２
６ｍｌ／時と変え、更に上記試験例１で用いたのと同じ
発酵槽を２基直列に連結した槽系を用いた他はすべて試
験例１の場合と同じ条件下で酢酸発酵を行なった。Test Example 2 Bead diameter 0.3 m as acetic acid bacteria-attached cross-linked chitosan beads
m (pore diameter: 0.2 μ), and the supply rate of the alcohol-containing raw material solution was set to 47 ml/hour, 36 ml/hour, and 2
Acetic acid fermentation was carried out under all the same conditions as in Test Example 1, except that the flow rate was changed to 6 ml/hour, and a tank system in which two of the same fermenters used in Test Example 1 were connected in series was used.
いずれの場合も発酵開始後２１日目から３０日目までの
各基毎の流出液の酸度と酸の生産速度を求め、結果は下
表２にそれぞれそれらの平均値でもって示した。In each case, the acidity and acid production rate of the effluent for each group were determined from the 21st day to the 30th day after the start of fermentation, and the results are shown in Table 2 below as their average values.
表 ２
させた架橋キトサンビーズを用いた本発明の方法によれ
ば、従来より一段と高い生産速度で発酵できる酢酸発酵
液の製造方法を提供することができる。Table 2 According to the method of the present invention using the cross-linked chitosan beads, it is possible to provide a method for producing an acetic acid fermentation liquid that can be fermented at a production rate higher than conventional methods.
Claims (1)
ルコール原料液中に含ませて通気をすることを特徴とす
る酢酸発酵液の製造方法。A method for producing an acetic acid fermentation solution, which comprises incorporating cross-linked chitosan beads having acetic acid bacteria attached to their surfaces in an alcohol-containing raw material solution and aerating the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1051683A JPH02231068A (en) | 1989-03-03 | 1989-03-03 | Production of acetic acid fermented liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1051683A JPH02231068A (en) | 1989-03-03 | 1989-03-03 | Production of acetic acid fermented liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02231068A true JPH02231068A (en) | 1990-09-13 |
Family
ID=12893686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1051683A Pending JPH02231068A (en) | 1989-03-03 | 1989-03-03 | Production of acetic acid fermented liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02231068A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2824070A1 (en) * | 2001-04-27 | 2002-10-31 | Unilever Nv | Production of beer vinegar comprises removing carbon dioxide from beer before acetic fermentation |
| KR20040018889A (en) * | 2002-08-27 | 2004-03-04 | 남기철 | The vinegar composition comprising chitin oligomer powder for improving liver activity |
-
1989
- 1989-03-03 JP JP1051683A patent/JPH02231068A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2824070A1 (en) * | 2001-04-27 | 2002-10-31 | Unilever Nv | Production of beer vinegar comprises removing carbon dioxide from beer before acetic fermentation |
| WO2002094977A1 (en) * | 2001-04-27 | 2002-11-28 | Unilever N.V. | Process and apparatus for manufacturing beer vinegar, and beer vinegar |
| KR20040018889A (en) * | 2002-08-27 | 2004-03-04 | 남기철 | The vinegar composition comprising chitin oligomer powder for improving liver activity |
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