JPS58138384A - Process for continuous alcoholic fermentation using immobilized yeast - Google Patents

Abstract

PURPOSE:To maintain the alcoholic fermentation characteristics of yeast, stably for a long period, in the production of alcohol using fermentation tanks connected in series and filled with immobilized yeast, by changing successively the paths of the sugar syrup used as a raw material. CONSTITUTION:n-Sets of ferrmentation tanks each containing immobilized yeast obtained by immobilizing a yeast having alcoholic fermentation capability to a carrier are arranged in series, and alcohol is produced by passing the raw sugar syrup from the first fermentation tank, successively to the second,... (n-1)th, and the n-th fermentation tank. Thereafter, the flow of the sugar syrup is changed, i.e. from the n-th tank successively to the 1st, 2nd,... (n-th) tank. After the production of alcohol for a proper interval, th raw sugar syrup is introduced to the (n-1)th tank. According to the above rule, the path of the sugar syrup is changed successively to enable the continuous production of alcohol.

Description

Detailed Description of the Invention The present invention provides a sequential alcoholic fermentation method W using immobilized yeast.
Regarding c, the yeast immobilized on the carrier that has the ability to absorb alcohol is inactivated by using vc111, which continuously produces alcohol from the substrate sugar solution (IA liquid) in conjunction with stabilized yeast. This method relates to a method for continuously producing alcohol while maintaining stable alcohol fermentation characteristics over a long period of time by maintaining the alcohol fermentation characteristics in a stable manner for a long period of time.

Alcohol (ethyl alcohol) til['[#ruihako! 7I & 4 from promoted rice as a river! r minutes! 1? However, recently, attempts have been made to apply it to RI automatic single-phase fuel and other industrial fuels.

By the way, industrial methods for producing alcohol can be roughly divided into (1) a synthesis method using ethylene water utilization reaction, and (2) a fermentation method using a sugar solution obtained from Pioice as a raw material. Among these methods, alcohol production by the fermentation method (2) is generally carried out by draining the mother strain in f/h droplets, but this method more efficiently increases the viability. , operating costs, equipment l&! There is a conference to reduce the cost of installation and other costs.

Such defects (technical theory)
A fermentation method using immobilized yeast has recently been attracting attention as one of the new alcoholic fermentation technologies that can eliminate these problems at once. ζζ [Fermentation method using immobilized yeast]
This means that an h# mother strain with alcohol-producing ability is immobilized on a carrier made of a natural or synthetic ML111I molecular substance, and the yeast is grown at a predetermined time - so to speak, as an immobilized propagated yeast. This is a method of continuously and partially vkFi-independently reproducing anal by contacting with original IpIII fluid.

However, if you use this immobilized yeast to continuously produce alcohol, there are still many unresolved medical problems.
R and vh. That is, in this method, as the continuous fermentation time progresses, especially at the later stage of the fermentation process, the O#I in the immobilized matrix kept for a long time is converted into a high alcohol #I by converting it to N. The rate of maternal reproduction decreases, and as the number of offspring increases, alcohol reproduction decreases in tandem with the decline in mortality. However, this tendency is not a bamboo disaster that is observed only when using Shaketsu Denka Reimu, but is caused by the JII breeding characteristics of the yeast in Alcor A/Danatjo.

Good measures to prevent the decline in alcohol production when using such immobilized yeast have not been widely discussed to the Ministry of Health and Welfare's knowledge.

Alone, 3! At Af:, (&) remove the immobilized yeast with a reduced viability from the % hatchet and mix it with the specified 1 liter of yeast.
Replacement with immobilized yeast that retains thI, and (b) 7t #1 point with an axis-chamber mechanism or less as assigned in %Kakai No. 56-165796. Add sugar-containing medium to the ridges and immobilize #mother performance (
Maintaining the alcohol level (alcohol-based) is adopted. However, the former method (a) has the disadvantage that it takes a lot of time to replace the immobilized yeast, and alcohol production is interrupted during that time. 1*% after-it
(b) is disadvantageous in that the activity of the immobilized yeast present in the latter stage of the fermenter that is shaken with the high a11 alcohol inevitably decreases, which impedes long-term operation. In this way, the reality is that there is no known method for achieving stable alcohol production over a long period of time.

Motoya et al. observed the behavior of immobilized yeast during long-term continuous alcoholic fermentation. (i) In alcoholic fermentation using immobilized yeast, the alcohol production rate KFi Live in solidified yeast - once proportional. 11] When the yeast content in the immobilized yeast is constant, the alcohol production rate is proportional to the II maternal failure rate.

<vrr Under the Qin conditions of combined period operation, the alcohol-wm degree so
It is possible to maintain 110 to 810% of freshness under 1/1mBL or less, but under higher alcohol consumption, other products, including the produced alcohol, can be maintained.
When the yeast is immobilized, the yeast in the immobilized yeast becomes slower and slower, and as a result, the #mutualization rate decreases.

However, even with the immobilized Satsamum with a reduced viability, yeast proliferation becomes active due to vc determination at the S boundary, where alcohol aversion is relatively low, and after a delay, the viability decreases. You can expect an increase in alcohol production activity and restoration of alcohol production activity. The present invention has been completed based on this knowledge, and the purpose of this blindness is to use the above-mentioned Toto1# mother's menstrual period a to calculate length 1 + rKJ.
It provides the following: Continuously producing alcoholic beverages.

That is, the following alcohol blunt cape method using this blindness (b) foot S* is the yeast 1k that goes south of alcohol, #I/Kojinsha.
Fermentation tank t- with n holes filled with constant immobilization # mother at a stop
Arranged in series, the IIA fermenters are passed sequentially from the first fermenter to the second, (m-1)th, and nIfth fermenters to produce alcohol. −, next −,
The raw materials and liquid are transferred sequentially from the first fermenter to the first fermenter.
! IF-th...In conclusion (m-1), alcohol is produced by passing it through the focused tank (m-1), followed by **mg of Fuji (
m-1) From the fermentation tank of interest, Pengji 1st honor, 1st thread, etc.
... Pass through to the fermentation tank of interest (ws-2) to produce 1 itt of alcohol, and further, according to such rules, R1 of the raw material liquid is sequentially increased! ! It is characterized by continuous alcohol production while switching I.

The yeast used in the method of the present invention is not limited to I#. O ni 4 ni sensis (gae@kar@my@*s form
o-1@1lll), V Tsukaroi Seven Suse J&/l Shea (8ac@ha-romy@・s a@r*vls1m
@), Sarakamimyces force kX bergensis (8aa@
karay**s @arlslnrg axis-kyu lj, soccer o (Seth Lotustus (8acaharomye
@s robuatsxs), Satsukaroken Seth Roxii (!iaceharomyc@s ranulυ,
Zygosiec
ha-romy@*m Japanius), Zygosao@har
wy@@s maJar), Zygosaccharomyces
Tsuya (Zygosaaaharomys+em 5oy
a), 8ahiso
sacaharomyns pen++a), Chizoyacharomyces Hibiki Octolus (8ch1iosae
eha-romy@sm oetoaporu Hatake), Chisosatsuki Romyces melasei (8ehlsosaoch
ar@mya*s m@1lasni) etc.
These may be used alone, or 261 or more may be mixed and used in the following state, or in some cases, they may be used alone and simultaneously.

Next, the Reimu tbiil that has these alcohol axis abilities
The carrier to be stabilized is described below. Generally, in the alcohol-based method using immobilized yeast, a small amount of live yeast is immobilized on a carrier material, and Song gI! It is desirable that alcohol %-★ be carried out after the so-called "fIkl stabilization charge increase mother" by supplying a culture medium and an appropriate amount of wax base or 1 [air] to the inside of the a-body wood. The form used is pongee.

Typical carrier materials used here include acrylic acid, polyvinyl alcohol, lIten, carrageenan, and collagen. However, these m-body materials also have the disadvantage of poor mechanical strength and moldability. Therefore, in order to reduce the effect of the method of the present invention by 19 times, the present inventors have already proposed
No. 4, %Ko 11856-41! Publications such as II No. 41i11 1986-131891 and application No. 18BB-
It is suggested in No. 71III [Party Hardness 11jllll
For J tube use is desirable. Specific examples of "ft, iI-forming 11 fats" include polyesters of unsaturated polybasic acids such as maleic anhydride and polyhydric alcohols, polyethylene glycol and Urethanes, nonionic unsaturated acrylic resins, aryl unsaturated aryl resins, cationic unsaturated acrylic am, unsaturated Mi-libi=1 flucor, unsaturated polyamides, unsaturated epoxies, etc. can be used. .

Mixing of these jt perennial tree fines and the fresh mother water-turbid liquid 1
irradiate active light m with a wavelength of 21tlO to 1oon to
The obtained immobilized product can be shaped into the desired shape (spherical, angular,
(cylindrical, ring-shaped, knitted or sheet-shaped, etc.) rca
It is recommended that they be shaped and created.

The type of fermenter adopted in the method of the present invention is not limited to this 4h%, but is a type of fermenter (2) electrified yeast molded within the axis #h2 as seen in regular fixed bed Makoto reactions. Alternatively, it is also possible to adopt the form of a turbid bed-type reactor that utilizes a vessel-shaped immobilized matrix in a suspended state. However, the machine WI4vc,
Formed into a membrane or sheet, and then solidified with mackerel mackerel in multiple ridges parallel to each other and arranged in a spiral shape. mtt.

It is a fermenter type.

Regarding the total volume of (6) electrified cypress, the number of mother ki in the cypress is 1% 1II-Hido (if it is replaced, -electrified yeast) IO alcohol productivity improves, but the filling rate is extremely high and the solid particles coexisting in the substrate sugar solution are related to the shape of the fermenter. Due to the trapped dust of the substance and the shadow of the generated male carbonate, etc., an imbalance occurs in the flow of the substrate sugar solution, and its WI
As a result, the contact between the immobilized yeast and the substrate III or the fermentation solution is poor (1), and the efficiency of the immobilized yeast is reduced. From such a salt mountain, the filling rate of immobilized yeast is 10~TO@
I / - preferably in the range 20 to 60 capacity.

In the method of the present invention, alcoholic fermentation is carried out continuously in a plurality of fermenters. b) A plurality of cypresses are arranged in a line, and the 1st Cape Kakumisaki rc raw sugar I is continuously heated, and the alcohol and unreacted sugar solution flowing out from the outlet of the first fermenter and the first fermentation are The liquid containing the funnel, which is removed from the system as the immobilized yeast grows in the tank, is transferred to the 2nd fermentation tank, and the second fermentation is carried out in the same manner.
The operation of introducing #1 from the cape port into the third fermentation tank is repeated sequentially, and the cormorant #1 containing a predetermined level of alcohol from the n% Misaki tank is extracted. It is broadly divided into so-called multi-tank continuous ill feelings.

Now, the final alcohol 1llli degree ft5uli/
If the target is 1 or more, at least a part of the fermenter should be in a region where yeast growth is relatively vigorous under alcoholic conditions with Bug/I or less, and the V of the fermentation axis should be 1.
If you want to improve the efficiency of the cutting, it is possible to do so! Since it is desirable to adopt a format that expects a flow,
In the uninvented method of mourning, as mentioned in #, (E2) continuous fermentation format is more convenient.

However, it is said that arranging innumerable or many numbers in a row of #hate tweets consisting of philosophies can be approximated to a plug flow.
Although there are some special characteristics in the reaction, this is a pipe industry standard!
In order to offer it to Ai, one must be masochistic. However, in the method of the present invention, if we take into account the new value of the final alcohol level and the alcohol level, the selection of the continuous horse mackerel method consisting of 2 to 6 tanks is 1lltL.

It should be noted that the size of the fermenter is not determined by one part, and it is obvious that the size of the fermenter varies depending on the rotation rules, and even if each fermenter is the same size or has a different size. It doesn't matter if it's small.

Next, I will describe the procedure of continuous filtration in the method of the present invention. For convenience, a 4-axis r# tank is used here, but it goes without saying that this can limit the interpretation of the present invention and that it is only 4%.

First, an immobilization mother in which yeast containing the alcohol lAl#w@ as described above is immobilized on a carrier is made into a uniform O shape and size, and this is loaded into each of the four fermenters.

On the other hand, make *Ketoshu II. This list is determined by how good the final Alpour m degree from the yakuza is. For example, if you want to make the final alcohol 111 degrees into 118 volume*(tooj/j), it will be approximately 5o
ullItDla liquid aqueous solution, must &! Depending on the situation, prepare an alcoholic fermentation medium to which trace amounts of nutrients such as nitrogen, phosphorus, and potassium are added. The fermented raw material sugar solution is introduced into a sterilizer to heat and sterilize trace amounts of imitative organisms that coexist in the solution.

Prepared in this way and killed! The fermented raw materials are introduced into the lower part of the first fermentation tank using a pump. 0 shot #il quality, which is distributed so that a small amount of raw air is always supplied due to the necessary violation, depends on the apt resistance of the yeast used, or it is usually 28
The fermentation liquid was kept at ~35°C, and the Kimoto ion-anti (pH
) is a part of 3゜2~S, OOOH2. It is poured into the lower part of the second fermenter). Similarly, Jfl! Two shots #
The enemy pulled out from the top of the cypress is placed at the bottom of the third fermentation tank, and the enemy pulled out from the top of the third fermentation tank is placed in the fourth tank. It is poured into the lower part of the takao (fourth cypress) and flows out from the upper part of the four shafts as fermentation material. Note that the aeration rate, fermentation temperature, and pH of the fermenter, third fermenter, and four-axis fermenter are maintained under similar conditions to those of the turtle fermenter.

By introducing the X family sugar I[O into the fermenter, the yeast multiplication in the immobilized yeast is reversed, and after approximately 100 hours of fermentation, a roughly constant yeast concentration is reached, and as a result, each fermenter Alcohol production becomes active. Then, after 114 hours have passed, the desired amount of alcohol will be consumed once], and after that, a certain amount of alcohol will give 5vIA.
Kl is now discharged from the fermenter as a fermentation liquid.

In addition, in this case, the yeast in the immobilized yeast grows with ′yf,
Fermentation in the fermenter until llt;
It is necessary to keep the direct line below 5 g j / j 8 A, and therefore the guide is sent to the first fermentation tower of the company.
This can be controlled by reducing the degree of impurity in the A royalty liquid to 1 o it/l or less.

Another method is to make all the second, third and fourth fermenters of side-1 completely independent systems, each with fCP.
! 1-A degree O sugar wL is supplied and the yeast is brought to a predetermined yeast level FIt by a so-called batch fermentation method, which is carried out several times from one predetermined time round, and then each fermenter is connected in series as described above for continuous fermentation. Even if you migrate, the results of l1lj mourning will be achieved.

Even after the #t# performance of the O-immobilized fresh mothers in each embryo becomes constant, the #t#O proliferation in this immobilized material continues, and the growth rate is as fast as the #mother. is released as aim from the immobilized material into the sugar solution area or into the solution. In addition, the alcohol production coupling in each tank after the transition to slow 1iJt operation differs depending on the set conditions, but in general rct; The decrease was greater in the Hinoki cypress than in the second fermenter, and more in the fourth than in the third fermenter. It is possible to continue continuous operation under this convergence line, but due to long-term continuous operation, it may be difficult to reach the fourth fermentation stage (in some cases, the third fermentation tank and J1i4's four-shot #bond deactivation will be the successor, and on the road, the alcohol dlk level in the hakkai that flows out from the #I&!&iJj&Misakihinoki exit will no longer be able to maintain the desired level.

Considering these points, in the method of the present invention, M
A' IPI sugar solution O introduction route t 1m square one tank population 9
Kae, the liquid that flowed from the 4th kanji monk upper part was poured into the 1st -
The liquid flowing out from the upper part of the second fermentation tank is conducted to the lower part of the third fermentation tank. 11 from the top of the third fermenter
Change it so that 11 is obtained. In addition, the oyrr* time from the start of continuous fermentation to the wave path switching is the expected time for the entire fermentation system. Although it is not possible to obtain a general VC of 4 because it varies depending on the desired alcohol content and the alcohol resistance properties of the yeast used, the alcohol release degree that is currently used industrially is approximately 12 to 13.
Based on the capacity, it takes 5 to 30 days (120
~720 hours is the standard for a big man. Of course, even if the flow path switching operation of the raw sugar solution was performed earlier than this, it would not be possible to get used to the characteristics of alcohol-A/fermentation, and rather good results would be expected, but on the other hand, Increasing the IWcm degree should be avoided since this will impair the ease of operation, which is one of the features of continuous fermentation.

If the number of days until the O-wave path switching operation is performed is more than 30 days, there is an advantage that the switching operation can be performed at least once.

As mentioned above, if the kernels are kept in a constant environment for too long, there is a decrease in the composition of alcohol produced due to a gradual decrease in the tElvl rate of the aged cypresses, and at the same time, due to yeast proliferation due to the switching operation. Improving the survival rate when kept under favorable conditions, that is, reviving the activity (restoration of activity), requires a considerable amount of time, and there is a risk of disturbing all the kinshi threads, so it is considered a arrogant measure. vh- is dangerous.

Next, we will discuss upland cultivation by changing the number of raw material axes in the 10% of this St. As mentioned above, the present method is intended to maintain a stable alcohol production activity over a long period of time while using a continuous process. Therefore,
When carrying out the method of the present invention, it is necessary to supply at least a certain amount of the fermentation liquid after the completion of fermentation to the alcohol separation process under such conditions. In order to satisfy the customer, the switching of 11Il&,
In the operation, first, the entire volume of the fermentation liquid stored in the final fermentation tank (the corner four-shaft tank in ζζ) is vented at once.
Transfer to the W# liquid receiving tank. In this case, since the fourth fermenter is a complete mixing system (if g4 is blank, alcohol #kK and #t#t will flow out from the top of the fourth fermenter).
Alcohol, such as IW1, does not cause any particular trouble because it reaches the reaction mixture and fermentation takes place.

This g! To the lower part (inlet) of the fermentation tank that has become 1IvM, until then, the second fermentation cypress is guarded and the second fermentation is carried out at a raw material supply rate of 4 times per hole, and the fourth fermentation is carried out with the liquid. When it is full, let the fll come out to the hinoki cypress. In this case, the supply of liquids other than those from the Kamishi fermentation tank to the Ippatsu II Kai is naturally stopped. In addition, for other methods, even if the raw sugar solution is transferred to the fourth fermenter at the same time, 1% of the normal fermentation practice
Time to trade! It is advantageous to hold the mixture for 4 minutes since this will not disturb the fermentation system in the cage.

In terms of value, it is appropriate for Amano's calibration to take 1 to 10 hours, which is determined by the fermentation time of the fermenter to be set, for the purpose of changing the flow path of the raw sugar solution. Tang Bin! 2. How to instantly fill the four first monks with raw sugar solution and immediately drain it from the 4% fermentation tank to the eleventh fermentation monk. It is also possible to switch the introduction position from the Peng-Xing Shui to the Fourth Helmet Pancreatic Hat and have it emerge from the Fourth Kabuto to the Turtle-Fermenting Pit. However, in this case, compared to the above-described method, more time is required to reach the desired alcohol Sat during the restoration of activity.

Such a switching operation? By flowing the VC-next liquid in the manner of T-nai-shi four-shaft pot-jo → first-departure → second-batman-hat → three-part #jo, O-immobilized yeast in the fourth batch was added. The viable cell rate quickly recovered to #C (b) and reached level K of 0SS-%II right before the switching operation was performed in a relatively short time. On the other hand, alcohol production activity is an anchor &! While the activity in the M-fermentation tank is restored to the capacity of the first fermentation tank, the deficiency is made up in the first fermentation tank, the second fermentation tank, and the third fermentation tank.

The alcohol concentration flowing out from the Shimazo fermentation tank is the same or 1WI compared to that before the switching operation.
It can accommodate more than 1,000 Kosei buildings. This means that
It will be further demonstrated from the examples below that the activation violation of yeast in immobilized yeast under favorable environmental conditions is significantly more severe than the deactivation rate under unfavorable environmental conditions. −
It is based on benevolence.

By the above operation, the mackerel is released from the mackerel tank.
can hold a certain amount of alcohol for a relatively long period of time. However, due to the reasons mentioned above, the fixed yeast O fresh and half of the Daisan Soen gradually decreased, and as a result, it became temporarily impossible to refine the alcohol as expected. Therefore, at this point, we are now *i・i, jl asking the three fermentation monks for the raw sugar solution. Perform the switching operation and let the shaft fluid flow out from the top of the second tube.

For the same reason and method, perform the operation of history #C - two-shot hoko regret → striped three-shot m admiration → fourth axis bowl hatred → first - first-shot one love longing,
The series of operations completes one cycle by performing the switching operation of ``Tanbi 1st Axis Seigai → ^ 2 Dull Marshal Hater → Audience 3 Punches # Monk → Seed 4 Axis Aspiration''. This method is as follows. By simply repeating the extremely simple Takijigiri operation and wholesale one-cycle operation''' of the raw material sugar solution, it is possible to maintain stable alcohol% and alcohol properties over a long period of time. It is said that continuous fermentation can be sustained, making it an extremely useful rice for industrial use.)
Example: A urethanized prepolymer (Iri) consisting of polyethylene glycol, inphorone diisocyanate, and methacrylic #It2-hydroxyethyl.

Average molecular weight approx. 1060) K Saracamyses formocensis was added, benzoin ethyl ether was added as a photosensitizer, and these were uniformly dispersed with a homogenizer. #J Irradiated for 1 minute to form a knitted immobilized yeast t-
Manufactured.

This layered immobilized yeast was cut to a thickness of approximately 111,131°-
Approximately 30% g, length approximately 2 UU mO large
(Horizontal) 30saXC height 1f) 10 sheets each in a case of S100w, approximately J so that the interval between each immobilized peak sheet is even! Fill with I11 spacer and rsrt
A total of 12 pieces (t) with the shape of * were prepared. (vertical) l
2 mX C machine) l! MX (la sun 850m
The fermentation tanks were arranged in series with four iron losses in each of these cases in three tanks.

10,000, capacity s u o IO gland @ sugar solution - 1 cypress, and constant temperature (capacity 200)) Yt8 intense dew.

In addition, sterile air was introduced from the bottom of each #111KFi, and a feeder 4+ collection port was provided at the top.

The raw sugar solution was collected in the above-mentioned manner and the initial planting degree of the rut was 10 VT/
vel To K! So VcIJIIJ and change vc
m-ammonium to about 0. Swt* was added, and the mixture was heated at 120°C for 30 minutes. After that, this enemy was heated to a constant temperature of 80°C, and then transferred to the corner of the fermentation tank where the immobilized yeast sheet was placed via a raw material supply pump, the second shot, and then the third shot.
With all the regrets, I created a muc measurement hole.

For 3 days after the start of Yahoko (approximately 70 #I threshold), I was a friend of the
At the time when the alcoholic masters in the first three years of study, the second season, and the third period of fermentation become active, the yeast in the immobilized yeast has almost completely multiplied and reached 7. During continuous fermentation, the raw sugar solution was made in-house at a volume of 18 wL/vol and the pH was controlled at 4. It was fed in a continuous manner from the carried No. 1-Kouchi to the No. 2, No. 2, and No. 2 (No. 2) at a rate of 10 II/hr. Changes in alcohol fermentation activity over time during operation. Regarding the situation, the fermented liquid was collected from the sample collection port attached to each fermentation cellar 8, and each alcohol was extracted according to the Fu method (in this case, using the liquid chromatograph method). analyzed.

After starting the slow-start operation, we noticed that the raw MIt activity gradually decreased due to the alcohol, so we stopped introducing the raw material liquid after 2 (18 (480 hours)) and started the final fermentation tank ('#hE Akira). #tank)
The entire amount of fermentation liquid stored in was extracted at once and transferred to the liquid receiving area. Introduced into the third fermenter at the time of IL class 1*, and allowed to float and hold for about 2 hours, then change the VL flow path from the third fermenter to the first fermenter to the second failure tank. . Then, we observed the change in alcohol production activity over time while operating the above at a moderate pace, and further added the above and fn.
7 tons due to a decrease in alcohol production volume vc'i & 1,000 (7 tons due to a decrease in alcohol production activity)
At the end of 480 hours after switching the flow path, the glandular aphrodisiac fluid was added to the 2nd% static tank → the silver three-stroke tank → the side - Taka Issei and the hole momme. After 480 hours had passed, the raw sugar solution was introduced from the first point to the second point.
When it came to customs → first-Ko master's right, it was passed down to the t channel.

In other words, the above-mentioned outstanding performance has come to an end in 60 days after the start of the series #It change. Such a machine was piled for about 3,000 hours, and the behavior of the alcohol-generating oil was observed in Fig. 1c. In addition, in Fig. 1, O is the alcohol Yuka at the exit of the No. 1 fermentation tank, ◇ is the alcohol @tan at the outlet of Shima Nippatsu wII hinoki, Δ is the alcohol Isotomo at the exit of the 13% tank, . . , ◆, and M indicates the level of alcohol that is extracted from the alcohol.

As is clear from the results of the VC test in Figure 1, according to the general cutting operation of the gland PrS according to the present invention, stable alcohol production activity can be maintained over a long period of time. K becomes.

Ratio soft example raw material 11! F
There were 311 cases of mourning and about 6 cases.

Continuous operation was performed for hours. As a result, Ifig*aa shows 6 ka as a 6-washi scale, and the percentage of water that comes out of the tank is that the amount of alcohol produced by the yam gradually decreases.
I was caught.

[Brief explanation of the drawing]

No. 11 and No. R- are rearranged in series with three Yahoko hinoki, and depending on whether or not there is a muddy road cutting operation of the raw paste liquid, the alcohol produced during continuous operation changes. It is a graph showing Ili. April 1, 1939, April 21, 1939 Name of the Invention 1-4-2 Uchikanda, Chiyoda-ku, Tokyo New Fuel Oil Development Technology Research Chairman Teruo Noguchi 4, Agent 5, " Column “Detailed Description of the Invention” Contents of Amendment (Replace rr@mxllJ on page 8, line 8 of 17 with
Correct it as xl 1 J. (2311&1m line 1st line “-n-” is “inze”)
I am corrected. (3) Correct "Octoszelus" in the 8th true line 8 to "Okhtosporus". (4) Delete "By the inventors K" on page 9, line 8. (5) In the 13th line of the 26th line, “in the cypress liquid”,
Corrected to "in the vaping fluid."that's all

Claims (1)

[Scope of Claims] 1. Immobilization of yeast with alcoholic fermentation ability on a carrier - L@O fermentation cells filled with a mother are arranged in series, and the raw sugar solution is collected from a tank of the same name. Sequentially! 42nd luxury...
The alcohol production is carried out by passing it through the 111th lA# cypress in the 1st (Juku-1) book, Peng 111th, and then the m-sugar solution is sequentially passed from the fermentation tank of the 1st work to the 2nd test. Eyes...cum(
Step-1) Alcohol production is performed by passing it to the 11th fermenter, and then the ll raw sugar solution is sequentially passed from the jll (m-1)th fermenter to the 11th fermenter, the 1st test, and so on. th (m
-4) Produce alcohol by overstocking the llIID tank -,! IK A step-by-step alcohol production method using immobilized yeast, which is based on the continuous production of alcohol while sequentially switching the flow path of the raw material sugar solution according to such rules. 2. The method according to claim 1, wherein the number of ridges n of the cypress trees arranged in series is 2 to 5. 1. The method according to claim 1, wherein the continuous fermentation time until the channel switching operation of the jlllLkeliquid liquid is performed is 121) to 720 hours.