JPS5918034B2 - Processing method for white wine distillation residue - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for treating distillation residues of white wine.

Previously, the present inventors proposed a method for treating the distillation residue of white wine in Japanese Patent Application No. 102162/1982.

This method involves centrifuging sludge containing wine-brewing yeast from the distillation residue of white wine, cooling the medium from which the yeast has been removed to a temperature of 20 to 25°C, and removing Penicillium-type microorganisms. A step of inoculating the culture medium produced by inoculating a suspension containing the selected bacterial strain into the same medium as above, a step of growing the microorganism, and a step of growing the biological mass produced from the medium. It consists of a step of separating and recovering, and a step of treating the recovered liquid after separating the biological mass to recover a further purified biosynthetic substance.

Surprisingly, the inventors have already discovered that the distillation residues of white wine constitute a naturally balanced medium for the growth of special microorganisms originating from proteins.

The present inventors conducted research for the purpose of selecting a microbial strain from actinomycetes and fungi that can propagate appropriately on the distillation residue of white wine.

As a result, the present inventors selected Penicillium strains based on the characteristics of the strains based on the following criteria.

1. Suitable for medium formed from distillation residue of white wine.

2. Reproduce significantly at low -.

3. Sufficient consumption of the medium.

The inventors have already selected three Penicillium strains in a previous application.

In the French Cognac soil, three Penicillium strains obtained by soil sampling according to known techniques were isolated, cultured on sterile synthetic media and on the substratum (still lees) themselves, and analyzed from the point of view of their physiological characteristics. , compared the above strain with known strains with the same morphology.

These strains were also chosen because of their high reproductive rates.

The characteristics of the above Penicillium are as follows.

Penicillium commune tom (Feikoken Bacteria No. 408)
No. 5, ATCC 20464) (Penicilliu
mCommune Thom ) ■1 Taxonomic characteristics M4: Deuteromycota Subclass: Filamentous Fungi Order: Muced 1neae Family: Muced 1naceae Subfamily: Aspergillae Genus: Penicillium 2, Culture characteristics In gelotic Czapek medium The fluffy colonies reached a diameter of 3 to 4 cm at a temperature of 25° C. after a cultivation period of 10 to 12 days.

(b) Edges changing from white to gray (width 2 cm) (Season Colorless exudate mixed with mycelium (strong musty odor) Colorless underside 3, microscopic characteristics Conidiophore: L = 500μ L = 5μ Young culture Membranes exhibiting fine patterns in objects (υ ray bundles that become more uneven as they age: (a) Asymmetry: T, = 40 to 50 μ) (b) Branches and various levels of styloid supporting branches (mute)
les) (/U Branch: L = 15 to 20 μm) Stalk-supporting branch: L = 15 to 20 μL = 3 to 3.5 μ (E) Basidiosporophyte: L = 10 to 12 μm = 3 μ (F) Chained , elliptical, smooth conidium (4 x 5 μ) Penicillium expansum link
l lium Expansum Link)■・
Taxonomic Characteristics 1 Class: Deuteromycota Subclass: Filamentous Fungi Order: Mucedineae Family: Muced 1naceae Subfamily: Aspergillus Family: Genus: Penicillium 2, Culture Characteristics On gelose-like Tzapek medium, fluffy colonies grow after 8 days. After the incubation period, the diameter is 4 to 5 at a temperature of 25℃.
Reached crrL.

) Radial groove (depth 0.5 to 2 CIIL) (D) 1
or 2 crn White edges (white at the beginning of reproduction, yellow-green at the time of sporulation) (/→ Few exudates (colorless droplets trapped in mycelium)) Strong musty odor (characteristic of apple rot) (e) Colorless Back side 3, microscopic characteristics Conidiophore divided into two tufts: Smooth or finely patterned membranous 2 150 to 400 μ, L 2 3 to 3.5 μ; asymmetrical: L near 5 to 100 μ (b) There are one or two branches.

(C) Branches: L = 15 to 25μ L = 2.5 to 3.5μ Second) Stalk-supporting branches arranged in whorls: L = 10 to 15μ L = 2.2 to 3μ (E) 5 to 3.5μ Basidiospores L collected in groups of 9
= 8 to 12 μ l = 2 to 3.5 μ (c) Chain-shaped, elliptical, smooth biomolecule (3 x 3.5 μ) Penicillium spinulosum tom
No.86 ATCC20465) (Pencil lium Spinulosum
Thom) ■6 Taxonomic Characteristics Class: Deuteromycota Subclass: Filamentous Fungi Order: Mucedineae Family: Muced 1naceae Subfamily: Aspergillus Family: Penicillium 2, Culture Characteristics On gelose-like Tzapek medium:] D-- is 12 After a culture period of 1 to 14 days, the diameter of 4.
reaching 5 to 5.5 cIrL.

@) No leachables ←) Stale smell (c) Almost colorless back side 3. Microscope characteristics Conidiophore: (b) Fill directly from the substrate.

L=100 to 200μ (b) Arises from aerial hyphae.

L-25 to 50μ (c) Always smooth, with 5μφ upper end spores (with ray bundle).

Bundle of rays: Ge) Single medium type (D) Basidiospores (6 to 10 arranged in whorls)
) L = 6 to 9μ l2.2 to 33μ (/u oval chain, oval or approximately spherical conidia (3 x 3.5μ) A new strain of microorganism that can reproduce has been discovered.

They are shown below.

Penicillium commune tom strain 148 (Pen
ic i l l i um Commune Th
om) Penicillium exbansum link strain 1
18 (Pen ici Illium Expan.
sum Link) Penicillium Fr.
equentans Westel) The three newly discovered strains have the following characteristics.

Penicillium communeutum
0, ATCC 20469) ■1 Taxonomic Characteristics Class: Deuteromycota Subclass: Filamentous Fungi Order: Mucedinae Family: Muced 1naceae Subfamily: Aspergillus Family: Penicillium Structure: Asymmetric, unbranched, fluffy Species: Commune 2, Morphological Characteristics On Czapek medium, colonies reached a diameter of 3 to 4 cIrL at 25° C. after a culture period of 10 to 12 days.

(B) Mycelium fluff mass (500 to 700μ) middle) White line that turns gray at the end of reproduction (2M) (/→ colorless exudate mixed with mycelium) Colorless back side (e) Strong musty odor 3, microscope Characteristics Conidiophore: exhibits a fine pattern in young cultures and a conspicuous pattern in aged cultures 2400 to 500 µl = 5 µ ray bundle: (a) asymmetrical (b) branching and various levels of sycamores Branching (c) Stalk branch L-15 to 20 μl = 3 to 3.5μ b) Basidiosporophyte L = 10 to 12 μl = 3 to 3.5μ (e) Chain-shaped, oval, smooth conidia (4 to 5 μ) Penicillium exbansum link (Feikoken Bacteria No. 4088, ATCC 20467) 1, Taxonomic characteristics Class: Deuteromycota Subclass: Filamentous fungi Order: Muced 1nae Family: Muced 1naceae Ali: Aspergillus Family: Penicillium Structure: asymmetrical, unbranched, tufted species: Expansum 2, Morphological characteristics In Czapek medium, colonies reach a diameter of 4 to 5 crfL at 25° C. after a culture period of 8 days.

(b) Radial groove (depth 0.5 to 2 crrL) (proboscis
White edges at early stage of reproduction (yellow green at the time of sporulation) (/U)
A few exudates (colorless droplets)) Colorless back side) Strong musty odor (characteristic of apple rot) 3. Microscopic features Conidiophores segmented into hair tufts with smooth or finely patterned membranes L = 150 to 400μ, l = 3 to 5μ ray bundle: (a) Asymmetric L-15 to 25μ with one or two branches, l = 2.5 to 35μ (0) Inflorescence arranged in three whorls Branch L = 10 to 15μ, l = 2.2 to 3μ' (/9
pedicel L = 8 to 12μ, l = 2 to 2.5μ) length 1
50 to 200 μ chain conidia (smooth, oval) 3
to 3.5 μ) Penicillium flexencun, Wesdol (Feikoken Funkyori No. 4089, ATCC 20468) 1, Taxonomic characteristics Class: Deuteromycota Subclass: Filamentous fungi Order: Muced 1nae Family: Muced 1naceae Subfamily: Aspergillus Family: Penicillium Structure: Strictly monocyclic, no angiosperms, no sclerotia Species: Frequencun 2, Morphological Characteristics In Czapek medium, colonies grow from 5 to 5 in diameter at 25°C after 1 to 12 days of incubation. 6cIrL was reached.

(b) Wrinkled, broad, imperial amber, few exudates (1) Slightly musty) orange-yellow (sometimes scarlet-brown) reverse side 3, microscopic features smooth or fine. Membrane conidiophore with pattern (terminal 5 μ of enlarged conidiophore) L2 100 to 200 μ, ff = 3.0 to 3.5
μ Ray flux: (a) Strictly monocycled (b) Basidiospore: whorl 10 to 12 L = 8 to 12 μ, l = 3.0 to 3.5 μ (c)
Spherical, chain-shaped (150μ) conidia with smooth membranes (3.0 to 3.5μ in diameter) Numbers following ATCC indicate American Type Culture, Rockville, Maryland, USA, where the strain was stored.・Indicates the collection approval number.

Furthermore, the present inventors have endeavored to shorten the fermentation time and optimize the processing process for the distillation residue of white grape wine.

Efforts were concentrated on the fermentation process, especially inoculation. The fermentation process therefore starts directly from the fermentation in which the microbial inoculum is carried out in a preculture containing already germinated spores.

Since the growth of fungi is related to the number of spores that can germinate and reproduce mycelium, the substratum chosen by the fungi to produce spores is a natural substratum that is favorable for said production, which can significantly increase the inoculum power. .

After large inoculation with grown spores, pre-cultivation is carried out in small quantities (e.g. approximately 2001 for a 10 m3 installation with a medium of the same nature as the liquid to be treated) in a container directly connected to the filling pipe of the fermenter. It will be done.

For the purpose of mass germination, the preculture is kept warm for 30 to 50 hours (preferably 30 to 35 hours).

After the above-mentioned period of time has elapsed, the preculture containing germinated spores is placed in the fermentation apparatus together with the liquid to be treated.

Inoculation in the fermentation apparatus is carried out in large quantities, at a rate of 3,000,000 embryos/1 or more, in order to obtain sufficient numbers of live microorganisms and to shorten the fermentation time with selected culture conditions.

Examples are shown below.

EXAMPLE Approximately 2,001 liters of liquor obtained by centrifuging the distillation residue of white wine from Cognac, France, was inoculated with spores obtained in the natural substratum from Penicillium spinulosum (ATCC 20465) strain.

In parallel with the above pre-cultivation, the distillation residue of the same white wine was centrifuged, and 6 m3 of lachrymal fluid cooled at 20°C was placed in the fermentation apparatus.

The chemical oxygen demand of this P liquid is 44.000 m'jO2
/l, and the pH is 32.

The medium (P solution) was fertilized using a monoammonium phosphate solution at a ratio of 2971 to the total medium.

A medium containing germinated spores with active metabolism obtained by the above preculture was added to this medium, and a large amount of inoculation of 3,000,000 embryos/e or more was carried out.

No pH changes or adjustments were made with stirring and aeration was adjusted according to oxygen requirements.

At this time, do not use anti-foaming agents such as.

The results are shown below.

From the above results, it can be seen that by the mass inoculation method of the present invention, a large amount of biomass can be quickly obtained.

Additionally, this biomass contains 41% protein.

Therefore, by inoculating in large quantities, the fermentation time, which previously required 120 hours, 86 hours, and 60 hours, could be significantly shortened.

Using different strains cultivated under the same experimental conditions and with fermentation times of 30 to 40 hours, total nitrogen contents of 30 to 50% were obtained from white wine distillation residues at pH 2, 8 and 3.4.
It was possible to obtain 9 to 12 g/l of the resulting biomass.

In this case, the pH value was adjusted, for example by making the medium acidic with phosphoric acid.

However, a slight increase of 0.5 in pH during fermentation was described, but this had no effect on the growth of microorganisms.

Separate the mycelium from the fermentation medium and prepare for about 4. OO07'2
A liquid phase with a chemical oxygen requirement of less than FO2/l was obtained.

This is a very interesting result from the standpoint of pollution prevention.

Claims (1)

[Claims] 1. A step of centrifuging a slurp containing wine-brewing yeast from the distillation residue of white wine, a step of cooling the medium from which the yeast has been removed to a temperature of 20 to 25°C, and a step of a step of inoculating said medium with a cultured species produced by inoculating the same medium as above with a suspension containing a microbial species selected from microorganisms; a step of growing said microorganism; and a step of growing said microorganism; In a method for treating distillation residue of white wine, which comprises a step of separating and collecting a biological mass, and a step of treating the recovered liquid after separating the biological mass, further refining it, and recovering a biosynthetic substance, the Penicillium type microorganism is is Penicillium commune tom (A
TCC20469), Penicillium flexencun
a culture selected from the group consisting of Veestre (ATCC 20468) and Penicillium expansum linc (ATCC 20467), produced by inoculating the same medium as above with a suspension containing such a microbial species. A method for treating distillation residue of white wine, which comprises inoculating a large amount of seeds into the above-mentioned medium. 2. The method according to claim 1, characterized in that a large amount of inoculation is carried out using spores obtained from a natural substratum. 3. A method according to claim 1 or 2, wherein the same medium in which the suspension is inoculated is a walking volume, in which a pre-incubation is carried out for 30 to 50 hours. 4. The method according to claim 3, wherein the preculture is carried out for 30 to 35 hours. 5 The preculture was inoculated into the above medium and 3,000,000
Claims 1 to 4 are a medium with 0 embryo species/'l.
How to describe any of the sections. 6. The method according to any one of claims 1 to 5, wherein the pH of the white wine distillation residue is adjusted to 2.8 to 3.4. 7 Claim 1 in which the medium is made acidic by phosphoric acid
The method described in any of paragraphs 1 to 5. 8. The method according to any one of claims 1 to 7, wherein the time for growing the microorganism is 60 hours or less. 9. The method according to claim 8, wherein the time for growing the microorganism is 30 to 40 hours.