JPS6136916B2 - - Google Patents
Info
- Publication number
- JPS6136916B2 JPS6136916B2 JP57011296A JP1129682A JPS6136916B2 JP S6136916 B2 JPS6136916 B2 JP S6136916B2 JP 57011296 A JP57011296 A JP 57011296A JP 1129682 A JP1129682 A JP 1129682A JP S6136916 B2 JPS6136916 B2 JP S6136916B2
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- alcohol
- yeast
- raw material
- microorganism
- 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.)
- Expired
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000010924 continuous production Methods 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 244000005700 microbiome Species 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 8
- 210000004027 cell Anatomy 0.000 description 8
- 239000012895 dilution Substances 0.000 description 6
- 238000010790 dilution Methods 0.000 description 6
- 241000588902 Zymomonas mobilis Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013379 molasses Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000235070 Saccharomyces Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000001822 immobilized cell Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 239000003348 petrochemical agent Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229920002401 polyacrylamide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000012138 yeast extract Substances 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Description
【発明の詳細な説明】
本発明は混合培養によるアルコールの連続製造
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuous production of alcohol by mixed culture.
近年石油代替エネルギーとして、石油化学によ
らずに得られる醗酵アルコールが脚光を浴びてい
る。これはさとうきびやこれから採つた糖蜜、さ
つまいも、じやがいも、とうもろこし等のセルロ
ース質ないしはでん粉質を原料とし、これらを菌
体の作用によつて醗酵させて製造する。この方法
では、アルコールの生産性は菌体濃度に依存する
と考えられている。そのため菌体濃度を高めるた
めに、菌体を循環させる方法や、酵母を多糖系物
質中に包括させるいわゆる固定化増殖菌体法等が
開発されつつある。しかし前者の場合、菌体を濃
縮分離するのに用いる遠心分離器が、培養液中に
存在する固形物によつて目詰まりないしはノズル
詰まりをきたし、菌体の循環が次第に困難にな
る。そのため遠心分離器を定期的に洗浄してやる
必要があり、作業がはなはだ面倒になる。また後
者の場合には、工業的規模で大量生産するには、
技術的に解決困難な問題が多い。 In recent years, fermented alcohol, which can be obtained without using petrochemicals, has been in the spotlight as an energy alternative to petroleum. It is produced from sugar cane, molasses harvested from sugar cane, cellulose or starch from sweet potatoes, potatoes, corn, etc., and by fermenting them through the action of bacterial cells. In this method, alcohol productivity is thought to depend on the bacterial cell concentration. Therefore, in order to increase the bacterial cell concentration, a method of circulating the bacterial cells and a so-called immobilized cell growth method in which yeast is encapsulated in a polysaccharide-based substance are being developed. However, in the former case, the centrifugal separator used to concentrate and separate the bacterial cells becomes clogged or nozzles clogged by the solids present in the culture solution, making it increasingly difficult to circulate the bacterial cells. Therefore, it is necessary to periodically clean the centrifuge, which makes the work extremely troublesome. In the latter case, for mass production on an industrial scale,
There are many problems that are technically difficult to solve.
本発明者らは、このような実情に鑑み、醗酵槽
内の菌体濃度を高めるべく鋭意研究を重ねた結
果、本発明を完成するに至つた。 In view of these circumstances, the present inventors have conducted extensive research to increase the bacterial cell concentration within the fermenter, and as a result, have completed the present invention.
この発明によるアルコールの製造法は、アルコ
ール醗酵能を有する細菌と固定化酵母とを一つの
流動層型醗酵装置において培養することを特徴と
する混合培養によるアルコール連続製造法であ
る。 The method for producing alcohol according to the present invention is a continuous method for producing alcohol by mixed culture, which is characterized by culturing bacteria having alcohol-fermenting ability and immobilized yeast in one fluidized bed fermentation apparatus.
醗酵装置として流動層型のものを用いる理由
は、固定化酵母の破砕を防止できるからである。 The reason why a fluidized bed type fermentation device is used is that it can prevent the immobilized yeast from being crushed.
アルコール醗酵能を有する細菌としては、ザイ
モモナス・モービリス（Zymomonas mobilis）
が好ましく用いられる。この細菌はケーン
（cane）・ジユースや廃糖蜜中に含まれる醗酵性
糖のうち、シユクロース、グルコース、フラクト
ースを醗酵させて、アルコールを生成する。アル
コール醗酵能を有する細菌は上記細菌に限定され
ない。流動層型醗酵装置でアルコール醗酵能を有
する細菌を流動下に培養することにより、槽内の
菌体濃度を高めて、上記醗酵性糖からのアルコー
ルの生産性を向上させることができる。 Bacteria with alcohol fermentation ability include Zymomonas mobilis.
is preferably used. This bacterium produces alcohol by fermenting sucrose, glucose, and fructose, among the fermentable sugars contained in cane and blackstrap molasses. Bacteria having alcohol fermentation ability are not limited to the above bacteria. By culturing bacteria capable of alcohol fermentation under fluidized flow in a fluidized bed fermentation device, the concentration of bacterial cells in the tank can be increased and the productivity of alcohol from the fermentable sugar can be improved.
固定化酵母はアルコール醗酵能を有するもので
あればよく、とりわけサツカロマイセス
（Saccharomyces）属のものが好んで用いられ
る。固定化酵母は、酵母がポリアクリルアミドゲ
ル、アルギン酸ソーダ、Ｋ・カラギーナン等で常
法により包括されることにより固定化されたもの
である。そして同醗酵装置で固定化酵母を前記細
菌とともに流動下に培養することによつて、醗酵
性糖のうち前記細菌によつて醗酵されなかつた未
反応の醗酵性糖を醗酵させて、アルコールを生成
し、糖からのアルコール醗酵収率を向上させるこ
とができる。 The immobilized yeast may be any yeast having alcohol fermentation ability, and those of the genus Saccharomyces are particularly preferably used. Immobilized yeast is one in which yeast is immobilized by enclosing it in polyacrylamide gel, sodium alginate, K. carrageenan, etc. using a conventional method. By culturing the immobilized yeast together with the bacteria in the same fermentation device under flowing conditions, the unreacted fermentable sugars that were not fermented by the bacteria are fermented to produce alcohol. and can improve the alcohol fermentation yield from sugar.
この発明によるアルコール製造法は以上のとお
り構成されているので、つぎのような効果が奏さ
れる。 Since the alcohol production method according to the present invention is configured as described above, the following effects are achieved.
(1) 醗酵装置として流動層型のものを用いるの
で、固定化酵母の破砕を防止できる。(1) Since a fluidized bed type fermentation device is used, crushing of the immobilized yeast can be prevented.
(2) 固定化酵母を流動化させるので、原料中の固
形物による閉塞のおそれがない上に、細菌によ
つて醗酵されなかつた未反応の醗酵性糖を酵母
によつて醗酵させることができ、その結果醗酵
収率を大幅に向上させることができる。(2) Since immobilized yeast is fluidized, there is no risk of blockage due to solids in the raw materials, and unreacted fermentable sugars that have not been fermented by bacteria can be fermented by yeast. As a result, the fermentation yield can be significantly improved.
(3) 原料培地は高度に清澄なものではなくてもよ
い。(3) The raw material medium does not need to be highly clear.
比較例 １
静置培養用の醗酵槽を用い、微生物としてサツ
カロマイセス・ホルモセンシス（Saccharomyces
formosensis）IFO寄託第0216号（以下、微生物
Ａと称する）を用い、醗酵原料として滅菌済の５
倍希釈ケーン廃糖蜜培地（酵母エキス：３ｇ/
、（NH4）2SO4：１ｇ/、KH2PO4：１ｇ/
およびMgCl2・6H2O：0.5ｇ/を含む）を用
い、醗酵温度30℃における回分醗酵を行ない、醗
酵特性を経時的に調べた。Comparative Example 1 Using a fermenter for static culture, Saccharomyces hormocensis was grown as a microorganism.
Formosensis) IFO Deposit No. 0216 (hereinafter referred to as microorganism A) was used as a fermentation raw material.
Double diluted Cane's molasses medium (yeast extract: 3g/
, (NH4)2SO4: 1g/, KH2PO4: 1g/
Batch fermentation was carried out at a fermentation temperature of 30° C. and the fermentation characteristics were examined over time.
上記微生物の代わりに、協和醗酵社製パン酵母
（以下、微生物Ｂと称する）、ザイモモナス・モー
ビリスIFO寄託第13756号（以下、微生物Ｃと称
する）およびザイモモナス・モービリスATCC寄
託第10988号（以下、微生物Ｄと称する）を用い
て、それぞれ上記操作を繰返した。 Instead of the above microorganisms, baker's yeast manufactured by Kyowa Hakko Co., Ltd. (hereinafter referred to as microorganism B), Zymomonas mobilis IFO deposited No. 13756 (hereinafter referred to as microorganism C), and Zymomonas mobilis ATCC deposited No. 10988 (hereinafter referred to as microorganism The above operation was repeated using each sample (referred to as D).
各微生物について、静置培養時間とエタノール
濃度の関係を第１図に示す。同図からわかるよう
に、アルコール醗酵能については微生物Ａが最も
すぐれ（２日目で約55ｇ/）、つぎが微生物Ｂで
あり、微生物ＣおよびＤでは４日目においてもア
ルコール濃度は約40ｇ/にすぎなかつた。 Figure 1 shows the relationship between static culture time and ethanol concentration for each microorganism. As can be seen from the figure, microorganism A has the highest alcohol fermentation ability (approximately 55 g/day on the 2nd day), followed by microorganism B, and microorganisms C and D have an alcohol concentration of approximately 40 g/min on the 4th day. It was nothing more than a simple thing.
比較例 ２
第２図に示すアルコール醗酵装置を用いた。こ
れは実容積0.7のガラス製流動層型醗酵槽１を
主体とし、温度制御およびPH制御できるように構
成されている。そして醗酵原料はポンプ２によつ
て同槽１の底部に供給され、反応液はポンプ３で
同槽の頂部から底部に戻され、槽頂の担体沈降部
４から流出するようになつている。この醗酵装置
にアルギン酸ソーダで包括した固定化酵母サツカ
ロマイセス・ホルモセンシス（Saccharomyces
formosensis）IFO寄託第2016号を、培地に対し
て約5vol％になるように充填し、醗酵原料として
比較例１で用いたのと同じ滅菌済の５倍希釈ケー
ン廃糖蜜培地を、流量0.035/hで醗酵槽１に連
続供給し、温度30℃およびPH５の醗酵条件下に連
続醗酵を行なつた。Comparative Example 2 An alcohol fermentation apparatus shown in FIG. 2 was used. This is mainly composed of a glass fluidized bed type fermenter 1 with an actual volume of 0.7, and is configured to be able to control temperature and pH. The fermentation raw material is supplied to the bottom of the tank 1 by the pump 2, and the reaction liquid is returned from the top to the bottom of the tank by the pump 3, and flows out from the carrier settling section 4 at the top of the tank. The immobilized yeast Saccharomyces hormocensis (Saccharomyces hormocensis), which was packed in sodium alginate in this fermentation device, was
Formosensis) IFO Deposit No. 2016 was filled to a concentration of approximately 5 vol% to the medium, and the same sterilized 5-fold diluted Cane's molasses medium as used in Comparative Example 1 was used as a fermentation raw material at a flow rate of 0.035/ The mixture was continuously supplied to fermenter 1 at a temperature of 30°C and a pH of 5 for continuous fermentation.
反応後の流出反応液中のエタノール濃度は、回
分醗酵（比較例１）の場合とほぼ等しく、約55
ｇ/であつた。 The ethanol concentration in the effluent reaction solution after the reaction was approximately the same as in the case of batch fermentation (Comparative Example 1), about 55
It was g/.
実施例
第２図に示すアルコール連続醗酵装置を用い、
醗酵槽１にザイモモナス・モービリスATCC寄託
第10988号の前培養液400mlを加え、さらにアルギ
ン酸ソーダで包括した固定化酵母サツカロマイセ
ス・ホルモセンシス（Saccharomyces
formosensis）IFO寄託第0216号を培地に対して
5vol％になるように加え、これらを混合培養し
た。ついで、醗酵原料として比較例１で用いたの
と同じ滅菌済の５倍希釈ケーン廃糖蜜培地を原料
希釈率（＝原料供給流量／醗酵槽全実容積）＝
0.05h-1で醗酵槽１に連続供給して、PH５で温度
30℃の醗酵条件下に連続醗酵を行なつた。流出反
応液中のエタノール濃度は63ｇ/であつた。Example Using the alcohol continuous fermentation apparatus shown in Figure 2,
Add 400 ml of pre-culture solution of Zymomonas mobilis ATCC deposit no.
formosensis) IFO Deposit No. 0216 for the medium
They were added at a concentration of 5 vol% and cultured in a mixed manner. Next, the same sterilized 5-fold diluted Cane molasses medium used in Comparative Example 1 as the fermentation raw material was used as the raw material dilution rate (=raw material supply flow rate/total actual volume of the fermenter)=
Continuously supply to fermenter 1 at 0.05h -1 , temperature at PH5
Continuous fermentation was carried out under fermentation conditions at 30°C. The ethanol concentration in the effluent reaction solution was 63 g/ml.
つぎに希釈率を0.05h-1から0.1h-1、0.15h-1お
よび0.25h-1に段階的に上げて、各流量における
エタノール濃度を測定した。原料希釈率とアルコ
ール生産性の関係を第３図に示す。同図からわか
るように、アルコール生産性は希釈率に比例し、
希釈率0.25h-1ではアルコール生産性は約16ｇ/
・ｈという高い値となつた。また流出反応液の
エタノール濃度はほとんど変化しなかつた。 Next, the dilution rate was increased stepwise from 0.05 h -1 to 0.1 h -1 , 0.15 h -1 and 0.25 h -1 , and the ethanol concentration at each flow rate was measured. Figure 3 shows the relationship between raw material dilution rate and alcohol productivity. As can be seen from the figure, alcohol productivity is proportional to the dilution rate,
At a dilution rate of 0.25h -1 , alcohol productivity is approximately 16g/
・It reached a high value of h. Moreover, the ethanol concentration of the effluent reaction solution hardly changed.
以上の如く、流動層型醗酵装置を用い、ザイモ
モナス・モービリスと固定化酵母を混合培養する
ことにより、高い醗酵収率と高いアルコール生産
性を得ることができた。 As described above, high fermentation yield and high alcohol productivity could be obtained by culturing Zymomonas mobilis and immobilized yeast in a mixed manner using a fluidized bed fermentation apparatus.
第１図は回分醗酵による各種微生物についての
培養時間とエタノール濃度の関係を示すグラフ、
第２図は実施例で用いた醗酵装置の概略図、第３
図は実施例における原料希釈率とアルコール生産
性の関係を示すグラフである。
１……流動層型醗酵槽。
Figure 1 is a graph showing the relationship between culture time and ethanol concentration for various microorganisms in batch fermentation.
Figure 2 is a schematic diagram of the fermentation equipment used in the examples, Figure 3
The figure is a graph showing the relationship between raw material dilution rate and alcohol productivity in Examples. 1...Fluidized bed fermentation tank.
Claims (1)
を一つの流動層型醗酵装置において培養すること
を特徴とする混合培養によるアルコールの連続製
造法。1. A method for continuous production of alcohol by mixed culture, characterized by culturing bacteria having alcohol fermentation ability and immobilized yeast in one fluidized bed fermentation device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57011296A JPS58129985A (en) | 1982-01-26 | 1982-01-26 | Continuous preparation of alcohol by mixed cultivation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57011296A JPS58129985A (en) | 1982-01-26 | 1982-01-26 | Continuous preparation of alcohol by mixed cultivation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58129985A JPS58129985A (en) | 1983-08-03 |
| JPS6136916B2 true JPS6136916B2 (en) | 1986-08-21 |
Family
ID=11774028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57011296A Granted JPS58129985A (en) | 1982-01-26 | 1982-01-26 | Continuous preparation of alcohol by mixed cultivation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58129985A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988000616A1 (en) * | 1986-07-17 | 1988-01-28 | University Of Queensland | Conversion of fermentable carbohydrates to ethanol using mixed cultures of zymomonas mobilis and yeast |
-
1982
- 1982-01-26 JP JP57011296A patent/JPS58129985A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58129985A (en) | 1983-08-03 |
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