JPS62146589A - Fermentation and production with gel containing embedded microorganism - Google Patents

Abstract

PURPOSE:To shorten fermentation time and obtain a product in a high concentration having a good flavor, by blending polyvinyl alcohol (PVA) with the same fermentative solution as a fermentation stock solution, further adding a microorganism for fermentative production, repeatedly freezing and thawing the resultant mixture and using the resultant gel containing the embedded microorganism. CONSTITUTION:Polyvinyl alcohol (PVA) is added to the same fermentative solution as a stock solution to be fermented and dissolved while heating to give a fermentative solution containing the dissolved PVA, which is then cooled. A microorganism (yeast) for fermentative production is then added thereto to afford a mixed suspension, which is then injected and filled in a mold of a given shape and then subjected to freezing and thawing treatment at least twice to give a formed article, having good rubber-like elasticity and containing the embedded microorganism. The resultant formed article is then added to the above-mentioned stock solution to carry out fermentation. Since the stock solution suitable for cultivation of the yeast is previously contained in the gel, the yeast is directly ingested as a nutriment to carry out multiplication and the aimed fermentation product of good quality is obtained in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention is a fermentation production method using microorganism-embedded gel that can be used for industrial and research purposes.

(Prior Art) The applicant first heated and dissolved polyvinyl alcohol (PVA) powder in water, mixed microorganisms into the aqueous solution, and made a mixed suspension that had rubber-like elasticity by repeatedly freezing and thawing it. To prepare a microorganism-embedded gel, and in this case, prior to freezing, glycerin,
Freeze gelatin, starch, etc.! The addition of an i-damage protectant is disclosed in JP-A-57-141291 and JP-A-29-Sho.
Disclosed in No. 56446.

(Problems to be Solved by the Invention) When a mixed suspension of PVA and microorganisms is repeatedly frozen and thawed to form a rubber-like elastic gel without adding the above-mentioned conventional anti-freezing agent, it is necessary to It was observed that some parts of the body died or weakened.

Therefore, when using this gel to ferment wort, which is the stock solution, for fermentation production of beer, it takes a long time to reach a steady state of fermentation, and in addition, a large amount of gel is used. By adding, the concentration of wort is diluted by that amount,
The concentration of the alcohol produced decreases, resulting in the inconvenience that less than 1 q of alcohol is wasted if it is used as a product as it is.

When the above-mentioned anti-freezing agent is added and the mixed suspension of PVA and microorganisms is repeatedly frozen and thawed to form a rubber-like elastic gel, the death and weakening of the microorganisms are prevented, but beer fermentation is prevented. When used in production, the anti-damage agent is a substance different from the wort, and therefore has disadvantages such as producing beer that is impure and has a deteriorated flavor and quality.

(Means for Solving the Problems) The present invention provides a fermentation production method using microorganism-embedded gel that can shorten fermentation time and perform fermentation with improved concentrations of fermentation products such as alcohol, lactic acid, and acetic acid. What we offer is PVA obtained by heating and melting a mixture of raw material polyvinyl alcohol (PVA) and the same fermentable liquid as the fermentation stock solution. A mixed suspension produced by cooling the fJ defermentable liquid and adding microorganisms for fermentation production thereto is repeatedly frozen and thawed to produce a microorganism-embedded gel, and the microorganism-embedded gel is used for the above-mentioned fermentation. It is characterized by making the undiluted solution brighter.

(Example) Next, the present invention will be explained in detail.

The raw material, polyvinyl alcohol (PVA), has a saponification degree of 9.
5 mol % or more and an average degree of polymerization of 700 or more. For example, 6 vol 1 t % or more of the powder is added to the same fermentable liquid as the stock solution to be fermented and dissolved by heating to form a PVA-dissolved liquefying liquid. For example, in beer production, the raw material to be fermented is wort, so wort is used as the fermentable liquid as a solvent for the PVA. In this way, the appropriate amount of pressure Pl is applied to the PVA-dissolved wort! Add 5 to 10 wt% of yeast to prepare a mixed suspension, inject and fill the desired amount into a green mold with a predetermined shape, and store this in a freezer at a temperature of -3° or less, e.g. -2
Freeze it to 0°C, then take it outside and thaw it at the lowest temperature. The above freezing treatment is performed again, and freezing and thawing are performed at least twice.

The concentration of PVA in the wort is preferably in the range of 6 to 25 wt%. Within this range, 1 q of molded microorganism-embedded gel having good rubber-like elasticity is obtained.

The concentration of wort may be the same as that of wort, which is the fermentation stock solution used in beer production. Of course, there is no problem with a one-time event more than that. If necessary, a small amount of nutritional components such as glucose and yeast extract that do not interfere with beer brewing and have no off-odor or off-taste may be added thereto.

For the yeast-embedded glu molded body containing 1q of wort obtained by repeating freezing and thawing three times as described above, the physiological activity of the embedded yeast was measured using the type 2 staining method for measuring the degree of weakening (Norio Nishiyo: In
5t, Brewing, Proc, 13thCon
According to the measurements made by J. V., 105 (1974), healthy yeast accounted for 85% of the total and slightly weakened yeast accounted for 15%.
No dead yeast or weakened yeast was observed. For comparison, a yeast-embedded gel molded body similarly prepared using only water as a solvent was measured using the same method, and 55% of the total was healthy yeast, 25% was slightly weakened yeast, and 15% was weakened yeast. %, and 5% dead yeast.

When fermenting wort in beer brewing, the wort-containing yeast-embedded gel molded body obtained according to the present invention is cut into a desired size and placed in a fermentation tank in a desired number, and batch-type or When fermenting wort in a continuous manner, the number of days required for the yeast in the gel to grow to a steady state of fermentation is the number of days required for the yeast in the gel created for the above comparison to grow to a steady state. It was recognized that the process was several days earlier, and the fermentation production was completed earlier. This is because the gel of the present invention already contains wort suitable for culturing yeast, so the embedded yeast can immediately ingest this as nutrients and proliferate immediately.

On the other hand, in the comparative gel described above, the embedded yeast is initially surrounded by water with no nutrients, so it cannot proliferate immediately, and the wort to be fermented from outside enters and nourishes it. This is thought to be due to the fact that it takes a long time to proliferate. In this case, according to the present invention, the same material as the stock solution to be fermented is used as the culture solution for the yeast, that is, in the case of beer fermentation production, wort is used. Since the embedded yeast can be incubated in the same fermentation environment from the beginning, the yeast fermentation conditions can always be kept good and uniform, and beer without loss of flavor can be smoothly obtained. Therefore, although it provides nutrients for the yeast, it may also become an impurity in the fermentation stock solution, such as when the gel contains a freeze damage prevention agent made of a material different from the wort in the above example. is the fermentation product, in the above example the quality of the beer,
It is advantageous because it does not spoil the flavor, and furthermore, the yield of fermentation such as alcoholic fermentation and lactic acid fermentation can be improved corresponding to the wort content contained in the gel. In contrast, the use of an embedded yeast gel made using only water as a solvent for PVA results in a fermentation product that is diluted by its water content, which is particularly difficult for the production of fermented beverages such as beer. Not suitable.

Next, more specific examples will be described.

Example 1 One piece of PVA powder in the container! iog and 11°B (] wort 8
Add 50 precepts and autoclave at 121℃
The mixture was heated for 15 minutes, and 1 q of PVA-dissolved fermentable liquid was obtained. After cooling this to a narrow temperature, add pressed beer yeast 1003 to this.
The mixed suspension obtained by adding and stirring was poured into a dish-shaped flat plate container to form a thin layer with a thickness of 7Nn, which was placed in a freezer and frozen at -20°C, then taken out and kept at room temperature. Unzipped. This freezing/thawing process was then carried out twice, for a total of three times.
A rubber-like elastic yeast-embedded gel molded plate was obtained. When this gel molded body was tested for the physiological activity of the embedded yeast, it was found that dead yeast,
There was no weakened yeast at all, and the distribution was 90% healthy yeast and 110% slightly weakened yeast. Put 200 g of the cut pieces of this brewer's yeast embedding gel into a 500 ml cylinder,
300ml of 11°Bg wort was added and fermented at 15°C for 48 hours. After that, 11°Bg wort was replaced every 24 hours (one wort was replaced, and the time until a steady state of fermentation was reached was measured. Steady state was obtained on the 4th day after three personnel changes.For comparison, a cut piece of beer yeast embedding gel 2009 prepared in the same manner as above using only water as a solvent was placed in a 500 d cylinder and incubated at 11° BCI. When 300 d of wort was added and fermentation was carried out by replacing the wort in the same manner as above, the wort was replaced 5 times until the fermentation reached a steady state, and a steady state was achieved on the 6th day.

Thus, the fermentation time can be shortened by the yeast-embedded gel of the present invention.

In addition, in the fourth steady state using the acid m-embedded gel of the present invention, a beer fermentation liquid containing 4.8% alcohol was obtained, whereas when the comparative yeast-embedded gel was used. The alcohol content in the initial fermentation liquid was only 2.5%.

Even after replacing the wort for the third time, the alcohol content in the fermented liquid was reduced to the required 48%, which resulted in waste, as the drain had to be opened without delay.

Example 2 15% waste molasses 850d and P■△ powder 150d as cultivated strawberry liquid
Heat and melt the container containing 9 with 7t-1 ~ crepe,
cold mls, cereviside var, clip
Add 100 J of pressure Pi8 microbial cells of E. soideus At1U 3200 (Satsucharomyces, cerevisiae variant Erybusoideus AT1U 3200) and mix thoroughly with stirring. The mixed suspension was poured into a flat plate container, and then placed in the freezer, as in Example 1. Freeze and thaw 3 times.
The process was repeated several times to obtain yeast-embedded glue molded thin plates. 7x this
Cut into cubes of 7×7ttry, add 800 g of the cut pieces to 1000 m of 15% waste molasses, and heat at 30°C.
Fermentation was performed for 24 hours to obtain a 5.5 wt % alcoholic fermentation liquid.

For comparison, 850 rd of water was used as the solvent, and 800 g of cube-formed pieces of the same size of the yeast-embedded gel molded thin plate prepared in the same manner as in Example 2 were added to 1000 d of 15% blackstrap molasses for 30 g. When fermentation was carried out at ℃, only 3 wt% alcohol fermentation liquid was obtained even after 3 days.

Example 3 In a container, malt 10007 and PVA dressing powder 15
%, heated and dissolved in an autoclave, cooled to a very low temperature, and collected bacterial cells of lactic acid bacteria, dclbrueckii, which had been precultured in advance and collected by centrifugation. Pour the prepared solution into a flat container and store it in the freezer at -25°C.
The process of freezing and thawing in the cavity was repeated three times to obtain a lactic acid bacteria-embedded gel molded body (q).Cut this into cubes and make a large number of pieces into 800g10' B wort 1ooo#li! The mixture was added and fermented at 42°C for 24 hours to obtain a fermented liquid containing 1.2% Milk M!.

For comparison, a lactic acid bacteria-embedded gel molded body was obtained in the same manner as in Example 3 except that 100 ml of water was used as the PV solvent instead of wort.

Regarding this, when lactic acid fermentation was carried out in the same manner as described in Example 3, a fermented liquid containing only about 0.3% lactic acid was obtained after 3 days of fermentation.

Example 4 Biridobacterium was cultured as lactic acid bacteria in the same manner as in Example 3, and an embedded glue molded body was created and lactic acid fermentation was carried out in the same manner as in Example 3, except that the collected bacterial cells were used. As a result, a lactic acid fermentation liquid with a lactic acid concentration of 143% was obtained.

(Effect of the invention) As described above, according to the present invention, as a solvent for PV,
By using the same fermentable solution as the stock solution to be fermented, we created a gel embedding the fermenting microorganisms, and using this gel to ferment the stock solution to be fermented, the fermentation time could be shortened. A patent that has the effect of reliably producing a high-quality fermented liquid containing necessary fermentation production components such as high concentrations of alcohol and lactic acid.Applicant: 2 persons other than Nippon Oil Co., Ltd.Representation of procedural amendment case 16 Patent Application No. 286675 of 1985 2, Name of the invention Fermentation production method using microorganism-embedded gel 3 Relationship to the case of the person making the amendment Patent applicant Nippon Oil Co., Ltd. Sapporo Breweries Ltd. 4, agent? Lt story 503-1811 (generation)? ---・5. Date of amendment order (voluntary) & Detailed explanation of the invention in the specification subject to amendment 7, Contents of amendment (1) "Fermentation production method" on page 2, line 2 of the specification. is corrected to "Relates to fermentation production methods."

(2) "Starch, etc." in line 10 of page 2 of the ministry is corrected to "starch, etc."

(3) "Arise" for "to live" in line 20, page 3 of the same book.
I am corrected.

(4) In the same book, page 4, line 8, "6 wt% powder" is corrected to "6 wt% powder."

(5) "For raw shapes" on page 4, line 15 of the same book is corrected to "for molding."

(6) In the same book, page 5, line 17, "仝" is corrected to "same".

(7) "Cut" in lines 3 and 4 of page 6 of the same book is corrected to "cut".

(8) In the same book, page 6, line 13, "can multiply" is corrected to "capable of multiplying."

(9) In the same book, page 7, line 6, ``not impair'' is corrected to ``not be impaired.''

<1 (l Correct "shredded fragments" in line 15 of page 8 of the same book as "shredded fragments" - αυ Correct "shredded fragments" in line 2 of page 9 of the same book as "shredded fragments".

■ "cereviside J" on page 9, line 20 of the same book.
is corrected as (-cerevisi&e J.

CI) In line 5 of page 10 of the Ministry, "inner" is corrected to "inere."

＠ The Ministry of Justice, page 10, line 7, ``cut and cut'' is corrected to ``cut and cut.''

In the same book, page 10, lines 13 and 14, "shredded fragment" is corrected to "shredded fragment".

04) In the same book, page 11, line 3, ``The prepared liquid obtained by adding collected bacterial cells is plated'' is corrected to ``The prepared liquid obtained by adding bacterial cells is plated.''

(2) "Shred" in line 3 of page 11 of the same book is corrected to "shred."

Claims (1)

[Claims] 1. A mixture of raw material polyvinyl alcohol (PVA) and the same fermentable liquid as the fermentation stock solution is heated and dissolved, the obtained PVA-dissolved fermentable liquid is cooled, and microorganisms for fermentation production are added to it. A microorganism-embedded gel is produced by repeatedly freezing and thawing a mixed suspension obtained by adding the above-mentioned ingredients, and the raw solution to be fermented is fermented by the microorganism-embedded gel. Production method. 2. The method for fermentative production of alcohol or lactic acid according to claim 1, wherein the fermentation stock solution and fermentable liquid are wort. 3. The method for fermentative production of alcohol according to claim 1, wherein the fermentation stock solution and the fermentable liquid are waste sugar dense aqueous solutions.