JPS633596B2 - - Google Patents
Info
- Publication number
- JPS633596B2 JPS633596B2 JP56108161A JP10816181A JPS633596B2 JP S633596 B2 JPS633596 B2 JP S633596B2 JP 56108161 A JP56108161 A JP 56108161A JP 10816181 A JP10816181 A JP 10816181A JP S633596 B2 JPS633596 B2 JP S633596B2
- Authority
- JP
- Japan
- Prior art keywords
- reaction tank
- concentration
- column
- alcohol
- ethanol
- 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 50
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 description 15
- 235000000346 sugar Nutrition 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 11
- 238000000034 method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 229920006217 cellulose acetate butyrate Polymers 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003756 stirring Methods 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
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000003100 immobilizing effect Effects 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 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
- 230000005587 bubbling Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003311 flocculating effect Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 239000012138 yeast extract Substances 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】
本発明は固定化微生物を用いるアルコールの製
造法において固定化微生物を充填した反応槽から
溢流する液を第２反応槽に受けて発酵を継続せし
める方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alcohol using immobilized microorganisms, in which liquid overflowing from a reaction tank filled with immobilized microorganisms is received in a second reaction tank to continue fermentation.
固定化酵母を用いるアルコール連続発酵におい
ては生成されるエタノール濃度が高いほど又残糖
濃度が低いほど固定化菌体の増殖が阻害され、そ
の活性が低下する。従来アルコール生成収率を60
〜80％程度を維持して長期間生産できることは知
られている（Linko，Y.，Linko，P.，バイオテ
クノロジーレターズ３(1)21〜26（1981））。 In continuous alcoholic fermentation using immobilized yeast, the higher the concentration of ethanol produced or the lower the concentration of residual sugar, the more inhibited the growth of immobilized bacterial cells and the lower their activity. Conventional alcohol production yield 60
It is known that production can be carried out for a long period of time while maintaining ~80% (Linko, Y., Linko, P., Biotechnology Letters 3 (1) 21-26 (1981)).
しかし80〜100％の収率でエタノール生産を試
みると高濃度の生成エタノールとそれに伴なう残
糖の濃度低下のため、固定化した菌体の生理的活
性が低下し、一部酵母が死滅し安定な連続運転が
困難である。他方、固定化反応槽から流出する醪
液中には一般に106〜108個／mlの濃度の生菌体が
常に存在し、従来の回分アルコール発酵の場合と
ほぼ同等の菌数が存在する。各種固定化方法を検
討してみると生菌体の流出量はその固定化菌体の
種類によつて差があるが流出する生菌体はいずれ
も充分なアルコール生産能を保持している。固定
化した菌体を用いたエタノールの連続生産を工業
的レベルで行うためには、高収率でかつ長期間の
運転が行えることが望まれる。本発明者らは上述
の反応槽より流出する醪液中に存在する遊離生菌
体を利用することにより、アルコールの収率を向
上せしめ且つ長期間固定化連続発酵が行えること
を見い出した。 However, when attempting to produce ethanol with a yield of 80 to 100%, the physiological activity of the immobilized bacterial cells decreases due to the high concentration of produced ethanol and the accompanying decrease in the concentration of residual sugar, and some yeast die. Therefore, stable continuous operation is difficult. On the other hand, the liquid flowing out from the immobilization reaction tank generally always contains viable bacteria at a concentration of 10 6 to 10 8 cells/ml, which is approximately the same number as in conventional batch alcoholic fermentation. . When examining various immobilization methods, the amount of viable bacteria that flows out varies depending on the type of immobilized bacteria, but all of the viable bacteria that flow out retain sufficient alcohol production ability. In order to continuously produce ethanol using immobilized microbial cells at an industrial level, it is desirable to be able to operate at high yields and for long periods of time. The present inventors have discovered that by utilizing free viable bacterial cells present in the liquor flowing out of the above-mentioned reaction tank, the yield of alcohol can be improved and continuous immobilized fermentation can be performed for a long period of time.
本発明によれば固定化菌体含有反応槽（以下第
１反応槽という）につづいて第２反応槽を設けて
第１反応槽の溢流液を第２反応槽でアルコール濃
度が高くなる迄反応させることによつて対糖収率
を向上せしめることができる。 According to the present invention, a second reaction tank is provided following the reaction tank containing immobilized bacterial cells (hereinafter referred to as the first reaction tank), and the overflow liquid from the first reaction tank is collected in the second reaction tank until the alcohol concentration becomes high. By reacting, the sugar yield can be improved.
本発明方法においては単独反応槽による場合に
比較し第１反応槽のアルコール濃度を低く抑える
ことができるので固定化菌体の寿命を著しく長く
保つことができる。 In the method of the present invention, the alcohol concentration in the first reaction tank can be kept lower than in the case of using a single reaction tank, so that the lifespan of the immobilized microbial cells can be kept significantly longer.
用いられる第２反応槽は完全混合槽型の反応器
が好ましく、特に酵母等の凝集性の高い菌体を用
いる場合は、更に撹拌を行うことにより反応速度
を高めることができる。また第２反応槽において
は撹拌に固定化反応槽中で生成した炭酸ガスを利
用することが好ましい。該第２反応槽中は高アル
コール濃度のため、雑菌による汚染は軽微であ
る。たとえ雑菌が増加しても一時的に洗浄するこ
とによつて問題は解消される。 The second reaction tank used is preferably a complete mixing tank type reactor, and especially when using highly flocculating microbial cells such as yeast, the reaction rate can be increased by further stirring. Further, in the second reaction tank, it is preferable to use carbon dioxide gas generated in the immobilization reaction tank for stirring. Since the second reaction tank has a high alcohol concentration, contamination by various bacteria is slight. Even if bacteria increase, the problem can be resolved by temporary cleaning.
本発明方法を実施するに際しては一般に第１反
応槽の糖濃度を入口：15〜20％、出口：２〜５
％、出口アルコール濃度6.5〜９％で維持するこ
とが好ましい。 When carrying out the method of the present invention, the sugar concentration in the first reaction tank is generally set to 15 to 20% at the inlet and 2 to 5% at the outlet.
%, and the outlet alcohol concentration is preferably maintained at 6.5-9%.
第２反応槽の糖濃度は通常1.5〜２％、アルコ
ール濃度は８〜11％に維持される。 The sugar concentration in the second reaction tank is usually maintained at 1.5-2% and the alcohol concentration at 8-11%.
第２反応槽における菌の資化しうる糖の残つて
いる割合が小さい程アルコールの対糖収率を向上
せしめることができるが逆に滞留時間を長びかせ
ることになる。通常上記残糖で第２反応槽を維持
することを基準として滞留時間が定められる。 The smaller the proportion of remaining sugars that can be assimilated by bacteria in the second reaction tank is, the higher the alcohol to sugar yield can be, but on the contrary, the residence time will be longer. Usually, the residence time is determined on the basis of maintaining the second reaction vessel with the above-mentioned residual sugar.
用いられる菌体の固定化法は特に限定されない
が、固定化増殖微生物を用いる連続発酵では固定
化の方法如何にかかわらず菌体もれが認められ
る。本発明方法による連続発酵の場合、反応槽か
ら流出する醪中に存在する遊離菌体濃度が高いほ
ど２次発酵に要する時間が短縮できる。従つて菌
体の固定化方法としては固定化素材として菌体を
適当に遊離するものを用いることが好ましい。 Although the method of immobilizing bacterial cells to be used is not particularly limited, in continuous fermentation using immobilized growing microorganisms, leakage of bacterial cells is observed regardless of the immobilization method. In the case of continuous fermentation according to the method of the present invention, the higher the concentration of free bacterial cells present in the moromi flowing out of the reaction tank, the shorter the time required for secondary fermentation. Therefore, as a method for immobilizing bacterial cells, it is preferable to use a material that appropriately releases bacterial cells as an immobilization material.
用いられる固定化素材としては、天然高分子系
の素材、例えばアルギン酸、ペクチン等から遊離
する菌濃度は合成系担体から遊離する菌濃度の10
倍程度の値を示すので好ましく用いられ、特にア
ルギン酸カルシウムゲルは遊離菌体濃度、ゲル強
度、操作性いづれの点においても極めて優れてい
る。 The concentration of bacteria released from natural polymeric materials such as alginic acid and pectin as the immobilization material used is 10 times higher than that of bacteria released from synthetic carriers.
Calcium alginate gel is preferably used because it exhibits a value about twice that of the previous one, and especially calcium alginate gel is extremely excellent in terms of free cell concentration, gel strength, and operability.
本発明によれば第２反応槽より流出する菌体を
例えば遠心分離機で回収し、これを第２反応槽へ
返すことにより槽内の菌体濃度を高め、槽内の滞
留時間を短くすることができる。 According to the present invention, the bacterial cells flowing out from the second reaction tank are collected using a centrifuge, for example, and returned to the second reaction tank, thereby increasing the bacterial cell concentration in the tank and shortening the residence time in the tank. be able to.
更に第２反応槽内を減圧にするか又は多量のガ
スを通気することにより、液体からアルコールの
一部又は大部分を除去することにより、第２反応
槽内でのアルコールによる阻害を減少せしめるこ
とができ、生産性の向上が期待できる。 Further, by reducing the pressure in the second reaction tank or bubbling a large amount of gas into the second reaction tank, some or most of the alcohol is removed from the liquid, thereby reducing inhibition by alcohol in the second reaction tank. can be expected to improve productivity.
第２反応槽は必要に応じて並列に複数設けても
よく、又直列に複数設けることもできる。 A plurality of second reaction vessels may be provided in parallel as required, or a plurality of second reaction vessels may be provided in series.
実施例 １
滅菌処理を行つた3.3％アルギン酸ナトリウム
水溶液９部にワイン酵母の培養液１部を加えて混
合した。この混合液を２％塩化カルシウム水溶液
にノズルから滴下し直径４mmの球状ゲルにした。
得られたゲルを容量３のカラム２本にそれぞれ
1.5ずつ充填した。150ｇ／の糖濃度になるよ
うに加水した廃糖蜜水溶液を１本のカラム（No.１
とする）には450ml／hr、他方のカラム（No.２と
する）には1200ml／hrの速度でそれぞれ連続的に
上昇通塔供給し、カラム温度内を30℃に保持し
た。両カラムは固定化した菌体の増殖に伴ないア
ルコール生産量が増加し５日目より定常状態に達
した。定常状態においてNo.１のカラム出口ではエ
タノール濃度は69ｇ／残糖濃度は16ｇ／であ
つた。又No.２のカラムでは同様にエタノール56
ｇ／、残糖濃度41ｇ／であつた。No.１のカラ
ムでは定常状態に達して６日目で活性が低下し10
日目には生成するアルコール濃度は46ｇ／まで
低下し、それに応じて残糖濃度は60ｇ／まで増
加した。他方No.２のカラムでは約２ケ月間の連続
運転後も活性の低下は全く認められず、順調にア
ルコールが生成された。Example 1 One part of a wine yeast culture solution was added to nine parts of a sterilized 3.3% sodium alginate aqueous solution and mixed. This mixed solution was dropped into a 2% calcium chloride aqueous solution through a nozzle to form a spherical gel with a diameter of 4 mm.
Transfer the obtained gel to two columns each with a capacity of 3.
Filled with 1.5 each. One column (No. 1
The column was continuously fed upward at a rate of 450 ml/hr to one column (referred to as No. 2) and 1200 ml/hr to the other column (referred to as No. 2), and the column temperature was maintained at 30°C. In both columns, the amount of alcohol produced increased with the growth of the immobilized bacterial cells, and reached a steady state from the 5th day. In steady state, the ethanol concentration at the No. 1 column outlet was 69 g/residual sugar concentration 16 g/. Similarly, in the No. 2 column, ethanol 56
g/, and the residual sugar concentration was 41 g/. In the No. 1 column, the activity decreased on the 6th day after reaching steady state.
On day one, the alcohol concentration produced decreased to 46 g/, and the residual sugar concentration increased accordingly to 60 g/. On the other hand, in column No. 2, no decrease in activity was observed even after approximately two months of continuous operation, and alcohol was produced smoothly.
前記No.２のカラムより流出する醪液（アルコー
ル濃度56ｇ／）の一部を容積22の第２反応槽
に200ml／hrの速度で連続的に供給した。該槽の
液容量を２となるよう液面を維持した。該槽出
口のエタノールは定常状態で62ｇ／が安定して
得られた。 A portion of the liquor (alcohol concentration: 56 g/hr) flowing out from the No. 2 column was continuously supplied to a second reaction tank with a volume of 22 at a rate of 200 ml/hr. The liquid level was maintained so that the liquid capacity of the tank was 2. A stable amount of 62 g/ethanol was obtained at the outlet of the tank in a steady state.
実施例 ２
実施例１においてNo.２のカラムより流出した醪
を供給した第２反応槽に第１反応槽で発生した炭
酸ガスを通気し、第２反応槽から定常状態で69
ｇ／のエタノールが安定に得られた。Example 2 The carbon dioxide gas generated in the first reaction tank was aerated into the second reaction tank to which the mash flowing out from the No. 2 column in Example 1 was supplied, and 69% of the mash was discharged from the second reaction tank in a steady state.
g/g of ethanol was stably obtained.
実施例 ３
実施例２の第２反応槽出口に容量１の沈降槽
を設け、該沈降槽上部より最終醪液を溢流させ、
沈降菌体を第２反応槽に戻す運転を行つた。第２
反応槽の菌濃度は10ｇ乾菌体／に増大し、醪中
に72ｇ／のエタノールが安定して得られた。Example 3 A sedimentation tank with a capacity of 1 was provided at the outlet of the second reaction tank in Example 2, and the final liquid was allowed to overflow from the upper part of the sedimentation tank,
An operation was performed in which the sedimented bacterial cells were returned to the second reaction tank. Second
The bacterial concentration in the reaction tank increased to 10 g dry bacteria/bacteria, and 72 g/g ethanol was stably obtained in the moromi.
実施例 ４
天然高分子であるアルギン酸ナトリウム及びペ
クチンを用い、又、合成系素材として酢酸酪酸セ
ルロース、多孔性ポリステレンを用いて、固定化
菌体を調製し、100mlのカラムに各々50mlを充填
した。培地としては150ｇ／の糖濃度の糖蜜溶
液を用い定常状態でエタノールが45〜50ｇ／に
なつたカラム出口での生菌体濃度を測定したとこ
ろアルギン酸カラム５×107cell／ml、ペクチン
カラム４×107cell／ml酢酸酪酸セルロースカラ
ム６×106cell／ml、ポリスチレンカラム３×
106cell／mlであつた。次にアルギン酸カラム及
び酢酸酪酸セルロースカラムの流出液20ml／hrを
それぞれ30℃に保温した200mlの容器に受け２次
発酵を行つた。アルギン酸カラムの流出液は２次
発酵により13ｇ／のエタノールが生成され、酢
酸酪酸セルロースでは同様に５ｇ／のエタノー
ル生成が認められた。Example 4 Immobilized bacterial cells were prepared using natural polymers such as sodium alginate and pectin, and synthetic materials such as cellulose acetate butyrate and porous polysterene, and 50 ml of each was filled into a 100 ml column. A molasses solution with a sugar concentration of 150 g/ml was used as the culture medium, and the viable cell concentration was measured at the column outlet when the ethanol concentration was 45 to 50 g/ml in a steady state. ×10 7 cell/ml cellulose acetate butyrate column 6 × 10 6 cell/ml, polystyrene column 3 ×
It was 106 cells/ml. Next, 20 ml/hr of the effluents from the alginate column and the cellulose acetate butyrate column were each placed in a 200 ml container kept at 30° C. for secondary fermentation. The effluent from the alginate column produced 13 g/ethanol by secondary fermentation, and the cellulose acetate butyrate similarly produced 5 g/ethanol.
実施例 ５
実施例１において糖濃度150ｇ／の代わりに
糖濃度が200ｇ／の糖蜜溶液を用い、さらに硫
酸アンモニウム0.5ｇ／、リン酸水素カリウム
0.2ｇ／及び酵母エキス0.1ｇ／を加えた培地
を用いて同様の実験を行つた。培地のカラムへの
通塔速度が150ml／hrの場合は定常状態で88ｇ／
のエタノールが得られたが定常状態に達してか
ら10日目より活性の低下がみられ、20日後でエタ
ノール濃度は60ｇ／まで低下した。通塔速度を
450ml／hrとした場合は定常状態でのエタノール
濃度は65ｇ／であつたがカラムの活性は安定で
２ケ月以上安定運転を行うことができた。通塔速
度を450ml／hrとした場合の醪を容積22の第２
反応槽に100ml／hrの速度で供給した。該滞留槽
は30℃に撹拌保持した。第２反応槽出口のアルコ
ールは86〜90ｇ／が安定して長期間得られた。Example 5 In Example 1, a molasses solution with a sugar concentration of 200 g/m was used instead of the sugar concentration of 150 g/m, and in addition, ammonium sulfate 0.5 g/, and potassium hydrogen phosphate were added.
A similar experiment was conducted using a medium to which 0.2 g/ and yeast extract 0.1 g/ were added. When the medium passing rate through the column is 150ml/hr, the flow rate is 88g/hr at steady state.
of ethanol was obtained, but the activity decreased 10 days after reaching a steady state, and the ethanol concentration decreased to 60 g/20 days later. tower speed
When the flow rate was 450 ml/hr, the ethanol concentration in the steady state was 65 g/hr, but the activity of the column was stable and stable operation could be performed for more than two months. When the flow rate is 450ml/hr, the moromi is poured into a second tank with a volume of 22.
It was supplied to the reaction tank at a rate of 100 ml/hr. The residence tank was maintained at 30°C with stirring. Alcohol at the outlet of the second reaction tank was stably obtained at 86 to 90 g/g for a long period of time.
Claims (1)
た固定化微生物を充填した反応槽を用いるアルコ
ールの連続生産方法において、該反応槽より溢流
する醪液を第２反応槽に受け、第２反応槽におい
て発酵を継続せしめることを特徴とするアルコー
ルの製造法。1. In a continuous alcohol production method using a reaction tank filled with immobilized microorganisms having an alcohol-producing ability, the liquor overflowing from the reaction tank is received in a second reaction tank, and the liquid is collected in the second reaction tank. A method for producing alcohol characterized by continuous fermentation.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56108161A JPS5813393A (en) | 1981-07-13 | 1981-07-13 | Preparation of alcohol using immobilized microorganism |
| CA000407101A CA1191098A (en) | 1981-07-13 | 1982-07-12 | Process for manufacturing alcohol by fermentation |
| AU85956/82A AU547698B2 (en) | 1981-07-13 | 1982-07-13 | Immobilization of micro organism and fermentation in single vessel |
| GB08220313A GB2104914B (en) | 1981-07-13 | 1982-07-13 | Process for manufacturing alcohol by fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56108161A JPS5813393A (en) | 1981-07-13 | 1981-07-13 | Preparation of alcohol using immobilized microorganism |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5813393A JPS5813393A (en) | 1983-01-25 |
| JPS633596B2 true JPS633596B2 (en) | 1988-01-25 |
Family
ID=14477503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56108161A Granted JPS5813393A (en) | 1981-07-13 | 1981-07-13 | Preparation of alcohol using immobilized microorganism |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5813393A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62195284A (en) * | 1986-02-21 | 1987-08-28 | Kibun Kk | Immobilized microorganism and production thereof |
| CN105189762A (en) * | 2013-03-28 | 2015-12-23 | 旭硝子株式会社 | Process and device for producing chemical product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55165796A (en) * | 1979-06-13 | 1980-12-24 | Tanabe Seiyaku Co Ltd | Preparation of high concentration ethanol using fixed yeast |
| JPS5629517A (en) * | 1979-08-17 | 1981-03-24 | Tokitaka Mori | Nutrient |
| JPS5648887A (en) * | 1979-09-28 | 1981-05-02 | Tanabe Seiyaku Co Ltd | Preparation of highly concentrated ethanol using fixed bacterium |
-
1981
- 1981-07-13 JP JP56108161A patent/JPS5813393A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55165796A (en) * | 1979-06-13 | 1980-12-24 | Tanabe Seiyaku Co Ltd | Preparation of high concentration ethanol using fixed yeast |
| JPS5629517A (en) * | 1979-08-17 | 1981-03-24 | Tokitaka Mori | Nutrient |
| JPS5648887A (en) * | 1979-09-28 | 1981-05-02 | Tanabe Seiyaku Co Ltd | Preparation of highly concentrated ethanol using fixed bacterium |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5813393A (en) | 1983-01-25 |
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