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Continuous production of high ethanol solution using an immobilized yeast bioreactor
Abstracts of the Articles Printed in Hakkokogaku Kaishi Vol. 69, No. 1 (1991)
Continuous Production of High Ethanol Solution Using an Immobilized Yeast Bioreactor. M~kSAAKISUEKI,*KEiicrn Agi~wA, and AKIRASUZUKI(Kirin Brewery, 17-1, Namamugi, 1-chome, Tsurumi-ku, Yokohama 230) Hakkokogaku 69: 7-13. 1991. A newly-developed cascade feed technique using two reactors was applied to the continuous production of a high ethanol solution. Ethanol solution more than 15 vol% was continuously produced for about 50 d. Simulations of the cascade feed technique with the two reactors were carried out, using mathematical equations which approximated the actual distribution of glucose and ethanol in an immobilized yeast bioreactor. The simulated results showed that the first reactor should be operated so as to assimilate most of the charged glucose.
Changes of "Mureka" Compounds in Sake and the Presumed Pathway Forming These C o m p o u n d s 2 TORU MOTOYOSHI,* AKIRA NISHIMURA, KYO1CHI KONDO, EIGORO NAKAZAWA, HIDEO MISHIMA, and Sm~Ezo TAKEMU~ (Hakutsuru
Sake Brewing Co., Ltd., 4-5-5 Sumiyoshi, Minamimachi, Higashinada-ku, Kobe-shi, Hyogo 658) Hakkokogaku 69: 1-6. 1991. Changes of "Mureka" compounds (i-valeraldehyde (i-Val), ethyl i-valerate (EtOVal), 1,l-diethoxy-3-methylbutane (1,1-DEB)) under various storage conditions were measured by the PTI system and G C / M S . The results showed that increase of the compounds was prevented by ultrafiltration or pasteurization of the sake and that they were repressed during storage at higher temperatures of 40 or 50°C. A clear relationship was observed between a decrease of i-amylalcohol (i-AmOH) concentration and an increase in the concentration of iVal, the most characteristic compound of "Mureka" in sake. These results suggested the existence of a certain enzymatic oxidization pathway converting i-AmOH into i-Val in non-pasteurized sake. By the experiment of adding i-Val to sake, it was supposed that EtOVal and 1,1-DEB were formed from i-Val by enzymatic and chemical reactions, respectively.
* Corresponding author.
* Corresponding author. t Studies on "Mureka" of Sake (Ili).
144
Continuous Production of High Ethanol Solution Using an Immobilized Yeast Bioreactor. M~kSAAKISUEKI,*KEiicrn Agi~wA, and AKIRASUZUKI(Kirin Brewery, 17-1, Namamugi, 1-chome, Tsurumi-ku, Yokohama 230) Hakkokogaku 69: 7-13. 1991. A newly-developed cascade feed technique using two reactors was applied to the continuous production of a high ethanol solution. Ethanol solution more than 15 vol% was continuously produced for about 50 d. Simulations of the cascade feed technique with the two reactors were carried out, using mathematical equations which approximated the actual distribution of glucose and ethanol in an immobilized yeast bioreactor. The simulated results showed that the first reactor should be operated so as to assimilate most of the charged glucose.
Changes of "Mureka" Compounds in Sake and the Presumed Pathway Forming These C o m p o u n d s 2 TORU MOTOYOSHI,* AKIRA NISHIMURA, KYO1CHI KONDO, EIGORO NAKAZAWA, HIDEO MISHIMA, and Sm~Ezo TAKEMU~ (Hakutsuru
Sake Brewing Co., Ltd., 4-5-5 Sumiyoshi, Minamimachi, Higashinada-ku, Kobe-shi, Hyogo 658) Hakkokogaku 69: 1-6. 1991. Changes of "Mureka" compounds (i-valeraldehyde (i-Val), ethyl i-valerate (EtOVal), 1,l-diethoxy-3-methylbutane (1,1-DEB)) under various storage conditions were measured by the PTI system and G C / M S . The results showed that increase of the compounds was prevented by ultrafiltration or pasteurization of the sake and that they were repressed during storage at higher temperatures of 40 or 50°C. A clear relationship was observed between a decrease of i-amylalcohol (i-AmOH) concentration and an increase in the concentration of iVal, the most characteristic compound of "Mureka" in sake. These results suggested the existence of a certain enzymatic oxidization pathway converting i-AmOH into i-Val in non-pasteurized sake. By the experiment of adding i-Val to sake, it was supposed that EtOVal and 1,1-DEB were formed from i-Val by enzymatic and chemical reactions, respectively.
* Corresponding author.
* Corresponding author. t Studies on "Mureka" of Sake (Ili).
144