- Email: [email protected]
Continuous sake fermentation using a multi-horizontal plate bioreactor
J. FERMENT. BIOENG.,
Abstracts of the Articles Printed in Hakkokogaku Kaishi V o l . 70, N o . 1 (1992)
Breeding of Chaetomium gracile Mutant 1161 for High Yield of Xylobiose.
Continuous Sake Fermentation Using a Multi-Horizontal Plate Bioreactor. KAZUO MATSUURA,* MASATO HmOTSUNE, and MASAAK! ~ C H I
Tosmo Igm,* KAZUmRO CHINA, TOSmAKI KUTSUNA, YASUNOra TAGOYAMA, TETSUYAKONISItl, and NoKIYOSm IWASArJ (Shin-Nihon Chemical Co. Ltd., Showa-cho, Anjo-shi, Aichi 446) Hakkokogaku
(General Research Institute, Ozeki Co. Ltd., 4-9 Imazu Dezaikecho, Nishinomiya-shi, Hyogo 663) Hakkokogaku 70: 17-23. 1992.
70: 1-7. 1992. Mutational experiments were carried out to increase the high X2forming (X2-Form.) xylanase activity of Chaetomium gracile IFO 6568 (CG 6568) by irradiation with 6°Coy-ray, followed by checking clear-cut zone formation on xylan-containing agar plates, xylan saccharifying (Xy-S) activity and xylan turbidity-decreasing (Xy-T) activity. The selected mutant no. 1161 (mutant 1161) was 115-fold better than the original strain CG 6568 in the X2-Form. activity of the enzyme produced by solid state fermentation at 30°C for 5 d. Strain CG 6568 produced three xylanases with low activity, but mutant strain 1161 produced one xylanase with hyper-activity and two xylanases each with low activity. The maximum X2-Form. activity of crude xylanase from CG 6568 was at pH 6.5 and 60°C, but that of mutant 1161 was at pH 5.0 and 50°C. The crude xylanase from mutant 1161 l~roduced X2 from birch wood xyian and malt cake xylan very efficiently.
In a static culture, the final cell density (Xnn) of a respirationdeficient mutant increased with an increase in the ratio of the bottom area to broth volume (S/V). The relationship was defined as follows; X~=Xm(S/V)/{(S/V)+Ks}. When a multi-disc set was immersed into a culture vessel to elevate the S / V value, the above equation disagreed with the results of this experiment, but the fermentation rate with the multi-disc was faster than that without it. A multihorizontal plate reactor (MHPR) without an immobilized carrier was designed for continuous sake fermentation. In this reactor, a flat sedimentary layer of yeast ceils was formed onto the bottom of each plate by circulating the culture broth. Then, broth from a pre-fermentor was allowed to flow horizontally onto the plates, and the sake was produced. The productivity of the MHPR was greater than that of a packed immobilized yeast reactor (PIR). On the other hand, the total acidity and the amino acidity of the sake produced by the MHPR was lower than that made by the PIR. Also, the sake from the MHPR had an inferior flavor compared to that from the PIR. When effluent from the PIR and MHPR containing yeast cells was secondarily fermented for 5 d at 5°C, there was nothing to choose in terms of sensory evaluation between the resulting sake from the PIR and the MHPR.
* Corresponding author. Fuzzy Control System for the Sake Brewing Process. KAORU OISHI,* MITSUNOR.I TOMJNAGA, AKITSUGU KAWATO, and SATOSm I~tAYXSU (General Institute, Gekkeikan Sake Co. Ltd., Shimotobakoyanagi-cho 24, Fushimi-ku, Kyoto 612) Hakkokogaku 70: 9-16. 1992. A skilled sake expert's know-how about the management of sake brewing was organized for a fuzzy control system. By applying the control rules obtained, we developed a fuzzy control system for the sake brewing process which decided changes in the temperature of the sake-mash (inoromO to follow the Baum~ reference pattern. In a pilot-scale control test, this system could precisely trace the target reference pattern during the whole brewing period, and each component in the sake produced, such as alcohol concentration, Baum~ value, acidity, amino acidity and pyruvic acid, coincided almost completely with the desired value. The results of the relatively gentle temperature control obtained by this system throughout the brewing period were similar to the case of the expert's control. In sensory evaluation by skilled panelists, no paticular problems were found in the taste and flavor, and the sake quality was almost the same as that of sake produced under the expert's control. This suggested that the system could be applied to a computer-aided control system to realize the expert's control strategy in the sake brewing process.
* Corresponding author. Effects of Various Environmental Factors on t-Carotene Production by Dunaliella salina. - - N o t e - YUKmO YAMAOKA,'* OSAM'U TAKrMXmA,~ HmOYUKJ FUS~,~ KAZUO ~ , ' Etcm MANABE,2 HmoYtrlo TAKANO,2 and MORRO HIRANO2 (Government Industrial Research Institute, Chugoku,
Hirosuehiro, Kure, Hiroshima 737--01,~ Onoda Cement Co. Ltd., Toyosu, Koto-ku, Tokyo 1352) Hakkokogaku 70: 25-28. 1992. The effects of various environmental conditions on p-carotene production by Dunaliella salina were studied. Nitrate and Fe-EDTA were the best form of nitrogen source and Fe source, respectively. Under the optimum environmental conditions, D. salina accumulated at least 20% (w/w) of p-carotene in the cells. The optimum conditions were as follows: high light intensity (15,000-40,0001x), pH6-9, appropriate sodium chloride concentration (3.2%), temperature (20--25"C) and trace nutrient (nitrate less than 18 mg/l, phosphate 4.5-9 mg/l and Fe 1/zM). * Corresponding author.
* Corresponding author.
178
Abstracts of the Articles Printed in Hakkokogaku Kaishi V o l . 70, N o . 1 (1992)
Breeding of Chaetomium gracile Mutant 1161 for High Yield of Xylobiose.
Continuous Sake Fermentation Using a Multi-Horizontal Plate Bioreactor. KAZUO MATSUURA,* MASATO HmOTSUNE, and MASAAK! ~ C H I
Tosmo Igm,* KAZUmRO CHINA, TOSmAKI KUTSUNA, YASUNOra TAGOYAMA, TETSUYAKONISItl, and NoKIYOSm IWASArJ (Shin-Nihon Chemical Co. Ltd., Showa-cho, Anjo-shi, Aichi 446) Hakkokogaku
(General Research Institute, Ozeki Co. Ltd., 4-9 Imazu Dezaikecho, Nishinomiya-shi, Hyogo 663) Hakkokogaku 70: 17-23. 1992.
70: 1-7. 1992. Mutational experiments were carried out to increase the high X2forming (X2-Form.) xylanase activity of Chaetomium gracile IFO 6568 (CG 6568) by irradiation with 6°Coy-ray, followed by checking clear-cut zone formation on xylan-containing agar plates, xylan saccharifying (Xy-S) activity and xylan turbidity-decreasing (Xy-T) activity. The selected mutant no. 1161 (mutant 1161) was 115-fold better than the original strain CG 6568 in the X2-Form. activity of the enzyme produced by solid state fermentation at 30°C for 5 d. Strain CG 6568 produced three xylanases with low activity, but mutant strain 1161 produced one xylanase with hyper-activity and two xylanases each with low activity. The maximum X2-Form. activity of crude xylanase from CG 6568 was at pH 6.5 and 60°C, but that of mutant 1161 was at pH 5.0 and 50°C. The crude xylanase from mutant 1161 l~roduced X2 from birch wood xyian and malt cake xylan very efficiently.
In a static culture, the final cell density (Xnn) of a respirationdeficient mutant increased with an increase in the ratio of the bottom area to broth volume (S/V). The relationship was defined as follows; X~=Xm(S/V)/{(S/V)+Ks}. When a multi-disc set was immersed into a culture vessel to elevate the S / V value, the above equation disagreed with the results of this experiment, but the fermentation rate with the multi-disc was faster than that without it. A multihorizontal plate reactor (MHPR) without an immobilized carrier was designed for continuous sake fermentation. In this reactor, a flat sedimentary layer of yeast ceils was formed onto the bottom of each plate by circulating the culture broth. Then, broth from a pre-fermentor was allowed to flow horizontally onto the plates, and the sake was produced. The productivity of the MHPR was greater than that of a packed immobilized yeast reactor (PIR). On the other hand, the total acidity and the amino acidity of the sake produced by the MHPR was lower than that made by the PIR. Also, the sake from the MHPR had an inferior flavor compared to that from the PIR. When effluent from the PIR and MHPR containing yeast cells was secondarily fermented for 5 d at 5°C, there was nothing to choose in terms of sensory evaluation between the resulting sake from the PIR and the MHPR.
* Corresponding author. Fuzzy Control System for the Sake Brewing Process. KAORU OISHI,* MITSUNOR.I TOMJNAGA, AKITSUGU KAWATO, and SATOSm I~tAYXSU (General Institute, Gekkeikan Sake Co. Ltd., Shimotobakoyanagi-cho 24, Fushimi-ku, Kyoto 612) Hakkokogaku 70: 9-16. 1992. A skilled sake expert's know-how about the management of sake brewing was organized for a fuzzy control system. By applying the control rules obtained, we developed a fuzzy control system for the sake brewing process which decided changes in the temperature of the sake-mash (inoromO to follow the Baum~ reference pattern. In a pilot-scale control test, this system could precisely trace the target reference pattern during the whole brewing period, and each component in the sake produced, such as alcohol concentration, Baum~ value, acidity, amino acidity and pyruvic acid, coincided almost completely with the desired value. The results of the relatively gentle temperature control obtained by this system throughout the brewing period were similar to the case of the expert's control. In sensory evaluation by skilled panelists, no paticular problems were found in the taste and flavor, and the sake quality was almost the same as that of sake produced under the expert's control. This suggested that the system could be applied to a computer-aided control system to realize the expert's control strategy in the sake brewing process.
* Corresponding author. Effects of Various Environmental Factors on t-Carotene Production by Dunaliella salina. - - N o t e - YUKmO YAMAOKA,'* OSAM'U TAKrMXmA,~ HmOYUKJ FUS~,~ KAZUO ~ , ' Etcm MANABE,2 HmoYtrlo TAKANO,2 and MORRO HIRANO2 (Government Industrial Research Institute, Chugoku,
Hirosuehiro, Kure, Hiroshima 737--01,~ Onoda Cement Co. Ltd., Toyosu, Koto-ku, Tokyo 1352) Hakkokogaku 70: 25-28. 1992. The effects of various environmental conditions on p-carotene production by Dunaliella salina were studied. Nitrate and Fe-EDTA were the best form of nitrogen source and Fe source, respectively. Under the optimum environmental conditions, D. salina accumulated at least 20% (w/w) of p-carotene in the cells. The optimum conditions were as follows: high light intensity (15,000-40,0001x), pH6-9, appropriate sodium chloride concentration (3.2%), temperature (20--25"C) and trace nutrient (nitrate less than 18 mg/l, phosphate 4.5-9 mg/l and Fe 1/zM). * Corresponding author.
* Corresponding author.
178