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Purification and properties of an antibiotic, yeastcidin, produced by Koji-mold Aspergillus oryzae
364
Abstracts of the Articles Printed in Hakkokogaku Kaishi
acting at near 60°C and an inhibiting factor at near 85°C and that these factors are important in the mechanisms of sediment formation during the heating of raw soy sauce.
In recent years, considerable attention has been given to factory automation in sak~ brewing. A key to the achievement of this is how to automate the biological processes, e.g., moto (seed mash) making, koji making, and moromi mashing (sakk brewing), which Purification and Properties of an Antibiotic, have been conducted by skilled brew-masters. Yeastcidin, Produced by Koji-Mold Aspergillus This paper describes fundamental studies on a oryzae). MASARU HOSAKA, NOBUH1KO SHINTAKU, system for automatic control of the moromi mashing NAOKO ~IrAHA(}I, HISAYASU NAKATA, TAKASHI process. We investigated the kinetics of the mashing SAKAI, and TORAJI TSUKAHARA (Department of process which involves dissolution of solid materials, Brewin¢ and Fermentation, Tokyo University of Agri- saccharification, yeast growth, and ethanol fermenculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, tation, and proposed rate equations for them. A simuJapan) Hakkokogaku 65: 191-197. 1987. lation model of moromi mashing was constructed by An antibiotic, yeastcidin, produced by koji-mold integrating the equations of both the mass transfer and (Aspergillus oryzae G) was filtered by 0.65/~m, 0.45 pm, the biochemical reactions in the multlphase system of and 0.025 t~m filters (Millipore filter), and a white solid and liquid. Simulated results from the model agreed with data observed under various conditions. powder was obtained by vacuum freeze-drying. From simulation studies on a balance of the main The results were as follows : three reactions in moromi mashing, i.e., rice dissolution, 1) Sakb yeasts (Kyokai no. 6, 7, 8, 9, and AS701) and two Pichia strains (P. chambardii IFO 1029 and saccharification, and ethanol fermentation, it was P. farinosa IFO 0534) grew in koji extract medium at suggested that the process is divided into two phases, and that practical control is possible by merely monitor1000 #g/ml yeastcidin concentration. 2) Yeastcidin was fractionated into two peaks by ing the ethanol. A system for adaptive control of sakk mashing a gel chromatogram (Sephadex G 50 medium 15 × 1000 ram). There was antibiotic activity in the first with the aid of a microcomputer was constructed. The temperature of the mash was controlled at the peak fractions, but none in the second peak fractions. 3) The peak 1 fractions were purified by a 0.025-#m optimal value found in accordance with the recomfilter, and the properties of purified yeastcidin were mended state by simulation of the process based on the model. The parameters of the model were sucexamined. Yeastcidin was 22.5% protein and 58.5% sugar, and the mean molecular weight was about 41,000. cessively adjusted for the best estimation by monitoring carbon dioxide evolution for estimation of the ethanol concentration. A test run of mashing in a pilot scale Process Control of Sak$ Fermentation.--Monograph--YosHINORI SUOIMOTO and EISHIN FUJITA* fermentor using 1,000 kg of polished rice showed (Kiku-Masamune Sakk Brewing Co., Ltd., Mikage, a successful performance of the control system, and the Higashinada-ku, Kobe 658, Japan) Hakkokogaku quality of the sakk produced was rated to be similar to that brewed in a conventional way. 65: 199-215. 1987.
Abstracts of the Articles Printed in Hakkokogaku Kaishi
acting at near 60°C and an inhibiting factor at near 85°C and that these factors are important in the mechanisms of sediment formation during the heating of raw soy sauce.
In recent years, considerable attention has been given to factory automation in sak~ brewing. A key to the achievement of this is how to automate the biological processes, e.g., moto (seed mash) making, koji making, and moromi mashing (sakk brewing), which Purification and Properties of an Antibiotic, have been conducted by skilled brew-masters. Yeastcidin, Produced by Koji-Mold Aspergillus This paper describes fundamental studies on a oryzae). MASARU HOSAKA, NOBUH1KO SHINTAKU, system for automatic control of the moromi mashing NAOKO ~IrAHA(}I, HISAYASU NAKATA, TAKASHI process. We investigated the kinetics of the mashing SAKAI, and TORAJI TSUKAHARA (Department of process which involves dissolution of solid materials, Brewin¢ and Fermentation, Tokyo University of Agri- saccharification, yeast growth, and ethanol fermenculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, tation, and proposed rate equations for them. A simuJapan) Hakkokogaku 65: 191-197. 1987. lation model of moromi mashing was constructed by An antibiotic, yeastcidin, produced by koji-mold integrating the equations of both the mass transfer and (Aspergillus oryzae G) was filtered by 0.65/~m, 0.45 pm, the biochemical reactions in the multlphase system of and 0.025 t~m filters (Millipore filter), and a white solid and liquid. Simulated results from the model agreed with data observed under various conditions. powder was obtained by vacuum freeze-drying. From simulation studies on a balance of the main The results were as follows : three reactions in moromi mashing, i.e., rice dissolution, 1) Sakb yeasts (Kyokai no. 6, 7, 8, 9, and AS701) and two Pichia strains (P. chambardii IFO 1029 and saccharification, and ethanol fermentation, it was P. farinosa IFO 0534) grew in koji extract medium at suggested that the process is divided into two phases, and that practical control is possible by merely monitor1000 #g/ml yeastcidin concentration. 2) Yeastcidin was fractionated into two peaks by ing the ethanol. A system for adaptive control of sakk mashing a gel chromatogram (Sephadex G 50 medium 15 × 1000 ram). There was antibiotic activity in the first with the aid of a microcomputer was constructed. The temperature of the mash was controlled at the peak fractions, but none in the second peak fractions. 3) The peak 1 fractions were purified by a 0.025-#m optimal value found in accordance with the recomfilter, and the properties of purified yeastcidin were mended state by simulation of the process based on the model. The parameters of the model were sucexamined. Yeastcidin was 22.5% protein and 58.5% sugar, and the mean molecular weight was about 41,000. cessively adjusted for the best estimation by monitoring carbon dioxide evolution for estimation of the ethanol concentration. A test run of mashing in a pilot scale Process Control of Sak$ Fermentation.--Monograph--YosHINORI SUOIMOTO and EISHIN FUJITA* fermentor using 1,000 kg of polished rice showed (Kiku-Masamune Sakk Brewing Co., Ltd., Mikage, a successful performance of the control system, and the Higashinada-ku, Kobe 658, Japan) Hakkokogaku quality of the sakk produced was rated to be similar to that brewed in a conventional way. 65: 199-215. 1987.