한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제21권5호
  • /
  • Pages.511-512
  • /
  • 1993
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  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

1단계 유가식 배양에 의한 고산도 식초 생산

Production of High Acetic Acid Vinegar by Single Stage Fed-Batch Culture

  • 발행 : 1993.10.01
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초록

The production of vinegar containing high acetic acid concentration was carried in a single stage fed-batch culture. The initial and residual ethanol concentration were 50.0g/l and 5.0g/l, respectively, and the ethanol concentration was maintained from 5.0g/l to 10.0g/l during fedbatch culture. The fermentation temperature was decreased by 1C for every increase of 2.0% in acidity. The maximum productivity was 2.53g/l-hr and the acidity was 16.08% after 40 hours of acetic acid fermentation.

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참고문헌

  1. 한국산업미생물학회지 v.20 no.6 Two stage 발효에 의한 고산도 식초 생산 이영철;이금용;김형찬;박기범;유익제;안평욱;최춘언;손세형
  2. Biotechnology Rehm,H.J.;G.Reed
  3. U. S. patent. No. 4,282,257 Production of vinegar with high acetic acid concentration Kunimatsu,Y.;H.Okumura;H.Masai;K.Yamada;M.Yamada
  4. U. S. patent. No. 4,364,960 Process for the production of vinegar with high acetic acid concentration Kunimatsu,Y.;H.Okumura;H.Masai;K.Yamada;M.Yamada
  5. Hakkokogaku v.70 Optimtization and control in fedbatch cultures Shioya,S.
  6. J. Ferment. Bioeng. v.69 Continuous production of acetic acid using immobilized Acetobacter aceti in a threephase fluidized bed bioreactor Sun,Y.;S.Furusaki