Microbiology and Biotechnology Letters (한국미생물·생명공학회지)
- Volume 21 Issue 4
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- Pages.366-372
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- 1993
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
Continuous Rapid Fermentation of Soy Sauce by Immobilized Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 Using Column Type Reactor
고정화된 Zygosaccharomyces rouxii BH-90과 Candida versatilis BH-90를 이용한 Column 형 reactor 에서 간장의 연속적 속성발효
- Ryu, Beung-Ho (Dept. of Food Science and Technology, Kyungsung University) ;
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Cho, Kyung-Ja
(Dept. of Home Economics, Kyungsang University) ;
- Chae, Young-Ju (Oh Bok Food Co.) ;
- Jin, Seung-Heun (Dept. of Food Science and Technology, Kyungsung University)
- Published : 1993.08.01
Abstract
The aim of this study was to find out the rapid fermentation of soy sauce from koji hydrolyzate using column type reactor packed with immobilized yeast cells. Each immobilized cell of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 in the packed column type reactor produced 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol over 96 hours under the optimal condition. Continuous fermentation was performed by immobilized Z. rouxii BH-90 packed in column type reactor. Immobilized Z. rouxii BH-90 produced 2.30~2.85% ethyl alcohol during 30 days, and decreased gradually from 40 days to 80 days. Also C. versatilis BH-91 produced 4-ethylguaiacol at the constant rate of 16~18mg/l and decreased gradually after 40 days. Final product of soy sauce contained 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol. However, amino acid compositions of final products were consisted of predominantly glutamic acid, leucine, arginine, aspartic acid, lysine and valine, which were more than 50% of total amino acid.