著者
各務 彰洋 花井 泰三 本多 裕之 小林 猛
出版者
公益社団法人日本生物工学会
雑誌
生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日
vol.73, no.5, pp.387-395, 1995-09-25
被引用文献数
9

This paper deals with the quality modeling of Ginjo sake using a neural network (NN) and genetic algorithm (GA). A NN model was constructed to estimate 7 sensory evaluations concerning the quality of Ginjo sake from 18 chemical component analytical values. The performance index, J, of the NN model was significantly small compared with that obtained using multiple regression analysis (MRA). Using the model, analytical data on the chemical components was estimated from the 7 given sensory evaluation values by means of a genetic algorithm, which was employed as an optimizing method. It was found that almost all the estimated values coincided with the actual values within an error range of less than 0.3.
著者
田口 文章 宗 国冨 張 光磊
出版者
公益社団法人日本生物工学会
雑誌
生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日
vol.79, no.12, pp.463-469, 2001-12-15

To establish an efficient method for the microbial treatment of kitchen refuse, experiments were performed to isolate heat-stable multi-enzyme-producing thermophilic bacteria and to verify functional activities of the isolates for the complete decomposition of kitchen refuse. Five Bacillus strains-B.amyloliquefaciens FTP148, B.amyloliquefaciens FTP2414, B.subtilis FTP237, B.Licheniformis FTP136, and B.licheniformis FTP2530-were successfully isolated from feces of the Giant Panda. The strains showed efficient growth at incubation temperatures between 45℃ and 60℃ and produced amylase, protease, and lipase. The highest activities of the amylase and protease produced by the strains at the optimal growth temperature were obtained at reaction temperatures between 50℃ and 60℃. The amylase and protease activities were stable up to maximum temperatures of 75℃ and 70℃, respectively; after incubation at 60℃ for 3 h, 59% and 40%, respectively, of the initial activity remained. Using a commercial waste-treatment device, kitchen refuse was treated with the five strains with the following results. When 1 kg per day was treated for 4 weeks, a total of 24 kg of mixed refuse consisting of green vegetables and fish remains as well as raw and/or fried potatoes was reduced to only 0.98 kg and a final digestive rate of 96% was obtained. It is noteworthy that the internal temperature of the compost mass reached a peak of 72℃. These results indicate that the novel thermophilic bacterial strains isolated from Giant Panda feces may be useful for high-performance waste treatment at a high temperature of 65℃.
著者
森村 茂 叶 秀娟 重松 亨 木田 建次
出版者
公益社団法人日本生物工学会
雑誌
生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日
vol.80, no.9, pp.417-423, 2002-09-25
被引用文献数
13

焼酎蒸留残渣を利用して醸造酢を製造する場合,クエン酸耐性を有する酢酸菌を用いて,添加エタノール濃度5%(v/v)の条件で好気培養を行えば,焼酎蒸留残渣の固形分の有無,滅菌の有無,従来法あるいは返し仕込みで副生する焼酎蒸留残渣の種類に関係なく,容易に酢酸発酵が行えることを明らかにした.さらに,流加培養を行うことにより,回分培養と比較してより高い酢酸生成収率が得られた.製造した醸造酢は市販の黒酢と同様の優れた抗ラジカル活性およびACE阻害活性を示し,それらの活性は焼酎蒸留残渣由来の物質によることがわかった.このように,焼酎蒸留残渣から機能性を有する醸造酢を製造することができた.