著者

原 昌道 大塚 謙一

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.45, no.2, pp.137-144, 1967

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Using malic adapted bacterial cells, the various conditions that induce malo-lactic fermentatzion (MLF) in grape juice, apple juice and wine sterilized with diethylpyrocarbonate (DEPC), were studied.1. DEPC showed inhibitory action against MLF with malic adapted cells of Leuc. mesenteroides at a concentration higher than 200 ppm.2. The rate of MLF in the grape juice, the grape juice containing 250 ppm of DEPC and wine was more rapid with Leuc. sp. than with other lactic acid bacteria strains.3. SO_2 extremely inhibited MLF as shown in a previous paper, but the inhibition was not influenced with DEPC.4. Yeasts in grape juice or wine under SO_2-free conditions were killed completely at above 70ppm of DEPC, but DEPC had no effect on the prevention of browning of grape and apple juice or wine.5. MLF and microbicidal action of DEPC were not influenced by sodium erithorbate (antioxidant).6. From the above results, the appropriate methods of wine and cider making using malic adapted cells are suggested as follows.a) To grape juice or apple juce containing sodium erithorbate (SO_2-free), DEPC (about 200 ppm) should be added to kill microorganism in juice. After an hour, the washed malic-adapted cells (about 10^7/ml) should be added to the juice. This should be kept at 10℃ and allowed to undergo MLF without occuring alcohol fermentation with wild type yeast. When malic acid is decomposed completely, SO_2 (100 ppm) should be added to the grape or apple must and the starter (pure culture of wine yeast, OC No. 2) inoculated. And then this must should be allowed to undergo alcoholic fermentation with the purely cultured yeast at 15℃.b) To wine or cider containing a small amount of SO_2 (20 ppm or less) should be added sodiume erithorbate (about 200 ppm) and DEPC (about 150 ppm). After an hour, the washed malic adapted cells should be added to the DEPC treated wine or cider. Incubations should be carried out at 15℃ for 4〜7 days, and then add SO_2 (about 100 ppm) after complete decomposition of malic acid in order to store safely the resultant wine or cider for long periods.

著者

北本 宏子

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.86, no.9, 2008-09-25

著者

杉森 大助 中村 正寿 坪内 直樹 坪内 武夫 小畑 徹 卯津羅 健作 宮崎 勝雄

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.12, pp.559-562, 2002-12-25

被引用文献数

3

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現在,実際の排水処理現場において高い効果を発揮する油脂分解能力の高い微生物製剤の開発が強く望まれている.そこで,油脂分解微生物製剤の開発を目指し,油脂分解微生物Acinetobacter sp.SOD-1を製剤化し,その油脂分解特性および保存安定性について調べるとともに排水処理試験を行った.本製剤は,20℃において3000ppmサラダ油を効率的に分解したのに対し,ラードに対する分解率は低かった.本製剤を用いた油脂含有排水のバッチ処理試験の結果,約90%以上の油脂分を分解することができた.さらに,お好み焼き店厨房排水処理のフィールド試験の結果,本製剤の有効性が確認された.

著者

YANAGIMOTO MASAKATSU SAITOH HITOSHI KAKIMOTO NORIHIRO

出版者

公益社団法人日本生物工学会

雑誌

Journal of fermentation technology (ISSN:03856380)

巻号頁・発行日

vol.61, no.3, pp.233-238, 1983-06-25

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The uptake of germanium (Ge) by microalgae was interesting because of a therapeutic effect of organic germanium. In the case of blue green algae, Oscillatoria sp. and Spirulina platensis, satisfactory amounts of Ge were accumulated in the cells, where the pH of the culture was shifted to 11.8 or 12.3,after sufficient growth. These algae could hardly grow in a culture at pH 11.8 or pH 12.3. In the case of Chlorella ellipsoideae, a good result could not be obtained. But a relatively high uptake of Ge into the cells could be obtained in the culture shifted to pH 8.6,in which the alga could hardly grow. Although the effective pHs are different, the effect of the elevated pH of the cultures can be called an alkaline shift efect from the same feature.

著者

LARROCHE CHRISTIAN GROS JEAN-BERNARD

出版者

公益社団法人日本生物工学会

雑誌

Journal of fermentation and bioengineering (ISSN:0922338X)

巻号頁・発行日

vol.74, no.5, pp.305-311, 1992-11-25

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The growth and sporulation of Penicillium roquefortii were studied during solid state cultivations on support. The process involved the use of a porous material, pozzolano, impregnated and continuously fed at a small rate by a concentrated liquid nutritive medium. This system allowed the recovery of the total spores and biomass produced, due to the large average radius, close to 5 μm, of the pores available for the fungal development. The sporulation occurred in two waves, the first beginning when nitrogen limitation appeared. Nitrogen balances showed that this first wave occurred with a sporulation efficiency, defined as the ratio of the nitrogen incorporated into the conidia to the nitrogen assimilated by the mycelium, close to unity. The second wave gave spores that did not contain nitrogen. Carbon balances, established using the stoichiometric equations of the metabolisms that occurred, showed that this second sporulation wave arose in connection with assimilatory growth that took place together with mecelial lysis. This system allowed 7×10^8 active spores/g pozzolano to be obtained, corresponding to 4.7×10^<11> spores/l fermentor at 110 h cultivation.

著者

大石 邦夫 江原 洋子 大塚 由美子 島村 きみ子 樋口 由加利 野本 正雄

出版者

公益社団法人日本生物工学会

雑誌

日本醗酵工学会大会講演要旨集

巻号頁・発行日

vol.62, 1987-11-02

著者

柘植 謙爾 松井 邦子 板谷 光泰

出版者

公益社団法人日本生物工学会

雑誌

日本生物工学会大会講演要旨集

巻号頁・発行日

vol.15, 2003-08-25