Continuous rapid Production of Soy Sauce by Coimmobilized Mixed Culture system of Zygosaccharomyces rouxii and Candida versatilis using Air Bubble Column Reactor

Zygosaccharomyces rouxii와 Candida versatilis의 동시 고정화에 의한 Air Bubble Column Reactor에서 간장의 연속적 속성 생산

  • 류병호 (경성대학교 식품공학과)
  • Published : 2003.12.01

Abstract

This study was designed to find out the rapid fermentation of soy sauce from koji hydrolyzates using air bubble column reactor packed with coimmobilized mixed culture system. Continuous ripid production was performed by coimmobilized Z. rouxiii BH-90 and C. versatilis BH-91. Coimmobilized cells of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 mixture cells in the column reactor produced 2.8% ethyl alcohol and 18mg/L 4-ethylguaiacol over 96 hours under the optimal conditions. Coimmobilized cells produced 2.30∼2.4% ethyl alcohol during 30 days, and decreased gradually from 40 days to 70 days. Also coimmobilized cells produced 4-ethylguaiacol at the constant rate of 16∼18mg/L and decreased gradually after 40 days. Final product of soy sauce contained 2.4% ethyl alcohol and 18mg/L 4-ethylguaiacol. However, amino acid compositions of soy sauce were consisted of predominantly glutamic acid, leucin, arginine, aspartic acid, Iysine and valine, which were more than 50% of total amino acid.

References

  1. J. Appl. Microbiol. Biotech. v.1 Yeast of Soy Sauce Lee,H.C.
  2. Advances in Food Research v.30 Soy sauce biochemistry Yokotsuka,T. https://doi.org/10.1016/S0065-2628(08)60350-X
  3. J. Kor. Sco. Food Nutr. v.22 no.2 Thermal koji hydrolysis for rapid fermentation of soy sauce Ryu,B.H.;K.J.Cho;Y.J.Chai;C.O.Park
  4. J. Brew. Soc. Japan v.15 Studies on soy sauce by bioreacter Noda,Y.K.;H.O.kusnda;M.Nakada
  5. Agric. Biol. Chem. v.54 A new process of soy sauce fementation by immobilized yeasts Horitsu,M.;Y.K.Maseda;C.Kawai https://doi.org/10.1271/bbb1961.54.295
  6. Agric. Biol. Chem. v.55 A modified process for soy sauce fermentation by immobilized yeasts Horitsu,H.;M.R.Wang;K.Kawai https://doi.org/10.1271/bbb1961.55.269
  7. Bull. Mie prefrectual institute of Technol. v.2 Studies on soy sauce production by bioracttor Yamada,T.;S.Koseko;K.Hisamatsu
  8. J. Food Sci. v.50 Fermantation of soy sauce with immobilized whole cells Osaki,K.;Okdamoto;T.Ako;S.Nagata;h.Takamatsu https://doi.org/10.1111/j.1365-2621.1985.tb10463.x
  9. Appl. Microbiol. Biotech. v.31 Continuous fermantation using by immobilized cells of Zygosaccharomyces rouxii in and airlift reactor Hamada,T.;T.ishiyama;H.Motai
  10. Process Biochem. v.B Immobilized microbiol cells Durand,G.;J.M.Navirro
  11. Biotechnol. Bioeng. v.26 Diffusion characteristics of substrates in Ca-alginate beads Tanaka,H.;M.Matsumura;I.A.Veliky https://doi.org/10.1002/bit.260260111
  12. J. Ferment. Bioeng. v.69 Continuous production of 4-etylguaiacol by immobilized cells of salt tolerance Candida versatillis in an air lift reactor Hamads,T.;A.Sugishita;H.Motyai https://doi.org/10.1016/0922-338X(90)90040-4
  13. Bull. Mie Profectral institute of Technol. v.5 Studies on soy sauce production by bioreactor Koseko,S.;M.Hisamatsu;T.Yamada
  14. J. Brew. Soc. Japan v.75 Aroma of soy sauce Yokosuka,T.;M.Sasaki;N.Nunomura;Y.Asao https://doi.org/10.6013/jbrewsocjapan1915.75.717
  15. Bull. of Kyungsung Univ. v.14 Isolation and characteristic properties of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 isolated from soy sauce mash Cho,K.J.;C.O.Park;Y.J.Chae;D.S.Kim;B.H.Ryu
  16. Seasoning Science (Japan) v.18 Quantitative determination of acetic acid and ethyl alcoho in soy sauce with gas liquid chromatography Hamano,M.;A.Okhara;Y.Aoyama;N.Saito
  17. Anal. Chem. v.30 Automatic recording apparatus for use in the chromatograpy of amino acids Spackman,K.H.;W.H.Stein;S.Moore https://doi.org/10.1021/ac60139a006
  18. J. Kor. Soc. Food Nutr. v.10 no.2 Properties caramel colors prepared by wastmolasses Ryu,B.H.;Lee,B.H.
  19. Nippon Nogeikagaku Kaishi v.41 19 Studies on the flavous substances in shoya Yokosaka,T.;T.Sakasai;T.Asao
  20. Nippon Nogeikagaku Kaishi v.1 Studies on the flavorous substances in shoyu Asao,Y.;T.Sakasai;T.Yokotsuka
  21. Kor. J. Appl. Microbiol. Biotech. v.15 Continuous alcohol fermentation using immobiliaed growing yeast cells B.H.Ryu;K.D.Nam