TREATMENT OF WASTE LIQUID AFTER PRODUCTION OF SHOCHU BY DISTILLATION
PURPOSE:To remarkably improve the filterability of waste liq. after the production of SHOCHU (low-class distilled spirit) by distillation by producing polysaccharide-degrading multi-enzyme complex belonging to Streptomyces genus and adding the enzyme to the waste liq. CONSTITUTION:When waste liq. di...
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| creator | KOGURE MASASUKE INOUE HIROSHI TAMURA GAKUZO SAGARA HARUMI |
| description | PURPOSE:To remarkably improve the filterability of waste liq. after the production of SHOCHU (low-class distilled spirit) by distillation by producing polysaccharide-degrading multi-enzyme complex belonging to Streptomyces genus and adding the enzyme to the waste liq. CONSTITUTION:When waste liq. discharged from a distilling stage for producing SHOCHU is treated, cultured and/or treated bacteria producing polysaccharide- degrading enzyme belonging to Streptomyces genus are added to the waste liq. and this liq. is heated and held under stirring for a certain time. An enzyme reaction proceeds, polysaccharides are especially degraded and the physical properties of insoluble solid matter, that is, cell wall-forming polysaccharides in the waste liq. are changed, so the filterability of the waste liq. can be remarkably improved. |
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CONSTITUTION:When waste liq. discharged from a distilling stage for producing SHOCHU is treated, cultured and/or treated bacteria producing polysaccharide- degrading enzyme belonging to Streptomyces genus are added to the waste liq. and this liq. is heated and held under stirring for a certain time. An enzyme reaction proceeds, polysaccharides are especially degraded and the physical properties of insoluble solid matter, that is, cell wall-forming polysaccharides in the waste liq. are changed, so the filterability of the waste liq. can be remarkably improved.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DENATURING OF, OR DENATURED, ALCOHOL ; DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ; ENZYMOLOGY ; FERTILISERS ; FODDER ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; RECOVERY OF BY-PRODUCTS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE ; VINEGAR ; WINE</subject><creationdate>1991</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19910107&DB=EPODOC&CC=JP&NR=H03200A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19910107&DB=EPODOC&CC=JP&NR=H03200A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOGURE MASASUKE</creatorcontrib><creatorcontrib>INOUE HIROSHI</creatorcontrib><creatorcontrib>TAMURA GAKUZO</creatorcontrib><creatorcontrib>SAGARA HARUMI</creatorcontrib><title>TREATMENT OF WASTE LIQUID AFTER PRODUCTION OF SHOCHU BY DISTILLATION</title><description>PURPOSE:To remarkably improve the filterability of waste liq. after the production of SHOCHU (low-class distilled spirit) by distillation by producing polysaccharide-degrading multi-enzyme complex belonging to Streptomyces genus and adding the enzyme to the waste liq. CONSTITUTION:When waste liq. discharged from a distilling stage for producing SHOCHU is treated, cultured and/or treated bacteria producing polysaccharide- degrading enzyme belonging to Streptomyces genus are added to the waste liq. and this liq. is heated and held under stirring for a certain time. An enzyme reaction proceeds, polysaccharides are especially degraded and the physical properties of insoluble solid matter, that is, cell wall-forming polysaccharides in the waste liq. are changed, so the filterability of the waste liq. can be remarkably improved.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DENATURING OF, OR DENATURED, ALCOHOL</subject><subject>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</subject><subject>ENZYMOLOGY</subject><subject>FERTILISERS</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>RECOVERY OF BY-PRODUCTS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1991</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAJCXJ1DPF19QtR8HdTCHcMDnFV8PEMDPV0UXB0C3ENUggI8ncJdQ7x9PcDKQj28Hf2CFVwilRw8QwO8fTxcQTJ8DCwpiXmFKfyQmluBjk31xBnD93Ugvz41OKCxOTUvNSSeK8ADwNjIwMDR2OCCgBuwyrJ</recordid><startdate>19910107</startdate><enddate>19910107</enddate><creator>KOGURE MASASUKE</creator><creator>INOUE HIROSHI</creator><creator>TAMURA GAKUZO</creator><creator>SAGARA HARUMI</creator><scope>EVB</scope></search><sort><creationdate>19910107</creationdate><title>TREATMENT OF WASTE LIQUID AFTER PRODUCTION OF SHOCHU BY DISTILLATION</title><author>KOGURE MASASUKE ; INOUE HIROSHI ; TAMURA GAKUZO ; SAGARA HARUMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH03200A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1991</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DENATURING OF, OR DENATURED, ALCOHOL</topic><topic>DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS</topic><topic>ENZYMOLOGY</topic><topic>FERTILISERS</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>RECOVERY OF BY-PRODUCTS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KOGURE MASASUKE</creatorcontrib><creatorcontrib>INOUE HIROSHI</creatorcontrib><creatorcontrib>TAMURA GAKUZO</creatorcontrib><creatorcontrib>SAGARA HARUMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOGURE MASASUKE</au><au>INOUE HIROSHI</au><au>TAMURA GAKUZO</au><au>SAGARA HARUMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>TREATMENT OF WASTE LIQUID AFTER PRODUCTION OF SHOCHU BY DISTILLATION</title><date>1991-01-07</date><risdate>1991</risdate><abstract>PURPOSE:To remarkably improve the filterability of waste liq. after the production of SHOCHU (low-class distilled spirit) by distillation by producing polysaccharide-degrading multi-enzyme complex belonging to Streptomyces genus and adding the enzyme to the waste liq. CONSTITUTION:When waste liq. discharged from a distilling stage for producing SHOCHU is treated, cultured and/or treated bacteria producing polysaccharide- degrading enzyme belonging to Streptomyces genus are added to the waste liq. and this liq. is heated and held under stirring for a certain time. An enzyme reaction proceeds, polysaccharides are especially degraded and the physical properties of insoluble solid matter, that is, cell wall-forming polysaccharides in the waste liq. are changed, so the filterability of the waste liq. can be remarkably improved.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DENATURING OF, OR DENATURED, ALCOHOL DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ENZYMOLOGY FERTILISERS FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS RECOVERY OF BY-PRODUCTS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE VINEGAR WINE |
| title | TREATMENT OF WASTE LIQUID AFTER PRODUCTION OF SHOCHU BY DISTILLATION |
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