PRODUCTION OF FERMENTATION LIQUOR CONTAINING GLUCONIC ACID AND ACETIC ACID
PROBLEM TO BE SOLVED: To efficiently obtain a fermentation liquor of a vinegar, containing gluconic acid and acetic acid, good in flavor and useful for a food at a log cost by carrying out aeration culture of a bacterium of the genus Acetobacter under specific conditions. SOLUTION: The aeration cult...
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| creator | TAYAMA KENJI KAWAMURA KICHIYA FUNATO JIRO MENJU NORIYUKI ADACHI NORITAKA SUGIYAMA SATOSHI TOYAMA TORU |
| description | PROBLEM TO BE SOLVED: To efficiently obtain a fermentation liquor of a vinegar, containing gluconic acid and acetic acid, good in flavor and useful for a food at a log cost by carrying out aeration culture of a bacterium of the genus Acetobacter under specific conditions. SOLUTION: The aeration culture of a bacterium of the genus Acetobacter is carried out by regulating the average acetic acid concentration in a fermentation liquor at the time of stable fermentation to >=0.2% (wt./vol.), preferably >=1% (wt./vol.) and the average ethanol concentration to =4% (wt./vol.) gluconic acid and acetic acid. The aeration culture is preferably the semicontinuous batch culture or continuous culture. |
| format | Patent |
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SOLUTION: The aeration culture of a bacterium of the genus Acetobacter is carried out by regulating the average acetic acid concentration in a fermentation liquor at the time of stable fermentation to >=0.2% (wt./vol.), preferably >=1% (wt./vol.) and the average ethanol concentration to <=0.2% (vol./vol.), preferably <=0.1% (vol./vol.) to thereby produce a fermentation liquor containing >=2% (wt./vol.), preferably >=4% (wt./vol.) gluconic acid and acetic acid. 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SOLUTION: The aeration culture of a bacterium of the genus Acetobacter is carried out by regulating the average acetic acid concentration in a fermentation liquor at the time of stable fermentation to >=0.2% (wt./vol.), preferably >=1% (wt./vol.) and the average ethanol concentration to <=0.2% (vol./vol.), preferably <=0.1% (vol./vol.) to thereby produce a fermentation liquor containing >=2% (wt./vol.), preferably >=4% (wt./vol.) gluconic acid and acetic acid. The aeration culture is preferably the semicontinuous batch culture or continuous culture.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | PRODUCTION OF FERMENTATION LIQUOR CONTAINING GLUCONIC ACID AND ACETIC ACID |
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