ALCOHOLIC FERMENTATION PROCESS USING IMMOBILIZED YEAST

PURPOSE:To achieve the selective extermination of sundry germs, in high efficency, without lowering the alcohol productivity of an immobilized enzyme, by treating the enzyme with sulfurous acid, metabisulfite, etc. within a specific pH range. CONSTITUTION:Alcoholic fermentation is carried out by int...

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Bibliographische Detailangaben
Hauptverfasser:	SHIRATA TERUYA, IKESUE YASUO, YOSHII HIROI, OOTANI TAKEO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To achieve the selective extermination of sundry germs, in high efficency, without lowering the alcohol productivity of an immobilized enzyme, by treating the enzyme with sulfurous acid, metabisulfite, etc. within a specific pH range. CONSTITUTION:Alcoholic fermentation is carried out by introducing a substrate solution into a reactor filled with an immobilized enzyme. When the reactor is contaminated with sundry germs, a solution containing one or more compounds selected from sulfurous acid, metabisulfate, hypochlorous acid and their salts and having a pH of 2.5-4.5, preferably 3.5-4.0 is introduced into the reactor. As an alternative method, the substrate solution used in the above alcoholic fermentation is added with one or more compounds selected from sulfurous acid, metabisulfite, hypochlorous acid and their salts in an amount to give a pH of about 2.7-5.5.