JPS6384475A - Preparation of food vinegar - Google Patents
Preparation of food vinegarInfo
- Publication number
- JPS6384475A JPS6384475A JP61227955A JP22795586A JPS6384475A JP S6384475 A JPS6384475 A JP S6384475A JP 61227955 A JP61227955 A JP 61227955A JP 22795586 A JP22795586 A JP 22795586A JP S6384475 A JPS6384475 A JP S6384475A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- fermentation
- acetic acid
- ceramics
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 278
- 238000000855 fermentation Methods 0.000 claims abstract description 100
- 230000004151 fermentation Effects 0.000 claims abstract description 100
- 239000000919 ceramic Substances 0.000 claims abstract description 78
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000002253 acid Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 8
- 239000011707 mineral Substances 0.000 claims abstract description 8
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000007524 organic acids Chemical class 0.000 claims abstract description 7
- 235000011054 acetic acid Nutrition 0.000 claims description 87
- 241000894006 Bacteria Species 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 23
- 238000010306 acid treatment Methods 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 11
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 4
- KRHYYFGTRYWZRS-UHFFFAOYSA-N Fluorane Chemical compound F KRHYYFGTRYWZRS-UHFFFAOYSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 239000000174 gluconic acid Substances 0.000 claims description 2
- 235000012208 gluconic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229910017604 nitric acid Inorganic materials 0.000 claims description 2
- 235000006408 oxalic acid Nutrition 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 15
- 238000011049 filling Methods 0.000 abstract description 6
- 238000005273 aeration Methods 0.000 abstract description 3
- 241000589220 Acetobacter Species 0.000 abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 238000011160 research Methods 0.000 description 6
- 239000002585 base Substances 0.000 description 5
- KZHJGOXRZJKJNY-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Si]=O.O=[Al]O[Al]=O.O=[Al]O[Al]=O.O=[Al]O[Al]=O KZHJGOXRZJKJNY-UHFFFAOYSA-N 0.000 description 5
- 229910052863 mullite Inorganic materials 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000011218 seed culture Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- -1 copierite Inorganic materials 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 229910010293 ceramic material Inorganic materials 0.000 description 2
- 238000004814 ceramic processing Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005530 etching Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は食酢の製造法に係り、更に詳しくは、鉱酸や有
機酸で処理したセラミックス上に付着固定化された酢酸
菌を利用して酢酸醗酵させ食酢を製造する方法に関する
ものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing table vinegar, and more specifically, the present invention relates to a method for producing vinegar, and more specifically, a method for producing vinegar using acetic acid bacteria adhered and immobilized on ceramics treated with mineral acid or organic acid. This invention relates to a method for producing vinegar through acetic acid fermentation.
［従来の技術］
食酢の製造方法において、近年固定化酢酸菌を利用する
方法が開発され注目をあびている。たとえば酢酸菌をゲ
ルに包括し〔オスガ、モリ及びカド、ジャーナル オブ
）７１−メンテ−ジョンテクノロジー（Ｊ、 Ｏｓｕ
ｇａ、 Ａ、 Ｍｏｒｉ、 Ｊ、 Ｋａｔｏ、 Ｊ。[Prior Art] In recent years, a method using immobilized acetic acid bacteria has been developed as a method for producing vinegar and is attracting attention. For example, by enclosing acetic acid bacteria in a gel [Osuga, Mori and Kado, Journal of 71-Maintenance Technology (J, Osu
ga, A., Mori, J., Kato, J.
Ｆｏｒｍｅｎｔ、 Ｔｅｃｈｎｏｌ、）、 ６２．１３
９ （１９８４））又はセラミックス等の物体に固定化
しくゴミド、ナバロ及びデユラン１〜．バイオテクノロ
ジー アンド バイオエンジニアリング（Ｃ，Ｇｈｏｍ
ｍｉｄｈ、 Ｊ、 ）ｌ。Forment, Technol, ), 62.13
9 (1984)) or immobilized on objects such as ceramics. Biotechnology and Bioengineering (C, Ghom
midh, J,)l.
Ｎａｂａｒｒｏ ａｎｄ Ｇ、 Ｄｕｒａｎｄ、 Ｂｉ
ｏｔｅｃｈｎｏｌｏｇｙ ａｎｄＢｉｏｅｎｑｉｎｅｅ
ｒｉｎｃ＋）、 ２４．６０５ （１９８２） ：愛知
県食品工業試験所、昭和６０年度研究成果普及講習会、
「固定化酢酸菌による食酢の生産技術に関する研究」近
藤正夫ら、１９８６年３月２５日）、醗酵槽に充填し通
気しながら酢酸醗酵させて食酢を製造する方法が一般的
に知られている。このような方法によれば、酢酸菌は固
定化されているので酢酸醗酵用原料液を高い希釈率で連
続的に供給して連続醗酵が可能であり、従来の固定化酢
酸菌を利用しない食酢製造法よりも酢酸ＭＩＮを効率よ
く行うことができる。Nabarro and G, Durand, Bi
otechnology and bioenquinee
rinc+), 24.605 (1982): Aichi Prefectural Food Industry Research Institute, 1985 Research Results Dissemination Seminar,
"Study on production technology of vinegar using immobilized acetic acid bacteria," Masao Kondo et al., March 25, 1986), is a generally known method of producing vinegar by filling a fermentation tank and fermenting it with acetic acid while aerating it. . According to this method, since the acetic acid bacteria are immobilized, continuous fermentation is possible by continuously supplying the raw material solution for acetic acid fermentation at a high dilution rate, and it is possible to produce vinegar without using conventional immobilized acetic acid bacteria. Acetic acid MIN can be performed more efficiently than the production method.
［発明が解決しようとする問題点］
上記のような固定化酢酸菌を利用する食酢の製造方法に
おいて、食酢製造の効率を更に改善することが本発明の
目的である。[Problems to be Solved by the Invention] An object of the present invention is to further improve the efficiency of vinegar production in the vinegar production method using immobilized acetic acid bacteria as described above.
［発明の構成コ
本発明者らは、酢酸菌の固定化用担体としてセラミック
スを用いる食酢製造法に着目し、セラミックスを醗酵槽
に充填し通気しながら酢酸醗酵を行うに際してさらに醗
酵成績を上げる方法について鋭意検討を加えセラミック
スの酸処理という方法に到達した。[Structure of the Invention] The present inventors have focused on a vinegar manufacturing method that uses ceramics as a carrier for immobilizing acetic acid bacteria, and have developed a method for further improving fermentation results when a fermentation tank is filled with ceramics and acetic acid fermentation is performed while aeration is performed. After extensive research, we arrived at a method of acid treatment of ceramics.
すなわら、本発明は、セラミックスと酢酸醗酵用原料液
を醗酵槽に充填し通気しながら酢酸菌を接種してセラミ
ックス上に酢酸菌を付着固定化させ、次いで酢酸醗酵さ
せて食酢を製造する方法において、該セラミックスを鉱
酸又は有機酸で予め酸処理して使用することを特徴とす
る食酢の製造法である。In other words, in the present invention, ceramics and a raw material solution for acetic acid fermentation are filled into a fermentation tank, acetic acid bacteria are inoculated while aerating the ceramics, the acetic acid bacteria are attached and immobilized on the ceramics, and then acetic acid fermentation is carried out to produce vinegar. This method of producing vinegar is characterized in that the ceramic is used after being pre-acid-treated with a mineral acid or an organic acid.
本発明が適用されるセラミックスの材質は、特に限定さ
れないが、好ましくはコープイライト質、ムライト質お
よびアルミナ質などが使用できる。The material of the ceramic to which the present invention is applied is not particularly limited, but preferably copeillite, mullite, alumina, etc. can be used.
第１表にそれらの代表的な細孔容積、平均細孔径および
主組成を示した。Table 1 shows their typical pore volumes, average pore diameters, and main compositions.
セラミックスは醗酵槽への充填に適した形状に成形され
ていることが好ましくは、たとえば適宜の大ぎざのハニ
カム構造が挙げられる。The ceramic is preferably formed into a shape suitable for filling into a fermentation tank, such as a honeycomb structure with appropriate large serrations.
第 １ 表
セラミックスの酸による処理は、鉱酸又は有機酸、好ま
しくはその水溶液中にセラミックスを浸漬することによ
り行う。鉱酸としては、たとえば塩酸、硫酸、硝酸、フ
ッ化水素酸、過塩素酸及びリン酸が挙げられ、有機酸と
してはたとえば酢酸、グルコン酸、クエン酸、乳酸、コ
ハク酸、リンゴ酸、フマル酸、シュウ酸及び酒石酸が挙
げられる。Table 1 Treatment of ceramics with acids is carried out by immersing the ceramics in a mineral or organic acid, preferably an aqueous solution thereof. Mineral acids include, for example, hydrochloric acid, sulfuric acid, nitric acid, hydrofluoric acid, perchloric acid and phosphoric acid; organic acids include, for example, acetic acid, gluconic acid, citric acid, lactic acid, succinic acid, malic acid, fumaric acid. , oxalic acid and tartaric acid.
酸として、食品衛生上問題のないものを用いることが好
ましい。製造目的物が酢酸であることを考慮すると、酢
酸を用いることが特に好ましい。酢酸は、合成酢酸ある
いは醗酵により得た食酢たとえば穀物酢又は高酸麻酔を
使用することができる。As the acid, it is preferable to use an acid that does not cause any food hygiene problems. Considering that the target product is acetic acid, it is particularly preferable to use acetic acid. As the acetic acid, synthetic acetic acid or vinegar obtained by fermentation, such as grain vinegar, or high acid anesthesia can be used.
有ＭＵＭは好ましくは３〜３０重母％、とくに５〜２０
重最％の水溶液として用いる。鉱酸は好ましくは０．２
〜５Ｎ、とくに０．５〜３Ｎの水溶液として用いる。硫
薗の使用が特に好ましい。浸漬温度は特に限定されない
が、常温ないし浸漬液の沸点近傍たとえば１００℃の範
囲であることができる。好ましい浸漬時間は酸の種類、
濃度および温度により変わるが、一般的に５時間以上、
とくに１０時間以上である。具体的な画処理条件は、個
別のケースに応じて実験により決めることができる。い
くつかの実験例を第２表に示す。The content of MUM is preferably 3 to 30%, especially 5 to 20%
Used as an aqueous solution with a maximum weight of %. The mineral acid is preferably 0.2
It is used as an aqueous solution of ~5N, especially 0.5-3N. Particular preference is given to using sulfur. The immersion temperature is not particularly limited, but may be in the range from room temperature to around the boiling point of the immersion liquid, for example 100°C. The preferred soaking time depends on the type of acid,
It varies depending on the concentration and temperature, but generally for 5 hours or more,
In particular, it is 10 hours or more. Specific image processing conditions can be determined through experiments depending on each individual case. Some experimental examples are shown in Table 2.
第 ２ 表
注） −効果無し、十効果有り、十十特に効果有りなお
、セラミックスを酸処理によりエツチングして比表面積
を飛躍的に増大させて、酵素（インベルターゼ）の固定
量を増大させることが知られている（昭和６１年度日本
農芸化学会講演要旨集、ｐ５３６、下段）。しかし、こ
れと本発明とは明らかに異る。本発明において、酢酸菌
の大きさは約１×２μであって、酵素の大きさとは桁違
いに大きいので、酸処理によりミクロポア表面積を増や
してもこれに酢酸菌がアクセスすることは出来ない。ま
た、セラミックスは１０ミクロンオーダーの径のマクロ
ポアを有するが、酸処理でマクロポアがエツチングされ
ることにより本発明の効果が達成されるのでもない。こ
のことは、１０μ程度の粉末としてマクロポア構造を消
失させたセラミックスに本発明を適用した場合にも本発
明の効果が１ｑられることがら明らかである。この点は
、後述において更に説明する。Table 2 Note) - No effect, 10: Effective, 10: Particularly effective. In addition, it is possible to dramatically increase the specific surface area by etching ceramics with acid treatment to increase the amount of enzyme (invertase) immobilized. It is known (Collection of Abstracts of the 1986 Japanese Society of Agricultural Chemistry, p. 536, bottom row). However, this is clearly different from the present invention. In the present invention, the size of the acetic acid bacteria is about 1×2 μ, which is an order of magnitude larger than the size of the enzyme, so even if the surface area of the micropores is increased by acid treatment, the acetic acid bacteria cannot access it. Further, although ceramics have macropores with a diameter on the order of 10 microns, the effects of the present invention cannot be achieved by etching the macropores with acid treatment. This is clear from the fact that the effect of the present invention is increased by 1q even when the present invention is applied to ceramics in which the macropore structure has disappeared in the form of powder of about 10 μm. This point will be further explained below.
そもそも、サイズの大きな酢酸菌の場合に、酵素の場合
と同じ現象は期待できない。本発明の効果は、酢酸発酵
のようなｐＨの低い環境で微量ながら溶出し、発酵生産
速度の低下を来たすアルカリ及びアルカリ土類金属が、
酸処理を施すことによりセラミックスから除去されるこ
とによると考えられる。生産速度に影響を及ぼす因子と
しては、Ｋ、Ｎａ 、Ｃａ 、ＭＣＩなどが考えられる
。後記の実施例において、これら金属原子が酸処理によ
り溶出される挙動を具体的に示す。In the first place, the same phenomenon as in the case of enzymes cannot be expected in the case of acetic acid bacteria, which are large in size. The effect of the present invention is that alkali and alkaline earth metals, which elute in small amounts in low pH environments such as acetic acid fermentation and cause a decrease in fermentation production rate,
This is thought to be due to the fact that it is removed from the ceramics by acid treatment. K, Na, Ca, MCI, etc. can be considered as factors that affect the production rate. In the Examples described later, the behavior of these metal atoms being eluted by acid treatment will be specifically shown.
すなわち、本発明は、酵素固定におけるセラミックスの
Ｍ処理法とは、発明の構成、作用機構及び効果の点で全
く異っている。That is, the present invention is completely different from the M treatment method for ceramics for enzyme fixation in terms of the structure, mechanism of action, and effects of the invention.
以下では、本発明の方法の実ＩＭ態様を示す。本発明の
食酢の製造方法に用いることができる製造装置の概略図
を図面に示す。In the following, a practical IM aspect of the method of the invention is presented. A schematic diagram of a manufacturing apparatus that can be used in the vinegar manufacturing method of the present invention is shown in the drawings.
図面の装置による食酢製造の手順を示す。基型醗酵槽１
のセラミックス支持台３に酸処理を施したセラミックス
９を充填する。次に酢酸醗酵用原料液を酢酸醗酵用原料
液流入口６より注入し、エアーポンプ４により空気を気
体流入口５を通じて例えば多孔板２より気泡８として供
給する。この場合に、空気の代りに純酸素ガス、又は、
酸素富化空気を使用すれば更に高い効果が期待できる。The procedure for producing vinegar using the device shown in the drawing is shown. Basic fermenter 1
A ceramic support 3 is filled with acid-treated ceramics 9. Next, the raw material liquid for acetic acid fermentation is injected from the raw material liquid inlet 6 for acetic acid fermentation, and air is supplied as bubbles 8 from, for example, the perforated plate 2 through the gas inlet 5 by the air pump 4. In this case, instead of air, pure oxygen gas or
Even higher effects can be expected if oxygen-enriched air is used.
その後酢酸菌の種培養液を添加して培養し、酢酸菌をセ
ラミックスに付着させる。酢酸菌の付着が終了した後、
酢酸発酵に移るわけであるが醗酵形式は、連続法又は回
分法又は連続回分法のいずれも可能である。Thereafter, a seed culture solution of acetic acid bacteria is added and cultured to allow the acetic acid bacteria to adhere to the ceramics. After the attachment of acetic acid bacteria is completed,
The fermentation method will be transferred to acetic acid fermentation, and the fermentation method may be a continuous method, a batch method, or a continuous batch method.
連続醗酵法の場合は酢酸醗酵用原料液を流入口６より連
続的に入れ、酢ＲＵＢ酵液を流出ロアより取り出す。回
分醗酵法の場合は、−回の醗酵終了後ごとに酢酸醗酵用
原料液流入口６より酢酸醗酵液を全量抜き取る。連続回
分醗酵の場合は、酢酸醗酵用原料液流入口６より酢酸醗
酵液を一部恢き取った後、酢酸１！１８酵用原料液を酢
酸醗酵用原料液流入口６より入れ再び酢酸醗酵させる。In the case of the continuous fermentation method, the raw material solution for acetic acid fermentation is continuously introduced from the inlet 6, and the vinegar RUB fermentation solution is taken out from the outflow lower. In the case of the batch fermentation method, the entire amount of the acetic acid fermentation liquid is extracted from the acetic acid fermentation raw material liquid inlet 6 after each -th round of fermentation is completed. In the case of continuous batch fermentation, after removing a portion of the acetic acid fermentation liquid from the acetic acid fermentation raw material liquid inlet 6, the acetic acid 1!18 fermentation raw material liquid is introduced from the acetic acid fermentation raw material liquid inlet 6 and acetic acid fermentation is carried out again. let
醗酵の間、醗酵温度を一定に保つため恒温用ジャケット
１０を使用する必要がある。During fermentation, it is necessary to use a constant temperature jacket 10 to keep the fermentation temperature constant.
試 験 １
酸により処理したセラミックスを酢酸水溶液に浸漬して
溶出される成分を調べた。対照としては、酸処理されて
いないセラミックスを用いた。この試験は、生成された
酢酸を含むＭｌ液のモデルとして酢酸水溶液中において
、予め酸処理されたセラミックスとＭｆｆｉ理されてい
ないセラミックスの違いを示すためのものである。Test 1 Ceramics treated with acid were immersed in an acetic acid aqueous solution, and the components eluted were investigated. As a control, ceramics that were not acid-treated were used. This test is intended to show the difference between ceramics that have been pre-acid-treated and ceramics that have not been subjected to Mffi treatment in an acetic acid aqueous solution as a model of the generated Ml solution containing acetic acid.
なあ、以下の本明細占においてアルコール濃度は容量／
容量％で表わし、その他の％はすへて重量／容量％を意
味する。By the way, in the following specification, alcohol concentration is expressed as volume/
Expressed in % by volume, all other percentages refer to % by weight/volume.
ａ、使用したセラミックスの材質：ムライト質す、セラ
ミックスの酸処理： １．５Ｎ Ｈ２ＳＯ４を用い
、８０℃で約１７時間浸漬する。その後、水でｌ）Ｈが
６になるまで洗浄する。対照としては未処理のセラミッ
クスを使用する。a. Material of ceramic used: Mullite. Acid treatment of ceramic: Soak at 80°C for about 17 hours using 1.5N H2SO4. Thereafter, wash with water until l)H becomes 6. Untreated ceramics are used as controls.
Ｃ０溶出条件およびその結果
セラミックスをセラミックスのみかけの体積の４倍はの
１５％酢酸水溶液に浸漬し、６０℃で２４時間放置後酢
酸水溶液に溶出したに、Ｎａ 。C0 elution conditions and results Ceramics were immersed in a 15% acetic acid aqueous solution four times the apparent volume of the ceramic, and after standing at 60°C for 24 hours, Na was eluted into the acetic acid aqueous solution.
Ｃａ及びＭｇを原子吸光法で測定した。結果を下の第３
表に示す。Ca and Mg were measured by atomic absorption method. Results below 3rd
Shown in the table.
第 ３ 表 単位はｍ’ｊ／ρ このように処理することにより、Ｋ、Ｎａ 。Table 3 The unit is m’j/ρ By processing in this way, K, Na.
Ｃａ及びＭｇの溶出量は明らかに減少した。The amounts of Ca and Mg eluted were clearly reduced.
試 験 ２
セラミックスに付着した酢酸菌の酢酸生産に及ぼす酸処
理の効果を調べた。Test 2 The effect of acid treatment on acetic acid production by acetic acid bacteria attached to ceramics was investigated.
セラミックスの材質、及び酸処理は試験１と同じである
。The ceramic material and acid treatment were the same as in Test 1.
（１）酢酸醗酵用原料液の調整
グルコース１．５％、酵母エキス０．２％、ポリペプト
ン０．３％を含み、酢酸濃度が１％でエタノール濃度が
４％の水溶液を調整した。(1) Preparation of raw material solution for acetic acid fermentation An aqueous solution containing 1.5% glucose, 0.2% yeast extract, and 0.3% polypeptone, with an acetic acid concentration of 1% and an ethanol concentration of 4% was prepared.
（２）セラミックスの形状
上述したようにセラミックス塊は、マクロポア構造を持
つ。酸処理によってマクロポア構造が変化してセラミッ
クス上への酢酸菌の付着量が増大する故に醗酵成績が良
くなるのではないことを示すために、セラミックスを平
均約１０μ直径の微粉末とした。すなわち１０μオーダ
ーのマクロポア（酢酸菌がアクセスできるボア）がない
セラミックスを用いた。(2) Shape of ceramics As mentioned above, the ceramic lump has a macropore structure. In order to show that the fermentation results are not improved because the acid treatment changes the macropore structure and increases the amount of acetic acid bacteria attached to the ceramics, the ceramics were made into fine powder with an average diameter of about 10μ. That is, ceramics without macropores (bores that can be accessed by acetic acid bacteria) on the order of 10 μm were used.
（３）酢酸醗酵法
三角フラスコ（５００ｄ容）に各々のセラミックス１０
７と酢酸醗酵用原料液５０ｄを無菌的に入れた。(3) Place 10 pieces of each ceramic in an Erlenmeyer flask (500 d capacity) for acetic acid fermentation method.
7 and 50 d of raw material solution for acetic acid fermentation were added aseptically.
酢酸菌として食酢醸造工程から分離した菌を用い、この
スラントより１白金耳植菌し、３０℃でロータリー培養
した。経口的にサンプリングし、酢酸の生成１を調べた
。下の表にその結果を示した。Using bacteria isolated from the vinegar brewing process as the acetic acid bacteria, one platinum loop was inoculated from this slant and rotary cultured at 30°C. Samples were taken orally and acetic acid production 1 was investigated. The results are shown in the table below.
第 ４ 表
酸処理セラミックスを使用すると対照より酢酸醗酵時で
の誘導期が短く、Ｍ処理することにより、明らかに酢酸
生産性が上がり、最終酢（１濃度が高い。Table 4 When acid-treated ceramics are used, the induction period during acetic acid fermentation is shorter than that of the control, and by M treatment, acetic acid productivity clearly increases, and the final vinegar (1 concentration) is higher.
実施例 １
未処理はラミックスと酸処理セラミックスの各々の成形
体を実際に基型醗酵槽に充填し、同条件で酢酸醗酵を行
なった。Example 1 Molded bodies of untreated lamix and acid-treated ceramics were actually filled into a basic fermentation tank, and acetic acid fermentation was performed under the same conditions.
ａ、使用したセラミックスの材質：ムライト質、コープ
イライト質、及びアルミナ質
す、セラミックスの処理方法： １．５ＮＨ２ＳＯ４
に８０℃で約１７時間浸漬する。その復水でｐＨが６に
なるまで洗浄する。対照としては未処理のセラミックス
を使用する。a. Materials of ceramics used: mullite, copierite, and alumina. Ceramic processing method: 1.5NH2SO4
Soak at 80°C for about 17 hours. Wash with the condensate until the pH reaches 6. Untreated ceramics are used as controls.
Ｃ０使用したセラミックスの形状：ハニカム構造（円筒
型一体物）
ｄ、基型醗酵槽の寸法
内径： ５０ａｎ
外径： Ｂｏｗ
高 ざ ： ３０Ｃｍ
ｅ、基型醗酵槽の操作条件
セラミックスの体積 ５０ｍ１セラミツクス
の充填率
（醗酵容量に対する割合） １１．１％醗酵容量
（セラミックスの体積を除＜ ）４５０ｄ通 気
量 空気 ４５（７！／分培地供給量 ２
０ｍ１／ｍｉｎ
培養温度 ３０℃
ｆ、酢酸醗酵用原料液の調整
グルコース１．５％、酵母エキス０．２％、ポリペプト
ン０．３％を含み、酢酸濃度が１％でエタノール濃度が
４〜６％の水溶液を調整した。C0 Shape of ceramics used: Honeycomb structure (cylindrical one piece) d, Dimensions of base fermenter Inner diameter: 50an Outer diameter: Bow Height: 30cm e, Operating conditions of base fermenter Volume of ceramics 50ml Filling of ceramics Rate (ratio to fermentation capacity) 11.1% Fermentation capacity (excluding volume of ceramics) 450d ventilation
Quantity Air 45 (7!/min Medium supply rate 2
0ml/min Culture temperature: 30℃ f, Adjustment of raw material solution for acetic acid fermentation Contains 1.5% glucose, 0.2% yeast extract, and 0.3% polypeptone, acetic acid concentration is 1%, and ethanol concentration is 4-6%. An aqueous solution was prepared.
ｑ、酢酸醗酵法
基型醗酵槽に酸処理したセラミックスと酢酸醗酵用原料
液を充填し、そこへ通気しながら食酢醸造工程から分離
した菌の種培養液を接種し醗酵を開始した。醗酵開始時
は回分培養で酢酸菌がセラミックスに付着固定化するの
を待ち、４８時間後酢酸醗酵用原料液を供給し連続醗酵
に移った。対照として未処理ヒラミックスについても行
なったが、醗酵開始時の回分培養は、７２時間行ない連
続醗酵に移った。つまり、未処理セラミックスにおいて
は誘導期間をより長くとった。下の表に連続醗酵１０日
口の結果を示した。q. Acetic acid fermentation method The acid-treated ceramics and raw material solution for acetic acid fermentation were filled into a base fermentation tank, and while aerated, a seed culture solution of bacteria isolated from the vinegar brewing process was inoculated and fermentation was started. At the start of fermentation, batch culture was carried out to wait for the acetic acid bacteria to attach and immobilize on the ceramics, and after 48 hours, a raw material solution for acetic acid fermentation was supplied and continuous fermentation was started. As a control, untreated Hiramix was also carried out, but batch culture at the start of fermentation was carried out for 72 hours and then continuous fermentation was carried out. In other words, the induction period was longer for untreated ceramics. The table below shows the results after 10 days of continuous fermentation.
第 ５ 表
上に示した様に、酸処理したセラミックスを用いた系で
は未処理のセラミックスを用いた系よりも酢酸濃度が顕
著に高い結果が得られた。As shown in Table 5, the acetic acid concentration was significantly higher in the system using acid-treated ceramics than in the system using untreated ceramics.
実施例 ２
本発明で処理したセラミックスを酢酸醗酵に用いて、高
い酢酸濃度で清澄な食酢の連続生産が可能であることを
示す。酢酸醗酵装置としては基型醗酵槽を用いた。その
装置は図面と同様である。Example 2 It is shown that by using ceramics treated according to the present invention in acetic acid fermentation, it is possible to continuously produce clear vinegar at a high acetic acid concentration. A basic fermenter was used as the acetic acid fermentation device. The device is similar to the drawing.
ａ、使用したセラミックスの材質：ムライト質、コープ
イライト質、アルミナ質
す、セラミックスの処理方法： １．５ＮＨ２ＳＯ２
に８０℃で約１７時間浸漬する。その復水でｐＨが６に
なるまで洗浄する。対照としては未処理のセラミックス
を使用する。a. Ceramic materials used: mullite, coppillite, alumina, ceramic processing method: 1.5NH2SO2
Soak at 80°C for about 17 hours. Wash with the condensate until the pH reaches 6. Untreated ceramics are used as controls.
Ｃ０使用したセラミックスの形状：ハニカム構造ｄ、塔
型醗酵槽の寸法
内径：５０＃
外径二６０ｍ
高さ： ３０Ｃｍ
ｅ、基型醗酵槽の操作条件
セラミックスの体積 ５０ｍ！ｌセラミックスの
充填率
（醗酵容量に対する割合） １１．１％醗酵容量
（セラミックスの体積を除＜ ）４５０ｄ通 気
量 空気 ４５０ｍ／分培地供給母 １０
ｍ１／時間
培養温度 ３０’Ｃ
ｆ、酢酸醗酵法
基型醗酵槽に酸処理したセラミックスと酢酸醗酵用原料
液を充填し、そこへ通気しながら食酢酸ｕＩＱｌ、工程
から分離した菌の種培養液を接種し醗酵を開始した。醗
酵開始時は回分培養で酢酸Ｍがセラミックスに付着固定
化するのを待ち、４８時間後酢酸醗酵用原料液を供給し
連続醗酵に移った。C0 Shape of ceramics used: Honeycomb structure d Dimensions of tower-type fermenter Inner diameter: 50 # Outer diameter 2 60 m Height: 30 Cm e, Operating conditions of base-type fermenter Ceramic volume 50 m! Filling rate of ceramics (ratio to fermentation capacity) 11.1% Fermentation capacity (excluding volume of ceramics) 450d Ventilation
Quantity Air 450m/min Medium supply source 10
m1/hour Cultivation temperature: 30'C f, acetic acid fermentation method Fill the acid-treated ceramics and the raw material solution for acetic acid fermentation into a fermentation tank, and add acetic acid uIQl while aerating the tank, and add the seed culture solution of the bacteria isolated from the process. was inoculated and fermentation was started. At the start of fermentation, batch culture was carried out to wait for acetic acid M to adhere and immobilize on the ceramics, and after 48 hours, a raw material solution for acetic acid fermentation was supplied and continuous fermentation was started.
下の表に連続醗酵３０日口の結果を示した。The table below shows the results after 30 days of continuous fermentation.
第 ６ 表
注） 愛知県食品工業試験所昭和６０年度研究成果普及
講晋会（昭和６１年３月２５日）固定化酢酸菌による食
酢の生産技術に関する研究表３に記載のデータ濁度がほ
とんどない醗酵液が得られ、醗酵液の菌体除去操作が不
要であり、醗酵終了液の滓処理を行なう必要なく又は限
外濾過に直接供することができる利点を有した。かつ、
従来法Ａ及びＢのいずれよりも顕著に高い酢酸′ａ度が
得られた。Table 6 Note: Aichi Prefectural Food Industry Research Institute 1985 Research Results Dissemination Conference (March 25, 1986) Research on vinegar production technology using immobilized acetic acid bacteria Most of the data listed in Table 3 have turbidity. This method has the advantage that a fermentation solution with no microorganisms can be obtained, no operation for removing bacterial cells from the fermentation solution is required, and the fermentation solution can be directly subjected to ultrafiltration without the need for sludge treatment. and,
A significantly higher degree of acetic acid was obtained than in both conventional methods A and B.
実施例 ３
ａ、使用したセラミックスの材質：ムライト質す、セラ
ミックスの処理方法： １，５ＮＨ２ＳＯ４に、８０
℃で約１７時間浸漬する。その復水でｌ）Ｈが６になる
まで洗浄する。Example 3 a. Material of ceramic used: mullite, Ceramic treatment method: 1,5NH2SO4, 80%
Soak for about 17 hours at ℃. Wash with the condensed water until l)H becomes 6.
Ｃ０使用したセラミックスの形状：ハニカム構造ＩＶ、
塔型醗酵槽の寸法
内径： ｌｌＣｍ
外径： １３Ｃｍ
高さ＝１００ｃｍ
ｄ、基型醗酵槽の操作条件
セラミックスの体積 ２００ｍ１！セラミツクス
の充填率
（醗酵容量に対する割合）３．８％
醗酵容量
（セラミックスの体積を除＜＞ ５２５０ｄ通 気
量 空気 ２０００ｍ１／分培地供給ｍ
５５ｍｆ！／ｍｉｎ培養温度 ３０’Ｃ
ｅ、酢酸醗酵用原料液の調整
グルコース０．３％、酵母エキスを０．０５％そしてそ
の他栄養分（無機成分）を含む、エタノール濃度が７％
、酢Ｖ、濃度が５％の水溶液を調整した。Shape of ceramics used in C0: honeycomb structure IV,
Dimensions of tower type fermenter Inner diameter: 11Cm Outer diameter: 13Cm Height = 100cm d, Operating conditions of base type fermenter Volume of ceramics 200m1! Ceramics filling rate (ratio to fermentation capacity) 3.8% Fermentation capacity (excluding ceramic volume) 5250d Ventilation
Quantity Air 2000ml/min Medium supply m
55mf! /min culture temperature 30'C e, adjusted raw material solution for acetic acid fermentation Contains glucose 0.3%, yeast extract 0.05% and other nutrients (inorganic components), ethanol concentration 7%
, Vinegar V, an aqueous solution with a concentration of 5% was prepared.
ｆ、酢酸醗酵法
基型醗酵槽に酸処理したセラミックスと酢酸醗酵用原料
液を充填し、そこへ通気しながら食酢Ｍ造工程から分離
した菌の種培養液を接種し醗酵を開始した。f. Acetic acid fermentation method The acid-treated ceramics and the raw material solution for acetic acid fermentation were filled into a base fermentation tank, and while aerated, the seed culture solution of bacteria isolated from the vinegar M production process was inoculated to start fermentation.
醗酵開始時は回分培養で酢酸菌がセラミックスに付着固
定化するのを待ち、４８時間後酢酸醗酵用原料液を供給
し連続醗酵に移った。At the start of fermentation, batch culture was carried out to wait for the acetic acid bacteria to attach and immobilize on the ceramics, and after 48 hours, a raw material solution for acetic acid fermentation was supplied and continuous fermentation was started.
下の表に連続醗酵３０日口の結果を示す。濁度がほとん
どない清澄な醗酵液が得られ、醗酵液の菌体除去操作が
不要でおり、醗酵終了液の滓処理を行なう必要なく又は
限外濾過に直接供することができる利点を有した。The table below shows the results after 30 days of continuous fermentation. A clear fermentation liquid with almost no turbidity was obtained, and there was no need for an operation to remove bacterial cells from the fermentation liquid, and there was an advantage that there was no need to carry out slag treatment of the fermented liquid or that it could be directly subjected to ultrafiltration.
図面は本発明の食酢の製造方法を実施できる基型醗酵槽
の正面からの概略図である。 図中の記号は、下記のも
のを示す。
１・・・基型醗酵槽 ２・・・多孔板３・・・
セラミックス支持台 ４・・・エアーポンプ５・・・気
体流入口
６・・・醗酵用原料流入口
ア・・・醗酵液流出口 ８・・・気 泡９・・・セ
ラミックス １０・・・恒温用ジャケット出 願
人工 株式会社 中埜酢店
日本碍子株式会社The drawing is a schematic diagram from the front of a basic fermentation tank in which the vinegar manufacturing method of the present invention can be carried out. The symbols in the figure indicate the following. 1...Basic fermentation tank 2...Perforated plate 3...
Ceramics support stand 4... Air pump 5... Gas inlet 6... Fermentation raw material inlet A... Fermentation liquid outlet 8... Air bubbles 9... Ceramics 10... For constant temperature Application for jacket
Artificial Nakanosuten Nippon Insulators Co., Ltd.
Claims (1)
、通気しながら酢酸菌を接種してセラミックス上に酢酸
菌を付着固定化させ、次いで酢酸醗酵させて食酢を製造
する方法において、該セラミックスを鉱酸又は有機酸で
予め酸処理して使用することを特徴とする食酢の製造法
。 ２、鉱酸が塩酸、硫酸、硝酸、フッ化水素酸、過塩素酸
及びリン酸から選ばれ、有機酸が酢酸、グルコン酸、ク
エン酸、乳酸、コハク酸、リンゴ酸、フマル酸、シュウ
酸及び酒石酸から選ばれる特許請求の範囲第１項記載の
方法。 ３、酢酸水溶液を用いて常温〜１００℃の範囲で４０時
間以上酸処理を行う特許請求の範囲第１項又は第２項記
載の方法。 ４、酢酸醗酵が連続醗酵又は回分醗酵又は連続回分醗酵
である特許請求の範囲第１〜３項のいずれか一つに記載
の方法。[Claims] 1. Fill a fermentation tank with ceramics and a raw material solution for acetic acid fermentation, inoculate acetic acid bacteria while aerating the ceramics, adhere and immobilize the acetic acid bacteria on the ceramics, and then carry out acetic acid fermentation to produce vinegar. A method for producing vinegar, characterized in that the ceramic is used after being acid-treated with a mineral acid or an organic acid. 2. The mineral acid is selected from hydrochloric acid, sulfuric acid, nitric acid, hydrofluoric acid, perchloric acid, and phosphoric acid, and the organic acid is acetic acid, gluconic acid, citric acid, lactic acid, succinic acid, malic acid, fumaric acid, and oxalic acid. and tartaric acid. 3. The method according to claim 1 or 2, wherein the acid treatment is performed using an acetic acid aqueous solution at a temperature ranging from room temperature to 100°C for 40 hours or more. 4. The method according to any one of claims 1 to 3, wherein the acetic acid fermentation is continuous fermentation, batch fermentation, or continuous batch fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61227955A JPS6384475A (en) | 1986-09-29 | 1986-09-29 | Preparation of food vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61227955A JPS6384475A (en) | 1986-09-29 | 1986-09-29 | Preparation of food vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6384475A true JPS6384475A (en) | 1988-04-15 |
Family
ID=16868880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61227955A Pending JPS6384475A (en) | 1986-09-29 | 1986-09-29 | Preparation of food vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6384475A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004305209A (en) * | 2003-03-27 | 2004-11-04 | Mitsukan Group Honsha:Kk | Gene associated with proliferation promoting function of acetic acid bacteria |
| CN103740579A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Full-automatic smoking unit |
| CN105062864A (en) * | 2015-08-04 | 2015-11-18 | 辽宁光华酿造有限公司 | Fermentation tower for vinegar preparation |
-
1986
- 1986-09-29 JP JP61227955A patent/JPS6384475A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004305209A (en) * | 2003-03-27 | 2004-11-04 | Mitsukan Group Honsha:Kk | Gene associated with proliferation promoting function of acetic acid bacteria |
| CN103740579A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Full-automatic smoking unit |
| CN105062864A (en) * | 2015-08-04 | 2015-11-18 | 辽宁光华酿造有限公司 | Fermentation tower for vinegar preparation |
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