POROUS ALUMINA BEADS FOR IMMOBILIZATION OF LACTIC-ACID BACTERIA AND ITS APPLICATION FOR REPEATED-BATCH FERMENTATION IN SOY-SAUCE PRODUCTION

被引：10
|
作者：
IWASAKI, KI
NAKAJIMA, M
SASAHARA, H
机构：
[1] MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN
[2] KAGAWA PREFECTURAL FERMENTAT & FOOD EXPT STN,UCHINOMI,KAGAWA 76144,JAPAN
来源：
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1992年 / 73卷 / 05期
关键词：
D O I：
10.1016/0922-338X(92)90282-Y
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Porous alumina beads with controlled pores were prepared for the immobilization of lactic acid bacteria to improve soy sauce productivity, and the alumina support with the highest lactic acid productivity was used for repeated-batch fermentation. Immobilized lactic acid bacteria could be used 5 times in repeated-batch fermentation, where higher productivities were obtained than that in conventional fermentation. The lactic acid fermentation process was mathematically modeled from the material balance and the rate equation. The simulated results agreed with the experimental ones.
引用
收藏
页码：375 / 379
页数：5
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