Continuos Fermentation of Saccharified Rice Solution Using Immobilized Yeasts Studies on the Continuous Fermentation of Sake (Part 1)

Studies on the Continuous Fermentation of Sake (Part 1)

Abstract

Some running conditions on the continuous fermentation of sake using immobilized yeasts are examined to prevent contamination.
For the prevention of contamination, it was necessary to sterilize the sacharified soclution by boiling and charge it aseptically in the ordinary continuous fermentation method.
In this report, a reservor tank containing free yeast cells leaked from the gel beads, was set up in front of the immobilized yeasts column. By this system, the non-sterilized saccharified solution (pH 4.0) was available, when the average alcohol concentration in the reservor tank was kept above 4%.
Moreover, the saccharified solution was able to use without the pH adjustment, when the solution in reservor tank was stirred. In this system, bacterial contamination was not found for 45 days running.