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公开(公告)号：US4546081A
公开(公告)日：1985-10-08
申请号：US499172
申请日：1983-06-01
申请人： Tomiaki Yamada , Tsuneo Sazanami , Keiichiro Watanabe , Takamitsu Iida , Eiichi Hasegawa , Masahiro Sakamoto
发明人： Tomiaki Yamada , Tsuneo Sazanami , Keiichiro Watanabe , Takamitsu Iida , Eiichi Hasegawa , Masahiro Sakamoto
摘要： Continuous fermentation with yeast to produce alcohol is carried out by continuously passing a carbohydrate-containing substrate liquid through a vessel packed with a thin film means having yeast immobilized therein. Surfaces of the thin film means extend in the direction of flow within the vessel to provide elongated parallel passages. The thin film means occupies from 10 to 65% of the volume of the vessel and preferably has a thickness of 0.1 to 3 mm. Preferably, the thin film means is formed by mixing an aqueous yeast suspension with a photo-crosslinkable resin and subjecting the mixture to radiation to photo-crosslink the resin.
摘要翻译： 用酵母进行连续发酵以产生醇是通过连续地将含碳水化合物的底物液体通过填充有固定有酵母的薄膜装置的容器进行的。 薄膜装置的表面在容器内沿流动方向延伸以提供细长的平行通道。 薄膜装置占容器体积的10至65％，优选厚度为0.1至3mm。 优选地，薄膜装置通过将含水酵母悬浮液与光交联性树脂混合并使混合物辐射使树脂光交联而形成。
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公开(公告)号：US4562154A
公开(公告)日：1985-12-31
申请号：US522545
申请日：1983-08-11
CPC分类号： C12P7/06 , Y02E50/17 , Y10S435/813 , Y10S435/911 , Y10S435/942
摘要： A continuous alcohol manufacturing process using yeast comprising a zone where a conventional yeast (Yeast B) which has an alcohol producing activity is mainly present (zone of Yeast B); a zone disposed in the fore part of said zone of Yeast B where a yeast (Yeast A) which has an alcohol producing activity and is superior in sugar resistance as compared with Yeast B is mainly present (zone of Yeast A); and a zone disposed in the rear part of said zone of Yeast B where a yeast (Yeast C) which has an alcohol has an alcohol producing activity and is superior in alcohol resistance as compared with Yeast B is mainly present (zone of Yeast C), wherein a substrate solution is supplied to said zone of Yeast A thereby to effect alcohol fermentation; the resulting fermentation liquid is introduced in said zone of Yeast B thereby to effect alcohol fermentation; the resulting fermentation liquid is further introduced in said zone of Yeast C thereby to effect alcohol fermentation; and then a product alcohol broth is obtained from said zone of Yeast C.
摘要翻译： 使用酵母的连续酒精制造方法，其中主要存在具有醇生产活性的常规酵母（酵母B）的区域（酵母B的区域）; 主要存在酵母B的酵母（酵母A），酵母（酵母A）与酵母B相比具有醇生成活性，耐糖性优异的区域;酵母菌A的区域。 和设置在酵母B的所述区域的后部的区域，其中具有醇的酵母（酵母C）具有醇生成活性并且与酵母B相比具有优异的耐酒精性的区域主要存在（酵母C区域） 其中将底物溶液供应到酵母A的所述区域，从而进行酒精发酵; 将所得发酵液引入酵母B的所述区域，从而进行酒精发酵; 将所得发酵液进一步引入酵母C的所述区域，从而进行酒精发酵; 然后从酵母C的所述区域获得产品酒精肉汤。
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