2026-03-09T06:29:03Z https://kitami-it.repo.nii.ac.jp/oai

oai:kitami-it.repo.nii.ac.jp:00006762 2025-01-30T05:38:15Z 7:15:60

Factors Affecting Acetic Acid Fermentation using Acetobacter pasteurianus and the Application of a Shaken Ceramic Membrane Flask Culture System for High-Density Cultivation Acetobacter pasteurianus の酢酸発酵特性評価およびSCMﾌﾗｽｺ培養への適用 鳴海, 正樹 34152 田畠, 浩司 34153 菅野, 亨 34154 堀内, 淳一 34155 小林, 正義 34156 application/pdf Factors affecting acetic acid fermentation using Acetobacter pasteurianus were investigated. The growth of acetic acid bacteria was inhibited under the following conditions ; initial ethanol conc.＞32(g/1), initial acetic acid conc.＞32(g/1)，pH＜3.2 and culture temperature ＞40℃.The optimal temperature range for the bacteria growth was 20?35℃. A dense cell culture system using an SCM (shaken ceramic membrane) flask was then examined for efficient acetic acid fermentation. Consequently, the cell concentration reached approximately 10(g/1) after 20 days of cultivation. departmental bulletin paper 北見工業大学 1999-09 application/pdf 北見工業大学研究報告 1 31 11 16 https://kitami-it.repo.nii.ac.jp/record/6762/files/31-1-2.pdf https://kitami-it.repo.nii.ac.jp/records/6762 jpn