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  1. 紀要掲載論文
  2. 北見工業大学研究報告
  3. Vol.31

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

https://kitami-it.repo.nii.ac.jp/records/6762
https://kitami-it.repo.nii.ac.jp/records/6762
09aa5be3-5041-4e63-8148-b4c68c0b9554
名前 / ファイル ライセンス アクション
31-1-2.pdf 31-1-2.pdf (2.4 MB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2007-04-09
タイトル
タイトル 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
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
その他のタイトル
その他のタイトル Factors Affecting Acetic Acid Fermentation using Acetobacter pasteurianus and the Application of a Shaken Ceramic Membrane Flask Culture System for High-Density Cultivation
著者 鳴海, 正樹

× 鳴海, 正樹

WEKO 34152

鳴海, 正樹

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田畠, 浩司

× 田畠, 浩司

WEKO 34153

田畠, 浩司

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菅野, 亨

× 菅野, 亨

WEKO 34154

菅野, 亨

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堀内, 淳一

× 堀内, 淳一

WEKO 34155

堀内, 淳一

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小林, 正義

× 小林, 正義

WEKO 34156

小林, 正義

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著者別名
識別子 34157
識別子Scheme WEKO
姓名 Masaki, NARUMI
著者別名
識別子 34158
識別子Scheme WEKO
姓名 Kouji, TABATA
著者別名
識別子 34159
識別子Scheme WEKO
姓名 Tohru, KANNO
著者別名
識別子 34160
識別子Scheme WEKO
姓名 Junichi, HORIUCHI
著者別名
識別子 34161
識別子Scheme WEKO
姓名 Masayoshi, KOBAYASHI
抄録
内容記述タイプ Abstract
内容記述 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.
書誌情報 北見工業大学研究報告

巻 31, 号 1, p. 11-16, 発行日 1999-09
フォーマット
内容記述タイプ Other
内容記述 application/pdf
著者版フラグ
値 publisher
出版者
出版者 北見工業大学
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