Abstract
Continuous production of soy sauce-like seasoning was investigated using a fluidized bed bioreactor containing immobilized yeast WR-55, which was obtained by protoplast fusion between soy sauce yeast R-1 and wine yeast OC-2. The number of WR-55 cells entrapped in calcium alginate gel beads increased to reach about 10 times as that of the parental yeast strain R-1 after 3 days pre-cultivation at 30°C. Soy sauce koji was autolyzed in sodium chloride solution at 45°C for 6-7 days, and the digest adjusted to sodium chloride 12% and pH 4.5-4.6 was allowed to flow through the reactor under aeration. After 30 days continuous fermentation, raw materials-flavor of soy sauce koji autolyzate disappeared, and the soy sauce-like seasoning thus obtained had good flavor and taste. WR-55 produced about 35% more ethanol than the parental yeast R-1 after 30 days continuous fermentation at 30°C. Meanwhile, a few problems are still remained. Alcohol production by WR-55 suddenly dropped after a lapse of 20 days, suggesting that cell numbers of WR-55 entrapped in the gel beads rapidly decreased. Cracking of gel beads and leaking of cells out of the gel beads were also observed. Insoluble sediments increased gradually in the reactor during fermentation and inhibited aeration and liquid flow.
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