METHOD FOR FERMENTATION TREATMENT OF VEGETABLE AND FRUIT, AND MICROORGANISM SUITABLE FOR FERMENTATION OF VEGETABLE AND FRUIT

PROBLEM TO BE SOLVED: To enable ethanol and acetic acid to be efficiently produced by a fermentation method even if vegetables or fruits containing comparatively little fermentation source such as glucose, such as squeezed draff of an apple are used. SOLUTION: The method for fermenting the squeezed...

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Bibliographic Details
Main Authors KUSHIBIKI MASATAKE, HANAMATSU NORIMITSU, YAMAGUCHI SHINYA, ODAGIRI HIDEO, YAMAHATA MAYUMI, KIN YOSHIHARU
Format Patent
LanguageEnglish
Published 05.11.2003
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:PROBLEM TO BE SOLVED: To enable ethanol and acetic acid to be efficiently produced by a fermentation method even if vegetables or fruits containing comparatively little fermentation source such as glucose, such as squeezed draff of an apple are used. SOLUTION: The method for fermenting the squeezed draff of the apple as the vegetables and fruits by the action of microorganisms comprises (1) a pretreatment step for increasing the glucose of the fluidized vegetables and fruits, (2) an ethanol fermentation step for obtaining the ethanol by inoculating microorganisms comprising a variant having properties of Candida Shehatae on the fluidized vegetables and fruits, and (3) an acetic acid fermentation step for obtaining the acetic acid by inoculating acetic acid bacteria. COPYRIGHT: (C)2004,JPO
Bibliography:Application Number: JP20020129279