Production of Acetone, Butanol and Ethanol from shochu distillery waste by Clostridium saccharoperbutylacetonicum N1-4 (ATCC 13564) - Collections | Kyushu University Library

＜departmental bulletin paper＞
Production of Acetone, Butanol and Ethanol from shochu distillery waste by Clostridium saccharoperbutylacetonicum N1-4 (ATCC 13564)

Creator	Creator Name 小宮山, 晶子 Komiyama, Akiko Affiliation Affiliation Name 九州大学大学院生物資源環境科学研究科食糧化学工学専攻微生物工学研究室 \| 九州大学大学院農学研究院生物機能科学部門応用微生物学講座微生物工学研究室 Laboratory of Microbial Technology, Department of Food Science and Technology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University \| Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
	Author PID K001629 Creator Name 小林, 元太 Kobayashi, Genta Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門応用微生物学講座微生物工学研究室 Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
	Author PID K000031 Creator Name 園元, 謙二 Sonomoto, Kenji Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門応用微生物学講座微生物工学研究室 Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
	Author PID L004990 Creator Name 石崎, 文彬 Ishizaki, Ayaaki Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門応用微生物学講座微生物工学研究室 Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
	Author PID K001563 Creator Name 吉野, 貞蔵 Yoshino, Sadazo Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門応用微生物学講座発酵化学研究室 \| 九州大学大学院農学研究院生物機能科学部門応用微生物学講座微生物工学研究室 Laboratory of Applied Microbiology, Division of Microbial Science, Department of Biorescience and Biotechnology, Faculty of Agriculture, Kyushu University \| Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Language	Japanese
Publisher	九州大学大学院農学研究院
Publisher	Faculty of Agriculture, Kyushu University
Date	2001-02
Source Title	Science bulletin of the Faculty of Agriculture, Kyushu University
Vol	55
Issue	2
First Page	185
Last Page	191
Publication Type	Version of Record
Access Rights	open access
JaLC DOI	https://doi.org/10.15017/21080

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PISSN	1347-0159
NCID	AA11577672
Record ID	21080
Peer-Reviewed	Unrefereed
Subject Terms	焼酎蒸留廃液
	アセトン・ブタノール発酵
	ソルベント生産
	元素分析
	還元糖定量
	アミノ酸定量
	古米
	生ゴミ
Notes	Shochu distillery waste contains high suspended solid (SS) material, so that high biochemical oxygen demand (BOD) concentration indicates above 40,000ppm. Shochu distillery waste is easy to be spoiled at ambient temperature within a few days. A study for the feasibility of utilizing shochu distillery waste as a substratc for acetone, butanol and ethanol fermentation by Clostridium saccharoperbutylacetonicum N1-4 (ATCC13564) was carried out. Shochu distillery waste used a s the solevants substrate, could not produce solvents because it does not contain sufficient level of substrate for fermentable. Elementary analysis of total sugar and amino acids of shochu distillcry waste from the process using sweet potato, buckwheat, wheat and sesame indicated those four types of shochu waste contained, 1.6～4.8(w/w% ) of tolal sugar, and 0.28～1.59(w/w %) of total nitrogen. Cooked rice hydrolyzed with enzyme was then supplemented to the waste. Waste made from sweet potato and that from buckwheat produced solvent while wheat waste and sesame waste did not. When discarded food whose composition was similar to garbage was supplemented, solvent production was improved marltedly.
Notes	焼酎蒸留廃液は, 多数の浮遊物質（SS）を含み, 生物化学的酸素要求量（BOD）値が40,400ppm以上あり, 夏場は常温で2,3日以内に腐敗し, 悪臭を発生する. そこでアセトン・ブタノール発酵の原料として焼酎蒸留廃液が使用可能かどうか検討した. イモ焼酎, ムギ焼酎, ソバ焼酎, ゴマ焼酎4種の焼酎蒸留廃液を, 発酵原料として用いた場合, 4種類とも十分なソルベント生産を得ることが出来なかった. 焼酎蒸留廃液中の元素分析, 還元糖定量, アミノ酸定量を行い, 組成を検討した結果, 炭素源が明らかに不足していた. 炭素源を補うために古米を添加した結果, イモ焼酎蒸留廃液とソバ焼酎蒸留廃液ではソルベント生産を確認できた. さらに, 古米の代わりに生ゴミを添加して発酵を行なったところ, 4種類の焼酎蒸留廃液全てについて, コントロールと同等もしくはそれ以上の高いソルベント生産を確認した.
Created Date	2012.07.26
Modified Date	2022.11.11