浸沉醱酵法之醋酸製造試驗

Preparation of Acetic Acid by Submerged Cultural Fermentation

李清松(Chin-sung Li) ； 潘柱材(Chu-tsai Pan) ； 楊洪瀛(Hung-ying Yang) ； 黃澤源(Che-yuan Huang) ； 郝履成(Lu-cheng Hao)

《化學》 46年1期 (1957/03) Pp. 27-36

https://doi.org/10.6623/chem.1957003

摘要

自各種水果及澱粉食物中分離得醋酸菌三種暫命名為CSAC No. 1、No. 2及No. 3。此三種菌均可用於浸沉法之醋酸醱酵。在含糖蜜3-4%，丁醇醱酵蒸餾殘渣2.5%及酒精8%之培養液中進行浸沉法醱酵，可於接菌種後40小時完成醱酵作用。所得醋酸之濃度最高可達6.72%。醱酵液中之醋酸可以乙酸乙酯為萃取劑，利用醱酵與乙酸乙酯比重之不同，以連續逆流接觸法萃取之。然後將萃取混合液利用共沸蒸餾法，使乙酸乙酯及水二元共沸物餾出，而製得氷醋酸。

並列摘要

Three strains of acetic acid bacteria labled temporarily as CSAC No.1, No.2 and NO.3 were isolated and tested for submerged cultural fermentation. In a mash consisting of 3-4% molasses, 2.5% dried stillage from butyl.•acetonic fermentation and 8% ethyl alcohol, fermentation was completed in 40 hours and an acetic acid concentration of 6.72% was obtained. Addition of alcohol in parts at intervals gave more rapid fermentation and better yield of acetic acid. The acetic acid in the fermented mash was extracted with ethyl acetate by a ＂continuous counter-current contact＂ method. Acetic acid was recovered by applying azeotropic distilIation of the extracted mixture (acetic acid, ethyl acetate and water) in a ＂concentration column＂. A binary mixture of ethyl acetate and water, and the concentrated acetic acid were distilled off from the top and the bottom of the column respectively. An apparatus of ＂continuous extraction and concentration＂ was designed, which gave a 95% efficiency of acetic acid recovery. The acetic acid obtained from this apparatus had a purity of 98.0%.