| 摘要 |
PROBLEM TO BE SOLVED: To inexpensively obtain lactic acid in high concentration and selectiv ity through making use of microorganisms by adding an alkaline agent to rice Shochu (Japanese distilled spirit) vinasse to effect pH adjustment of the vinasse, which is then held at a specified temperature for a specified period of time followed by carrying out lactic acid fermentation. SOLUTION: The lactic acid is obtained inexpensively in high concentration and selectivity by the following process: rice Shochu vinasse discharged in the production stage for rice Shochu is recovered and then centrifuged and dewatered (S1), an alkaline agent is then added to the resulting rice Shochu vinasse followed by agitation (S2) to adjust the system to pH 10-13, the resulting system is held at 20-60 deg.C for 2-4 days (S3), the resulting rice Shochu vinasse is transferred into a closable container to which a liquid and sugar are added followed by agitation (S4); subsequently the container is closed and held without aeration to leave the rice Shochu vinasse to stand at 20-60 deg.C for 2-5 days to effect lactic acid fermentation (S5) followed by adding an alkaline agent to the rice Shochu vinasse thus fermented, and then squeezing it with a filter press, or the like (S6) to remove the liquid therein and recover the objective lactic acid. |
