Glucose composition, microbial fermentation raw material, and method for producing chemical product

[0060] Examples are given below to describe the present invention in detail. However, the present invention is not limited by these Examples.

[0061] (Reference Example 1) Preparation of Yeast (Saccaromyces cereveciae) for Ethanol Fermentation Evaluation Test

[0062] As the ethanol-fermenting microorganism, Saccharomyces cereveciae (strain of red wine yeast OC2, NBRC2260) was used. YPD medium (the peptone, yeast extract concentrate, and glucose concentrate were sterilized in an autoclave at 121°C for 20 minutes, and prepared into 20 g / L peptone, 10 g / L yeast extract, and 10 g / L glucose. Culture medium) 2 mL was added to a test tube, and a platinum loop was used to inoculate yeast colonies formed on YPD agar medium plate culture (30° C., 1 to 2 days) in a clean bench. This was cultured with reciprocating shaking at 50°, 30° C., and 120 rpm using a shaker (TAITEC Co., Ltd., BIO-SHAKER BR-40LF) for 24 hours to obtain a preculture solution. The preculture solution was centrifuged at 15,000×g for 5 minutes at 4° C., the supernatant was removed, and suspended in 2 mL of physiological saline to obtain a preculture cell

[0063] (Reference example 2) Measurement of sugar and ethanol concentration

[0064] The concentrations of glucose and xylose contained in the sugar solution, and the concentration of ethanol produced by fermentation were quantified by comparison with standard samples under the HPLC conditions shown below.

[0065] Column: Shodex SH1011 (manufactured by Showa Denko Co., Ltd.)

[0066] Mobile phase: sulfuric acid 5mM (flow rate 0.6mL / min)

[0067] Reaction solution: no

[0068] Detection method: RI (differential refractive index)

[0069] Temperature: 65°C.