Fermentative Production of Inosine 5'-Phosphate from Adenosine by Baker's Yeast
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概要
- 論文の詳細を見る
IMP was formed by the addition of glucose to a mixture for phosphorylation of adenosine to ATP with dried baker's yeast cells. IMP was isolated by column chromatography on Dowex 1×2 (formate typs), and identified by various methods. The effects of several factors on the IMP production were examined to establish optimum conditions : 155 mM IMP was accumulated 4 h after the feeding of 1200 mM glucose at 6 h to the initial reaction mixture consisting of 300 mM adenosine, 700 mM glucose, 1200 mM potassium phosphate buffer (pH 7.0), 50 mM MgSO_4,and 400 mg/ml dried baker's yeast cells. The mechanism of the IMP formation was discussed.
- 公益社団法人日本生物工学会の論文
- 1989-11-25
著者
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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TACHIKI TAKASHI
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tachiki Takashi
Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit
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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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LEE BYULL
Department of Food Science and Technology, Tegu College of Technology
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Lee Byull
Department Of Food Science And Technology Tegu College Of Technology
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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