Comparison of Acid-Stable α-Amylase Production by Aspergillus kawachii in Solid-State and Submerged Cultures
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概要
- 論文の詳細を見る
The reasons why Aspergillus kawachii IFO4308 (shochu white-koji mold) produced larger amounts of acid-stable α-amylase (asAA) in solid-state culture (SSC) than in submerged culture (SC) were studied. In both cultures, asAA began to be produced in the middle of the cultivation (t_0) and in both cases, the production was approximately represented by a growth associated-type equation, asAA=k(m-m_0), where m and m_0 are the amounts of mycelia at t (≧t_0) and t_0,respectively. The proportional constant between the amount of asAA produced and mycelial growth, k (mg-asAA/mg-dry mycelia) was 0.038 on average in SSC; this value was almost the same as the maximum k (0.034) obtained in a submerged medium suitable for asAA production (AP medium). In SSC, t_0 was shorter and the mold could grow more rapidly (logarithmically) after t_0 than in SC, resulting in larger amounts of (m-m_0). Furthermore, in SSC k rose more readily to a ultimate value after t_0. These SSC characteristics were concluded to be the major reasons for the higher asAA production than in SC. On the other hand, it was considered than in SSC, similar to SC, asAA was produced when the content of storage glycogen (CSG) decreased, the triggers of asAA production being the low glucose concentration in the medium in the case of SC and the rapid mycelial re-growth in the case of SSC. asAA production is believed to be controlled not only by catabolite repression but also by an asAA production control mechanism.
- 社団法人日本生物工学会の論文
- 1994-05-25
著者
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SUDO SHIGETOSHI
National Research Institute of Brewing
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ISHIKAWA TAKEAKI
National Research Institute of Brewing
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OBA TOSHITERU
National Research Institute of Brewing
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SATO KAZUO
National Research Institute of Brewing
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Sato K
Department Of Bioinformatics Engineering Graduate School Of Information Science And Technology Osaka
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Shiobara Katsumi
Satake Chemical Equipment Mfg. Ltd.
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