酢酸菌による粘性多糖類の生産およびその性質 : 食酢に関する研究(第7報)

概要

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Production and some properties of slimy polysaccharide produced by acetic acid bacteria. NAKAYAMA, S., T. SHIRAKAWA, and T. OHNISHI (Fermentative Food Experimental Station of Kagawa Prefecture, Takamatsu Branches, 587-1,Gohto-cho, Takamatsu 761) Hokkokogaku 57 : 31-37. 1979. 1. A bacterium producing slimy material was isolated from thick leathery pellicles formed in the process of vinegar brewing. The microorganism was identified as Acetobacter aceti subsp. xylinum from its morphological, physiological and biochemical characteristics. 2. Medium suitable for production of polysaccharide consisted of mannitol 5.0%, K_2HPO_4 0.01%, KH_2PO_4 0.09%, MgSO_4・7H_3O 0.025%, FeCl_3 0.005%, and corn steep liquor 0.1% adjusted pH 7.0. The organism was cultured at 30℃ for 96 hr with shaking. 3. The viscosity of the polysaccharide solution did not decrease in the presence of high concentration (20%) of sodium chloride and the solution was stable on heat treatment at 60℃ for 5 hr. 4. The acid hydrolyzate of the polysaccharide contained only glucose. The IR spectrum of the polysaccharide showed the presence of an acetyl group and suggested the presence of β-glucoside linkages.
社団法人日本生物工学会の論文
1979-01-25