メタノール資化性酵母の培養におけるメタノールショック

概要

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An isolated methanol-utilizing yeast Ya-23 was identified as Candida boidinii on the basis of its biological characteristics and coenzyme Q system. Formaldehyde was detected in the broth of a batch culture of Candida biodinii Ya-23 when methanol was used as a carbon source. Formaldehyde was produced in small amounts (2〜7ppm) at the beginning of cultivation, but decreased with cultural age and was not detected finally. Formaldehyde was also detected in the broth of continuous culture at steady-state, and addition of a small amount of methanol to the broth resulted in an increase in formaldehyde content and a decrease in cell content. This phenomenon, which we call "methanol shock, " should be considered in the cultivation of methanol-utilizing yeast.
社団法人日本生物工学会の論文
1981-01-25