麹菌(Aspergillus oryzae)の生産する抗菌性物質(Yeastcidin)の精製と性質

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An antibiotic, yeastcidin, produced by koji-mold (Aspergillus oryzae G) was filtered by 0.65 μm, 0.45 μm, and 0.025 μm filters (Millipore filter), and a white powder was obtained by vacuum freeze-drying.The results were as follows : 1) Sake yeast (Kyokai no. 6,7,8,9,and AS701) and two Pichia strains (P. chambardii IFO 1029 and P. farinosa IFO 0534) grew in koji extract medium at 1000 μg/ml yeastcidin concentration.2) Yeastcidin was fractionated into two peaks by a gel chromatogram (Sephadex G 50 medium 15×1000 mm). There was antibiotic activity in the first peak fractions, but none in the second peak fractions.3) The peak 1 fractions were purified by a 0.025-μm filter, and the propertiees of purified yeastcidin were examined. Yeastcidin was 22.5% protein and 58.5% sugar, and the mean molecular weight was about 41,000.
社団法人日本生物工学会の論文
1987-05-25