甜菜生汁および廃糖蜜模擬培地でのAspergillus terreus K26によるイタコン酸発酵

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This paper describes itaconic acid fermentation with modeled thick juice (TJ), HA and HB molasses by Aspergillus terreus K26. The media consisted of a basal medium (I) containing metal ions, P, N, glucose and betaine with non-volatile (II) and volatile (III) acids. Difference testing was used to determine differences among means. The itaconic acid fermentation in both natural and synthetic media (basal medium (I)+non-volatile (II) and volatile (III) acids) was found to be not-significantly different at P<0.05,as shown by the means of the acid accumulation rate (V_i), and the acid (Y_i) and mycelial weight (Y_m) yields. Fermentation results between modeled basal medium (I) with non-volatile (II) and/or volatile (III) acids compared with modeled glucose are as follows. 1) There was a significant difference in both V_i and Y_i between modeled glucose and modeled TJ(I+II+III) at the 0.1% level. 2) There was no significant difference between modeled glucose and modeled HA (I+II) at the 5% level. 3) In modeled HB (I+II+III), germination did not occur, but a significant difference in V_i (P<0.001) and Y_i (P<0.01) was observed between modeled glucose and HB (I+II). During the fermentation with modeled TJ (I+II+III), non-volatile acids (lactic and pyrrolidone carboxylic) and volatile acids (acetic, iso-butyric, formic and butyric) were consumed, while itatartaric, citric, malic and succinic acids were produced. The concentrations of K, Na, Fe and Zn in mycelia grown in HB (I) were 2-3 times higher than those in glucose during the mid-log phase, but decreased to almost zero level with the Fe concentration a little higher than that of the other metal ions at the stationary phase.
公益社団法人日本生物工学会の論文
1992-11-25

著者

中川允利
帯広畜産大学生物資源化学科

甜菜生汁および廃糖蜜模擬培地でのAspergillus terreus K26によるイタコン酸発酵

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