細菌のAmylase生産に關する研究(第2報) : 菌の發育と酵素生産とに就て

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In part (I), I reported about the investigation on the influences of physical agents on the amylase prodcution of Bac. mesentericus TREVISAN var. amylolyticus. In that investigation, I observed that the amylase production was not always parallel with the bacterial growth.In this investigation, I studied the relation between the amylase production and the rate of growth. The enzymic actiivty was measured by the LINDNER-SOLLIED-DOESEL's method, modified as reported in part (I), and the rate of growth was determined by the weight of bacteria ; the cells in the medium were centrifuged off, and washed with distilled water until the supernatant liquid became quite clear. Then they were dried, and weighed.It was seen that the rate of growth and the amylolytic activity increased correspondingly until the maximum growth was attained. After this point was reached the mass of the cultured bacteria decreased, while amylolytic activity still more increased for some time.Maximum amylolytic activity, in other words, did not correspond to maximum growth. Maximum bacterial growth was obtained in the cultivation at 30℃, while maximum amylase production at 35℃. Thus they did not correspond in the relation to temperature.For the bacterial growth, initial reaction of the medium was found favourable when it was inclined to alkaline, on the contrary, acid state was preferable for the production of amylase.The favourable effect of aeration for the bacterial amylase production was found due to its better growth.Treatment of the organism at 0℃ for definite periods of time before inoculation, accerelated its growth. It brought, however, unfavourable effect for the amylase production.By adding ethyl-alcohol to the medium to make 1-2% concentration, the enzymic activity rised twice as much as control, and this seemed to de accompanied with accerelated bacterial growth.In spite of this accerelating effect of ethyl-alcohol to the bacterial growth, it acted injuriously in the early stage of the growth.To avoid this unfavourable effect of ethyl-alcohol in the early stage of the growth, it was deemed besirable to add it to the medium as late and as little by little as possible so far as it reaches until maximum growth. By this way, it was found possible to bring about amylase activity four-times as compared to control.
公益社団法人日本生物工学会の論文
1950-05-15

細菌のAmylase生産に關する研究(第2報) : 菌の發育と酵素生産とに就て

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