リンゴの加工に關する研究 (第3報) : 液内培養法による糸状菌ペクチン分解酵素の生産 (I)

概要

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Three mold strains were selected as most intensive pectic enzyme former by rice brank-koji method. Two of them could accumulate the enzyme in their fermented solution by the submerged culture (shake culture). But even the most intensive enzyme former, Asp. niger No.55,could show the enzymatic activity only in half degree by the shake culture, as compared with the activity obtained by the surface culture.This poorer production of the enzyme by the shake culture seemed to be attributable to the inclined metabolic activity of the mold on sugar caused by this culture method. Thus, the mold suitable to the pectic enzyme formation by the submerged culture might be able to metabolyze the nitrogen sourve in accordance with its metabolic actibity on sugar, in order to facilitate its growth in the medium.The culture medium suitable for the produciton of this enzyme is rich of nitrogen source.
社団法人日本生物工学会の論文
1952-11-15