清酒酵母の生理 (第7報) : 好氣的條件下に於ける琥珀酸の生成 (II)

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When sake-yeast shake-cultured in koji-extract for 45 hr at 30℃ was washed twice with water and then five times with 0.5% bicarbonate solution, the succinic acid which had been adhered to the yeast cell during cultivation and not washed away with water, was eluted completely into the bicarbonate solution, so that the KLEINZELLER'S bicarbonate effect on the succinic acid formation from the added glucose by the yast might be due to this absorbed surccinic acid.The endogenous respiration of the yeast became acid-faster according to the incubation period, and from the inhibition experiments with the addition of monoiodoacetate, free malonic acid, or 2,4-dinitrophenol, the endogenous subastrate used for the respiration and the formation of succinic acid was supposed to be phosphorylated polysaccharide (glycogen-like substance ?).While the abilities of the bicarbonate-washed cells to respire the endogenous substrate or added glucose were reduced considerably, compared with those of the intact cells, the both kinds of cells could respire the added free succinic or citric acid equally well but very feebly, which did not accord with the LYNEN'S observation, where the phosphate buffer exerted an inhibitory action upon the respiration. Thus, the added free succinic or citric acid might be absorbed on the surface of the cell membrane, where some oxidation of the acid took place, without permeationg into the cell. Since free malonic acid increases its inhibitory action on the respiration of the added blucose as the oxidation is proceeded, the mechanism of the formation of succinic acid via carbon dioxide fixation on pyruvate, on which KLEINZELLER has postulated, may be denied.
社団法人日本生物工学会の論文
1952-12-15

清酒酵母の生理 (第7報) : 好氣的條件下に於ける琥珀酸の生成 (II)

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