細菌のAmylase生産に關する研究(第6報) : 葡萄糖の酸醗酵を阻止する天然物中の有効成分について(其の1)

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The author had ascertained in his previous experiments that the presence of the fermentable sugar such as glucose during the growth of bacteria resulted in the fall in pH of the medium owing to the acid formed by its fermentation, and the growth and the amylase production of bacteria were very poor, but very good growth and enzyme production were obtained when the appropriate amounts of FeCl_3 were added to the medium.In the present experiments the following results were obtained.1.Ptato extract was found to be as effective as FeCl_3 for the growth of bacteria, i.e.when it was added to the media containing glucose no acid formation was observed and very luxuriant growth and abundant amylase production were obtained.2.Potato extract also prevented the acid formation in the media containing the fermentable substances such as fructose, mannitol and glycerol, but little effect was observed in the medium that contained sucrose.3.Addition of the extracts of various natural products such as horse bean, wheat, wheat bran, rice bran, onion, tomato, pepper, rye, spinach, egg plant, or radish leaves also resulted in the promotion of the growth and the amylase production in the medium containing glucose.The amount of amylase produced in the medium that contained radish leaves extract was especially large, namely, it was about 260 times that in control.4.The preventive action of these extracts on the acid formation form glucose was found to be due to certain mineral substaneces in them.
1952-04-15

細菌のAmylase生産に關する研究(第6報) : 葡萄糖の酸醗酵を阻止する天然物中の有効成分について(其の1)

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