清酒酵母の生理(第9報) : 嫌氣的條件下の琥珀酸並びに乳酸生成能

概要

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By isolation of succinic acid formed in the reaction mixture, it was certified that the so-called "Moromi-yeast", prepared from moromi-liquid in the brewing process of sake by its fractional centrifugalisation, was able to produce succinic acid anaerobically from the added glucose or glutamate, when incubated at 30 for 3 hr in the phosphate buffer (pH 5.5). This yeast fraction also produced lactic acid anaerobically from the added glucose under these conditions. The same phenomena were also observed, when sake-yeast strain (kyokai No. 6) was grown in deep layers of the culture liquid.Judging from the effect of pantothenate deficiency in the culture medium on the anaerobic production of succinic acid by this yeast strain, it might be considered that the anaerobic production of this acid from glucose took place chiefly through some other pathway than TCA cycle.
社団法人日本生物工学会の論文
1955-05-15