清酒醸造とビタミンB群の関係 (第8報) : 清酒酵母増殖におけるアミノ酸とビタミンの相互作用

概要

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The utilization of various amino acids as the sole nitrogen source or in combination with ammonium sulphate was studied by supplying them to the cultures of Sacch. sake in three kinds of media : vitamins-free, vitamins-containing, and vitamins and alcohol-containing. In the presence of vitamins and alcohol-the condition analogous to that of Moto- and Moromi mash in sake-brewing-, the effects of amino acids on the growth were classified into two groups : stimulative and depressive, comparing with nutritive value of ammonium sulphate.The former group included glutamic acid, aspartic acid, arginine, alanine. proline (used cither separately or in combination with ammonium sulpate) and lysine (only in combined use).The amino acids belonging to the latter group were threonine, histidine, cystine, methionine leucine, etc.Glutamic acid and aspartic acid, though unsuited to use without vitamins, still were stimulative in the presence of pantothenate or β-alanine, and exerted strikingly promotive effects on the growth in the media containing alcohol.The effects of koji extract and the mixture of the effective amino acids on the growth were comparatively studied in the presence of vitamins and alcohol. When separately used, they were almost identical in the growth effect. But the combined use of them produced more enhanced effect than what would be expected from the individual behaviours.
公益社団法人日本生物工学会の論文
1956-08-15