清酒醸造とB群ビタミンの関係 : (第10報)清酒酵母の増殖と醗酵に及ぼすパントテン酸とV.B_1の相互関係

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This paper deals with the correlation between the effects of pantothenic acid and thiamine on the alcoholic fermentation and the growth of Sacch. sake cultured on the sugar-salts medium reported in the preceding paper.It has been observed that CoA and diphosphothiamine(DPT) contained in the yeast cells harvested from the medium supplemented with 500 mg of pantothenic acid per 1000 ml, (designated as "CoA-rich cells"), were 530 units/g and 11 mg/g, respectively, and the amounts of these two coenzymes were unbalanced as compared with those of the cells harvested from the vitamin-deficient medium ("deficient cells";CoA 10,DPT 23) as well as the medium supplemented with both pantothenic acid and thiamine ("CoA & DPT-rich cells", CoA 570,DPT 120).The comparative study of O_2 absorbtion and CO_2 evolution by these cells under aerobic and anaerobic conditions was carried out, using the WARBURG apparatus.As a result of the experiments, Q^<air>_<CO2> of the "CoA-rich cells" was found to be smaller than that of the "deficient-" and "CoA and DPT-rich cells", and the oxidation quotient of the former to be larger than that of the latter.From these facts it is presumable that, as shown by NOVELLI and LIPMANN, the amount of sugar oxidized via TCA cycle was larger in the "CoA-rich" cells than in the other ones in the presence of oxygen, so that the sugar consumed and the alcohol formed in the medium supplemented with pantothenic acid alone were both smaller than those in the other media, thouth the growth of yeast was not affected.It has been also found that the inhibitory action of pantothenate was prevented by the simultaneous addition of as half an amount of thiamine as pantothenate.In the practical process of Sake-brewing, the inhibitory effect of pantothenate on the alcoholic fermentation and its prevention by thiamine were observed, as shown in the synthetic medium, at the initial stage of "Moto and "Moromi" process, in which the concentratioin of amino acids was relatively lower than that of pantothenate.
公益社団法人日本生物工学会の論文
1958-04-15

清酒醸造とB群ビタミンの関係 : (第10報)清酒酵母の増殖と醗酵に及ぼすパントテン酸とV.B_1の相互関係

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