醗酵法によるブドウ糖, 麦芽糖分別新定量法 : (その2) アルカリ以外の阻害物添加による方法

概要

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In some instances the determination method of glucose and maltose by the selective fermentation gives inaccurate results owing to the sorts of baker's yeast and the amounts of alkali buffer. In order to improve this method, the selective fermentation method employing an inhibitor instead of alkali buffer was investigated, and the following results were obtained.1) For the inhibition of maltose fermentation, mercuric chloride is most effective among ten chemicals tested. A 0.001M HgCl_2 solution in the case of baker's yeast precultured in malt extracts and a 0.00033M HgCl_2 solution in the case of one precultured in molasses inhibited the maltose fermentation and fermented glucose completely, when the fermentation was carried out under the following conditions : Sugar soln. 5 ml+yeast suspension 5ml+HgCl_2 soln. 1ml, 30℃, 90 min.2) It is a special feature of this mercuric choride method that one need not consider the sorts of baker's yeast and the amounts of alkali buffer.3) The mercuric chloride-alkali method also gave good results.4) In the application of the mercuric chloride and the mercuric chloride-alkali method using baker's yeast precultured in molasses to the analysis of glucose in the enzymic or acidic starch hydrolyzates, good results were obtained.
公益社団法人日本生物工学会の論文
1959-11-15