グルタミン酸醗酵に関する研究 (第9報) : pHの調節について

概要

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Though the optimum pH was found to be 7.0 for the initial stage of glutamic acid producing fermentation of strain No. 1942,a higher yield was obtained by keeping the pH above 7.0 during the course of fermentation. Since urea was a main nitrogen source of the medium, the pH rose at the initial stage and then dropped owing to the formation of acids from glucose. As the pH dropped and neared 7.0,NaOH or NH_4OH was added to keep the pH from further decline. NH_4OH gave results more favorable than NaOH did, since the former had the effects of neutralizing the acids as well as of supplying NH_3. However, the adjustment of pH requires frequent feeding of alkali, since its effects are nullified in a little while. With urea used in place of alkali, the effects can be prolonged. The best results were obtained when urea was added to the medium every time the pH reached the range of 6.6 to 7.2.
社団法人日本生物工学会の論文
1959-08-15