醗研1号酵母の醗酵 (第2報) : ワールブルグ検圧計法に依るMaltozymase及びGalactozymaseの生成試験

概要

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The formation of maltozymase by this yeast was investigated in detail by WARBURG's manometric method instead of PAN's method.1) In glucose and galactose solutions, a miximum of glucozymase was attained at the early stages of growth and subsequently decreased slowly.On the other hand, a maximum of maltozymase was attained after the stage of the maximum formation of glucozymase.Of course, the level of maltozymase of maltose-grown cells was higher than that of glucose- or galactose-grown cells.2) The maximum formation of maltozymase by glucose-grown cells was more easily influenced by the inculum size than the glucozymase formation. It seemed that the malto-zymase activity varied with growth conditions, such as medium composition and inoculum size.3) Gas production from maltose solution contating a small amount of glucose by glucose-grown cells were examined. They produced CO_2 gas at a considerably greater rate from the maltose solution without glucose. Then, it was supposed that maltozymase was formed in glucose-grown cells of Hakken No. 1.4) The galactozymase formation of this yeast was similar to that of other yeasts, and therefore, this yeast was not induced to form galactozymase in the absence of its substrate.
社団法人日本生物工学会の論文
1959-08-15