醗研1号酵母の醗酵 (第3報) : 本菌のマルトチマーゼ

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1) In the fermentation of maltose solution containing a small amount of glucose and 0.002M As_2O_3,the glucose-grown cells of Hakken No. 1 could ferment both glucose and maltose in the presence of As_2O_3,and it seems that this yeast is able to ferment maltose without adapting itself to the substrate.2) When glucose-grown cells were shaken aerobically in a nitrogen-free medium containing 3% maltose, the maltozymase content of Rasse II attained to a maximum after 4 hrs., and that of Hakken No. 1 after 2 hur. Furthermore, the maltozymase content of Hakken No. 1 was higher than that of Rasse II.3)When maltose-grown cells fermented glucose aerobically in a nitrogen-free medium, the maltozymase content of Rasse II began to decrease very rapidly and scarcely remained after 2 hrs. However, in the case of Hakken No. 1 ca. half of the initial maltozymase remained after 2 hrs., and this remainder decreased slowly thereafter. From the result that this remainder was more stable than the early lost maltozymase and adaptive maltozymase of Rasse II, it is evident that the stable (constitutive) maltozymase and the unstable (adaptive) one were both formed in the maltose-grown cells of Hakken No. 1.4) In the case of relatively roung Hakken No. 1 cells (glucose-grown cells), the maltozymase content increased 50〜100% during the early stages of the N-starvation and subsequently decreased slowly, and it is very interesting that the maltozymase content was also increased by suspending these young cells in a buffer solution without sugars.5) In order to confirm the results previously obtained, the activities of maltase and α-methyl-glucosidase were measured by the lyophilizing method. According to the results it is certain that α-glucosidase was formed in the glucose-grown cells. Therefore, it seeme that Hakken No. 1 is the constitutive mutant with regard to maltozymase.
社団法人日本生物工学会の論文
1959-09-15

醗研1号酵母の醗酵 (第3報) : 本菌のマルトチマーゼ

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