醗研1号酵母の醗酵 (第4報) : 本菌のMaltaseとMaltozymase

概要

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In order to confirm the results previously obtained, enxymatic activities and fermentabilities of intact cells during the growth in the complete media and their changes by N-starvation were examined.1) During the growth of yeast in maltose medium, the maltozymase activity decreased more rapidly than did the enzymatic activity of lyophilized cells. Therefore, it seems that in maltose fermentation the permeation mechanism plays an important role. Furthermore, the ratio of maltase/α-glucosidase of Hakken No. 1 was different from that of Rasse II, and the maltase of Hakken No. 1 was more active than that of Rasse II.2) In the case of glucose-grown cells of Hakken No. 1,maltose and α-methly-glucoside were attacked not only by intact cells but also by lyophilized cells. The maltozymase content of young cells was very low, but their maltase content was relatively high. It is not clear whether permease is not formed in the early stage of growth or maltase is present in bound or inactive form.3) By 4 hrs N-starvation of glucose-grown cells, the maltozymase content was increased, but the maltase content was decreased. At any rate, it is evident that maltozymase and maltase were formed in glucose-grown cells. Consequently, it seems that Hakken No. 1 is a constitutive mutant with respect to maltozymase.
社団法人日本生物工学会の論文
1959-09-15