グルタミン酸の醗酵生産とその応用に関する研究 (第4報) : 醗酵経過に於ける有機酸の消長

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With the object of utilizing the glutamic acid fermentation broth as seasoning, we studied the change of the composition of organic acids in the fermentation process and under various fermentative conditions. In this paper the change of the composition of organic acids in the fermentation process was described.Cultivations were done in a 200l pilot tank at an aeration rate of 1.4v.v.m. and an agitation speed of 390r.p.m. at 30℃, using strain No. 425-40 belonging to the genus Brevibacterium.Partition chromatography using sillica gel was used for the determination of organic acids.Acetic, lactic, succinic, and glycollic acids were the main products, and in addtion, caproic, butyric, oxylacetic, pyruvic, formic, citric, malic, α-ketoglutaric acids and four unknown acids were found. Of the unknown acids, acid C was the main component in the final broth. Lactic acid showed the most remarkable change. It attained a maximum value (400mg/100ml)in 12〜18hrs., and decreased gradually to a small amount in the final broth. All of these acids except lactic acid increased gradually until 36hrs. However, all of them decreased after 36hrs., and at that time, little glucose remained.The composition of the fermentation broth was compared with that of soy sauce.
社団法人日本生物工学会の論文
1961-10-15