グルタミン酸の醗酵生産とその応用に関する研究 : (第6報)醗酵条件に依る有機酸組成の変化

概要

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The effects of shaking conditions and biotin concentration on the formation of organic acids in glutamic acid fermentation were studied in shaken cultures with 500ml flasks. The effect of biotin was very conspicuous. Growth of organisms was promoted by biotin, but no glutamic acid was formed while a large quantity of lactic acid was produced in biotin-rich medium. When culture flasks were vigorously shaken (Kd value was high), lactic acid was less in the final broth. Butyric acid, unidentified acids B and C, and acetic acid were also formed in greater amounts in biotin-rich medium than in the basal medium. In the condition with low Kd, glutamic acid was not produced, but lactic acid was formed in abundance. Acetic acid and succinic acid increased at low Kd. The organic acid composition of fermentation broth was compared with that of soy-sauce.
社団法人日本生物工学会の論文
1961-11-15