米麹における代謝経過 (第3報) : 比増殖率と呼吸力の経過にみられる米麹の特性について

概要

論文の詳細を見る
Remarkable fact recognized in the course of investigation is that the peak of specific growth rate, μ, apperars in much earlier stage of culture than does tha peak of Qo_2,as if there is no correlation between the two.As indicated by the results reported by Tamia (1940), Terui (1942) and Hoover (1940) et al., there is always positive correlation between μ and Qo_2 in the time-courses of metabolism of aerobic cultures, and thus, μmax. and Qo_2max. should appear at the same time.The peculiar phenomenon observed here is presumed to be due to the local deficit of sugar about the site of mycelia. This view gains support from the fact that these two peaks appear at almost the same period of culture when one applies steamed rice of higher moisture content than usual or enriched with glucose effected by steeping raw rice in 10 per cent glucose solution prior to steaming ; enrichment of rice with casamino acid is ineffective in drawing one peak toward the other.Model experiments using rice-cake show that diastatic action as well as diffusion rate of glucose in the medium is very greatly enhanced by increasing moisture content, and thus, the sugar supply to the growing mycelia can be facilitated.Furthermore, it is revealed that even in the submerged cultures of Asp. oryzae in modified CZAPEK-DOX medium in which glucose concentration is maintained at levels lower than 0.025% throughout by supplying glucose at intervals to the culture, these two peaks keep aloof significantly from each other. Evidence is presented that μ is more susceptible to the deficit of sugar than is the specific rate of increase in respiratory activity (Sr) which is expressed by the following equation : Sr=dR/mdt=μQo_2+(dQo_2/dt), where R is the repiratory activity per suspension (=mQo_2) and m the mycelial weight.
公益社団法人日本生物工学会の論文
1961-04-15

米麹における代謝経過 (第3報) : 比増殖率と呼吸力の経過にみられる米麹の特性について

スポンサーリンク

概要

著者

関連論文

スポンサーリンク