微生物に対するアンチビタミンの作用(第7報) : 清酒酵母と腐造乳酸菌, 火落菌の共棲時におけるω-メチルパントテン酸の作用

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This work deals with the effect of ω-methylpantothenic acid (ω-M-PaA) on the growth of Sacch. sake and putrefactive sake lactobacilli, especially in their mixed culture.ω-M-PaA acted as a competitive antagonist on putrefactive sake lactobacilli and the ratio of ω-M-PaA/PaA for the complele inhibition of bacterial growth was 1000.The antagonist prevented the putrefaction of sake at a concentration as low as 8 micrograms per ml.On the other hand, ω-M-PaA showed the vitamin activity, corresponding to 1/4-1/5 of that of PaA, on Sacch. sake in an asparagine-free medium.Asparagine (2.5 mg per ml) converted the effect of ω-M-PaA from vitamer to antagonist.When ω-M-PaA was added to the mixed culture of Sacch. sake and the lactobacilli with asparagine-deficient medium, both stimulation of the yeast and inhibition of the bacilli occured at the same time.The mode of the stimulatory action of ω-M-PaA on Sacch. sake will be considered to be due to the formation of β-alanine by enzymatic cleavage of the antagonist.
社団法人日本生物工学会の論文
1961-04-15