イタコン酸醗酵に関する研究 (III) : 連続培養に関する基礎的研究 (1) : 振盪培養における醗酵速度及び生産物収率

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In this paper, studies were conducted on the fermentation rate, the mycelium concentration and the possible durability of continuous fermentation.By using the shaking culture technique, basic research was undertaken on various controlling factors, such as ingredients quantity required, optimal pH, the concentrations of mycelia and product which would influence largely on the rate of mycelium-reuse-fermentation.From the results obtained, the repeated use of submerged mycelia of Asp. terreus and Asp. itaconicus could be expected to be successful in maintaining high rate of fermentation with high itaconic acid yield in continuous fermentation.The optimal composition of the medium for reuse fermentation was : glucose, 120g; NH_4NO_3,1.2g; MgSO_4 7aq., 0.6g; corn steep liquor, 1.5g; distilled water to make 1 liter in the case of Asp. terreus, and, glucose, 120g; NaNO_3,2.4g; NK_2PO_4,0.25g; MgCl_2 6aq. 0.15g; cornsteep liquor, 1.5g in the case of Asp. itaconicus. Greater acid production was obtained in both cases within very narrow limits of pH, the optimum being pH 2.0-2.2 in Asp. terreus, and 4.0-4.4 in Asp. itaconicus. Deviations of the pH values in either directions resulted in sharp decrease in fermentation rate and acid yield.Sugar concentration lower than 12 per cent and itaconic acid concentration lower than 6 per cent had no remarkable influence on the rate of fermentation and acid yield during 22 day fermentation by using the method of serial transfer of mycelia.The fermentation rate was observed to be proportional to the concentration of mycelia up to 1.0 percent, and the rate of acid production raging from 2.0 to 2.2 percent per day per percentage concentration of mycelia (on dry basis) were maintained without decreasing acid-forming activity by serial transfer at intervals of 2 to 4 days.The average production rate of itaconic acid through a serial transfer process observed by using the shaking culture technique was approximately twice as great as that of the single batch process.
社団法人日本生物工学会の論文
1961-06-15

イタコン酸醗酵に関する研究 (III) : 連続培養に関する基礎的研究 (1) : 振盪培養における醗酵速度及び生産物収率

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