清酒酵母の生理的研究 : (第2報) 乳酸添加培地における清酒酵母のビタミン要求性, とくにイノシトールとの関係について

概要

論文の詳細を見る
In the preceding paper the authors reported the cell coagulation and increase of dead cells of Saccharomyces sake grown in a medium containing 1〜1.5% lactic acid, nearly the same concentrations as those found in practical Sake-brewing.The action of lactic acid was closely related to the concentration of inositol in the medium.The analogy of the phenomenon would be the so-called "unbalanced-growth" exhibited by inositol-requiring yeast grown in a suboptimal concentration of the vitamin.This paper deals with the influence of lactic acid on the vitaminrequirements of Saccharomyces sake.The depression of the yeast growth caused by the deficiency of inositol or thiamine was markedly enhanced by lactic acid.The amount of inositol synthesized per unit weight of the yeast cells was nearly equal regardless of the presence or absence of the acid.However the amount of inositol contained in the cell as a bound form was significantly lowered by the acid.From these results it would be presumed that lactic acid inhibits the conversion of inositol to its bound forms or the metabolic functions of the vitamin.
公益社団法人日本生物工学会の論文
1963-10-15