清酒酵母の増殖, 醗酵におよぼす無機塩類の効果 : (第1報) 無機塩類の増殖における役割

概要

論文の詳細を見る
In this work Sacch. sake was cultivated for 48 hrs at 30℃ in a synthetic medium containing various amounts of inorganic salts, 2.0 g/l of glucose and 0.2 g/l of ammonium sulphate or asparagine under relatively anaerobic conditions. The growth of the yeast was determined by colorimetric method and the following results were obtrained.1) For the growth of the yeast, more than 20 mg/l of K, 2 mg/l of P and 5 mg/l of Mg were required. In the case of employing the culture media which contained none or very small amounts of the elements mentioned above, the yeast failed to grow.2) Na and Ca were not essential. The additions of small amounts of Na and Ca to the medium, however, permitted a more effective growth. Only in the K-free medium containing asparagine as a source of nitrogen was the deficiency of K partly compensated by adding Na.3) When the amount of K in the medium was at low level (20 mg/l or less) ammonium salts used as a source of nitrogen exerted an inhibiting effect on the growth of the yeast, but the inhibition was relived by supplement of K.4) With the exception of PO_4,anions used did not exert any appreciable effects on the growth, so far as the concertration of the salts was at such a low level as in this experiment.
公益社団法人日本生物工学会の論文
1963-10-15