醤油醸造に関与する微生物のグルタミン酸消長におよぼす影響について : (第1報)合成培地におけるグルタミン酸分解と生合成

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Various factors (glucose, arginine etc. as energy source and concentration of sodium chloride) affecting both the biosynthesis and degradation of glutamic acid were studied. Test organisms employed were halophilic lactic acid bacteria, Saccharomyces rouxii, S. rouxii var. halomembranis and Hansenula anomala relating to soy sauce brewing. All investigations were carried out using intact cells. Degradation of glutamic acid was considerably observed with S. rouxii var. halomembranis and H. anomala, but not with genus Bacillus. The degradation with S. rouxii var. halomembranis and H. anomala proceeded even in the presence of sodium chloride. The formation of glutamic acid in microorganisms was examined wth three possible pathways of biosynthesis by glutamic dehydrogenase, transaminase and that from γ-amino-butyric acid. The biosynthesis of glutamic acid by these pathways was generally low using intact cells. Furthermore, biosynthesis of glutamic acid was remarkably inhibited in the presence of 18% sodium chloride, though the reaction was to some extent taken place in a low concentration. Transaminase activity of intact cells was observed with S. rouxii var. halomembranis and H. anomala, but not with other organisms.
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