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2報)醤油培地におけるグルタミン酸分解と生合成

概要

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In a previous paper, the authors reported various factors affecting both the biosynthesis and degradation of glutamic acid in synthetic medium. The present investigation was carried out using a soy sauce medium in place of synthetic medium. The degradation of glutamic acid in soy sauce medium was less than that in the synthetic mdium. The degradation of glutamic acid by organisms relating to soy sauce brewing was observed using S. rouxii var. halomembranis and H. anomala, but not when using S. rouxii and genus Bacillus. Biosynthesis of glutamic acid in soy sauce medium was decreased remarkably in comparison with that in synthetic medium. Biosynthesis of glutamic acid by test organisms was detectable using S. rouxii var. halomembranis and H. anomala, but very hard to observe in other organisms.
社団法人日本生物工学会の論文