醤油中の耐塩性酵母の増殖促進物質に関する研究 : (第2報)増殖促進物質の分画

概要

論文の詳細を見る
As reported in a previous paper, the best growth of osmophilic yeasts was obtained in a medium supplemented with soy sauce. On this report, further investigation was made on the nature of the growth promoting substances in soy sauce.The results obtained were as follows : 1. The growth promoting effect of soy sauce was decreased by the treatment of dialysis through cellophane membrane, and the supplementation of casamino acid or amino acids mixture to the dialyzed soy sauce had no further effect on the growth of yeasts.2. None of the growth promoting substances in soy sauce was adsorbed by adsorbents (active carbon, active alumina, acid clay, silica gel and celite) or ion exchange resins (Dowex 50 X-16,X-1 and Amberlite IRA 410). Effluent of resins mentioned above had the equal stimulatory effect when compared with the original soy sauce.3. The growth promoting substances in soy sauce were extracted in the highest amounts using methanol and ethanol, but only in small amounts using butanol and pyridine. Methanol extract especially had a superior stimulatory effect and this effect was found to be equal to that of the original soy sauce. However, these substances were not extracted with ethyl ether, acetone, benzene and chloroform. The growth promoting substances in methanol extracts were not adsorbed when treated with the series of three ion exchange resins mentioned above. Accordingly, this might suggest these substances would be neutral substances.
社団法人日本生物工学会の論文
1967-03-25

醤油中の耐塩性酵母の増殖促進物質に関する研究 : (第2報)増殖促進物質の分画

スポンサーリンク

概要

著者

関連論文

スポンサーリンク