糖蜜のアルコール醗酵におよぼす電解質濃度の影響 : (第2報)高濃度電解質の酵母カルボキシラーゼに対する阻害効果

概要

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From the results reported in the previous paper, it was suggested that among the enzymes of the E.M.P. pathway, carboxylase is comparatively more inhibited by <high concentrations of electrolytes>___- (H.C.E.), and consequently, glycerol production was accelerated.The present investigation was undertaken to examine the inhibitory effect of H.C.E. on the activity of yeast carboxylase.The results obtained are summarized as follows;1. In the solution of H.C.E., carboxylase activity was remarkably inhibited. At the same level of molar concentration, the inhibition degree was varied with anion-moiety, and its order was as follows; NO^-_3>Cl^->H_2PO^-_4>SO^--_<4.2>. This inactivation of carboxylase was assumed to be reversible, because the activity was almost completely recovered by dialysis. And it was also noted that its inhibition type of it was non-competitive as shown in Fig. 2.3. Fermentable activity of frozen yeast cells was more inhibited than that of intact cells by H.C.E..4. The inhibitory effect of H.C.E. on yeast carboxylase is probably not against its formation but against its activity.
社団法人日本生物工学会の論文
1967-03-25