炭酸固定発酵に関する研究 : (第4報)Schizophyllum communeのL-Malic acid発酵に対する糖濃度ならびにピルビン酸の効果

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It was found that 11.22g of L-malic acid was formed by Schizophyllum commune consuming 12.5g glucose, when cultured in a synthetic medium consisting of 15g glucose, 15g CaCO_3,0.1g NH_4NO_3,0.1g KH_2PO_4,0.05g MgSO_4,0.05g KCI, 10^<-5>M MnSO_4 and 100ml tap water.L-malic acid production was stimulated by the addition of pyruvate either in the growing culture or replacement culture.The addition of biotin to pyruvate markedly accelerated the effect of pyruvate. The addition of ω-methylpantothenate could not inhibit the L-malate production. Neither was the yield much affected by the pantothenate added. Consequently, the mechanism of L-malate production by the mold might be elucidated by equation (3) indicating CO_2-fixing fermentation.
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