炭酸固定発酵に関する研究 : (第5報)Schizophyllum communeによるL-Malic acid発酵におよぼすリポ酸, チアミンおよびパントテン酸などの影響

概要

論文の詳細を見る
The yield of L-malic acid production from glucose and CaCO_3 using Schizophyllum commune was decreased 25% by addition of α-lipoic acid. By the additions of thiamine and α-lipoic acid, the consumption of glucose was markedly accelerated, but the yield of L-malic acid was decreased 23%. Moreover, when pantothenic acid, lipoic acid and thiamine were added, both growth and sugar consumption were markedly stimulated, while L-malate production was depressed to 56% of the yield of the control. Therefore, it seems likely that L-malic acid production by CO_2-fixing fermentation of the mold would result from some disorder of the pyruvate oxidase system which requires more a larger amount of lipoic acid, thiamine and pantothenic acid in available ratio to be activated.
社団法人日本生物工学会の論文