微生物のアルデヒド代謝に関する研究 : (第2報)フルフラールの酵母による発酵生産物について(その2)

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Products from the furfural fermentation with yeasts with or without sugar in media were studied.Koji extracts, Hyduck solution and a 0.084-2.02% industrial solution furfural were used as media.At the end of the fermentation, the furfuryl alcohol ferment liquor was analaysed directly by gas-liquid chromatography, or after adding sodium chloride at 30% to the both and extracting its flavor components by ether the fement liquor was analized by gas-liquid chromatography. In these gas-liquid chromatographic analyses, for low and high boiling points of the components, polyethylene glycol (R. E. G.) 300 at 90℃ saccharose acetate isobutyrate (S. A. I. B.) at 150℃ and reoplexe-300 at 150℃ or 200℃ were used as the liquid phase respectively. For quantitative analysis the internal standard method was used.The following results were obtained : 1. The major product from fufural fermentation with bakers yeast separated by the S. A. I. B. column and identified as furfuryl alcohol by the IR spectrum.2. Furfuryl alcohol was produced from furfural by the f ermentation with yeast, i.e., Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces soja and 86 M strain, as well as baker's yeast.3. the highest yield of furfuryl alcohol in a medium containing an industrial furfural solution for a medium of the manufactured furfural solution and bakers yeast was obtained in the following experimental conditions : 0.67% furfural, the an industrial waste hydrolyzate of defatted soy beans 5-6%, the initial pH 6-7,and 3 day fermentation. The yield was 100-108%.4. It was found that furoic acid was produced in the furfuryl alcohol ferment liquor.In this case furfural did not follow Canizzaro's reaction, and furfuryl alcohol was produced preponderantly over other unknown components produced at the same time.5. Furfuryl alcohol was also produced by fermentation with bakers yeast in a medium containing no sugar substance.
社団法人日本生物工学会の論文
1968-04-25

微生物のアルデヒド代謝に関する研究 : (第2報)フルフラールの酵母による発酵生産物について(その2)

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