酵母のメチオニン代謝 : (I)メチオノールの生成

概要

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γ-Methylmercaptopropyl alcohol (methionol), which has been considered as one of the flavor substances of Shoyu (soy sauce), was produced in a culture medium containing not only the yeast strains useful for Shoyu fermentation but other yeast strains when the medium contained methionine as the sole source of nitrogen (Table 1). Crystal HgCl_2 salt was isolated from the culture medium and identified as methionol. (Fig. 2). The growth of yeast in a medium containing DL-methionine was slower and seemingly more adaptive than that in a medium containing casamino acid (Flgs. 3,4). As the results of some studies on the effect of subculture conditions (Fig. 5) and experiments with washed cell suspensions (Fig. 6), it was found that these yeast strains possessed a methionine utilizing system constitutively but that the slower growth was due to an inferior ability of the methionine utilization. The effects of aeration (Fig. 4), types of sugar, sugar concentrations, the proportion of sugar to methionine (Table 2), the temperature, and the initial pH on the culture were examined.
社団法人日本生物工学会の論文