清酒酵母の生理的研究 : (第13報) 乳酸による酵母のガス代謝能の消失現象

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An shown in our previous papers, lactic acid caused a marked coagulation of cells and an increased number of dead cells when Saccharomyces sake was cultured anaerobic conditions in the presence of lactic acid.Our subsequent study on the time-course changes of the properties of the said yeast under the same conditions as above revealed that rapid decreases of Q_<O2>, C_<CO2> and the contents of cytochromes a, b and c were observed at the later exponential growth phase, prior to the phenomena mentioned above.In order to elucidate the mechanism of the action of lactic acid, the decreasing rates of Q_<O2>, Q_<CO2> and cytochrome c were compared using different types of media, viz. one containing 1.5% lactic acid (pH 3), one containing the same concentration of the acid but with the pH adjusted to 4.8 to 5 by alkali and one with the pH adjusted to 3 by HCl. In the last two media, the decreasing rates were small compared with those in the first medium containing 1.5% lactic acid (pH 3). This strongly suggested that the inhibitory action of lactic acid would be due to its anion and low pH.The inhibition to be caused by various acid anions at varied pH's were studied by soaking the yeast cells in aqueous solutions of the acids. Among organic acids so far tested, only lactic acid and formic acid exerted the inhibitory effect with the pH at 3 or higher and other acids including several mineral acids did not exhibit such action with these pH's.The action of lactic acid increased as the temperature of a solution containing the yeast was raised and the decreasing rates of Q_<O2>, Q_<CO2> and cytochrome progressed llinearly.
社団法人日本生物工学会の論文
1970-10-25

清酒酵母の生理的研究 : (第13報) 乳酸による酵母のガス代謝能の消失現象

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