麹酸醗酵に関する研究 : (第5報) 薬剤の影響について

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The effect of various metabolic inhibitors on submerged kojic acid fermentation was examined. As metabolic inhibitors, sodium fluoride, monoiodoacetic acid, sodium arsenate, malonate, potassium cyanide, sodium azide, dinitrophenol, pentachlorophenol and sodium sulfite were used. All the above inhibitors at 10^<-2>〜10^<-4>M concentrations, except sodium sulfite, inhibited kojic acid production and glucose consumption and lowered the yield of kojic acid production. There was almost linear relations between the inhibition of kojic acid production and that of glucose consumption when fluoride, monoiodoacetic acid, arsenate and malonate were used (Fig. 1).The inhibition of kojic acid production and glucose consumption by fluoride and monoiodoacetic acid were recovered when an intermediate such as succinate, pyruvate and citrate was added at a concentration of 10^<-2>M to the culture inhibited by the above inhibitors, but the inhibition by arsenate was not recovered.The above-mentioned recovering effect practically metabolic, and from the following three experimental results, we concluded this effect was due to removal of the inhibiton : (1) The fermentation, inhibited by fluoride or monoiodoacetic acid for 24 hr, was recovered by the addition of 10^<-2>M succinate (Fig. 2).(2) Kojic acid was not produced by these intermediates (Table 6).(3)There was not much difference in the extent of E-M and HMP pathway between the control and the culture recovered by the addition of these intermediates (Table 8).
社団法人日本生物工学会の論文
1970-11-25

麹酸醗酵に関する研究 : (第5報) 薬剤の影響について

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