清酒酵母の生理的研究 : (第11報) 静置培養時の各種菌体成分含量に及ぼす乳酸の影響

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It has been well known that Saccharomyces sake, when cultured anaerobically in a medium containing lactic acid, exhibits a marked cell-coagulation followed by a significant increase of dead cells. This paper deals with a comparative study on the contents of various components of cells grown anaerobically with or without lactic acid in order to obtain further information concerning the mechanism of the phenomenon mentioned above.The comparison of the cell components of Saccharomyces sake, grown anaerobically in media containing 0 to 1.5% lactic acid enabled the anthors to classify the components as follows according to their susceptibility to the acid : Group A : The components which were affected only a little, or not influenced substantially by lactic acid unless the cells died. Polysaccharides, such as yeast glucan, mannan, glycogen, and trehalose.Protein, Lipid Substances, such as phospholipids, steroids and fatty acids.Nucleic acids. Some vitamins (biotin, thiamine and inositol etc.).Group B : The components the contents of which were similar to those of the cells grown in a lactic acid-free medium at an early stage of the cultivation but decreased markedly at a later period.Cold PCA-soluble fractions and pantothenic acid (free and combined forms).Group C : The components, the contents of which were constantly lower than those of the cells grown in the absence of the acid throughout the cultivation.Riboflavin and cytochromes.
社団法人日本生物工学会の論文
1970-02-25

清酒酵母の生理的研究 : (第11報) 静置培養時の各種菌体成分含量に及ぼす乳酸の影響

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