微生物の炭化水素利用に関する研究 : (第11報) 炭化水素醗酵によるCandida tropicalis pK 233のcoenzyme Q生産 : (Part IV) Coenzyme Q生成に及ぼす培地成分の影響

概要

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Various medium components were studies for their effects on coenzyme Q production by Candida tropicalis pK 233 in hydrocarbon fermentation. The compounds tested included natural nutrients, vitamins, detergents, and p-hydroxybenzoic acid. Among the natural nutrients tested, corn steep liquor, yeast extract, and meat extract were effective; and among the vitamins, an appropriate amout of p-aminobenzoic acid showed a certain effect in the presence of p-hydroxybenzoic acid. A complicated interrelationship was obsorved between the effect of p-hydroxybenzoic acid and that of p-aminobenzoic acid on the coenzyme formation and yeast growth. Among the detergents examined, polyoxyethylene sorbitan oleyl ether (HLB value, 15.0) was most effective in the stimulation of coenzyme Q production by this yeast. From these results, an optimal medium composition was determined for the production of coenzyme Q. Under the optimal conditions employed, Candida tropicalis pK 233 produced 52.1 mg/l-broth and 4.52 mg/g-dry cells of coenzyme Q in a modified medium containing 5.0% of"hydrocarbon mixture 4"(rich in n-undecane), with the successive addition of a total of 50 mg/l-medium of p-hydroxybenzoic acid.
公益社団法人日本生物工学会の論文
1970-09-25