微生物によるL(+)酒石酸の生成に関する研究 : (第1報)酒石酸生産菌の分離と同定

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Isolation of various types of microorganisms distributed in nature was attempted in order to discover tartaric acid producers. Over nine thousand strains were isolated and examined in the ability of producing tartaric acid from glucose, and eight strains of bacteria were found to accumulate tartaric acid in fermentation broth. Those tartaric acid producers were isolated only form mannitol-yeast extract agar media and the habitat of these bacteria was restricted to fruits, especially persimmons.One of these bacteria, named 2026Y2,was used for further experiments because of its superior productivity of tartaric acid. Five kinds of acids, including tartaric acid, were usually detected in the broth after 6 days' cultivation. Separation of these acids from the fermentation broth was performed by means of ion exchenge chromatography followed by silicic acid chromatography. Four of them were purified and identified as L(+)-tartaric, glycolic, 5-ketogluconic and 2-ketogluconic acids. By the presence of these acids, a metabolic pathway was suggested as to the formation of tartaric acid from glucose.As the results of taxonomical studies on four of these tartaric acid producers, it was confirmed they were all belong to Gluconobacter suboxydans, though there were slight differences among them.
社団法人日本生物工学会の論文
1971-02-25