麹菌による芳香族化合物の代謝に関する研究 : (第1報)アニス酸ならびにその関連物質からp-methoxyphenol, p-hydroxybenzoic acidの生成について

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Experiments were performed on various factors affecting the formation of p-methoxyphenol (pMP) and p-hydroxybenzoic acid (pHBA) from anisic acid in Aspergilli. The results obtained were as follows : 1. In liquid cultures of Aspergilli in various media containing 0.1% anisic acid, the pMP formation was different by the strains of Aspergilli. On the other hand, the pHBA formation was influenced by the composition of the culture medium and more pHBA was produced at a higher concetration of sucrose in the medium.2. Both of optimum pH's for formation of pMP and pHBA from anisic acid by the washed mycelia of Aspergilli were about 7.0. Formation of these substances were markedly inhibited by Ag^+, Hg<++>, o-phenanthroline and α, α'-dipyridyl.3. It was also recognized that pMP and pHBA were formed from anisaldehyde or anise alcohol.4. Ninety strains of the 124 Asp. oryzae and Asp. flavus examined were capable of producing both pMP and pHBA and the other 15 strains, most of which were belonged to Asp. flavus, formed only pHBA.5. The strains lacking the ability of pMP formation did not show the pink coloration of conidia on a modified Czapeck's agar containing 0.05% anisic acid. A few of these strains recovered the pink coloration by the addition of 0.05% pMP to the some medium. Therefore, it was considered that the pink coloration of conidia occured via pMP from anisic acid.
社団法人日本生物工学会の論文
1971-04-25