清酒酵母の代謝に関する研究 : (第8報) α-フェネチルアルコールによる酵母呼吸阻害作用に及ぼす各種条件の影響

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As mentioned previously, α-phenethyl alcohol (α-PEA) inhibits both the growth and biosynthesis of respiratory enzymes of Sacch. sake. This paper describes a bifunctional action of α-PEA on the yeast growth and the respiratory system and factors affecting the action of the alcohol.When Sacch. sake (Kyokai 7) was cultivated aerobically on various sugars in the presence of 0.15 % α-PEA, its grouth was inhibited regardless of the type of carbon source used. Houever, the effect of α-PEA on the respiratory system differed markedly with different sugars : The most conspicuous decrease of Qo_2 was observed when glucose was used as a carbon source. In the case of fructose, mannose or sucrose as a carbon source, the Qo_2 value was also lowered by α-PEA, but to a less extent than in the case of glucose. No decrease in Qo_2 value was recognized in cells grown on galactose. Even if cells were grown on glucose (5%), the budding of yeset in the presence of α-PEA was nesessary for the decrease of Qo_2. These results indicate that the biosynthesis of the respiratory enzymes is repressed by a concurrent effect of α-PEA and glucose and the decrease of Qo_2 occurs with the budding of yeast.α-PEA inhibited the growth of Sacch.cerevisiae ATCC 7753 and Sacch.carlsbergensis ATCC 9080,but did not decrease their Qo_2 values even when these yeasts were grown on 5% glucose.On the other hand, the respiratory adaptation of Sacch. cerevisiae was inhibited by high concentrations of α-PEA. These facts are strongly suggestive of two different sites in the physiology of yeasts which are susceptible independently to the action of α-PEA : one is related to the yeast growth, which is sensitive to lower concentrations of α-PEA, the other is the site relating to the biosynthesis of respiratory enzymes, which is inhibited by a sole effect of a high concentration of α-PEA or by a concurrent effect with glucose. Furthermore, the characters os "Sake brewing yeasts" were discussed concerning to their difference in sensitivity to α-PEA.
社団法人日本生物工学会の論文
1971-05-25

清酒酵母の代謝に関する研究 : (第8報) α-フェネチルアルコールによる酵母呼吸阻害作用に及ぼす各種条件の影響

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