黄麹菌による芳香族化合物の代謝に関する研究 : (第2報)Isovanillin, Vanillin, o-Vanillinの代謝

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It was recognized that two compounds (A and B) were derived from isovanillin by washed mycelia of Aspegilli and by rice koji. They were crystallized from the respective reaction mixture and identified as isovanillic acid and isovanillyl alcohol, respectively, by analyses of IR spectra, UV spectra and melting points. The optimal pH for the formation of both compounds was around 6.0〜8.0 and the formation was inhibited markedly by Ag^+, Hg^<++> and PCMB.One handred and two strains of the 107 strains of Asp.oryzae or Asp. flavus, 9 strains of the 11 strains of Asp. usamii, 9 strains of Asp. tamarii and 5 strains of Asp. awamori had the abilities of forming both isovanillic acid and isovanillyl alcohol. But it was found that 5 strains of Asp.oryzae and Asp. flavus and 2 strains of Asp. usamii lacked the abilitiy of isovanillic acid formation.Similar reactions (formation of vanillic acid and vanillyl alcohol from vanillin and formation of o-vanillic acid and o-vanillyl alcohol from o-vanillin) were recognized in washed mcelia of Aspergilli and by rice koji respectively. But the yield of o-vanillic acid was much smaller than that of o-vanillyl alcohol.
社団法人日本生物工学会の論文
1971-05-25