Acetobacter rancensによる酢酸醗酵促進因子に関する研究 : (第2報)既知単純物質の効果

概要

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Acetic acid fermentation by Acetobacter rancens grown on basal synthetic medium, starts after a long period of lag, which can be considerably shortened by adding yeast extract to the medium, This paper describes the lag-shortening effect of some simple metabolites. Lactic acid, pyruvic acid, glycerol, glyceric acid, α-glycerophosphate, alanine, succinic acid and fumaric acid were found to have such an effect when added to a modified Hromatka medium. Unexpectedly, no fermentation-stimulating activity was observed with malic acid. Most effective among the examined metabolites was lactic acid. ^<14>C-lactic acid added to stimulate acid production was actively metabolized ; total count per culture decreased while cells became radioactive. An interesting phenomenon was observed with some of the effective metabolites, the lag-shortening effect was accompanied by an increase in the ratio of acid produced to cell growth. The ratio was remarkably higher than that observed with yeast extract. One of the results of industrial importance was that the addition of lactic acid (1mM) in combination with yeast extract (0.1%) stimulated fermentation even at a relatively high concentration of acetic acid and ethanol.
社団法人日本生物工学会の論文
1972-01-25