糸状菌によるラフィノースの分解に関する研究-3-酵素生産に及ぼす脂肪酸の促進効果〔英文〕

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概要

• 論文の詳細を見る

• Saturated and unsaturated fatty acids with more than 12 carbon atoms markedly promoted the production of α-galactosidase in the mycelium obtained during the submerged culture of Mortierella vinacea. However, organic acids and surfactants exhibited no such stimulatory effect. The stimulatory effect of fatty acids was analyzed using oleic acid and the results obtained were summarized as follows. The total incubation time could be reduced to about two-thirds of the control and the reasons were mainly due to the rapid conversion from the glucose consumption phase to the lactose consumption phase. Furthermore, the yields of the enzyme and the biomass increased by about 20% and about 30%, respectively. Accordingly, the enzyme activity of the mycelium based on the dry matter was slightly decreased ; however, the effective activity of the mycelial pellet itself was higher than that of the control. The addition of oleic acid to the medium allowed the localization of the pellets into a larger fraction, and the mycelial densities were reduced in comparison with the control. Although oleic acid in the medium was assimilated by the pellet, no differences were observed in the quantity and fatty acid composition of crude fat in the pellet at the final stage of incubation.

• 公益社団法人日本生物工学会の論文
• 1972-12-25

著者

• SUZUKI Hideo

  Fermentation Research Institute

• KOBAYASHI HARUMI

  Fermentation Research Institute

• Kobayashi Harumi

  Fermentation Research Institute Inage

• Suzuki Hideo

  Fermentation Research Institute Inage

• 小林 晴己

  Fermentation Research Institute, Inage

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