パン酵母によるプロピオンアルデヒドの代謝に関する研究〔英文〕

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概要

• 論文の詳細を見る

• The present paper deals with the metabolism of propionaldehyde by baker's yeast. It was confirmed that propioin was produced from propion-aldehyde when it was fermented. Propioin produced was identified by gasliquid chromatography and by infrared spectrophotometry. The suitable conditions for the production of propioin were as follows. To one volume of 8 to 10 percent propionaldehyde solution was added 0.7 to 1.0 parts (wet weight) of baker's yeast. Incubation was at 30℃ for 1 to 3 days. The addition of a small amount of CaCO_3 improved the yield to some extent. The best yield obtained was about 0.36 v/v % in the fermented broth. The formation of propioin from propionaldehyde was also brought about by a cell free extract of baker's yeast.

• 公益社団法人日本生物工学会の論文
• 1972-12-25

著者

• Morimoto Shigemi

  Shoin Junior College Shoin Women's University

• 森本 茂美

  Shoin Junior College Shoin, Women's University

関連論文

• Purification and Properties of Aldose Reductase from Pachysolen tannophilus
• Purification and Properties of D-Xylulose Reductase from Pachysolen tannophilus
• Purification and Properties of a New Enzyme, Propioin Synthase in Baker's Yeast Which Forms Propioin from Propoinaldehyde
• パン酵母によるプロピオンアルデヒドの代謝に関する研究〔英文〕

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