深部培養による酢酸醗酵の動力学的研究 : (第3報) 酢酸醗酵におけるエネルギー効率

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For investigating the energy expenditure in acetic acid fermentation, experiments were performed under conditions similar to those of the industrial process using Acetobactor rancens. The results obtained were as follows : (1) The oxidation of ethanol in the main phase of fermentation was not accompanied by carbon dioxide liberation from ethanol, as verified by tracer experiments with ^<14>C-ethanol.(2) ^<14>C-amino acid added to the culture caused the liberation of ^<14>CO_2 presumably via a non-oxidative process.(3) Ethanol is not assimilated in the main phase, but is utilized as the substrate exclusively for energy-yielding metabolism.(4) The index Y_0 (the ratio of cell metarial formed : gram atoms of oxygen uptake) is expressed as a function of μ (specific growth rate). Y_0=a/(b-cμ), where a, b, and c are system constants having positive values. The values of Y_0 were generally very small as compared with those reported for other bacteria. The above relationship was maintained in a wide range of fermentation conditions. A parabolic curve showing the relation of μ to ρ (specific rate of acetic acid formation, g/g/hr) is regarded as the outcome of the above relation of Y_0 to μ.(5) Yeast extract added to the medium had the effect of increasing Y_0; the effect was "saturated" at a relatively high concentration. The increase in Y_0 seemed to result in the increase of the final cell yield.(6) The growth-inhibiting action of acetic acid was accompanied by a lowering of the Y_0 value. As a result, the ratio of the amount of substate consumed for cell metarial synthesis to that for acetic acid production was lowered as the acetic acid concentration became higher
社団法人日本生物工学会の論文
1972-08-25

深部培養による酢酸醗酵の動力学的研究 : (第3報) 酢酸醗酵におけるエネルギー効率

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