酢酸醗酵における酢酸から不揮発性有機酸への変化 : 食酢の不揮発性有機酸に関する研究(第5報)

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The conversion of acetic acid to non-volatile organic acids during the acetic acid fermentation on cider supplemented with ^<14>C-acetic acid was examined. Strains A-1 and A-4,belonging to Acetobacter aceti, were used as test microorganisms. Sampling for the estimation of various components was carried out at the stage indicating a miximum acidity and after a prolonged period of fermentation without the presence of ethanol.The degree of acetic acid oxidation in the culture of strain A-1 was higher than that in strain A-4. However, there was a little difference in the decrease of the total amount of non-volatile organic acids between the cultures of both strains. Its decrease in the culture without ethanol was larger than that in the culture with ethanol. The changes in the amount of each organic acid were approximately similar to those in the shake culture of A. rancens, as reported in the previous paper.The radioactivity of ^<14>C-acetic acid decreased considerably even in the culture with ethanol. A portion of radioactivity was incorporated into the cells and succinic acid, and a large portion escaped as gas from the broth. Although the succinic acid content in the culture filtrate with both strains showed a little change throughout all the fermentation period, its specific radioactivity at the final stage was more than half of that of acetic acid. These results indicate that succinic acid in the medium was metabolized to a considerable extent and that approximately the same amount of succinic acid was formed from acetic acid.
社団法人日本生物工学会の論文
1973-05-25

酢酸醗酵における酢酸から不揮発性有機酸への変化 : 食酢の不揮発性有機酸に関する研究(第5報)

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