酢酸醗酵における不揮発性有機酸から酢酸への変化 : 食酢の不揮発性有機酸に関する研究(第6報)

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For elucidating the posibility of the conversion of succinic or citric acid to acetic acid during acetic acid fermentation, a shake culture of strain A-4 belonging to Acetobacter aceti was carrid out using apple juice and orange juice media (alcohol fermentation liquid of each juice) supplemented with ^<14>C-succinic and ^<14>C-citric acids, respectively.The changes in the cell growth, acidity, acetic acid content, and total amount of nonvolatile organic acids in the culture of the orange juice medium were considerably different from those in the apple juice medium. A remarkable growth in the orange juice medium was observed even in the culture without ethanol; at the final stage the cell growth was about five times that in the apple juice medium. The acidity and acetic acid content at the final siage were lower than those at the first stage. Also, in the orange juice medium a pronounced decrease in the total amount of non-volatile orangic acids, exvept citric acid, was observed during a prolonged period of fermentation without accompanying the presence of ethanol.In the cultures. of both media, the decreases in citric acid content and in its radioactivity were small, and no radioactivity in the cells and acid was observed. These results indicate that no citric acid in the medium was related to the oxidation of acetic acid.On the other hand, a decrease in the radioactivity of ^<14>C-succinic acid was observed throughout all the fermentation period; it was especially remarkable in the orange juice medium. A portion of radioactivity lost was incorporated into the cells and acetic acid, and a large portion escaped as gas from the broth. The present results results and the results in the previous papers suggest that acetic acid was oxidized by a cycle converting to acetic acid via succinic acid during the acetic acid fermentation, although the degree of oxidation was considerably varied by the differences of strain, composition of medium, and cultural condition.
社団法人日本生物工学会の論文
1973-05-25

酢酸醗酵における不揮発性有機酸から酢酸への変化 : 食酢の不揮発性有機酸に関する研究(第6報)

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