酢酸を炭素源とするパン酵母の菌体生産 : 酢酸を炭素源とする微生物菌体生産に関する研究(第2報)

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Acetate assimilation was investigated with 38 strains of Saccharomyces, which have been used in the food industry, including baker's yeast and sake yeast. All of them utilized acetate as a sole carbon source, with the addition of 0.1% corn steep liquor (C.S.L.) to the medium consisting of acetate and miniral salts. Among them, S. cerevisiae FRI-44,a baker's yeast gave the best result with respect to cell yield. Further experiments showed that good growth of this strain was obtained in the range of acetic acid concentration 1-2%, pH 5.7-6.3 and ammonium concentration 0.07-0.14%. Ammonium acetate was the most effective and economical nirogen source. The optimum temperature for growth was 32℃. Addition of 0.1% of a growth factor such as yeast extract to the medium in place of C.S.L. stimulated growth as markedly as C.S.L.. The cell yield based on acetic acid consumed was about 33% in jar fermenter culture for 72 hr. Crude protein, crude fat and nucleic acid contents of the freeze-dried yeast were approximately 51%, 0.5% and 10% respectively. The yeast methionine content was typically low.
1975-09-25