清酒火落菌の榮養物質と其の拮抗物質に關する研究 (第8報) : アミノ酸の拮抗作用 (III) DL-threonineによる清酒防腐の試み及びDL threonineの阻害をreverseする因子に就いて

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In synthetic medium, DL-threonine inhibited the utilization of DL-serine markedly. In order to inhibit the growth of Hiochi-kin in sake, we added a large amount of DL-thereonine to sake which contained L-serine, but it ended in a failure.This result would be due to the effects of unknown substances contained in sake. Folic acid reversed the inhibition caused by DL-threonine, i.e., the lag section in the response curve of DL-serine was decreased by adding a large amount of folic acid. Except DL-serine we could not find any other amino acid which was able to reverse the inhibition.The partial hydrolysate of rice protein (rice glutelin, 4 hrs hydrolyzed with 6N-HCl at 100℃) reversed the inhibition caused by DL-threonine.
社団法人日本生物工学会の論文
1955-11-15