Nutritional Factors Causing Mycelial Development of Saccharomycopsis lipolytica
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概要
- 論文の詳細を見る
Saccharomycopsis lipolytica developed mycelial cells in media containing both olive oil and bovine milk casein. Olive oil could be replaced by other lipids including triolein, oleic acid, linoleic acid and oleyl alcohol. On the other hand, bovine milk casein could be replaced by a soybean fraction and meat extract, but not by casamino acids or individual commonamino acids. The mycelial development was inhibited with a deficiency of magnesium sulfate and ferric chloride or with the addition of cysteine and reduced glutathione. The mycelial development began after 8 hr from the start of cultivation and the mycelial cell ratio was maximumafter 20 hr. Mycelial cells and yeast-form ones were separated from each other on the basis of cellular specific gravity and this method was used to determine the mycelial cell ratio in the present study.
- 社団法人 日本農芸化学会の論文
著者
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Minoda Yasuji
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Morimoto Yuki
Department Of Gastrointestinal And Pediatric Surgery Division Of Reparative Medicine Institute Of Life Sciences Mie University Graduate School Of Medicine
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OTA Yasuhide
Department of Agricultural Chemistry, Faculty of Agriculture
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OTA Yasuhide
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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Oikawa Shinzo
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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Morimoto Yuki
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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