Brevibacterium linensによる揮発性カルボニル化合物の生成に関する研究〔英文〕

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The production of volatile carbonyl compounds (VCC) from milk constituents by Brevibacterium linens was investigated.Washed cells of B. linens were inoculated to single component solution (pH7.0) of casein, amino acid, milk fat or glucose, and incubated on a reciprocal shaker at 21°C for 24hrs. Identification of produced VCC was made by thin-layer chromatography and light absorption of their 2, 4-dinitrophenylhydrazone derivatives. The results obtained were summarized as follows:1) Larger number of VCC were produced from cultivated casein solution, than from milk fat and glucose. They were formaldehyde, acetaldehyde, acetone, pentanone-2 and heptanone-2. These VCC were selectively produced from a single amino acid solution cultivated by the same strain. Especially, the formation of acetaldehyde from aspartic acid, arginine, and glutamic acid, and that of acetone from glutamic acid, leucine and aspartic acid were significant. 2) When milk fat was cultivated, acetone was produced. n-Butyric acid was found to be as an original volatile fatty acid of acetone, and β-ke tobutyric acid was presumed to be adirect precursor of acetone.3) Three kinds of VCC, i.e., formaldehyde, acetaldehyde and acetone, were produced from cultivated glucose solution. Pyruvic acid was a sole acidic carbonyl compound produced in the same cultivated solution and seemed to be a direct precursor of acetone.
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