米に対するCitrininの生成条件

概要

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Citrinin is an antibiotic produced by Penicillium citrinum THOM, and it is considered by many-scientists to be, responsible for the yellow coloring of the rice which is imported from Thai-land. The present authors, however, at the Meeting of Agricultural Chemical Society held in Kyoto, September 1954, reported that they had investigated 5 samples collected in Kyoto, but that no Penicillium had been isolated from 4 of them and that one had been infected by Aspergillus. This paper deals with the content of citrinin produced by Penicillium inoculated on rice and rice-products which was measured by the photoelectric method of TAIRA and YAMATCDANI. The results obtained are as follows; 1. The production of citrnin was parallel with the weight of mycellium developed on CZAPEK's medium, and the yield was about 2.5% of glucose. Other sugars also gave citri- nin on the same medium but the yields were different. 2. The mold grew slowly on polished rice and produced 1.0 to 10mg percent citrinin in 10 days. 3. But it grew vigorously on wet rice, giving 30 to 40 mg percent citrinin in 4 days, and more vigorously on boiled rice and pounded rice cake, giving 180 mg percent citrinin on the former. 4. The inhibition of the germination was observed on the spores inoculated on CZAPEK's. agar medium which contained 0.05g chloropicrin and was kept in 3-liter desiccater.
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