酸化細菌に関する研究 : (第7報) α-ケトグルタール酸醗酵(その1)

概要

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By shaking culture, several conditions for the production of α-ketoglutaric acid by Serratia marsescens No. 18 was studied. α-Ketoglutaric acid was produced from various simple sugars and other carbon sources -D-glucose, D-galactose, D-mannose; D-xylose, L-arabinose, L-rhamnose; K-gluconate and K-2-ketogluconate; from L-fructose, on the other hand, both α-ketoglutaric and pyruvic acid were produced at the same time. Furthermore, the relation between glucose concentration and yield of the acid were discussed, and then it was clarified that, in general, the more dilute the glucose concentration was, the higher the yield of the acid would be. Nitrogen concentration had a serious influence on the production of the acid rather than the kind of nitrogen source, 0.03% N being optimal for 7% glucose medium. The addition of iron, which optimal concentration were about 1 ppm., was useful to increase the yield of the acid; Fe2(SO4)3.H2O being the most suitable Fe-source, specific difference was not found between ferrous- and ferric-co-mpounds at this concentration. As the results of these studies, we obtained 2240mg of α-ketoglutaric acid per 100cc broth (yield 49.34%) from the medium. This medium consisting 4.57% glucose, 0.07% urea, 0.05% KH2PO4, 0.01% MgSO4•7H4O, 1.25% CaCO3 (sterilized separately) and 8 ppm. Fe2(SO4)3•H2O, seemed to be one of the best media.
社団法人日本農芸化学会の論文