微生物のクエン酸分解に關する研究 : (第3報)黒黴のクエン酸生成及び分解におよぼすα,α-ヂピリジル影響

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概要

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• 1. The influence of α, α-dipyridyl on the citrate formation from glucose by the fungus mat of Asp. niger was studied. The reagent had been found by the authors to inhibit the anaerobic decomposition of citrate by Bact. succinicum. The remarkable increase of citrate formation occured in the glucose medium containing M/1000 α, α-dipyridyl. This effect was always observed even in the purified glucose medium containing no ferrous ion, so it was concluded that this effect was not due to the deprivation of ferrous ion from the medium by the reagent. 2. Aerobic decomposition of citrate by two strains of Asp. niger, one the citrate former (S-292-A ) and the other without the ability of citrate production (No. 26), was greatly inhibited by M/1000 α, α-dipyridyl. This inhibition of citrate decomposition was presumed to be the cause of the promotion of citrate formation from glucose by the reagent. But in the case of No. 26, the addition of dipyridyl did not result the accumulation of citrate. 3. The aerobic decomposition of acetate by these strains was also inhibitid by α. α-dipy ridyl. The degree of inhibition of acetate oxidation by the reagent. was almost equal to that of citrate. So it was concluded that acetate was oxidiied by a way of tricarboxylic acid cycle. It was not clear enough that, what reaction of tricarboxylic acid cycle was inhibited by dipyridyl, but it was demonstrated by paper-chromatography that aconitase was not inhibited.

• 社団法人 日本農芸化学会の論文

著者

• 高橋 甫

  東京大学農学部農芸化学科

• 高橋 甫

  東京大学農学部農芸化学教室

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• 微生物のクエン酸分解に關する研究 : (第3報)黒黴のクエン酸生成及び分解におよぼすα,α-ヂピリジル影響
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