Penicillium chrysogenum Q176振盪培養に於ける大豆油の影響 : (第1報)大豆油の影響

概要

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We experimented the effect of addition of soybean oil on the penicillin yield in the shaken culture using P. chrysogenum Q 176 strain and obtained following results. 1. A remarkable decrease of potency was observed in the L. C. and MOYER media when 1% of soybean oil was added after 48 to 72 fermentation hours (fermentation duration varied somewhat according to culture conditions). In some instances, the decrease was recognized with 0.1% addition and organisms autolyzed themselves several hours thereafter. 2. Even in the media mentioned above, if “lactose alone” formula was not employed as carbon source, such decrease of potency was not observed. 3. In the S. F. P medium, the decrease of potency was not observed in the “lactose alone” for-mula. 4. The effect of addition of soybean oil has a close relation to the fermentation time (time of addition): in some cases, the increase of potency was observed up to a certain time, in others, unfavorable effects occurred at a certain time. The effect of these two cases was recognized according to the varied time, of addition.
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