Penicillium chrysogenum Q 176振盪培養に於ける大豆油の影響 : (第2報)大豆油添加による醗酵中の化學的變化

概要

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A remarkable effect of soybean oil on the penicillin production had been reported in Part 1, and. we analyzed chemical changes during fermentation and obtained following results.1. In the L. C. medium (lactose only), NHa-N level reached the peak at 48 hours. 2. The above mentioned peak disappeared or was remarkably low even in the L. C. medium, if other carbon sources were used therewith. 3. A distinguished difference between autolyzed and non-autolyzed groups was revealed in ana-lytical data. 4. Iron contained in the culture medium was transferre into the organisms. Addition of soybeann oil increased the total acidity in the media except in the case when glucose was used as a sole C-source. From the findings described above, the effect of addition of soybean oil can be estimated basedL upon the analytical data of NHa-N%.
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