Penicillium chrysogenum Q176振盪培養に於ける大豆油の影響 : (第6報)大豆油と各種油のPenicillin生産に於ける比較

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We made comparison tests of effects of soybean oil and other various oils on penicillin yield in the shaking culture, and the results are shown below. 1. Addition of oils after 24 hours of fermentation: A remarkable increase in potency was observed by adding soybean, rape seed, sesame oil, cotton seed, peanut, rice-bran, and olive oils, lard, and oleic acid. 2. Addition of oils after 48 hours of fermentation: The addition of oils at this time resulted in some inhibition of mycelium growth and autolysis. In cases of rape seed oil, sesame oil, and lard, unfavorable effect was slight and the broth recovered its vigor and showed the increase in potency. In soybean oil, effect of addition time on penicillin yield was remarkable. On, the contrary, higher potency was obtained when rape-seed and sesame oil were added 48 hours after fermentation than 24 hours after fermentation. Addition of castor oil showed a bad result. 3. In the case of adding oils 24 hours after fermentation, remarkable bad results were obtained when phenylacetic acid was employed together. However, bad effects were slight in the case of adding machine oil, defoamer B, rape-seed oil, lard, or whale oil. 4. When vegetable oils including castor oil were used, pH value were low and no increase in potency was observed in these cases even though the propagation was sufficient. The pH value was low in the case of fish oils, but satisfactory increase in potency was not obtained except in the, case of whale oil. Oleic acid, machine oil, heptadecanol, and synthetic defoamer B revealed high pH values.
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Penicillium chrysogenum Q176振盪培養に於ける大豆油の影響 : (第6報)大豆油と各種油のPenicillin生産に於ける比較

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