リゾープス属の酸醗酵に関する研究(8)-嫌気的醗酵に就て-

概要

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Through the investigation of the anaerobic fermentation by more than 60 strains of Rhizopus, it has been found that the anaerobicity always decreases the glucose consumption as well as acids production, and that the acids produced are chiefly lactic acid and none or traces, of fumaric acid. Based upon above facts and the carbon valance theory it may be considered that in the case of 60 strains tested, fumaric acid is produced from glucose exclusively by way of the Thunberg-Wieland's scheme but not through the Wood-Werkman's (See Table 1_??_5). The strain which was used by J. W. Foster et al. and produced fumaric acid anaerobically involving the fixation of carbon dioxiirle, may therefore be of an extraordinary nature. The aerobic lactic acid fermentation of Rhizopus is inhibited by the addition of 2, 6-dichloro-phenolindophenol, while fumaric acid production is quite unaffected. Since the dyestuff causes the Pasteur effect, it is obvious that fumaic acid is an oxidative product, while lactic acid is not.