酵母の有機酸発酵に関する研究-1-酵母のクエン酸生産性

概要

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The yeasts newly isolated from natural sources were examined for their ability of producing citric acid from glucose in shaking cultures. Out of about 1000 strains which were capable of producing acidic substances, approximately 100 strains were selected as the citric acid producer. These citrate producers were found to be classified in 4 species, Debaryomyces kloeckeri, Torulopsis famata, Candida guilliermondii var. membranaefaciens and Candida parapsilosis var. intermedia. The examinations on various known yeasts showed that many species belonging widely to the genera Saccharomyces, Pichia, Debaryomyces, Hansenula, Candida, Torulopsis, Trichosporon, etc. had a definite ability of producing citric acid from glucose in shaking cultures. On the other hand, the alcohol-fermentative strains tested were all found to be able to produce D-arabitol in glucose media under aerobic conditions.
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