酵母によるクエン酸およびd-イソクエン酸の生産に関する吟味 (酵母の有機酸発酵に関する研究-3,4-)

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The three representative yeasts, Candida brumptii (Cb), Candida guilliermondii var. membranaefaciens (Cg) and Candida lipolytica (Cl), were examined for their ability of producing organic acids from glucose under various cultural conditions, and the following results were obtained. The accumulative ratios between citric acid and d-isocitric acid were different according to the strains, and varied considerably with the variation in cultural conditions; the production of citric acid rather than that of d-isocitric acid was affected remarkably by cultural conditions. The yeast, Cb, which had been isolated as the d-isocitric acid producer, did not produce citric acid under various cultural conditions examined. The yeast, Cl, which required thiamine for its growth, produced a large amount of citric and d-isocitric acids in the media containing rather high concentrations of thiamine. However, in the media containing low concentrations of thiamine, it produced a large amount of α-ketoglutaric acid together with a smaller amount of pyruvic acid, accompanied by a reduced amount of citric and d-isocitric acids. In this paper, a method for fractional analysis of citric and d-isocitric acids was also described.
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