酵母の有機酸発酵に関する研究-5-酵母によるn-パラフィン類からのクエン酸の生産

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The fermentative production of citric acid from n-paraffins has been studied in detail by the use of Candida lipolytica No. 6-20, which was isolated under UV irradiation from the original strain No. 228. The accumulation of citric and d-isocitric acids was considerably affected with the kinds of n-paraffins as well as with incubation temperatures, composition of media, etc. The concentration of ferric ion in media was found to have a close relations with the accumulation of citric and d-isocitric acids, and accordingly, by adjusting adequately the concentration of this ion, the accumulation of citric acid increased remarkably with a decrease in that of d-isocitric acid. When the strain was grown in the media composed of n-hexadecane or a commercial product of n-paraffin mixture (6%), NH4Cl (0.3%), KH2PO4 (0.05%), MgSO4•7H2O (0.05%), thiamine hydrochloride (50μg/l), CaCO3 (8%) and deionized water on a rotary shaker, citric acid was produced in the yields of 140 to 150 per cent on the basis of n-paraffins supplied and, at the same time, d-isocitric acid was produced in the yields of 20 to 30 per cent.
社団法人日本農芸化学会の論文