Pichia guilliermondii Wickerhamによるエタノール資化とビタミンB2生産

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Thirty-two kinds of yeast strains were tested for vitamin B2 production and alcohol utilization. Several strains were found to be capable of producing vitamin B2 in an alcohol medium. The most excellent vitamin B2-producer of them was an yeast strain, Pichia guilliermondii Wickerham NK-1. Investigations were made on the effect of culture conditions on the growth of this yeast and its vitamin B2 production. The yeast utilized ethanol well and the optimum concentration for the cell growth as well as vitamin B2 production was 4% (v/v). Vitamin B2 production was maximum in the 7 days culture. pH of the broth lowered during the logarithmic phase. When the lowering pH was adjusted to the initial pH, the vitamin B2 production stopped. The types of vitamin B2 were FAD, FMN and free-form (FR) in the cells, and FMN and FR in the supernatant.
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