納豆菌によるピラジン類生成の培地組成について

概要

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When “natto” bacillus was cultured on extracts of cooked soybeans (basal medium), a trace of pyrazines was produced though cell-propagation proceeded moderately. A considerable quantity of pyrazines was produced in culture with a basal medium containing both 1% glucose and 1% sodium glutamate. When 0.5% urea was added to the basal medium, only a small amount of pyrazines was detected in spite of rather high cell-propagation.
社団法人日本農芸化学会の論文