著者

Mitsuaki MORIGUCH

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Agricultural and Biological Chemistry (ISSN:00021369)

巻号頁・発行日

vol.46, no.4, pp.955-961, 1982 (Released:2006-03-27)

参考文献数

9

被引用文献数

10

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Fermentative production of pyruvic acid by yeasts was studied using extracts from citrus natsudaidai peel as a carbon source. Many yeasts showed good growth. Of these yeasts, Debaryomyces coudertii IFO 1381 produced pyruvic acid at high yield. Pretreatment of the peel extract with Amberlite IR-120B (Na+) led to increased production of pyruvic acid. Under optimum conditions, the accumulation of pyruvic acid reached a maximum of 970mg/100ml at 48hr-fermentation. The pyruvic acid from the fermentation broth was identified with lactic acid dehydrogenase and by comparisons of properties of its 2, 4-dinitrophenylhydrazone with those of authentic pyruvic acid in paper chromatography, IR spectrometry and elemental analysis.