著者

北原 覺雄 村田 卯一

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.31, no.3, pp.90-98, 1953-03-15

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Experiments were carried out on the diastase systems of 124 strains of aspergilli, including 120 strains of flavus-Oryzae; 3 strains of awamori; and 1 strain of kawachii, isolated from commercial 'Tane-koji'-the starters for koji-making.1) Characteristics of flavus-Oryzae a) Generally, flavus-Oryzae is far superior to any other species of mold in α-amylase activity. And this will be the very reason what made possible the peculiar procedure of sake brewing, starting from the mash containing as high as 35% of starch.b) The difference of α-amylase activities, lying between the extreme strains of flavus-Oryzae, has been indicated as the ratio of 8 to 1,when compared with the time for disappearance of iodine color. Strains comparatively rich in α-amylase are used for industries manufacturing such as sake and spirits, while poorer strains are used for making 'shoyu'. Consequently, it appears probable that protease is inversely distributed among the strains against α-amylase. However, this problem is left for future studies.c) Maltase power of flavus-Oryzae is generally inferior to other mold species, but there exist several exceptional strains having quite strong maltase activities.d) No cor-relation can be seen between the activities of α-amylase and maltase, among the strains of flavus-Oryzae.e) Within the present exprimental conditions, maltase activity reveals maximum at the koji of 38 hrs incubation, and gradually declines by prolonged culture, but on the other hand α-amylase activity receives almost no effect by the age of koji. This functional change of maltase activity will be considered as one of the remarkable characteristics of flavus-Oryzae, since such phenomenon can hardly be seen in other species.(2) A simple enzyme-analysis a) Wheat-bran culture, which contains solely α-amylase, is readily obtainable when a voluntary strain of comparatively weak in maltase activity was cultured for eight days. This is an application of the phenomenon mentioned in the preceding article (e).b) Applying the treatment for eliminating α-amylase, it has been confirmed that flavus-Oryzae possesses an amylase of β-type. The β-amylase is most active when a strain having comparatively strong maltase activity was cultured for 38 hrs.c) At present, authors feel no inconsistency towards KITANO'S view of 'Taka-maltase', considering that β-typed amylase of flavus-Oryzae is combined with maltase activity, because the raise and fall of the β-amylase activity are quite parallel with those of maltase. Consequently, Taka-maltase (Asp. Oryzae) appears to be quite alike, even if it should not be identical. with gluc amylase (Rh. delemar) or amylo-glucosidase (Asp. niger), however, all of them have a question whether they can be made free from maltase, like γ-amylase.

著者

竹内 徳男 細川 信男 吉田 政次

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.50, no.1, pp.21-29, 1972-01-25

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The characteristics of proteolysate in 1) enzyme miso (E.M.) manufactured with only the protease preparation, Biosaime A, prepared from Aspergillus oryzae and 2) ordinary miso (O.M.) prepared by the usual method using koji were compared. Both E.M. and O.M. miso were manufactured with the same procedure except koji in O.M. was replaced with Biosaime A in E.M. 1. Liberated amino acid patterns in the defatted soybean flour with Biosaime A were virtually similar to that of free amino acid in E.M. 2. Free, bound and whole amino acid patterns of E.M. were not markedly different from that of O.M. This seems to indicate that the main effect of Biosaime A closely resembles the proteolytic action of koji. However, in the E.M., pyroglutamic acid and free arginine content were greater, on the contrary, aspartic acid and glutamic acid were less than those of O.M. It was suggested from the above results that Biosaime A is deficient in some enzymes, such as glutaminase and asparaginase. 3. Distributive patterns of peptides and their bound amino acid composition were fairly similar in the three types of miso, i.e., O.M., E.M. and half koji miso, examined. These results infer that the greater part of peptides originated from soybean protein and not from enzyme protein or microorganisms. Peptide content in miso were 25-29% (calcd. as amino acid) to whole amino acid, 20.6-24.2% (as nitrogen) to the total nitrogen and 30-34% (as nitrogen) to water soluble nitrogen, respectively. 4. Forms of glutamate in O.M. and E.M. miso were as follows : insoluble type 16-17 and 18% ; bound type about 40 and 36.5% ; free type 36-38 and 29.1% ; and pyroglutamic acid 4-7 and 16.3% respectively. 5. During the process miso-making, loss of amino acids was observed. The degree of loss, in order of magnitude was whole koji>half koji>E.M.

著者

根井 仁三郎

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.49, no.10, pp.852-860, 1971-10-25

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The effects of several physiological conditions on the phenol-oxidizing activity of a strain of Rhodotorula glutinis var. glutinis were studied.1. The maximum rate of phenol oxidation was shown in cells precultured on glucose with vigorous aeration, starved and induced by phenol.2. Of the carbon sources tested in the preculture medium, glucose and xylose resulted in high yields of cells and a high rate of phenol oxidation. The strain was capable of utilizing nitrate. Among the nitrogen sources surveyed in the medium, ammonium nitrate permitted a high rate of phenol oxidation. 3. Starvation for 12 hr was required for the development of a maximal rate of phenol decomposition. The presence of organic nitrogen enhanced the potential for induction, suggesting the repression of induction of phenol oxidation by sugars.4. The optimal pH for induction and phenol oxidation of the pretreated yeast cells was 5.5 and the optimal temperature was 34℃. The development of phenol-oxidizing activity was suppressed at temperatures below 25℃ and at pH levels above 8.5. With a decrease in the concentration of phenol in the induction medium, an increase in the rate of induction of phenol oxidation was observed. The maximal rate of phenol oxidation of the cells was obtained when 500 mg/l of phenol was added to the oxidation medium. The maximum rate of initial oxidation of phenol was observed at a concentration of 200 mg/l.6. The effect of several reagents on phenol oxidation by yeast was investigated. Sodium azide, cyanide, and formaldehyde, at a concentration of 2 mM, exerted 50 % inhibition. Of the chelating agents, o-phenanthroline and 8-hydroxyquinoline, at a concentration of 10 mM, inhibited oxidation of phenol by 72% and 40%, respectively.7. Rapid oxidation of phenol by induced cells was carried out in a jar fermenter. The cells decomposed phenol at concentrations of 2,000 mg/l and 3,000 mg/l in 5.5 hr and 16 hr, respectively. These results suggest a good possibility for the application of the yeast to the treatment of phenol in industrial waste..

著者

河合 啓一 江口 良友

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.54, no.2, pp.128-130, 1976-02-25

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Lactobacillus buchneri IFO 3961の無細胞抽出液より, グルコース-6-リン酸脱水素酵素をブルーデキストラン-セファロース4Bを用いたアファニティクロマトグラフィーにより精製した.本酵素は低イオン強度条件下に.ブルーデキストラン-セフィロースに吸着され, 1mM NADPあるいは1M塩化カリウムを含む10mMリン酸カリウム緩衝液(pH7)にてほぼ定量的に溶出された.塩化カリウムを用いる直線的濃度勾配法により溶出したところ, 約80%の収率で比活性約120倍の酵素標品を得ることが出来た.本標品はpH9.4でのポリアクリルアミドゲルデイスク電気泳動により単一のバンドを示した.

著者

伊木 尚幸 大嶋 二郎

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.41, no.5, 1963-05

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Recently tea components have been extracted from tea leaves using hot water (over 60℃). We have reported in a previous paper on the extracted components of green and black tea using Cellulae. In this paper we report on the yield, aroma and taste of the tea components. In this experiment, in the extracting process of manufacturing instant tea, Cellulase of 0.3%, 0.6% and 1.2% of weight concentration were added respectively to freshly picked black and green tea leaves, and to tea leaves dried by infra-red ray lamps. These preparations were then held at about 40℃ for 20 hrs. During this process the cellulose and hemicellulose in the cell-mumbranes were changed to a swollen resolved condition.Through the action of Cellulase, such components as, tannin, caffein soluble nitrogen, non-watersoluble materials and tasting components were extracted from the cells of tea leaves. It may be that this action is helped by such enzymes as protease, amylase and xylase which are contained in the cellulase prparation.Quality of the tea was improved during resolving of the non-solubleamide-compounds.

著者

山本 秀策 広岡 仁史

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.52, no.8, pp.570-576, 1974-08

被引用文献数

1

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グルタミナーゼは, 動植物, 酵母, 及びバクテリアに分布することは広く知られているが, カビのグルタミナーゼに関する報告はない. 前報で醤油麹菌Aspergillus sojaeのグルタミナーゼは醤油醸造過程でグルタミンをグルタミン酸に転換する働きのあることを示すとともに, その A. sojaeのグルタミナーゼ著量生産変異株262が高濃度のグルタミン酸を有する醤油を造るのに実際に使用し得ることを示した. そこで, このA. sojae 262のグルタミナーゼを精製し, その諸性質をしることは興味のあることと考えられる. グルコース, ペプトン, リン酸-カリ, 及びマグネシウム塩等からなる培地にて液体培養して得た菌体を磨砕し, リン酸バッファーにて抽出し, さらに乳酸にてpH4.5とする. これを遠心分離して, 得られる上澄に60%(v/v)までアセトンを加え, 得られる沈殿物をリン酸バッファーに溶解し, さらに同一バッファーに透析して, DEAE-Celluloseカラムにかけた. 次いで, その活性区分を透析脱塩, 凍結乾燥後, Sephadex G-200 カラムにかけ, 活性区分を集めて蒸留水に対して透析し, 凍結乾燥した. このときのグルタミナーゼは磨砕処理時のそれの約130倍に精製されていた. さらに, Hyroxylapatite, Sepharose 6B, DEAE-Sephadex A-50等を用いて精製が試みられたが, 数個のサブユニットに分かれるらしいこと, そしてこの結果, その活性を失ってしまうために, それ以上の精製を続けることは困難であった. そこで, この酵素剤が, 以下の実験を通して部分精製グルタミナーゼとして用いられた. Sephadex G-200 gel filtrationによって, このグルタミナーゼの分子量は約123,000と推定された. Hartmanらによって約110,000と報告されている E. coliのグルタミナーゼの分子量と大略等しい. このグルタミナーゼはpH8.0で最大活性を示し, ブタ, イヌ, 及びネズミのような動物のグルタミナーゼの場合にほぼ等しい. しかし, pH5.0に最大活性を示すClostrildium welchiiやE. coliのようなバクテリアのグルタミナーゼと著しく相異している. また, この酵素はpH7~9の範囲で比較的安定であった. しかし, 熱に対しては, 最も安定なpHにおいてさえも, 著しく不安定で, 30℃, 10分処理でその活性の10%を, 60℃ではその殆んどすべてを失った. しかし, この熱変性は40~50℃の範囲で, 卵白によってある程度防護された. また, このグルタミナーゼは希釈されると速やかにその活性を失うことからも, 卵白中のある種の蛋白質を安定剤としていることが推察された. Km値は3.3×10^<-4M>であった. このグルタミナーゼはMn^<8+>やMg^<8+>によってわずかに活性化されたが, Zn^<2+>やPb^<2+>によってある程度, 10^<-2M> の Hg^<2+>によって著しく阻害された. 10^<-3M>のCu^<2+>, Ca^<2+>, Fe^<2+> Co^<2+>及びHg^+によっては何ら影響されなかった. これは10^<-3M>のZn^<2+>, Cu^<2+>又はHg^<2+>によって強く阻害されるブタの腎臓のグルタミナーゼと異なる. この酵素はEDTA や SLSによってはわずかに阻害されるが, PCMB, monoiodoacetate, 及び N-ethylmaleimideのようなSH阻害剤によっては阻害されなかった. この点でイヌの腎臓, ネズミの肝臓, 及びC. welchiiのグルタミナーゼとまったく異なっている.

著者

茂木 正利 井口 信義 坂口 健二

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.34, no.5, 1956-05

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1) The transition of the molds, yeasts, aerobic and anaerobic bacteria in "Homare Shiro Miso" was studied by a new viable counting method.2) In raw materials, especially in soy-bean and salt, molds and bacteria markedly found.3) Although the viable counts of molds are declining during the ripening process, a constant number may be found through the storage.4) In the koji-making, the counts of yeasts increase rapidly, but during ripening they decrease and rather constant number has been found during the storage.5) Aerobic and anaerobic bacteria increase surprisingly during koji-making, but at its end they decrease to some extent. During ripening they decline rapidly and, when the material is kept at a temperature below 25℃, they increase again in the number.

著者

小玉 健吉 京野 忠司

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.52, no.1, pp.1-9, 1974-01

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A taxonomic survey has been made of ascosporogenous yeasts found in exudates occurring on tree stumps of broad-leaved trees in Japan during the periods of April and July of 1967,1968,1972,and 1973. The samples were collected in test tubes by using cotton pieces. Usually within 2 to 7 days after collecting, a loopful of the sample was streaked directly on carrot juice-koji extract agar medium containing 100 ppm of chloramphenicol. At the same time, samples were enriched by 2 kinds of liquid media besides the koji extract, i.e., sodium acetate-peptone-yeast extract, and glucose-nitrate media, both supplemented with 100 ppm of chloramphenicol, for 3-7 days at 25℃ followed by streaking on the agar media mentioned above. The pure cultures were identified mainly by the procedures described in "The Yeasts" edited by Lodder (1970). Out of 334 strains identified, this paper deals with the species belonging to the genera Saccharomyces, Schizosaccharomyces, Pichia, and Debaryomyces.Among these a new species of Pichia naganishii is proposed beased on the reasons menitioned below.Pichia naganishii Kodama sp. n.The strain studied resembles Pichia angophorae Miller et Barker and Pichia bovis van Uden et do Carmo-Sousa, in both the shape of the ascopore and the assimilation pattern of the routine five sugars.However, in contrast to P. angophorae, this strain does not form pseudomycelium, nor does it ferment sucrose and maltose but assimilates _L-arabinose, _D-ribose, _L-rhamnose, glycerol and erythritol, and can grow at 37℃. Also, this strain is differentiated from P. bovis, in that it assimilates in addition to the above carbon compounds, ribitol and galactitol, and furthermore heterogamous conjugation preceds its ascus formation.Single strain (LKB-747) of this species was isolated from exudate of Camellia sp. in Nagasaki prefecture.

著者

小玉 健吉

出版者

日本醗酵工学会(大阪大学工学部内)

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.53, no.8, pp.p626-630, 1975-08

被引用文献数

1

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本邦産の広葉樹の樹液酵母を検索中, シラカシおよびヤナギの樹液からそれぞれ分離された菌株はPichia属の既知の菌種に該当するものがなく, 相互に近縁のものであることが認められた. すなわちシラカシから分離されたLKB-330株はPichia stipitis Pignalに比較的類似するがガラクトーズおよびリボースを資化せず, 37℃に発育しないが50%ブドー糖添加酵母エキス寒天培地に発育するなど異なる点が多い. 更にそのGC含量はP. stipitis. のそれより2.7%低いことが認められた. よって著者は本菌株をPichia属の一新種と見なしPichia Nakazawae Kodamaと命名した. またヤナギから分離されたLKB-335株は上述の新種と類似するがラムノースを資化せず, ガラクトースの醗酵性を欠くが微弱であるがリボースを資化し, 麦芽汁寒天培地上著しく固着性の皺のある菌苔を形成する点が異なる. よって本菌種を上述の新種の一新変種と見なしPichia nakazawae var. akitaensis Kodamaと命名した.

著者

小玉 健吉

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.41, no.8, 1963-08

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.11, 1962-11

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This paper deals with two yeast cultures which were isolated from a mushroom (Russula spec.) sent from Germany. Judging from the morphology of the ascospores with warty surface walls, these cultures should be classified in the genus Debaryomyces.These isolated agree well with debaryomyces cantarellii Capriotti not only in the morphological properties (ie. large long oval cells in malt extract, pellicle formation in malt extract, etc.) but also in the physiological ones (ie. fermentation of sugars, assimilation of carbon compounds, no vitamin required for growth).This species should be considered as one of the unique and significant species in discussing the diagnosis of genus Debaryomyces, because of both of its strong fermentative ability of sugars and oxidative dissimilation, as well as the cell morphology. A culture of the isolates (L.K.B.D-2) has been deposited in the Centraalbureau voor Schimmelcultures (Delft. Holland).

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.9, 1962-09

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This paper deals with 5 yeast cultures isolated from soils sent from abroad, which should be classified in the genus Debaryomyces Klocker judging from their ascospores with distinct warty surface walls formed after hetro or isogamic conjugation. These isolates are similiar to Debaryomyces globosus Klocker in many of their properties, as follows : 1. Fermentation of glucose, saccharose and raffinose2. Assimilation of glucose, saccharose3. No pellicle formation on malt or "koji" extract4. A rather higher maximum temperature for the growth (ie 40-41℃).Whereas, in 1952,Lodder et van Rij changed Debaryomyces globosus to Saccharomyces rosei (Guilliermond) Lodder et van Rji, based predominantly on its strongly fermentative activity. In the author's opinion, however, it seems to be noteworthy that, as in most species belonging to genus Debaryomyces Klocker hitherto reported (except for a very few species such as D. vini etc.) a distinct warty wall of ascospores can be clearly observed in all strains under discussion and therefore this characteristic of ascospores should be considered as one of the most important properties to define the genus Debaryomyces as Klocker originally proposed.Eventually, taking the above mentioned into consideration, the authors wish to identify our isolates not as Saccharomyces rosei but as Debaryomyces globosus which should be regarded as a species of different genus from the former in the morphology of ascospores. A type culture of the isolates (D-1) has been deposited in Centraalbureau voor Schimmelcultures (Delft. Holland).

著者

岩井 譲 大村 智 秦 藤樹

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.49, no.10, pp.842-846, 1971-10

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In the course of various fermentations for the production of antibiotics by Streptomyces sp., glycerol, as well as glucose, has been found to be a preferred carbon source. In order to determine glycerol in the fermentation broth, a colorimetric method based on the procedures described by West was modified with respect to the condition of oxidation of glycerol by periodic acid. It has been found that, under a mild condition of periodic acid oxidation at 0 ℃ for 30 min, glycerol can be determined even when glucose is present. This method was applied in the practical production of three antibiotics : cycloserine, echinomycin, and streptomycin, and the following results were obtained : (1) The metabolism of glycerol was more active than that of glucose or starch; during each fermentation, the glycerol in the medium was nearly consumed after 45 hours.(2) The peak of antibiotic production in fermented broth appeared after the glycerol consumption was completed.

著者

村田 晃

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.51, no.2, pp.125-133, 1973-02

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乳酸菌利用醗酵に使用されているLactobacillus caseiのJ1ファージの増殖機構を究明する一手段として, 生体高分子物質の生合成に影響を与える抗生物質を阻害剤として用い, それら阻害剤のファージ増殖阻害の機作について追求し, 正常なJ1ファージ増殖過程の解析を行なおうとした.既に, DNAの生合成を阻害するマイトマイシンC, DNA依存RNAの生合成を阻害するアクチノマイシンDについて報告した.今回は, タンパク質の生合成を阻害すると知られているクロラムフェニコール(CM)について検討した.1)CMは, L. casei S-1菌株式会社に対して静菌的に作用しその生育・増殖を抑制すること(最小生育阻止濃度は20μg/ml), ならびに, 最小生育阻止濃度において, タンパク質の生合成を阻害するが, DNAおよびRNAの生合成に対してはほとんど影響を与えないことが示された.2)CMは, 遊離状態のJ1ファージを不活性化しなかった.3)CMは, J1ファージの宿主菌細胞表面への吸着, 引き続いてのファージDNAの菌細胞内注入を阻害しなかった.但し, 吸着速度はCM存在下で若干低下した.4)CMは, J1ファージの増殖を阻害した.20μg/ml以上では, 増殖阻害は完全であったが, それ以下では, 濃度に応じて潜伏期は延長され, バースト・サイズは減少した.5)CMによるJ1ファージの増殖阻害は, ファージDNA注入以後の菌細胞内増殖段階のブロックによると示されたので, CMの菌細胞内増殖阻害の機作を追求した.CM存在下で成熟ファージ粒子は形成されないことから, CMの作用段階は暗黒期の段階であると示された.CM存在下でファージエンドリジンおよびファージ構成タンパク質は合成されなかった.細胞内における増殖型ファージの紫外線感受性を指標にしてファージDNAの複製に対するCMの影響を検したところ, CM存在下で, 注入された親ファージDNAの状態の変化は認められたが, 子ファージDNAの複製は認められなかった.化学的にもCM存在下ではファージDNAの生合成は認められなかった.CM・パルス実験の結果から, 注入された親ファージDNAはCM存在下で完全にintactな状態に保たれていること, CMによる阻害は可逆的なものであること, CMが系から除去された場合一定時間のlag後に反応が再開されること, CMによるファージ増殖阻害の段階はごく初期の段階であることなどが示された.CMが感染時から存在する場合には, ファージDNAは合成されないが, ファージDNAの合成が開始された後にCMを作用させた場合には, ファージDNAの合成は影響を受けず正常に続行された.一方, ファージタンパク質の合成は作用後すぐ停止された.以上の諸結果を総合して, CMは, ファージDNAの複製の開始に必須のタンパク質の合成をブロックすることによりJ1ファージの増殖を阻害すると考えられた.

著者

中西 透 横手 保治 武次 保之

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.51, no.10, pp.742-749, 1973-10

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著者らはCorynebacterium glutamicumによるL-グルタミン酸発酵液中にしばしばL-プロリンを副生することを見出し, この副生プロリンを増加せしめ発酵法によってL-プロリンを製造することを目的として種々の検討を行なった.多数のL-グルタミン酸生産菌株についてL-プロリン生産能をしらべたところ, 殆ど全部の菌株に生産能を認めたが, また一方, L-プロリン生成蓄積能の強さは菌株によって大きな差が認められ, L-プロリン生成蓄積能の最も菌株としてC. glutamicum KY 9003を選択した. 本菌を用いてL-プロリンの生産条件を検討した結果, 高濃度の塩化アンモニウム存在下でビオチンを菌体の生育増殖に充分量与えることによってL-プロリンの生成蓄積がいちじるしく増大した. この場合L-グルタミン酸の生産は非常に少なく両因子の高濃度化によるL-グルタミン酸発酵からL-プロリン発酵への転換が判然と認められた. また塩化アンモニウムの効果はアンモニウムイオンと塩素イオンの相乗的作用によることが判明した. アルコール類の添加効果を検討しエタノール, プロパノールまたはブタノール等の添加が菌体の過剰生育を抑制するとともに, L-プロリンの生成蓄積をいちぢるしく増進した.以上の検討の結果にもとずき5l-ジアーファーメンターを用い, 糖濃度23%, 塩化アンモニウム6.0%, ビオチン50γ/l, エタノール1.5%を含む培地で培養し, 96~120時間でL-プロリン40mg/ml以上を蓄積した.

著者

酒沢 千嘉弘 世古 洋康 市川 邦介 福井 三郎

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.42, no.10, pp.607-614, 1964-10-25

被引用文献数

1

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In a preceding paper, the fundamental conditions necessary in experiments employing the Warburg manometric technique to study the stimulatory effect of activated sludge on methane fermentation were discussed.In this paper, an attempt was made to isolate the stimulatory factors for gas production in methane fermentation from an aqueous extract of activated sludge. Fractionation of factors was carried out with Amberlite IR 120 resin, activated charcoal and paper chromatographic techniques. Results obtained showed the existence of at least three effective factors. The effects of activated sluge on methane fermentation seemed to be a complex one involving unidentified brownish colored substance as an essential factor and a group of amino acids and purine derivatives, such as adenine and hypoxanthine, as supplement factors.

著者

田口 久治 西村 公臣

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.29, no.3, pp.98-101, 1951-03-15

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I. Characters of Actinomyces No. M. 1. : At the beginning, an actinomyces which produces two kinds of antibiotic substances entirely different from streptomycin and streptothricin in biological and chemical respect, was isolated. This strain, No.M.1,resembles very closely A. alboflavus, and somewhat related with A.farcinicus and A.roseus in its biochemical characteristics.II. Production of the antibiotics in the broth : When the strain was grown under submerged culture in the medium containing 1% glycerine, 0.5% meat extract, 0.5% peptone, 0.5% NaCl, the antibiotic activity reached to 88 streptomycin units (using E. coli SIRAISI as the test organism), but when glycerine was replaced by glucose, dextrine or lactose, the potency was not very high. Starch was found suitable for hte production of the antibiotics, just in the same way as the glycerine (Table 1). The anitibiotics seem to be produced in an increased quantity in the medium containing 0.25% (NH_4)_2HPO_4,or 0.005% MgSO_4,and especially when 5% Nuka-extract was added, the antibiotic activity reached to 245 units (Table 2).III. Methods of extraction : (Fig.1)1) First method of preparing antibiotic substance : The filtrate is readily extracted by the use of ethyl acetate. Then the ethyl acetate solution is concentrated to its 1/5 volume by vacuum distillation.The concentrated ethyl acetate solution is passed through alumina column.The column may be washed by passing the mixture of ethyl acetate and ether (2 : 1) through it. At first, the yellow part of the liquid comes out of the bottom containing antibiotic substance. The solvnets in this fraction will be removed by vacuum distillation, yellow powder being deposited.This substance may be tentatively designated as M1-A.2) Secondary antibiotic substance : This second substance is extracted from the residual broth left after extraction of the first substance, in the same way as those used in the isolation of streptomycin and streptothricin. This substance may be tentatively called as M1-B.IV. Chemical properties : According to the color reaction of protein and amino acid, M1-A and M1-B are different from streptomycin and streptothricin, but when they are examined by the antibacterial spectrum, M1-B resembles closely streptothricin (Table 3,Table 4). The minimum lethal doses of M1-A and M1-B are 2mg and 1mg per 20g mice respectively.

著者

中山 大樹 小池 弘子

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.43, no.3, pp.157-164, 1965-03-25

被引用文献数

1

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In the Kiso district of Nagao prefecutre, there is a local pickle called sunki, a native vegetable food, prepared without brine or vinegar. The author isolated 25 strains of lactic acid bacteria from 15 specimens of sunki and five specimens of various pickles, obtained from the same distric. In this paper 19 strains of isolated rods were identified as follows : - One strain of spore bearing rod isolated from dried sunki was identified as B. coagulans Hammer. Six strains of homo-fermentative rods were identified as L. plantarum (Orla-Jensen) Holland, one strain of hetero fermentative rods was identified as L. buchneri (Henneberg) Bergey et al, and 10 strains of hetero-fermentative rods L. brevis (Orla-Jensen) Bergey et al.Among these strains two strains can be considered as new varieties, for which the authors proposed the names of L. plantarum (Orla-Jensen) Holland var. sunkorum nov. var. and L. brevis (Orla-Jensen) Bergey et al. var. otakiensis nov. var. respectively.

著者

川島 栄吉

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.51, no.1, pp.41-46, 1973

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A respiration-less of Saccharomyces was cultivated by the batch or the continuous method in a culture stirred fermenter with glucose as the limiting substrate. In the batch cluture, initial conditions had an important effect upon the characteristics of the lag phase. The inoculation of more cells, or more active cells, shortened the period of the lag pahse. Monod's equation could not explain the above experimental results. And so, a mathematical model for the microbial growth process aws presented on the assumption that the growth rate is controlled in two steps and the lag phase is represented Eqs. 1 to 7. The parameters involved in the above equations were estimated by certain experimental data. The activity of cell accounted by the intermediate drived from glucose in cell. On the other hand, for the continuous culture, substituting in these equations with the mass balance ezuations, two steady states were obtained for each dilution rate; one was stable and the other was unstable. It was suggested that continuous culture may tend to wash out under certain initial conditions, in spite of a lower dilution rate.

著者

松中

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.31, no.4, 1953-04-15