著者

八木 寿一郎 矢野 尚 窪地 義明 酒井 平一 鯵坂 六弥

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.53, no.2, pp.99-102, 1975-02-25

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前報においてCephalosporium sp. ATCC 11550ガプロテアーゼ生産菌として優れていることを報告した. 本報ではさらに工業的生産を目的として基礎的培養条件として培養温度, pHおよび醗酵槽の攪拌回転数等の環境因子を検討した. 培地の始発pHは7.0が最適でpHが低下すると菌の生育が抑制されプロテアーゼ生成は低下した. pHが8.0以上になると酵素生成が早くなり酵素消失時期は1日早くなり急激に低下した. 培養温度は27℃が最適で, 37℃においては酵素の生成は早くなるが消失時期が早くなった. また, 25℃においては27℃に比べて30%低い値を示した. これは酵素自身の耐熱性は比較的高いが菌の生育温度に影響されるためと考えられる. 30l醗酵槽培養において攪拌数は300rpmが最適で10,000u/mlを示し200rpm, 400rpmにおいては300rpmの1/3〜2/3の生成量に止まり6,000u/mlであった. また, 培養80時間後に攪拌数を300rpmより200rpmに減速すると9,000u/mlより11,000u/mlに約20%増加した. 30l醗酵槽の通気攪拌条件より1トンおよび4トンタンクにスケールアップして30℃で培養し, 500mlフラスコおよび30l醗酵槽培養とほぼ同じ量の16,000u/mlのプロテアーセを生成した.

著者

外山 信男 大渡 久行

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.44, no.11, pp.830-834, 1966-11-25

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Various components in gree tea leaves such as amino acids, carbchydrates, tannin, caffeine, saponin and aroma are thought to be included within the cells. The cell wall consisting mainly of cellulose is capable of being degraded with a cellulase preparation derived from the mold Trichoderma viride. These cells adhere to each other with protopectin which can be decomposed with a cell separating enzyme derived from the mold Rhizopus sp. An attempt to produce economically instant green tea powder was made by the use of these two enzyme preparations.Manufacutred green tea leaves were degraded readily, except for the stalks and veins, by the treatment using an enzyme solution composed of cell separating enzyme and cellulase by a ratio of 1 : 1 by weight. After squeezing using gauze, dark greenish and fragrant hydrolyzate and residue consisting of stalks and veins were obtained. The hydrolyzate could be separated by centrifuging into supernatant and unicells. The supernatant including tea components 2 to 3 times as large in yield as usual infusi on method was freeze-dried, spray-dried or air-dried at 40℃ in the presence of appropriate supplements such as soluble starch. Unicellular green tea leaves also containing tea components were dried under the same conditions and was able to be used as a manufactured green tea. It was also adequate for mixing with other foods.For exmple, 150g of Sen-cha, the tea most used in Japan, was stirred with 1000ml of enzyme solution including both enzyme preparations at a 0.6 percent concentration. at 40℃, 300rpm for 2hr. The yield of soluble matter was 32.9 percent and the yield of freeze-dried unicells was 8.4 percent. Consequently, 95.4g of the green tea powder containing 40g of soluble starch and 6g of enzyme preparations which was dried at 40℃ under ventilation was obtained.

著者

児玉 章 近池 威夫 山口 仁平 愛沢 実

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.46, no.3, pp.225-232, 1968-03-25

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目的 抗生物質の工業規模の生産においては, 深部培養工程のスケールアップは最も重要な問題である。我々は放線菌S. kitasatoensisの生産するマクロライド系抗生物質, ロイコマイシンに関するスケールアップの研究を15lのジャーファーメンターと2tタンクを用いて行ない, 撹拌動力とロイコマイシンの生産量について得られた知見を報告する。方法2tタンクの無通気時動力と通気時動力を測定し相関式を求めた。さらにロイコマイシン培養実験結果から生産量とP_v(単位液量当りの通気時動力)の関係を求めた。また酸素移動係数に関しては, Cooperらの方法に基ずき, 生産量とK_vPの関係を求めた。つぎに2tタンクにおける通気量と液深を要因とする培養実験結果から通気量について考察した。結果 1)最小2乗法により求めたP_gとP_oにおいて, P_g=(P_o^2ND_i^3/Q^<0.56>)^<0.40>比例定数KはD_t/D_iにより異なった。2) 15lおよび2tタンクにおいて, ロイコマイシンの最高生産を与える撹拌数は, ほぼP_vを同一にする推定値に一致した。3)しかしながら, 算出した最適K_vP値を等しくした高撹拌低通気, 低撹拌高通気の操作条件では, ロイコマイシン培養は異常経過を示した。4) したがって, 最適通気量は, 撹拌数とは独立に液深と関連するものと推定されるる。

著者

赤木 盛郎

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.30, no.11, pp.440-444, 1952-11-15

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By using rice straw hydolysate as the culture medium of Neurospara sitophila, the following results were obtained.1) The amounts of (NH_4)_2SO_4,KH_2PO_4 and KNO_3 fitted for the growth of this fungus were 20〜40%, 4〜10% and 1〜2% of the sugar respectibely.2) To prevent the medium from decreasing of pH which is caused by the growth of fungus, addition of CaCo_3 to the medium is necessary.3) When this fungus was cultivated at 30℃ for 3 days in the hydrolysate added with 30% (NH_4)_2SO_4,7% KH_2PO_4,1% KNO_3,0.5% MgSO_4・7H_2O on the baseis of the sugar and CaCo_8,the yield of fungus to the sugar consumed was 60.87 %.4) The amount of peptone fitted for the growth of this fungus was 20 % of the sugar. When this fungus was cultivated at 30℃ for 3 days in the hydrolysate added with 20 % peptone, 7 % KH_2PO_4,1 % KNO_3 and 0.5 % MgSO_4・H_2O on the basis of the sugar, the yield of fungus to the sugar cosumed was 69.81%. In the medium containing a large amount of peptone, the pigment of this fungus was scarcely produced.5) The chemical composition of the mycelium, which was obtained from the culture in the hydrolysate added with 30 %(NH_4)_2SO_4,7 % KNO_3,0.5 % MgSO_4・7H_2O on the basis of the sugar and CaCO_3 was as follows : Moisture 12.96 %, ash 5.04 %, crude fat 7.65 %, crude protein 48.31 %, crude fiber 10.52 %, nitrogen-free extract 15.52%, reducing sugar 1.24 %.6) In the hydrolytic decomposition products of the mycelium obtained from the culture in the rice straw hydrolysate at 30℃ for 5 days, the following twelve amino acids were detected by the paper partition chromatography, i.e., glycine, alanine, valine, leucine, serine, cystine, arginine, phenyl alanine, tyrosine, asparagine, glutamic acid and aspartic acid.

著者

原 昌道 大塚 謙一

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.45, no.2, pp.137-144, 1967

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Using malic adapted bacterial cells, the various conditions that induce malo-lactic fermentatzion (MLF) in grape juice, apple juice and wine sterilized with diethylpyrocarbonate (DEPC), were studied.1. DEPC showed inhibitory action against MLF with malic adapted cells of Leuc. mesenteroides at a concentration higher than 200 ppm.2. The rate of MLF in the grape juice, the grape juice containing 250 ppm of DEPC and wine was more rapid with Leuc. sp. than with other lactic acid bacteria strains.3. SO_2 extremely inhibited MLF as shown in a previous paper, but the inhibition was not influenced with DEPC.4. Yeasts in grape juice or wine under SO_2-free conditions were killed completely at above 70ppm of DEPC, but DEPC had no effect on the prevention of browning of grape and apple juice or wine.5. MLF and microbicidal action of DEPC were not influenced by sodium erithorbate (antioxidant).6. From the above results, the appropriate methods of wine and cider making using malic adapted cells are suggested as follows.a) To grape juice or apple juce containing sodium erithorbate (SO_2-free), DEPC (about 200 ppm) should be added to kill microorganism in juice. After an hour, the washed malic-adapted cells (about 10^7/ml) should be added to the juice. This should be kept at 10℃ and allowed to undergo MLF without occuring alcohol fermentation with wild type yeast. When malic acid is decomposed completely, SO_2 (100 ppm) should be added to the grape or apple must and the starter (pure culture of wine yeast, OC No. 2) inoculated. And then this must should be allowed to undergo alcoholic fermentation with the purely cultured yeast at 15℃.b) To wine or cider containing a small amount of SO_2 (20 ppm or less) should be added sodiume erithorbate (about 200 ppm) and DEPC (about 150 ppm). After an hour, the washed malic adapted cells should be added to the DEPC treated wine or cider. Incubations should be carried out at 15℃ for 4〜7 days, and then add SO_2 (about 100 ppm) after complete decomposition of malic acid in order to store safely the resultant wine or cider for long periods.