Biochemical Effects of Fatty Acid and its Derivatives on L-Glutamic Acid Fermentation:Part I. Accumnlation of L-Glutamic Acid in the Presence of Sucrose Fatty Acid Ester
Biochemical Effects of Fatty Acid and its Derivatives on L-Glutamic Acid Fermentation:Part I. Accumnlation of L-Glutamic Acid in the Presence of Sucrose Fatty Acid Ester
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脂肪酸及其衍生物对L-谷氨酸发酵的生化影响：第一部分：蔗糖脂肪酸酯存在下L-谷氨酸的积累
DOI：
10.1080/00021369.1963.10858192
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发表时间：
1963
期刊：
影响因子：
--
通讯作者：
T. Tsunoda
中科院分区：
文献类型：
--
作者：
K. Takinami;H. Okada;T. Tsunoda
已经发现，尽管乳发酵短杆菌No.2256不能在生物素充足的培养基中积累L-谷氨酸，但它在蔗糖脂肪酸酯存在下产生大量的酸。然而，在缺乏生物素的培养基中，酯带来了不利的减少l-谷氨酸积累引起的葡萄糖消耗减少在孵育期。当在培养过程中超过8小时后将酯加入到培养基中时，不希望的效果实际上消失了。这一事实表明，酯与微生物的生长有关。阐明蔗糖脂肪酸酯和生物素之间的相互关系是非常有趣的。对于L-谷氨酸的最大积累，酯量的相应增加与生物素浓度的增加是必要的。比例关系并没有延伸到两个相关因素的过高水平。进一步观察…
It has been found that although Brevibacterium lactofermentum No. 2256 is incapable of accumulating l-glutamic acid in a biotin sufficient medium, it produces a large quantity of the acid in the presence of sucrose fatty acid ester. In a biotin deficient medium, however, the ester brought the unfavorable diminution of l-glutamic acid accumulation caused by the decrease of glucose consumption in an incubation period. The undesirable effects were practically lost when the ester was added to the culture medium after more than eight hours in the course of incubation. This fact suggests that the ester is concerned with the growth of microorganism. It is very interesting to elucidate the interrelation between sucrose fatty acid ester and biotin. For the maximum accumulation of l-glutamic acid corresponding increase in amount of the ester to the increasing concentration of biotin was necessary. The proportional relation did not extend to excedingly high levels of the two implicating factors. The further observat...