Effect of Penicillin on Amino Acid Fermentation
Effect of Penicillin on Amino Acid Fermentation
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青霉素对氨基酸发酵的影响
DOI：
10.1271/bbb1961.28.120
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发表时间：
1964
期刊：
影响因子：
--
通讯作者：
S. Kinoshita
中科院分区：
文献类型：
--
作者：
T. Nara;H. Samejima;S. Kinoshita
首次研究了青霉素G (k)对谷氨酸微球菌534- co147（苏氨酸需求突变体）生产l -同型丝氨酸的影响。接种后7 ~ 9 h，加入4μ/ml青霉素可使l -高丝氨酸转化为l -谷氨酸。在赖氨酸和缬氨酸发酵中也观察到类似的现象。在这些情况下，分别使用了需要高丝氨酸和需要亮氨酸的谷氨酸支原体突变体。青霉素的加入使赖氨酸和缬氨酸的积累向谷氨酸的积累发生了显著的转化。而在氨短杆菌ATCC 6871发酵l -异亮氨酸过程中，谷氨酸未发生积累，异亮氨酸产量显著降低。
The effect of penicillin G (k) was first investigated on L-homoserine production by Micrococcus glutamicus 534-Co 147 (a threonine requiring mutant). The addition of 4μ/ml of penicillin, 7 to 9 hours after inoculation, brought about the conversion of L-homoserine to L-glutamic acid production. Similar phenomena were observed in L-lysine and L-valine fermentations. In these cases, a homoserine requiring and a leucine requiring mutant of M. glutamicus were used respectively. A marked conversion from lysine and valine to glutamate accumulation occured by penicillin addition. However, in L-isoleucine fermentation with Brevibacterium ammoniagenes ATCC 6871, no glutamate accumulation took place and isoleucine yields were remarkably decreased.