Studies on Erythorbic Acid Production by Fermentation
| Autor: | Masayuki Mikata, Tsutomu Inoue, Toshihiko Azuma, Keijiro Nishiyama, Shigeyoshi Osawa, Masataka Yamazaki, Katsumi Shimizu, Norio Takano |
|---|---|
| Rok vydání: | 1967 |
| Předmět: |
biology
food and beverages biology.organism_classification General Biochemistry Genetics and Molecular Biology chemistry.chemical_compound Biochemistry chemistry Yield (chemistry) Erythorbic acid Penicillium Fermentation Food science General Agricultural and Biological Sciences Fermentation broth Inhibitory effect Bacteria Mycelium |
| Zdroj: | Agricultural and Biological Chemistry. 31:340-345 |
| ISSN: | 1881-1280 0002-1369 |
| DOI: | 10.1271/bbb1961.31.340 |
| Popis: | Screening was carried out for erythorbic acid (EA)-producing strains from about 5,000 newly isolated fungi and bacteria. Penicillium notatum FY 115 was screened out as most powerful EA producer. Only Penicillium, but no other genera, was obtained as EA producers from our screening program. Monospore selections and mutagenic treatments succeeded to elevate the yield of EA over 40% to glucose supplied. Various cultural conditions were studied, and pH change during fermentation process was proved to be most important for favorable EA production. Over 80% yield could be obtained when washed mycelium was used in dilute glucose solution.Abundant accumulation of EA by the strain FY 115, Penicillium sp., in fermentation broth was studied, and EA, both free and Na-salt, was obtained as crystal in the yield of about 45% to glucose supplied, in the media of 8% glucose by jar fermentor, in considering the inhibitory effect of some metal ion.Extraction processes were improved to elevate the yield and was developed the... |
| Databáze: | OpenAIRE |
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