鰹節黴の生化学的研究 - I : 抗菌性について

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  • 鰹節黴の生化学的研究-1-
  • カツオブシバイ ノ セイカガクテキ ケンキュウ 1
  • Biochemical Studies on the Mould Isolated from Katsuobushi - I : On the Antibiotic Action of the Mould

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The authors researched into the antibiotic activity of the excellent mould isolated from " Katsuobushi", summarizing the results in Table 1-5, Fig. 1,-2, observing the following phenomena: In Czapek solution some strains of A. rubcr and A. rcpens produced the anti-biotic substance inhibiting the growth of B. subtilis and other bacteria. This antibiotic substance was removed from the culture-fluid and mycelia to ethyl-acetate and ether soluble fraction. Those fractions showed an inhibitory power against the growth of B. subtilis at the dilution of 1:10,000-1.00,000 and against E. colt at that of 1:1,000-40,000. Generally, the power of this substance against the growth of Gram positive bacteria(i.e. B. mesentericzcs, M.pyogenes aureus) was more effective than that against Gram negative bacteria (i.e. P. vulgaris). In manufacturing "Katsuobushi", it is desirable that the antibiotic power is effective to the injurious fungi rather than to bacteria, but within the scope of these studies, the antibiotic power of the excellent mould against Rhizopus Delemar and A. melleus was not recognized. By applying the liquid chromatography upon the column of the active alumina, we separated several kinds of crude crystals from the effective fraction.

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