酵母がブドウ糖からα-ケトイソカプロン酸を生産する事実について

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タイトル別名
  • Accumulation of α-Ketoisocaproic Acid from Glucose in Cultures of Yeasts
  • コウボ ガ ブドウトウ カラ アルファ-ケトイソカプロンサン オ セイサン スル ジジツ ニ ツイテ コウボ ノ ユウキサン ハッコウ ニ カンスル ケンキュウ 8

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説明

A yeast strain which was isolated from pickled radish and identified as Debaryomyces hansenii (Zopf) Lodder et Kreger-van Rij was found to be productive of α-ketoisocaproic acid as a main metabolite of glucose in shake culture.<br> The acid was produced approximately in a yield of 25% on the basis of glucose supplied by the said strain. It was found that several stock yeasts such as Debaryomyces kloeckeri, Candida membranaefaeiens and Torulopsis famata also could produce the acid in smaller yields.

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