しょう油もろみの発酵　ＶＩＩ　　?EＳａｃｃｈａｒｏｍｙｃｅｓ　ｒｏｕｘｉｉ?Fの呼吸能，発酵能に対するオルソバニリンの影響

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タイトル別名
  • Studies on Fermentation of Soysauce Mash
  • ショウユ モロミ ノ ハッコウ ニカンスルケンキュウ 7 Saccharomy
  • (第7報)<I>Saccharomyces rouxii</I>の呼吸能,醗酵能に対するオルソバニリンの影響

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This paper deals with effect of o-vanillin on the metabolic properties of S. rouxii grown aerobically in media containing o-vanillin.<BR>From the results of manometric studies using glucose as a substrate, it was found that the QCO<SUB>2</SUB> of cells grown in a medium containing o-vanillin(referred to as "o-vanillin-cells") was higher than that of cells grown in an o-vanillin-free medium of the same age.<BR>On the contrary, the QO<SUB>2</SUB> was lower in the former than the latter.<BR>Although the QCO<SUB>2</SUB> and QO<SUB>2</SUB> of both types of cells depended on their age, their R. Q.(QCO<SUB>2</SUB>/QO<SUB>2</SUB>) were almost constant.<BR>The R. Q. of "o-vanillin-cells" ranged from 2.8 to 3.7, and those of the cells grown in the o-vanillin-free medium were about 1.5.<BR>The QN2CO<SUB>2</SUB> of "o-vanillin-cells" was also higher and the increase of QCO<SUB>2</SUB> in these cells was due to enhancement of alcoholic fermentation ability. Moreover, when pyruvate was used as a substrate, the QO<SUB>2</SUB> of o-vanillin-cells" was lower than that of the cells grown in the o-vanillin-free medium.<BR>Subsequently, it was recognized that alcohol dehydrogenase activity and pyruvate decarboxylase activity of "o-vanillin-cells" were higher than that of the cells from the o-vanillin-free medium.

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