Abstract
1. The effect of fatty acid on the formation of L-glutamic acid and its dependence on the derived chemical structure are summarized in the following Figure.
2. C8 to C18 acids in free form were effective on the accumulation of L-glutamic acid in the culture medium containing sufficient biotin (20 μg/l), particularly myristic, palmitic and margaric acids exhibited considerable effect.
3. In the form of polyoxyethylene sorbitan or polyethylene glycol ester, the effects of palmitic and stearic acids were enhanced remarkably, and yet the effect of lauric acid wass conversely lessened.
4. Striking dissimilarity in the effect was obesrved between polyethylene glycol derivative with ester linkage and that with ether linkage. Polyoxyethylene ethers of higher alcohols were all ineffective.
5. Glycerol or sorbitan esters of fatty acids, which possess slightly hydrophilic property, had little effect in spite of their ester linkages.
