STUDIES ON INOSINE FERMENTATION-PRODUCTION OF INOSINE BY MUTANTS OF BACILLUS SUBTILIS

III. EFFECT OF CULTURAL CONDITIONS

抄録

Using two typical inosine-producing mutants of Bacillus subtilis, the effect on inosine fermentation of cultural conditions as well as the time course of inosine formation was investigated.
1. Sufficient supply of oxygen was requisite for the production of a large amount of inosine.
2. The optimum pH for inosine production was in the range of 5-7.
3. The inosine formation began at 10th hr of cultivation, and was at the highest rate at 30th-50th hr. At 70th-90th hr, the accumulation attained to the highest level, i. e., 7g/liter of the culture medium, which contained initially 6% glucose.
4. The inosine formation proceeded in parallel with the consumption of glucose.
5. Methods for preparing a single compound related to nucleic acids on a large scale was discussed.