Abstract
It was found that Schizophyllum commune which produced L-malate through CO2-fixation process with a phosphoenolpyruvate carboxytransphosphorylase-like enzyme required thiamine. Upon the addition of oxythiamine at a concentration of 100μg/100ml, both the L-malate production and the glucose consumption were inhibited about 50%, while the conversion of glucose to L-malate was inhibited only 10%. The optimum concentration of thiamine to be added in the medium for the L-malate fermentation was 0.5μg/100ml. Upon the addition of 100μg/100ml thiamine, both the yield of L-malate and the conversion degree of glucose to L-malate were reduced about 50%, while the glucose consumption was not affected. One of the effects of thiamine appears to be a stimulative action on pyruvate decarboxylation. The optimum amount of thiamine to be added for the growth of the mold seemed to be more than 10μg/100ml.
