Separation of the Substances to Stimulate Acetic Acid Fermentation from White Soysauce

Abstract

Stimulative effect on the fermentation by acetic acid bacterium No.2 strain(accepted from National Institute of Fermentation Technology, Ibaraki-ken)was observed when 1% white soysauce was supplemented to the basal medium. 1. Effective substances in white soysauce were separated into a neutral fraction which exhibited highly stimulative effect and an acidic fraction, by the chromatography employing a multi-column of Amberlite IR-120(H⁺)and IR-410(OH^-). 2. Effective substances in neutral fraction were considered to be composed of glycerol and monosaccharides, from the results of the further purification by active carbon-celite column, gel filtration on Sephadex G-15 and paper chromatography. 3. Stimulative effect of the acidic fraction was suggested to result from supplement of the organic acids such as lactic acid, succinic acid, malic acid and others by the bioautography of acidic fraction and organic acid components in white soysauce.