麹菌のアミラーゼ生産に関する研究 (第2報)

麹菌のアミラーゼ生産に及ぼす無機塩並びにビタミンの影響

抄録

Aspergillus orysae was cultured at 30° for 10 days in a modified Czapek-Dox medium containing a minute amount of inorganic salt (NaCl, LiCl, CaCl₂, SrCl₂, ZnCl₂, AlCl₃, MnCl₂, NiCl₂, CoCl₂, KI, KBr, KF, or KSCN), and vitamins (B₁, B₂, B₆, nicotinic acid, nicotinamide, pteroylglutamic acid, 2-methyl-1, 4-naphthoquinone, C, or p-aminobenzoic acid. Sodium chloride and vitamin C, especially p-aminobenzoic acid, were found to be effective in increased production of yeast amylase.