Ichikawa, Yoshio

Katagiri, Hideo

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Title Studies on the Propionibacterium. (II)Author(s)Katagiri, Hideo; Ichikawa, YoshioCitation京都大学化学研究所報告 (1951), 26: 100-100Issue Date1951-12-10URL http://hdl.handle.net/2433/74299RightType Departmental Bulletin PaperTextversionpublisherKyoto University             39. Studies on the  Propionibacterium.                    Hideo Katagiri and  Yoshio Ichikawa                               (Katagiri Laboratory)   In order to test the effect on the various kinds of substrates for propionibac-teria, experiments were carried out with glucose and arabinose.    Two strains of propionibacteria, P. arabinosum (11N2) and P. zeae (3A41) isolat-ed by us (See  this Bulletin vol. 24, Mrrch 31, 1951), were inoculated in the peptone-yeast water media containing about  2% of sugar. The following Table shows the results after 20  days'. incubation, at  30°C.   Strains 3A41 11N2        Substrates Glucose Arabinose Glucose Arabinose       Sugar fermented (%) 76.5 81.2 74.9 77.1        Propionic acid formed (gr) 48.8 43.8 48.0 42.8       Acetic acid formed  (  il) 26.5 30.9 25.5 30.7        Succinic acid formed  (n) 1.30 0.467 1.31 0.545            (The amount of products formed in the fermentation are calculated            for 100 gr of sugar consumed)  It may be concluded that Arabinose should spilit into 2C and 3C fractions, from the figures of the above Table.    The detection of lactic acid was failed in the above experiments, but  in  the next experiments with strain 11N2, it was recognized, as was reported by Phelps (Biochem. J. 33, 1606 (1939)), that lactic acid acid once accumulated and then con-verted into another substances. This is shown in the Table below, in which no remarkable differences is pointed out between glucose and arabinose;       Substrate Glucose (2.38 gr/100 cc)     Days of incubation  . 4 7 12 20        Fermented sugar  (gr/I.00 cc) 0.38 1.56 1.77 1.80       Fermented sugar (%) 16.1 65.5 74.5 75.5      Lactic acid (mg/100 cc) 26.5 18.0 8.11  -        Lactic acid (% of sugar consumed) 6.9 1.2 0.45  -       Substrated  Arabinose (1.90  gr/100 cc)    Days of incubation 4  . 8 13 20        Fermented sugar (gr/100 cm) 0.38 1.35 1.43 1.45      Fermented sugar  (%) 20.1 70.8 75.2 76.4      Lactic acid  (mg/100 cc) 10.1 21.6 7.73  -       Lactic acid (% of sugar consumed) 2.6 2.6 0.54  -  (  100  )

Studies on the Propionibacterium. (II)

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Studies on the Propionibacterium. (II)

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