JPS6361917B2 - - Google Patents
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- Publication number
- JPS6361917B2 JPS6361917B2 JP18547681A JP18547681A JPS6361917B2 JP S6361917 B2 JPS6361917 B2 JP S6361917B2 JP 18547681 A JP18547681 A JP 18547681A JP 18547681 A JP18547681 A JP 18547681A JP S6361917 B2 JPS6361917 B2 JP S6361917B2
- Authority
- JP
- Japan
- Prior art keywords
- culture medium
- activity
- measured
- wheat
- cultured
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000001963 growth medium Substances 0.000 claims description 76
- 241000233866 Fungi Species 0.000 claims description 15
- 240000006394 Sorghum bicolor Species 0.000 claims description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 14
- 235000009430 Thespesia populnea Nutrition 0.000 claims description 14
- 244000062793 Sorghum vulgare Species 0.000 claims description 13
- 235000019713 millet Nutrition 0.000 claims description 13
- 238000012258 culturing Methods 0.000 claims description 6
- 235000007238 Secale cereale Nutrition 0.000 claims description 3
- 241000209056 Secale Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 45
- 241000209140 Triticum Species 0.000 description 35
- 235000021307 Triticum Nutrition 0.000 description 35
- 230000037303 wrinkles Effects 0.000 description 33
- 102000004190 Enzymes Human genes 0.000 description 29
- 108090000790 Enzymes Proteins 0.000 description 29
- 229940088598 enzyme Drugs 0.000 description 29
- 102000013142 Amylases Human genes 0.000 description 17
- 108010065511 Amylases Proteins 0.000 description 17
- 241000894006 Bacteria Species 0.000 description 17
- 239000004382 Amylase Substances 0.000 description 16
- 235000019418 amylase Nutrition 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 240000006439 Aspergillus oryzae Species 0.000 description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 7
- 239000000049 pigment Substances 0.000 description 7
- 235000019626 lipase activity Nutrition 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 102100025573 1-alkyl-2-acetylglycerophosphocholine esterase Human genes 0.000 description 3
- 108010024976 Asparaginase Proteins 0.000 description 3
- 241000228245 Aspergillus niger Species 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 3
- 108010059892 Cellulase Proteins 0.000 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 3
- 244000113306 Monascus purpureus Species 0.000 description 3
- 235000002322 Monascus purpureus Nutrition 0.000 description 3
- 108091005507 Neutral proteases Proteins 0.000 description 3
- 102000035092 Neutral proteases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 240000005384 Rhizopus oryzae Species 0.000 description 3
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108091005508 Acid proteases Proteins 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000131386 Aspergillus sojae Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- 241001226034 Nectria <echinoderm> Species 0.000 description 2
- 241001149471 Nectria cinnabarina Species 0.000 description 2
- 241000729876 Niveus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000235527 Rhizopus Species 0.000 description 2
- 241000235545 Rhizopus niveus Species 0.000 description 2
- 241000223261 Trichoderma viride Species 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000108056 Monas Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000228153 Penicillium citrinum Species 0.000 description 1
- 241000235525 Rhizomucor pusillus Species 0.000 description 1
- 241000303962 Rhizopus delemar Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000223259 Trichoderma Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- -1 ammonium salts Chemical class 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 210000004748 cultured cell Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Enzymes And Modification Thereof (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
【発明の詳細な説明】
本発明は糸状菌の培養に使用するための培養
基、更に詳細には複穀類を必須構成分としてなる
培養基に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a culture medium for use in culturing filamentous fungi, and more particularly to a culture medium comprising multiple grains as an essential component.
一般に糸状菌の固体培養には小麦、米、大豆等
の穀類の皮部等が使用されている。しかしこれら
の穀類を培養基に使用した場合糸状菌の生育が悪
く酵素、色素の菌体産生物質の収量が悪いのが現
状である。 Generally, the husk of grains such as wheat, rice, and soybeans is used for solid-state culture of filamentous fungi. However, when these grains are used as a culture medium, the growth of filamentous fungi is poor and the yield of enzymes and pigments produced by the fungi is poor.
そこで本発明者は種々研究を行つた結果、培養
基の素材として雑穀類が極めて効果的であること
を見い出した。 As a result of various studies, the present inventor found that cereals are extremely effective as materials for culture media.
本発明における雑穀の粉砕物としては、マイ
ロ、からす麦、ライ麦、ひえ、きびおよびあわよ
り選ばれた雑穀を各種の粉砕機で粉砕したものの
うち、該雑穀の皮および胚芽区分を含むものが挙
げげられる。前記雑穀のうちではマイロが最も好
ましく、また、マイロのうちでは皮および胚芽区
分が糸状菌培養に適している。 The milled grains used in the present invention include those containing the skin and germ of millet selected from millet, crow barley, rye, millet, millet, and millet, which are milled using various mills. Can be mentioned. Among the cereals mentioned above, Milo is the most preferred, and among Milo, the skin and germ sections are suitable for culturing filamentous fungi.
本発明の糸状菌培養用培養基は前記雑穀単独で
もよくまた従来使用されている小麦、米および大
豆等からなる培養基において前記穀類の代わりに
雑穀を一部置換したものでありうる。 The culture medium for culturing filamentous fungi of the present invention may be the above-mentioned millet alone, or may be a culture medium consisting of conventionally used wheat, rice, soybean, etc., in which the above-mentioned grains are partially replaced with millet.
また本発明における糸状菌とは藻状菌類、子嚢
菌類および不完全、菌類を云う。藻状菌類として
は、ムコール・プシルス（Mucor pusillus）等
のケカビ属（Mucor）、リゾープス・オリゼー
（Rhizopus oryzae）、リゾープス・デレマー
（Rhizopus delemar）、リゾープス・ニベウス
（Rhizopus niveus）等のクモノスカビ属
（Rhizopus）が挙げられる。また子嚢菌類として
はベニコウジカビ（Monascus anka）等のモナ
スカス属（Monascus）が挙げられる。また不完
全菌類としてはアスペルギルス・オリゼー
（Aspergillus orzae）、アスペルギルス・ソーヤ
ー（Aspergillus sojae）、アスペルギルス・ニガ
ー（Aspergillus niger）のコウジカビ属
（Aspergillus）、ペニシリウム・シトリナム
（Penicillium citrinum）等のアオカビ属
（Penicillium）、トリコデルマ・ビリデ
（Tricoderma viride）等のツチアオカビ属
（Trichoderma）、ネクトリア・シナバリナ
（Nectria cinabafina）等のネクトリア属
（Nectria）が挙げられる。 Furthermore, filamentous fungi in the present invention refer to algal fungi, ascomycetes, and deuteromycetes. Examples of algal fungi include Mucor such as Mucor pusillus, Rhizopus oryzae, Rhizopus delemar, and Rhizopus niveus. ). Examples of ascomycetes include members of the genus Monascus such as Monascus anka. Deuteromycetes include Aspergillus such as Aspergillus orzae, Aspergillus sojae, Aspergillus niger, and Penicillium such as Penicillium citrinum. , Trichoderma such as Tricoderma viride, and Nectria such as Nectria cinabarina.
これらの糸状菌を前記の培養基中で培養する
が、培養時の条件は各々の糸状菌の至適条件を用
いればよい。また前記培養基に酵母エキス、コー
ンステイープリカー等の有機物、アンモニウム塩
等の無機塩、ビタミン等の栄養物を添加すること
は妨げない。 These filamentous fungi are cultured in the above-mentioned culture medium, and the optimal conditions for each filamentous fungus may be used for the culturing conditions. Further, it is possible to add organic substances such as yeast extract and corn stap liquor, inorganic salts such as ammonium salts, and nutrients such as vitamins to the culture medium.
本発明の培養基を糸状菌の培養に使用した場合
は菌体の収量が多く、更に菌体の生産する酵素、
色素および他の有用化合物の収量も従来の培養基
と比較して多いものである。 When the culture medium of the present invention is used for culturing filamentous fungi, the yield of fungi is high, and the enzymes produced by the fungi,
The yield of pigments and other useful compounds is also higher compared to conventional culture media.
以下に本発明の実施例を挙げるが本発明はこの
実施例に限定されるものではない。 Examples of the present invention are shown below, but the present invention is not limited to these Examples.
実施例 １
マイロの皮胚芽を主体として区分10ｇに水10ml
を撤水し、120℃で15分間滅菌後、アスペルギル
ス・オリゼー（Aspergillus oryzae）IFO−4265
を植菌としそして30℃で３日間培養した。培養終
了後、10倍量の水を加えて酵素を抽出しそして抽
出物のアミラーゼ酵素活性を測定した。アミラー
ゼの酵素活性測定はSomogyi−Nelson法により
可溶性殿粉を基質として40℃において20分間の反
応条件で実施した。Example 1 10g of Milo skin germ and 10ml of water
After removing water and sterilizing at 120℃ for 15 minutes, Aspergillus oryzae IFO-4265
was used as an inoculum and cultured at 30°C for 3 days. After the culture was completed, 10 times the amount of water was added to extract the enzyme, and the amylase enzyme activity of the extract was measured. The enzymatic activity of amylase was measured by the Somogyi-Nelson method using soluble starch as a substrate at 40°C for 20 minutes.
対照例として小麦皴を培養基とし、前記と同様
の菌を培養し且つ後処理して得られる抽出物のア
ミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity of the extract obtained by post-treatment was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合162であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 162.
実施例 ２
マイロの皮および胚芽を主体とした区分を培養
基としてアスペルギルス・ソーヤー
（Aspergillus sojae）IFO4386を実施例１と同様
の方法で培養し、アミラーゼ活性を測定した。Example 2 Aspergillus sojae IFO4386 was cultured in the same manner as in Example 1 using a culture medium consisting mainly of the skin and germ of Milo, and the amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養基しアミラーゼ活性を測定した。 As a control example, amylase activity was measured using wheat wrinkles as a culture medium and the same bacteria as above.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素活性を100
とした場合143であつた。 The enzyme activity obtained using the culture medium of the present invention is 100% higher than that obtained using wheat wrinkles as a culture medium.
In that case, it was 143.
実施例 ３
マイロの皮および胚芽の主体とした区分を培養
基としてペニシリウム・シトリナム（Penicillum
citrinum）IAM−7003を実施例１と同様の方法
で培養し、酸性プロテアーゼ活性を測定した。酸
性プロテアーゼの活性はアンソン−萩原変法によ
りミルクカゼインを基質として30℃において10分
間の反応で測定した。反応はPH3.0で行つた。Example 3 Penicillum citrinum was grown using a culture medium consisting mainly of the skin and germ of Milo.
citrinum) IAM-7003 was cultured in the same manner as in Example 1, and acidic protease activity was measured. Acid protease activity was measured by a modified Anson-Hagiwara method using milk casein as a substrate at 30°C for 10 minutes. The reaction was carried out at PH3.0.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、酸性プロテアーゼ活性を測定し
た。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the acid protease activity was measured.
本発明の培養基の利用して得られた培養の活性
は小麦皴を培養基として得られた酵素活性を100
とした場合190であつた。 The activity of the culture obtained using the culture medium of the present invention is 100% higher than the enzyme activity obtained using wheat wrinkles as the culture medium.
In that case, it was 190.
実施例 ４
マイロの皮および胚芽を主体とした区分を培養
基としてアスペルギルス・ニガー（Aspergillus
niger）IFO4414を実施例１と同様の方法で培養
し酸然プロテアーゼ活性を測定した。Example 4 Aspergillus niger was grown using a section consisting mainly of the skin and germ of Milo as a culture medium.
niger) IFO4414 was cultured in the same manner as in Example 1, and the acidic protease activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養し酸性プロテアーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the acidic protease activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素活性を100
とした場合175であつた。 The enzyme activity obtained using the culture medium of the present invention is 100% higher than that obtained using wheat wrinkles as a culture medium.
In that case, it was 175.
実施例 ５
マイロの皮および胚芽を主体とした区分を培養
基としてリゾープス・ニベウス（Rhizoput
niveus）IFO−4759を実施例１と同様の方法で培
養し中性プロテアーゼ活性を測定した。中性プロ
テアーゼの活性はアンソン−萩原変法によりミル
クカゼインを基質として30℃において10分間の反
応で測定した。反応はPH7.5で行つた。Example 5 Rhizopus niveus (Rhizoputus niveus) was grown using a section consisting mainly of the skin and germ of Milo
niveus) IFO-4759 was cultured in the same manner as in Example 1, and neutral protease activity was measured. The activity of neutral protease was measured by a modified Anson-Hagiwara method using milk casein as a substrate at 30°C for 10 minutes. The reaction was conducted at pH 7.5.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、中性プロテアーゼ活性を測定し
た。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the neutral protease activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素活性を100
とした場合160であつた。 The enzyme activity obtained using the culture medium of the present invention is 100% higher than that obtained using wheat wrinkles as a culture medium.
In that case, it was 160.
実施例 ６
マイロの皮および胚芽を主体とした区分を培養
基としてリゾープス・オリゼー（Rhizopus
oryzae）IAM−6006を実施例１と同様の方法で
培養し、リパーゼ活性を測定した。リパーゼの活
性はHuggins−Lapidesの比色定量法で測定した。Example 6 Rhizopus oryzae (Rhizopus oryzae) was grown using a section consisting mainly of the skin and germ of Milo as a culture medium.
oryzae) IAM-6006 was cultured in the same manner as in Example 1, and lipase activity was measured. Lipase activity was measured by the Huggins-Lapides colorimetric method.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、リパーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the lipase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合172であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 172.
実施例 ７
マイロの皮および胚芽を主体とした区分を培養
基としてリゾープス・デルマー（Rhizopus
delemar）IAM−6015を実施例１と同様の方法で
培養し、リパーゼ活性を測定した。Example 7 Rhizopus delmar (Rhizopus delmar) was grown using a section consisting mainly of the skin and germ of Milo as a culture medium.
delemar) IAM-6015 was cultured in the same manner as in Example 1, and lipase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養しリパーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the lipase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合183であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 183.
実施例 ８
マイロの皮および胚芽を主体として区分を培養
基としてトリコデルマ・ビリデ（Trichoderma
viride）IFO−5720を実施例１と同様の方法で培
養し、セルラーゼを測定した。セルラーゼの活性
はCMCを基質として反応させて生成還元糖を定
量して測定した。Example 8 Trichoderma viride (Trichoderma viride) was grown using the skin and germ of Milo as a culture medium.
viride) IFO-5720 was cultured in the same manner as in Example 1, and cellulase was measured. Cellulase activity was measured by reacting with CMC as a substrate and quantifying the reducing sugars produced.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、セルラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the cellulase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合168であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 168.
実施例 ９
マイロの皮および胚芽を主体とした区分を培養
基としてネクトリア・シナバリナ（Nectria
cinnabarina）IFO−6821を実施例１と同様の方
法で培養し、Ｌ−アスパラギナーゼ活性を測定し
た。Ｌ−アスパラギナーゼの活性はＬ−アスパラ
ギンを基質として反応させて遊離したアンモニア
をネスラー法を用いて測定した。Example 9 Nectria cinnabarina (Nectria
cinnabarina) IFO-6821 was cultured in the same manner as in Example 1, and L-asparaginase activity was measured. The activity of L-asparaginase was determined by reacting L-asparagine as a substrate and measuring liberated ammonia using the Nessler method.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、Ｌ−アスパラギナーゼ活性を測定
した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the L-asparaginase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合192であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 192.
実施例 10
マイロの皮および胚芽を主体とした区分を培養
基としてモナスカス・アンカ（Monascus anka）
IFO−6540を実施例１と同様の方法で培養し、モ
ナスカス色素量を測定した。モナスカス色素量は
培養菌体を70％％エタノールで抽出しそして抽出
液の過液を光電比色計を用いて500nｍの吸光
度により測定した。Example 10 Monascus anka (Monascus anka) using a section consisting mainly of the skin and germ of Milo as a culture medium
IFO-6540 was cultured in the same manner as in Example 1, and the amount of Monascus pigment was measured. The amount of Monascus pigment was measured by extracting the cultured cells with 70% ethanol and measuring the absorbance of the extracted solution at 500 nm using a photoelectric colorimeter.
対照例として小麦皴を培養基として前記と同様
の菌を培養しモナスガス色素を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and Monas gas pigment was measured.
本発明の培養基を利用して得られた色素の量は
小麦皴を培養基として得られた色素の量を100と
した場合152であつた。 The amount of pigment obtained using the culture medium of the present invention was 152 when the amount of pigment obtained using wheat wrinkles as the culture medium was set as 100.
実施例 11
からす麦の皮および胚芽を主体とした区分を培
養基としてアスペルギルス・オリゼー（Asper−
gillus oryzae）IFO−4265を実施例１と同様の方
法で培養し、アミラーゼ活性を測定した。Example 11 Aspergillus oryzae (Aspergillus oryzae) was grown using a section consisting mainly of the skin and germ of barley as a culture medium.
gillus oryzae) IFO-4265 was cultured in the same manner as in Example 1, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、アミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合125であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
If it was set to 100, it would be 125.
実施例 12
ライ麦の皮および胚芽を主体とした区分を培養
基としてアスペルギルス・オリゼー
（Aspergillus oryzae）IFO−4265実施例１と同
様の方法で培養し、アミラーゼ活性を測定した。Example 12 Aspergillus oryzae IFO-4265 was cultured in the same manner as in Example 1 using a culture medium containing rye skin and germ, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌の培養し、アミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は、小麦皴を培養基として得られた酵素の活性を
100とした場合132であつた。 The activity of the enzyme obtained using the culture medium of the present invention is higher than that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 132.
実施例 13
あわの皮および胚芽を主体とした区分を培養基
としてアスペルギルス・オリゼー（Aspergi−
llus oryzae）IFO−4265を実施例１と同様の方
法で培養し、アミラーゼ活性を測定した。Example 13 Aspergillus oryzae (Aspergillus oryzae) was grown using a section consisting mainly of bubble skin and germ as a culture medium.
llus oryzae) IFO-4265 was cultured in the same manner as in Example 1, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養してアミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合119であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 119.
実施例 14
ひえの皮および胚芽を主体とした区分を培養基
としてアスペルギルス・オリゼー（Aspergillus
oryzae）IFO−4265を実施例１と同様の方法で培
養し、アミラーゼ活性を測定した。Example 14 Aspergillus oryzae was grown using a section consisting mainly of the skin and germ of millet as a culture medium.
oryzae) IFO-4265 was cultured in the same manner as in Example 1, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、アミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合123であつた。 The activity of the enzyme obtained using the culture medium of the present invention is higher than that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 123.
実施例 15
きびの皮および胚芽を主体とした区分を培養基
としてアスペルギルス・オリゼー（Aspergillus
oryzae）IFO−4265を実施例１と同様の方法で培
養し、アミラーゼ活性を測定した。Example 15 Aspergillus oryzae was grown using a segment consisting mainly of millet skin and germ as a culture medium.
oryzae) IFO-4265 was cultured in the same manner as in Example 1, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、アミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られた酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合128であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 128.
実施例 16
小麦皴とマイロ全粒粉との等量混合物を培養基
としてアスペルギルス・オリゼー（Aspergillus
oryzae）IFO−4265を実施例１と同様の方法で培
養し、アミラーゼ活性を測定した。Example 16 Aspergillus oryzae was grown using a mixture of equal amounts of wheat wrinkles and Milo whole wheat flour as a culture medium.
oryzae) IFO-4265 was cultured in the same manner as in Example 1, and amylase activity was measured.
対照例として小麦皴を培養基として前記と同様
の菌を培養し、アミラーゼ活性を測定した。 As a control example, the same bacteria as above were cultured using wheat wrinkles as a culture medium, and the amylase activity was measured.
本発明の培養基を利用して得られる酵素の活性
は小麦皴を培養基として得られた酵素の活性を
100とした場合121であつた。 The activity of the enzyme obtained using the culture medium of the present invention is the same as that of the enzyme obtained using wheat wrinkles as the culture medium.
When set to 100, it was 121.
実施例 17
マイロの皮および胚芽を主体とした区分を培養
基としてアスペルギルス・ニガー（Aspergillus
niger）IAM2093を実施例１と同様の方法で培養
し液体クロマトグラフイーによりクエン酸含量を
測定した。Example 17 Aspergillus niger was grown using a section consisting mainly of the skin and germ of Milo as a culture medium.
niger) IAM2093 was cultured in the same manner as in Example 1, and the citric acid content was measured by liquid chromatography.
対照例として甘藷殿粉粕100部、米糠10部の混
合物を培養基として前記と同様の菌を培養しクエ
ン酸含量を測定した。 As a control example, the same bacteria as above were cultured using a mixture of 100 parts of sweet potato starch meal and 10 parts of rice bran as a culture medium, and the citric acid content was measured.
本発明の培養基を利用して得られたクエン酸含
量は、対照例の培養基を利用して得られたクエン
酸含量を100とした場合に135であつた。 The citric acid content obtained using the culture medium of the present invention was 135 when the citric acid content obtained using the culture medium of the control example was set as 100.
Claims (1)
びあわより選ばれた雑穀の粉砕物を必須構成分と
してなることを特徴とする、糸状菌培養用培養
基。1. A culture medium for culturing filamentous fungi, which comprises as an essential component a ground product of millet selected from milo, crow, rye, millet, millet, and millet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18547681A JPS5889181A (en) | 1981-11-20 | 1981-11-20 | Culture medium for mold |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18547681A JPS5889181A (en) | 1981-11-20 | 1981-11-20 | Culture medium for mold |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5889181A JPS5889181A (en) | 1983-05-27 |
| JPS6361917B2 true JPS6361917B2 (en) | 1988-11-30 |
Family
ID=16171428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18547681A Granted JPS5889181A (en) | 1981-11-20 | 1981-11-20 | Culture medium for mold |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5889181A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02215405A (en) * | 1989-02-16 | 1990-08-28 | Matsushita Electric Ind Co Ltd | Bag |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816391A (en) * | 2010-05-27 | 2010-09-01 | 汾阳市康源发食品开发有限公司 | Monascus selenium-rich millet powder and preparation method thereof |
-
1981
- 1981-11-20 JP JP18547681A patent/JPS5889181A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02215405A (en) * | 1989-02-16 | 1990-08-28 | Matsushita Electric Ind Co Ltd | Bag |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5889181A (en) | 1983-05-27 |
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