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Glutathione was added in the incubating medium at various concentrations from 30mg/l to lmg/1. Aspergillus niger was incubated in the medium by shaking culture at 35℃ for 6 days, and the medium was used for determining a-amylase produced by the fungus. It was shown that gultathione from 10mg/l to 5mg/l added in the medium was effective to produce α-amylase by the fungus. On the other hand, lmg/1 glutathione was considerably effective. Glutathione seemed to be associated with the production of or-amylase by the fungus. Glucose, fructose, galactose, mannose, sucrose and maltose were added at the concentration of 5 x 10^\u003c-2\u003e M in the incubating medium which contained 5mg/l glutathione, and gluconate, galacturonate, succinate, citrate, pyruvate, malate, formate, glyoxylate, oxalate, lactate, propionate, α-ketoglutarate, glycollate, fumarate, acetate, acetoacetate and oxaloacetate were added at the concentration of 10^\u003c-2\u003eM in the same incubating medium. 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Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響に関する研究 : 各種の糖類および有機酸の効果
https://kindai.repo.nii.ac.jp/records/5110
https://kindai.repo.nii.ac.jp/records/5110bbec0541-5972-4729-b301-3026f4c6fd08
名前 / ファイル | ライセンス | アクション |
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AN00064044-19790315-0009.pdf (836.1 kB)
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Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2008-01-29 | |||||
タイトル | ||||||
タイトル | Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響に関する研究 : 各種の糖類および有機酸の効果 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the Production of α-amylase by Aspergillus niger : Effect of Glutathione, Sugar and Organic Acid | |||||
著者 |
鎌田, 秀郎
× 鎌田, 秀郎 |
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言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者(英) | ||||||
en | ||||||
Kamata, Shuro | ||||||
著者 所属 | ||||||
近畿大学農学部農芸化学科植物栄養学研究室 | ||||||
著者所属(翻訳) | ||||||
Laboratory of Plant Nutrition, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学農学部 | |||||
書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 12, p. 9-15, 発行日 1979-01-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 04538889 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | [Author abstract]In this paper, Aspergillus niger van Tieghem IFO 4414 was used for studying the effect of glutathione, sugar and organic acid on the production of α-amylase by the fungus. Glutathione was added in the incubating medium at various concentrations from 30mg/l to lmg/1. Aspergillus niger was incubated in the medium by shaking culture at 35℃ for 6 days, and the medium was used for determining a-amylase produced by the fungus. It was shown that gultathione from 10mg/l to 5mg/l added in the medium was effective to produce α-amylase by the fungus. On the other hand, lmg/1 glutathione was considerably effective. Glutathione seemed to be associated with the production of or-amylase by the fungus. Glucose, fructose, galactose, mannose, sucrose and maltose were added at the concentration of 5 x 10^<-2> M in the incubating medium which contained 5mg/l glutathione, and gluconate, galacturonate, succinate, citrate, pyruvate, malate, formate, glyoxylate, oxalate, lactate, propionate, α-ketoglutarate, glycollate, fumarate, acetate, acetoacetate and oxaloacetate were added at the concentration of 10^<-2>M in the same incubating medium. As the results, it was shown that sucrose, glucose, fructose, maltose, succinate, citrate, malate, α-ketoglutarate, lactate, fumarate and oxaloacetate were effective to produce α-amylase by he funfus. On the other hand, gluconate, pyruvate and propionate were considerably effective. From these results, it was concluded that these compounds were associated with the production of a-amylase by the fungus in the incubating medium which contained glutathione.[著者抄録]Asoergillus Niger van TIEGHEM IF0 4414におけるα-amylaseの生成にたいするグルタチオンの効果,および糖,有機酸にグルタチオンを添加した場合の効果について検索した。その結果,グルタチオンの添加量においては,10mg~5mg/qの範囲の濃度が効果のあることが認められた。糖類においては,サッカロース,グルコース,フラクトース,マルトースにおいては,グルタチオン添加の効果が認められたが,ガラクトースおよびマンノースにおいては効果があまり認められなかった。有機酸においては,コハク酸,クエン酸,リンゴ酸,α-ケトグルタール酸,乳酸,フマール酸,オキザロ酢酸ではα-amylaseの生成に効果が認められ,グルコン酸,ピルビン酸,プロピオン酸では,かなり効果が認められたが,グルキュロン酸,蟻酸,グリオキシル酸,シュー酸,グリコール酸,アセト酢酸においては,α-amylaseの生成に対するグルタテオンの効果は,あまり認められなかった。 | |||||
サムネイル |
AN00064044-19790315-0009.jpeg |
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フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |