肽沉淀木质素磺酸的相互作用以及产朊假丝酵母菌株对各种糖类的发酵作用。
The interactions of peptide-precipitating lignosulphonic acids and the fermentation of various sugars by a strain of Candida utilis.
作者信息
Naess B
出版信息
Acta Vet Scand. 1972;13(4):505-19. doi: 10.1186/BF03547156.
The fermentation of various sugars by Gandida utilis in the presence of purified peptide-precipitating lignosulphonic acids has been studied. An inhibitory effect on the fermentation of sucrose, glucose, xylose and an equimolar mixture of glucose and fructose was found, the effect being most pronounced for xylose. Inhibition of the fermentation of xylose was seen when 0.5 lignosulphonic acids were included, but not when 0.25 were used. A difference in the inhibitory effect on the fermentation of sucrose and an equimolar mixture of glucose and fructose was observed, and the result is discussed in relation to a possible inhibitory mechanism of the lignosulphonic acids. The peptide-precipitating ability of the lignosulphonic acids seemed to be little influenced during the fermentation of the sugars by Gandida utilis.
研究了在纯化的肽沉淀木质素磺酸存在下，产朊假丝酵母对各种糖的发酵情况。发现其对蔗糖、葡萄糖、木糖以及葡萄糖和果糖的等摩尔混合物的发酵有抑制作用，对木糖的影响最为明显。当加入0.5%的木质素磺酸时可观察到对木糖发酵的抑制作用，但使用0.25%时则未观察到。观察到对蔗糖和葡萄糖与果糖等摩尔混合物发酵的抑制作用存在差异，并就木质素磺酸可能的抑制机制进行了讨论。在产朊假丝酵母对糖的发酵过程中，木质素磺酸的肽沉淀能力似乎受影响较小。
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