JP2000201669A - Culture of filamentous fungus - Google Patents
Culture of filamentous fungusInfo
- Publication number
- JP2000201669A JP2000201669A JP11005853A JP585399A JP2000201669A JP 2000201669 A JP2000201669 A JP 2000201669A JP 11005853 A JP11005853 A JP 11005853A JP 585399 A JP585399 A JP 585399A JP 2000201669 A JP2000201669 A JP 2000201669A
- Authority
- JP
- Japan
- Prior art keywords
- culture
- spores
- liquid medium
- filamentous fungi
- fructose
- 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.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 229930091371 Fructose Natural products 0.000 claims abstract description 17
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 17
- 239000005715 Fructose Substances 0.000 claims abstract description 17
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 15
- 239000004220 glutamic acid Substances 0.000 claims abstract description 15
- 238000009630 liquid culture Methods 0.000 claims abstract description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000001110 calcium chloride Substances 0.000 claims abstract description 14
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 14
- 239000012533 medium component Substances 0.000 claims abstract description 10
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims abstract description 9
- 241000228143 Penicillium Species 0.000 claims abstract description 9
- 239000000306 component Substances 0.000 claims abstract description 6
- 238000012258 culturing Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims 1
- 230000028070 sporulation Effects 0.000 abstract description 9
- 230000015572 biosynthetic process Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000021107 fermented food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010979 pH adjustment Methods 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 29
- 239000000203 mixture Substances 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000008101 lactose Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000001965 potato dextrose agar Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ペニシリウム（Pe
nicillium)属菌等の糸状菌を液体培養して効率的に胞子
を形成させる糸状菌の培養方法に関する。なお、この糸
状菌の胞子は、発酵食品等を製造する際に使用される。BACKGROUND OF THE INVENTION The present invention is, Penicillium (Pe
The present invention relates to a method for culturing a filamentous fungus such as a fungus of the genus nicillium in a liquid culture to form spores efficiently. The spores of the filamentous fungus are used for producing fermented foods and the like.
【０００２】[0002]
【従来の技術】従来より、糸状菌に胞子を形成させる方
法として、固体培養や液体培養が行われている。固体培
養では、米、大豆、小麦、ふすま等の穀類・雑穀類やそ
の加工品からなる固体培地を使用するが、固体培地を滅
菌するには長い時間を要すると共に無菌管理も難しく、
また、培養中に温度、水分、pH等の環境を制御すること
も難しいという問題がある。そこで、容易に滅菌がで
き、培養中に温度、水分、pH等の環境を制御し易い液体
培養により、糸状菌の胞子を形成させる方法が検討され
てきた。しかし、一般に糸状菌の液体培養を行う場合、
菌糸体は容易に形成させることができるが、胞子につい
ては形成させることが難しいという問題があった。2. Description of the Related Art Conventionally, solid culture or liquid culture has been performed as a method for forming spores in filamentous fungi. In solid culture, rice, soybeans, wheat, bran and other solid media consisting of cereals and cereals such as bran and their processed products are used, but it takes a long time to sterilize the solid medium and it is difficult to aseptically manage,
There is also a problem that it is difficult to control the environment such as temperature, moisture and pH during the culture. Therefore, methods for forming spores of filamentous fungi by liquid culture that can be easily sterilized and easily control the environment such as temperature, moisture and pH during the culture have been studied. However, in general, when performing liquid culture of filamentous fungi,
Mycelium can be easily formed, but it is difficult to form spores.
【０００３】そして、このような糸状菌の液体培養にお
ける諸問題を解決するために、糸状菌の胞子形成に影響
を及ぼす様々な要因についての検討がなされてきてい
る。例えば、(1) 液体培地中で安定した胞子形成能を有
する菌株の選択、(2) 液体培地へ接種するシードの形態
や接種濃度の検討、(3) 液体培養中のpH制御、(4) 液体
培養中の溶存酸素濃度の制御、(5) 胞子形成に至適な液
体培養温度の検討、(6)胞子形成と液体培養形態の検
討、(7) 通気攪拌条件の検討、(8) 液体培養容器の種類
の検討、(9) 液体培養容器に対する液体培地量の検討、
(10)液体培養中の光照射条件の検討、(11)液体培地成分
の検討等である。[0003] In order to solve such problems in the liquid culture of filamentous fungi, various factors affecting the spore formation of filamentous fungi have been studied. For example, (1) selection of a strain having a stable spore-forming ability in a liquid medium, (2) examination of seed form and inoculum concentration to be inoculated into a liquid medium, (3) pH control during liquid culture, (4) Control of dissolved oxygen concentration during liquid culture, (5) Examination of optimal liquid culture temperature for sporulation, (6) Examination of sporulation and liquid culture form, (7) Examination of aeration and stirring conditions, (8) Liquid Examination of the type of culture vessel, (9) Examination of the amount of liquid medium for the liquid culture vessel,
(10) Examination of light irradiation conditions during liquid culture, and (11) Examination of liquid medium components.
【０００４】これらの要因の中で、最も重要なものの一
つが液体培地成分である。そして、液体培地成分の検討
は、胞子形成だけでなく、発酵生産に際しても重要なも
のである。糸状菌の胞子形成を目的とした液体培地につ
いては、例えば、液体培地中の窒素源として硝酸塩を使
用することが胞子形成に適しているといわれており(J.
Gen. Microbiol., vol.59, pp.31-45, 1969)、また、液
体培地中のカルシウムイオンが胞子形成を誘導すること
や液体培地中へのカルシウム塩の添加の時期が胞子形成
に影響を与えることが知られている(Trans. Br. Mycol.
Soc., vol.113, pp.3109-3119, 1987) 。また、液体培
地中の有機物として、糸状菌の胞子形成には、グルタミ
ン酸やアスパラギン酸といったアミノ酸がある程度広く
要求されることが指摘されている（柳田友道著; 微生物
科学３, pp.31, 1982 ）。また、培地成分のうち、糖の
種類による違いを検討した例としては、炭素源としてガ
ラクトース及び／又はフラクトースを使用することで糸
状菌の胞子形成を促進できることが知られている（特開
平9-322759号公報）。[0004] Among these factors, one of the most important is a liquid medium component. Examination of the liquid medium components is important not only for spore formation but also for fermentation production. For a liquid medium for the purpose of sporulation of filamentous fungi, for example, it is said that using nitrate as a nitrogen source in the liquid medium is suitable for sporulation (J.
Gen. Microbiol., Vol. 59, pp. 31-45, 1969), and the effect of calcium ions in liquid medium on sporulation and the timing of addition of calcium salts in liquid medium affects sporulation. (Trans. Br. Mycol.
Soc., Vol. 113, pp. 3109-3119, 1987). In addition, it has been pointed out that amino acids such as glutamic acid and aspartic acid are required to a certain extent as an organic substance in a liquid medium for sporulation of filamentous fungi (Tomichi Yanagida; Microbiology 3, pp. 31, 1982). ). Further, as an example of examining the difference depending on the type of sugar in the medium components, it is known that sporulation of filamentous fungi can be promoted by using galactose and / or fructose as a carbon source (Japanese Unexamined Patent Publication No. No. 322759).
【０００５】しかし、糸状菌の胞子形成を目的とした液
体培地成分について、特定の糖、アミノ酸及びカルシウ
ム塩を同時に組み合わせて使用することによる相乗効果
の検討例は知られていない。[0005] However, there is no known study of the synergistic effect of using a combination of specific sugars, amino acids and calcium salts simultaneously in a liquid medium component for the purpose of spore formation of filamentous fungi.
【０００６】[0006]
【発明が解決しようとする課題】本発明者らは、糸状菌
を液体培養するに際し、効率的に胞子を形成させること
ができる種々の条件について鋭意研究を進めていたとこ
ろ、液体培地成分中の必須成分として炭素源としてフラ
クトースを添加し、かつ塩化カルシウム及びグルタミン
酸を添加することにより、相乗効果が得られ、効率的に
胞子を形成させることができることを見出し、本発明を
完成するに至った。したがって、本発明は、液体培地成
分中の必須成分としてフラクトースと塩化カルシウムと
グルタミン酸を同時に用いることにより胞子を形成させ
る糸状菌の培養方法を提供することを課題とする。な
お、本発明でいう糸状菌の胞子とは、胞子及び複数個の
胞子が内生した胞子のうを包含するものである。DISCLOSURE OF THE INVENTION The present inventors have been diligently studying various conditions for efficiently forming spores in liquid culture of filamentous fungi. It has been found that by adding fructose as a carbon source as an essential component and adding calcium chloride and glutamic acid, a synergistic effect can be obtained and spores can be efficiently formed, and the present invention has been completed. Therefore, an object of the present invention is to provide a method for culturing a filamentous fungus that forms spores by simultaneously using fructose, calcium chloride, and glutamic acid as essential components in a liquid medium component. The spores of the filamentous fungus referred to in the present invention include spores and spores in which a plurality of spores are endogenous.
【０００７】[0007]
【課題を解決するための手段】本発明では、糸状菌を液
体培養する際に使用する液体培地成分中に添加する必須
成分として、フラクトースと塩化カルシウムとグルタミ
ン酸を同時に使用することにより、効率的に糸状菌の胞
子を形成させる。In the present invention, fructose, calcium chloride and glutamic acid are used simultaneously as essential components to be added to a liquid medium component used in liquid culture of a filamentous fungus, so that efficient use is possible. Form spores of filamentous fungi.
【０００８】なお、本発明で糸状菌の培養に使用する液
体培地としては、炭素源としてフラクトースを使用し、
同時に塩化カルシウムとグルタミン酸を併せて使用する
こと以外は、通常の糸状菌を培養する際に使用する培地
と同様で良く、例えば、フラクトース、塩化カルシウ
ム、グルタミン酸に加えて、必要に応じて、肉エキス、
ペプトン、低乳糖脱脂粉乳等の窒素源を添加した液体培
地を調製して使用すれば良い。In the present invention, fructose is used as a carbon source as a liquid medium for culturing filamentous fungi.
Except for simultaneously using calcium chloride and glutamic acid, the medium may be the same as that used for culturing ordinary filamentous fungi.For example, in addition to fructose, calcium chloride, and glutamic acid, if necessary, meat extract ,
A liquid medium to which a nitrogen source such as peptone or low-lactose skim milk powder has been added may be prepared and used.
【０００９】[0009]
【発明の実施の形態】本発明では、例えば、ポテトデキ
ストロース寒天培地等の培地で純粋培養した糸状菌の胞
子を 104〜107 個/ml 程度、上記の液体培地に接種し
て、培養する。この液体培地の例としては、炭素源とし
てフラクトースを 0.1〜５％添加し、同時に塩化カルシ
ウムを0.01〜0.5 ％、グルタミン酸を0.01〜0.5 ％添加
し、さらに、必要に応じて、肉エキス、ペプトン等の窒
素源を 0.5〜５％添加した培地、あるいは、炭素源とし
てフラクトースを 0.1〜５％添加し、同時に塩化カルシ
ウムを0.01〜0.5 ％、グルタミン酸を0.01〜0.5 ％添加
し、必要に応じて、低乳糖脱脂粉乳を 0.1〜10％添加し
た培地等を例示することができる。DETAILED DESCRIPTION OF THE INVENTION In the present invention, for example, about 10 4 to 10 7 spores of a filamentous fungus purely cultured in a medium such as a potato dextrose agar medium are inoculated into the above-mentioned liquid medium and cultured. . As an example of this liquid medium, 0.1 to 5% of fructose is added as a carbon source, 0.01 to 0.5% of calcium chloride and 0.01 to 0.5% of glutamic acid are added at the same time, and if necessary, meat extract, peptone, etc. Medium containing 0.5 to 5% of a nitrogen source, or 0.1 to 5% of fructose as a carbon source, and 0.01 to 0.5% of calcium chloride and 0.01 to 0.5% of glutamic acid at the same time. A medium to which 0.1 to 10% of lactose skim milk powder is added can be exemplified.
【００１０】糸状菌の培養は、胞子形成に至適な培養温
度である18〜26℃で行うことが望ましく、旋回又は通気
攪拌して好気的条件下で培養することが望ましい。この
ようにして糸状菌を培養することにより、培養３〜７日
で 105〜108 個/ml の胞子が得られる。なお、培養中に
培地のpHが変化することがあるが、特にpHを調整する必
要はない。The cultivation of the filamentous fungus is preferably carried out at 18 to 26 ° C., which is the optimal cultivation temperature for spore formation, and is preferably carried out under aerobic conditions by swirling or stirring with aeration. By culturing the thus filamentous fungus, 105 to 8 / ml of spores is obtained by culturing 3-7 days. The pH of the medium may change during the culture, but it is not necessary to adjust the pH.
【００１１】このようにして得られた糸状菌の胞子は、
酵素生産、物質生産、菌体生産、物質変換、麹や発酵食
品の製造等に種菌として使用することができる。The spores of the filamentous fungus thus obtained are:
It can be used as an inoculum for enzyme production, substance production, cell production, substance conversion, production of koji and fermented food.
【００１２】以下、実施例を示し、本発明をさらに詳し
く説明する。Hereinafter, the present invention will be described in more detail with reference to Examples.
【００１３】[0013]
【実施例１】表１に示す成分組成の液体培地30mlを 100
ml容の振盪三角フラスコに注入し、加熱滅菌して、糸状
菌の培養に使用した。Example 1 30 ml of a liquid medium having the composition shown in Table 1 was added to 100
The mixture was poured into a ml Erlenmeyer shake flask, sterilized by heating, and used for culturing filamentous fungi.
【００１４】[0014]
【表１】 ─────────────────── 低乳糖脱脂粉乳 2.0 （％） フラクトース 1.0 塩化カルシウム 0.2 グルタミン酸 0.1 ───────────────────[Table 1] Low-lactose skim milk powder 2.0 (%) Fructose 1.0 Calcium chloride 0.2 Glutamic acid 0.1 ───────
【００１５】この液体培地を使用して、ポテトデキスト
ロース寒天培地で前培養したペニシリウム・カマンバー
ティ(Penicillium camemberti；ハンセン社製) を胞子
数が104〜106 個 /mlとなるよう接種し、18〜26℃で３
〜７日間、旋回振盪培養 (振盪回数；毎分 150回、振盪
幅；4.5cm)した。培養終了後、胞子数をトーマの血球計
算板で測定したところ、 1.1×108 個/ml であった。Using this liquid medium, Penicillium camemberti (Hansen) pre-cultured on a potato dextrose agar medium was inoculated so that the number of spores becomes 10 4 to 10 6 / ml. 3 at ~ 26 ℃
Shaking and shaking culture (number of times of shaking; 150 times per minute, shaking width; 4.5 cm) was performed for 〜7 days. After the completion of the culture, the number of spores was measured by a toma hemocytometer, and found to be 1.1 × 10 8 cells / ml.
【００１６】[0016]
【比較例１】表２に示す成分組成の液体培地30mlを 100
ml容の振盪三角フラスコに注入し、加熱滅菌して、糸状
菌の培養に使用した。[Comparative Example 1] 30 ml of a liquid medium having the composition shown in Table 2 was added to 100
The mixture was poured into a ml Erlenmeyer shake flask, sterilized by heating, and used for culturing filamentous fungi.
【００１７】[0017]
【表２】 ─────────────────── 低乳糖脱脂粉乳 2.0 （％） フラクトース 1.0 ───────────────────[Table 2] Low-lactose skim milk powder 2.0 (%) Fructose 1.0 ──
【００１８】この液体培地を使用し、実施例１と同様に
して、ペニシリウム・カマンバーティ(Penicillium ca
memberti) を培養した。培養終了後、胞子数をトーマの
血球計算板で測定したところ、 5.3×107 個/ml であっ
た。Using this liquid medium, Penicillium camberti (Penicillium ca.
memberti ). After completion of the culture, the number of spores was measured with a toma hemocytometer, and was found to be 5.3 × 10 7 cells / ml.
【００１９】[0019]
【比較例２】表３に示す成分組成の液体培地30mlを 100
ml容の振盪三角フラスコに注入し、加熱滅菌して、糸状
菌の培養に使用した。Comparative Example 2 30 ml of a liquid medium having the composition shown in Table 3 was added to 100
The mixture was poured into a ml Erlenmeyer shake flask, sterilized by heating, and used for culturing filamentous fungi.
【００２０】[0020]
【表３】 ─────────────────── 低乳糖脱脂粉乳 2.0 （％） フラクトース 1.0 塩化カルシウム 0.2 ───────────────────[Table 3] Low-lactose skim milk powder 2.0 (%) Fructose 1.0 Calcium chloride 0.2 ─────
【００２１】この液体培地を使用し、実施例１と同様に
して、ペニシリウム・カマンバーティ(Penicillium ca
memberti) を培養した。培養終了後、胞子数をトーマの
血球計算板で測定したところ、 7.5×107 個/ml であっ
た。Using this liquid medium, Penicillium camembert (Penicillium ca.
memberti ). After completion of the culture, the number of spores was measured by a toma hemocytometer, and was found to be 7.5 × 10 7 cells / ml.
【００２２】[0022]
【比較例３】表４に示す成分組成の液体培地30mlを 100
ml容の振盪三角フラスコに注入し、加熱滅菌して、糸状
菌の培養に使用した。Comparative Example 3 30 ml of a liquid medium having the composition shown in Table 4 was added to 100
The mixture was poured into a ml Erlenmeyer shake flask, sterilized by heating, and used for culturing filamentous fungi.
【００２３】[0023]
【表４】 ─────────────────── 低乳糖脱脂粉乳 2.0 （％） フラクトース 1.0 グルタミン酸 0.1 ───────────────────[Table 4] Low-lactose skim milk powder 2.0 (%) Fructose 1.0 Glutamic acid 0.1 ────
【００２４】この液体培地を使用し、実施例１と同様に
して、ペニシリウム・カマンバーティ(Penicillium ca
memberti) を培養した。培養終了後、胞子数をトーマの
血球計算板で測定したところ、 5.5×107 個/ml であっ
た。Using this liquid medium, Penicillium camembert (Penicillium ca.
memberti ). After the completion of the culture, the number of spores was measured with a toma hemocytometer, and found to be 5.5 × 10 7 cells / ml.
【００２５】以上の実験結果から、フラクトース、塩化
カルシウム及びグルタミン酸を同時に液体培地に添加し
て糸状菌を培養することにより相乗効果が得られ、胞子
の形成を促進できることが示された。From the above experimental results, it was shown that a synergistic effect was obtained by simultaneously adding fructose, calcium chloride and glutamic acid to a liquid medium and culturing the filamentous fungi, thereby promoting the formation of spores.
【００２６】[0026]
【発明の効果】本発明の方法に従って糸状菌を培養する
ことにより、pH調整等の特別な培養管理を行うことな
く、胞子の形成を促進することができる。このようにし
て得られた糸状菌の胞子は、発酵食品等を製造する際に
使用できるので有用である。By culturing filamentous fungi according to the method of the present invention, spore formation can be promoted without performing special culture management such as pH adjustment. The spores of the filamentous fungus thus obtained are useful because they can be used when producing fermented foods and the like.
Claims (3)
際に使用する液体培地成分中の必須成分として、フラク
トース、塩化カルシウム及びグルタミン酸を同時に使用
することを特徴とする糸状菌の培養方法。1. A method for culturing a filamentous fungus, which comprises simultaneously using fructose, calcium chloride and glutamic acid as essential components in a liquid medium component used for forming a spore by performing a liquid culture of the filamentous fungus.
ウムを0.01〜0.5 ％、グルタミン酸を0.01〜0.5 ％添加
する請求項１記載の培養方法。2. The method according to claim 1, wherein 0.1 to 5% of fructose, 0.01 to 0.5% of calcium chloride and 0.01 to 0.5% of glutamic acid are added.
菌である請求項１又は２記載の培養方法。3. The method according to claim 1, wherein the filamentous fungus is a bacterium belonging to the genus Penicillium .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11005853A JP2000201669A (en) | 1999-01-12 | 1999-01-12 | Culture of filamentous fungus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11005853A JP2000201669A (en) | 1999-01-12 | 1999-01-12 | Culture of filamentous fungus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000201669A true JP2000201669A (en) | 2000-07-25 |
Family
ID=11622556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11005853A Pending JP2000201669A (en) | 1999-01-12 | 1999-01-12 | Culture of filamentous fungus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000201669A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109795A1 (en) * | 2005-04-11 | 2006-10-19 | Kureha Corporation | Method for producing filamentous fungus spores and method for preventing plant disease |
-
1999
- 1999-01-12 JP JP11005853A patent/JP2000201669A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109795A1 (en) * | 2005-04-11 | 2006-10-19 | Kureha Corporation | Method for producing filamentous fungus spores and method for preventing plant disease |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101341730B1 (en) | Yeast extract with high glutamic acid content and producing method thereof | |
| Okamura-Matsui et al. | Discovery of alcohol dehydrogenase from mushrooms and application to alcoholic beverages | |
| JP2002300862A (en) | METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-CONTAINING NATURAL FOOD MATERIAL | |
| JPS6037979A (en) | Non-toxic fungal mycelium and its production method | |
| TW201928062A (en) | Method for producing butyric acid and/or its salts | |
| KR950006812B1 (en) | How to improve the quality of alcoholic beverages | |
| JP3951008B2 (en) | Capsaicin decomposing / synthesizing enzyme and production method thereof | |
| WO1999062347A1 (en) | Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste | |
| JP2000201669A (en) | Culture of filamentous fungus | |
| RU2090610C1 (en) | Strain of yeast candida famata - producer of food biomass | |
| JPH07170955A (en) | How to sterilize food and drink | |
| JP3718678B1 (en) | Method for producing liquid rice bran using brown rice | |
| JPH11276158A (en) | Cultivation of filamentous bacterium | |
| RU2515048C1 (en) | Method of culturing bifidobacteria in milk | |
| JP3849045B2 (en) | Method for producing γ-aminobutyric acid | |
| JP3350357B2 (en) | Culture method of filamentous fungi | |
| JPH0783706B2 (en) | How to improve the quality of alcoholic beverages | |
| FR2785294A1 (en) | PROCESS FOR PRODUCING LACTIC FLOURS AND PRODUCTS OBTAINED | |
| RU2316585C2 (en) | Method for culturing lactic acid microorganisms in milk | |
| CN104498542A (en) | Method for preparing L-lactic acid employing continuous method in fermentation manner | |
| JPH0217143B2 (en) | ||
| RU2287572C2 (en) | Nutrient medium for culturing bifidobacteria or lactobacteria | |
| RU1805860C (en) | Starter for pickling fruit | |
| JP5186431B2 (en) | Method for producing antifungal liquid for food | |
| JP3798336B2 (en) | Enzyme production method using rush |