JP2010130975A - Medium source - Google Patents
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- JP2010130975A JP2010130975A JP2008311881A JP2008311881A JP2010130975A JP 2010130975 A JP2010130975 A JP 2010130975A JP 2008311881 A JP2008311881 A JP 2008311881A JP 2008311881 A JP2008311881 A JP 2008311881A JP 2010130975 A JP2010130975 A JP 2010130975A
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- 239000004456 rapeseed meal Substances 0.000 claims abstract description 52
- 235000019779 Rapeseed Meal Nutrition 0.000 claims abstract description 51
- 238000007873 sieving Methods 0.000 claims abstract description 29
- 239000004480 active ingredient Substances 0.000 claims abstract 2
- 239000007787 solid Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 10
- 239000002609 medium Substances 0.000 description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 26
- 241000233866 Fungi Species 0.000 description 20
- 238000004519 manufacturing process Methods 0.000 description 16
- 229910052757 nitrogen Inorganic materials 0.000 description 13
- 102000011420 Phospholipase D Human genes 0.000 description 12
- 108090000553 Phospholipase D Proteins 0.000 description 12
- 244000063299 Bacillus subtilis Species 0.000 description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 description 9
- PFRQBZFETXBLTP-UHFFFAOYSA-N Vitamin K2 Natural products C1=CC=C2C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- DKHGMERMDICWDU-GHDNBGIDSA-N menaquinone-4 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 DKHGMERMDICWDU-GHDNBGIDSA-N 0.000 description 8
- 235000019143 vitamin K2 Nutrition 0.000 description 8
- 239000011728 vitamin K2 Substances 0.000 description 8
- 241000186361 Actinobacteria <class> Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000013557 nattō Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 238000012258 culturing Methods 0.000 description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000186988 Streptomyces antibioticus Species 0.000 description 3
- 241000218483 Streptomyces lydicus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
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- 239000001963 growth medium Substances 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000004460 silage Substances 0.000 description 2
- 241001446247 uncultured actinomycete Species 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000374462 Aspergillus pseudoglaucus Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241001149955 Cladosporium cladosporioides Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
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- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- 235000019735 Meat-and-bone meal Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
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- 240000000064 Penicillium roqueforti Species 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 241000134731 Phycomyces nitens Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000004202 carbamide Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000013351 cheese Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
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- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000009464 menaquinone-7 Nutrition 0.000 description 1
- 239000011700 menaquinone-7 Substances 0.000 description 1
- RAKQPZMEYJZGPI-LJWNYQGCSA-N menaquinone-7 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 RAKQPZMEYJZGPI-LJWNYQGCSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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Abstract
Description
本発明は菌の生育が良好な培地源およびそれを利用した培地に関する。 The present invention relates to a medium source with good growth of bacteria and a medium using the same.
菌の培養に用いる培地には、窒素、炭水化物、ミネラルなどの栄養素を用途に適した量を配合して作成され、その栄養源は農産物やその加工品、抽出精製品、合成品、食品残渣など多岐に渡る。特に窒素に関しては蛋白質や核酸を構成するのに必須な成分であり、ほとんど全ての菌が生育のために必須としているにもかかわらず、これを豊富に含む培地素材はそれほど多くはない。例えば一般的な微生物培養に用いる窒素栄養源としては、ペプトン、酵母エキス、肉エキス、ホエー、カザミノ酸、カシトン、ソイトン、各種アミノ酸、動物血液、尿素、アンモニウム塩、などが多く利用され、食品生産場面においてはヨーグルトにおける牛乳、しょうゆや味噌、納豆における大豆なども窒素源となる。 The culture medium used for culturing fungi is prepared by blending nutrients such as nitrogen, carbohydrates, and minerals suitable for the intended use, and the nutrient source is agricultural products, processed products, extracted refined products, synthetic products, food residues, etc. Wide variety. In particular, nitrogen is an essential component for constructing proteins and nucleic acids, and despite the fact that almost all bacteria are essential for growth, there are not so many medium materials containing them. For example, as a nitrogen nutrient source used for general microorganism culture, peptone, yeast extract, meat extract, whey, casamino acid, casitaton, soyton, various amino acids, animal blood, urea, ammonium salt, etc. are often used for food production In the scene, milk, soy sauce and miso in yogurt, soybeans in natto, etc. are also sources of nitrogen.
一方で家畜に対する窒素栄養源としては、最も使用量が多い大豆ミール、2番目に多い菜種ミールが大半を占め、コーングルテンミール、魚粉、肉骨粉、脱脂粉乳、乾燥ホエーなどがこれらに続く。先に述べたとおり、菌の培養においては様々な窒素源が利用されているが、飼料として使用率が高い菜種ミールについては利用が少ない。理由は、食品分野においては菜種ミールを発酵させた食品が存在しないこともある。しかしながら何よりも、菜種ミール自体が菌の生育に適さず、窒素源として培地に利用しようとしても菌が成長あるいは増殖しにくいという問題点があった。 On the other hand, as the nitrogen nutrient source for livestock, the most used soybean meal and the second most rapeseed meal account for the majority, followed by corn gluten meal, fish meal, meat and bone meal, skim milk powder, and dried whey. As described above, various nitrogen sources are used for culturing bacteria, but rapeseed meal, which has a high utilization rate as feed, is less used. The reason is that there is no food in which rapeseed meal is fermented in the food field. However, above all, the rapeseed meal itself is not suitable for the growth of the fungus, and there is a problem that the fungus is difficult to grow or proliferate even if it is used as a nitrogen source in the medium.
また、この菜種ミールの成分の改善に関しては、特許第３９７０９１７号において、特定のメッシュのふるいで篩うことにより窒素含量を調整する方法が開示されている。しかし、培地への効果については全く記載がされていない。菜種ミールはそもそも窒素が豊富に含まれており、培地として利用されにくかった問題点は、窒素含量が調節されることによって解決されるものではない。
従って、本発明の目的は、豊富な窒素を含んでいるにもかかわらず、窒素源として菌等の成長しにくい、あるいは増殖しにくい菜種ミールの問題点に鑑みて、菜種ミールを利用した菌等の発育に適した培地源及びその培地源を含む培地を提供せんとするものである。 Therefore, in view of the problem of rapeseed meal that is difficult to grow or proliferate as a nitrogen source despite containing abundant nitrogen, the object of the present invention is to use a rapeseed meal, etc. It is intended to provide a medium source suitable for the development of the medium and a medium containing the medium source.
本発明者らは上記の課題を解決するために鋭意研究を重ねたところ、菜種ミールを分画して得られる各画分が菌の増殖に優れることを見出し、さらに研究を重ねた結果、本発明を完成した。 As a result of repeated research, the present inventors have found that each fraction obtained by fractionating rapeseed meal is excellent in bacterial growth. Completed the invention.
豊富な窒素を含んでいるにもかかわらず、菌等の培地源として利用されにくかった菜種ミールを菌等の発育に適した培地源及びその培地源を含む培地として有効に利用できるようになる。 Even though it contains abundant nitrogen, rapeseed meal that has been difficult to be used as a medium source for fungi and the like can be effectively used as a medium source suitable for the growth of fungi and the like and a medium containing the medium source.
本明細書における篩の規格としては、Ｔｙｌｅｒ標準篩を採用する。本明細書記載のメッシュとは、例えば、32メッシュは目開き0.5mm、60メッシュは目開き0.25mmである。また、例えば、50メッシュ篩上画分とは、50メッシュの篩で篩分けした後に篩に残った成分のことであり、一方50メッシュ篩下画分とは篩に残らなかった成分のことであり、32〜50メッシュ篩画分とは、32メッシュの篩で篩分けした後に篩に残らず、かつ、50メッシュの篩で篩分けした後に篩に残った成分のことである。 Tyler standard sieve is adopted as the standard of the sieve in this specification. The mesh described in this specification is, for example, 32 mesh having an opening of 0.5 mm and 60 mesh having an opening of 0.25 mm. In addition, for example, the 50 mesh sieve fraction is a component that remains on the sieve after sieving with a 50 mesh sieve, while the 50 mesh sieve fraction is a component that does not remain on the sieve. Yes, the 32 to 50 mesh sieve fraction is a component that does not remain on the sieve after sieving with a 32 mesh sieve and remains on the sieve after sieving with a 50 mesh sieve.
菜種ミールを120メッシュよりも粗いメッシュ、より好ましくは8〜100メッシュ、さらに好ましくは32〜60メッシュの篩いで篩うことにより得られる菜種ミールを利用することで、菌の生育に優れた培地の作成が可能となる。菌の生育のために適した培地中の篩分け菜種ミールの配合割合は乾物換算で1〜99.5％である。配合量が1％よりも少ない場合には配合した効果が見られない場合があり、99.5％より多い場合には他の栄養素が不足する、あるいは菌の生育が阻害されるなどの弊害が起こる場合がある。 By using the rapeseed meal obtained by sieving the rapeseed meal with a coarser mesh than 120 mesh, more preferably 8 to 100 mesh, more preferably 32 to 60 mesh, Can be created. The blending ratio of sieving rapeseed meal in a medium suitable for the growth of fungi is 1 to 99.5% in terms of dry matter. If the blending amount is less than 1%, the blended effect may not be seen. If the blending amount is more than 99.5%, other nutrients may be deficient or the growth of bacteria may be inhibited. There is.
本発明による培地源は、チーズ、納豆、ヨーグルト、漬物、サイレージなどに利用され乳酸菌や納豆菌などに代表される細菌や、パン、酒、きのこ、薬剤製造などに利用されるツボカビ門、子嚢菌門、担子菌門、接合菌門、不完全菌類、などあらゆる菌類の生育に適す。粒度の細かい篩下画分については、水分が10％〜70％程度の状態で加熱殺菌処理を行うとくっついて塊ができやすい性質があり、塊ができた状態では菌の生育能力が十分に発揮できないことがあるため、固形分重量に対する水分重量の比率が3倍以上となる培地に使用するとより良い生育が得られる。粒度の粗い篩上画分については、固形分重量に対する水分重量の比率が0.1〜5倍、好ましくは0.1〜3倍となる培地においても塊ができにくく、特に菌の生育が良い特徴を持ち、サイレージや菌床用途に好適である。 The medium source according to the present invention is used for cheese, natto, yogurt, pickles, silage, and the like, and is represented by lactic acid bacteria, natto bacteria, and the like; Suitable for growth of all fungi such as phylum, basidiomycetes, zygomycetes, and incomplete fungi. The fine sieving fraction has the property that when it is heated and sterilized in a state where the water content is about 10% to 70%, it tends to form clumps. Since it may not be able to be exhibited, better growth can be obtained when used in a medium in which the ratio of water weight to solid weight is 3 times or more. For the sieved fraction with a coarse particle size, the ratio of the moisture weight to the solid weight is 0.1 to 5 times, preferably 0.1 to 3 times in a medium that is difficult to clump, and has a particularly good growth of bacteria, Suitable for silage and fungus bed applications.
以下に、実施例および比較例を用いて、本発明をより詳細に説明する。しかし、実施例の内容が本発明の技術的範囲を限定するものではない。 Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples. However, the contents of the examples do not limit the technical scope of the present invention.
（菜種ミールの篩分け）
以下に示す実施例に記載のメッシュの篩に菜種粕（（株）J-オイルミルズ製）を500g載せ、手作業にて10分間篩分けした。２種類以上の篩で篩分けする場合（例えば、「32〜50メッシュ篩画分」）、上部を目の粗いメッシュの篩になるよう積み上げて、最上部に菜種粕を載せ、同様におこなった。
(Sieving rapeseed meal)
500 g of rapeseed meal (manufactured by J-Oil Mills Co., Ltd.) was placed on a mesh sieve described in the Examples below, and sieved manually for 10 minutes. When sieving with two or more types of sieves (for example, “32-50 mesh sieving fraction”), the upper part was piled up so as to become a coarse mesh sieve, and the rapeseed meal was placed on the uppermost part in the same manner. .
菜種ミールおよび、これの篩上画分、篩下画分を含む培地への菌の生育、ビタミンK2生産、ホスフォリパーゼD生産を比較する目的で、以下の操作を行った。 The following operations were carried out for the purpose of comparing rapeseed meal and the growth of the fungus, vitamin K2 production, and phospholipase D production in the medium containing the sieving fraction and the sieving fraction.
（乳酸菌の培養）
日水製薬のGAMブイヨン培地を作成し、120℃、20分間滅菌処理した。この溶液10mlを120℃、20分間滅菌済みの通常菜種ミール、菜種ミール篩上画分、菜種ミール篩下画分の3種類各2gに添加してGAMブイヨン-菜種ミール培地を完成した。これにカスピ海ヨーグルト10μlを添加し、35℃にて48時間培養後、上清液の660nmの濁度を測定した。表１に示したとおり、乳酸菌の生育は菜種ミールの篩分け処理により優れたものとなった。特に篩下画分において顕著な生育向上が見られた。
(Cultivation of lactic acid bacteria)
Nissui Pharmaceutical's GAM bouillon medium was prepared and sterilized at 120 ° C. for 20 minutes. 10 ml of this solution was added to 2 g each of three types of rapeseed meal, rapeseed meal top fraction, and rapeseed meal bottom fraction sterilized at 120 ° C. for 20 minutes to complete a GAM bouillon-rapeseed meal medium. 10 μl of Caspian Sea yogurt was added thereto, and after culturing at 35 ° C. for 48 hours, the turbidity at 660 nm of the supernatant was measured. As shown in Table 1, the growth of lactic acid bacteria was improved by sieving treatment of rapeseed meal. In particular, a significant improvement in growth was observed in the subsieving fraction.
（納豆菌の培養）
ペプトン0.5％、酵母エキス0.25％、塩化ナトリウム0.25％の溶液を作成し、120℃、20分間滅菌処理した。この溶液10mlを120℃、20分間滅菌済みの通常菜種ミール、菜種ミール篩上画分、菜種ミール篩下画分の3種類各2gに添加して菜種ミール含有納豆菌培地を完成した。これに納豆菌培養液10μlを添加して35℃にて培養し、2日後の上清液の660nmの濁度を測定した。
納豆菌の培養結果を表２に示した。納豆菌の生育は、菜種ミールの篩分け処理により優れたものとなった。特に篩下画分において顕著な生育向上が見られた。
(Cultivation of Bacillus natto)
A solution of 0.5% peptone, 0.25% yeast extract, and 0.25% sodium chloride was prepared and sterilized at 120 ° C. for 20 minutes. 10 ml of this solution was added to 2 g each of three types of rapeseed meal, rapeseed meal top fraction, and rapeseed meal bottom fraction, which had been sterilized at 120 ° C. for 20 minutes, to complete a rapeseed meal-containing natto culture medium. To this was added 10 μl of Bacillus natto culture, and the mixture was cultured at 35 ° C., and the turbidity at 660 nm of the supernatant after 2 days was measured.
The culture results of Bacillus natto are shown in Table 2. The growth of Bacillus natto was improved by sieving treatment of rapeseed meal. In particular, a significant improvement in growth was observed in the subsieving fraction.
（菌類の培養）
１リットル当たりにバレイショ抽出液100gとブドウ糖10gを含む栄養源溶液を作成した。次に通常菜種ミール、菜種ミールの50メッシュ篩上画分、菜種ミールの50メッシュ篩下画分の3種類をそれぞれ30g秤量し、これに先の栄養源溶液32mlを混ぜてポテトデキストロース-菜種ミール培地とし、120℃、20分間滅菌処理を行った。この滅菌済み培地約10gずつを直径約8.5cmの滅菌シャーレ5枚に小分けし、菌１．Cladosporium cladosporioides、菌２．Eurotium repens、菌３．Penicillium roquefortii、菌４．Flammulina velutipes、菌５．Phycomyces nitensの懸濁液1mlをまき、25℃にて培養を行った。1〜4については培養開始4日後、5については培養開始翌日の生育状況を観察した。結果を図１に示した。菌類の生育は、菜種ミールの篩分け処理により優れたものとなり、特に篩上画分において顕著な生育の向上が見られた。
(Cultivation of fungi)
A nutrient solution containing 100 g of potato extract and 10 g of glucose per liter was prepared. Next, weigh 30g each of normal rapeseed meal, 50-mesh rapeseed fraction of rapeseed meal and 50-mesh rapeseed meal of rapeseed meal. The medium was sterilized at 120 ° C. for 20 minutes. About 10 g of this sterilized medium is subdivided into 5 sterilized dishes with a diameter of about 8.5 cm. Cladosporium cladosporioides, fungus 2. Eurotium repens, fungus 3. Penicillium roquefortii, fungus 4. Flammulina velutipes, fungus 5. 1 ml of a suspension of Phycomyces nitens was seeded and cultured at 25 ° C. For 1 to 4, the growth state was observed 4 days after the start of culture, and for 5 the day after the start of the culture. The results are shown in FIG. The growth of fungi was improved by sieving treatment of rapeseed meal, and a remarkable improvement in growth was observed particularly in the fraction on the sieve.
（固体培養による納豆菌のビタミンK2生産）
100ｇの通常菜種ミールおよび様々なメッシュサイズで篩い分けした菜種ミールを１％グリセリン含有水に浸漬後、蒸煮してから種菌(納豆菌胞子懸濁液1×108cell/ml；三浦菌)を散布し、37℃で発酵させた。発酵時間96時間とし、納豆菌によるビタミンK2（メナキノンー７）の生産量を文献(Sato et al.(2002) Br. J. Nutr. 87, 307-314）の方法に従い高速液体クロマトグラフィーで分析した。
その結果を表３に示した。固体培養での納豆菌によるビタミンK2生産は、菜種ミールを8〜100メッシュの篩で分画した篩上画分、32〜100メッシュの篩で分画した篩下画分で、菌の生育に比例して向上し、特に菜種ミール篩上画分が優れていることがわかった。120メッシュの篩下画分は十分な量が得られなかった。120メッシュ篩上画分と8メッシュ篩下画分は通常品と同等の効果となった。
(Production of vitamin K2 of Bacillus natto by solid culture)
100g of normal rapeseed meal and rapeseed meal screened with various mesh sizes are immersed in water containing 1% glycerin and then boiled before inoculation (Natto
The results are shown in Table 3. Vitamin K2 production by Bacillus natto in solid culture is a sieving fraction obtained by fractionating rapeseed meal with an 8-100 mesh sieve and an undersieving fraction fractionated with a 32-100 mesh sieve. It was found that the rapeseed meal sieve fraction was particularly excellent. A sufficient amount of the sieving fraction of 120 mesh was not obtained. The 120 mesh sieve fraction and the 8 mesh sieve fraction had the same effect as the normal product.
（液体培養による納豆菌のビタミンK2生産）
１L中の重量が、通常菜種ミール若しくは篩分けした菜種ミール30g、グリセロール50g、シュクロース10g、K2HPO40.2gとなるように作成した培地50mlを500ml容量の坂口フラスコにいれ、オートクレーブで滅菌後、種菌(納豆菌胞子懸濁液1×108cell/ml；三浦菌)1mlを加え、37℃にて、120 strokes/minの速度で振とう培養した。培養物のビタミンK2濃度の分析結果を表４に示した。振とう培養における納豆菌によるビタミンK2生産は、菜種ミールを32〜100メッシュの篩で分画することで向上した。120メッシュの篩下画分は十分な量が得られなかった。120メッシュ篩上画分と8メッシュ篩下画分は通常品と同等の効果となった。ビタミンK2生産は、菌の生育に比例しており、菜種ミール篩下画分が特に優れていることがわかった。
(Production of vitamin K2 in natto by liquid culture)
（固体培養による放線菌のホスフォリパーゼD生産）
固体培養による放線菌のホスフォリパーゼD生産について調べた。放線菌は、Streptomyces lydicus D-121株とStreptomyces antibioticus S-170株(Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085）を使用した。100gの通常菜種ミールおよび様々なメッシュサイズで篩い分けした菜種ミールを0.5％グルコース含有水に浸漬後、蒸煮してから種菌(放線菌胞子懸濁液1×108cell/ml)を散布し、30℃で72時間静置培養した。培養後、培地10gを100mlの生理食塩水に懸濁し、１時間静置後の上澄み液のホスフォリパーゼD活性を、文献(Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085）の方法に従い分析した。ホスフォリパーゼD活性値は、培地1gあたりの活性で求めた（表５）。通常品と比べて、特に篩上画分において顕著にホスフォリパーゼD生産量が多くなった。120メッシュの篩下画分は十分な量が得られなかった。120メッシュ篩上画分と8メッシュ篩下画分は通常品と同等若しくはそれ以下の効果となった。このことから、固体培養での放線菌によるホスフォリパーゼD生産は菜種ミールを篩で分画することで向上することがわかった。ホスフォリパーゼDの生産は、菌の生育に比例しており、菜種ミール篩上画分が特に優れていた。
(Production of phospholipase D of actinomycetes by solid culture)
The production of actinomycete phospholipase D by solid culture was investigated. Streptomyces lydicus D-121 strain and Streptomyces antibioticus S-170 strain (Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085) were used as actinomycetes. After immersing 100g of normal rapeseed meal and rapeseed meal screened with various mesh sizes in water containing 0.5% glucose, it is boiled and sprayed with inoculum (
（液体培養における放線菌のホスフォリパーゼD生産）
放線菌は、Streptomyces lydicus D-121株とStreptomyces antibioticus S-170株(Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085）を使用した。表６に示した組成の培地50mlを500ml容量の坂口フラスコにいれ、オートクレーブで滅菌後、放線菌種菌1mlを加え、30℃にて、170 strokes/minの速度で振とう培養した。文献(Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085）の方法により培地中のホスフォリパーゼD活性を測定した結果を表７に示した。振とう培養における放線菌Streptomyces lydicus D-121株およびStreptomyces antibioticus S-170株によるホスフォリパーゼD生産は、菜種ミールを32〜100メッシュの篩で分画することで向上した。120メッシュの篩下画分は十分な量が得られなかった。120メッシュ篩上画分と8メッシュ篩下画分は通常品と同等の効果となった。ホスフォリパーゼD生産は、菌の生育に比例しており、菜種ミール篩下画分が特に優れていることがわかった。
(Production of phospholipase D of actinomycetes in liquid culture)
Streptomyces lydicus D-121 strain and Streptomyces antibioticus S-170 strain (Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085) were used as actinomycetes. 50 ml of a medium having the composition shown in Table 6 was placed in a 500 ml Sakaguchi flask, sterilized by autoclave, 1 ml of actinomycetes was added, and cultured at 30 ° C. at a rate of 170 strokes / min. Table 7 shows the results of measuring the phospholipase D activity in the medium by the method described in the literature (Shimbo et al. (1989) Agric. Biol. Chem. 53, 3083-3085). Phospholipase D production by Streptomyces lydicus strain D-121 and Streptomyces antibioticus strain S-170 in shake cultures was improved by fractionating rapeseed meal with a 32-100 mesh sieve. A sufficient amount of the sieving fraction of 120 mesh was not obtained. The 120 mesh sieve fraction and the 8 mesh sieve fraction had the same effect as the normal product. Phospholipase D production was proportional to the growth of the fungus, and it was found that the rapeseed meal sieving fraction was particularly excellent.
Claims (8)
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| JPH01168288A (en) * | 1987-12-24 | 1989-07-03 | Nippon Flour Mills Co Ltd | Transformation promotor and promotion of transformation using same |
| JPH04141083A (en) * | 1990-10-02 | 1992-05-14 | Nippon Flour Mills Co Ltd | Microbial productivity improver |
| WO2000027222A1 (en) * | 1998-11-05 | 2000-05-18 | Ajinomoto Co., Inc. | Method for classifying specific tissue of oilseeds or cereals and finely milled powders |
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| JPH01168288A (en) * | 1987-12-24 | 1989-07-03 | Nippon Flour Mills Co Ltd | Transformation promotor and promotion of transformation using same |
| JPH04141083A (en) * | 1990-10-02 | 1992-05-14 | Nippon Flour Mills Co Ltd | Microbial productivity improver |
| WO2000027222A1 (en) * | 1998-11-05 | 2000-05-18 | Ajinomoto Co., Inc. | Method for classifying specific tissue of oilseeds or cereals and finely milled powders |
| WO2008090639A1 (en) * | 2007-01-24 | 2008-07-31 | J-Oil Mills, Inc. | Method for production of rapeseed meal |
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| KR101347219B1 (en) * | 2011-11-24 | 2014-01-03 | 한라산동충하초영농조합법인 | a Method of Cultivation Cordyceps Militaris |
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