This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Takahashi, J. Articles by Yamada, K. Search for Related Content PubMed Articles by Takahashi, J. Articles by Yamada, K. Agricola Articles by Takahashi, J. Articles by Yamada, K.

Next Article 

Appl Environ Microbiol. 1965 January; 13(1): 1-4
Copyright © 1965 American Society for Microbiology. All Rights Reserved.

Effects of Corn Steep Liquor and Thiamine on L-Glutamic Acid Fermentation of Hydrocarbons¹

IV. Utilization of Hydrocarbons by Microorganisms

Department of Agricultural Chemistry, University of Tokyo, Bunkyo-ku, Tokyo, Japan

ABSTRACT

The effect of nutrients of natural source, such as corn steep liquor, peptone, and yeast extract, on the fermentative production of L-glutamic acid from hydrocarbons by a Corynebacterium was studied. Corn steep liquor and meat extract were found to be remarkably stimulatory to L-glutamic acid production; about 5 g per liter of L-glutamic acid were accumulated in a culture broth containing 3% n-paraffins, 0.01% corn steep liquor, and mineral salts. Among nutritional factors contained in corn steep liquor, biotin had very little effect on the accumulation of L-glutamic acid, but thiamine was highly stimulatory to L-glutamic acid production. The optimal concentration of thiamine for L-glutamic acid production was 3 to 5 µg per liter, and for cell growth, 50 µg per liter. L-Glutamic acid was accumulated in negligible quantity when the amount of thiamine in the culture broth was sufficient to support abundant growth of bacterial cells.

¹ This work was presented at the Meeting of Kanto Branch of The Agricultural and Chemical Society of Japan, 9 May 1964.