Studies on the Amino Acids Fermentation of Pentose Materials

Fundamental studies on the cultural conditions for the amino acids production from pentoses and hexoses employing a strain of our new isolates named Brevibacterium pentoso-aminoacidicum nov. sp. were carried out.

As a result of these experiments, it became possible to obtain about 30% of alanine and 10% of L-glutamic acid based on xylose, and alanine from glucose with a yield of about 40% in the proper conditions.     

Studies on Amino Acids

The enzymatic resolution of acetyl-dl-methonine previously reported was studied further, in detail. As a result, it was found that metal ion plays an important role on the asymmetric hydrolysis of acyl-dl-methonines by the enzyme preparations of Aspergillus oryzae.     

Studies on Amino Acids XII.

Although acylase activities in animal tissues, molds, bacteria and yeast have been clarified, nothing has been reported on the acylase activity in plants. Therefore, as a part of a series of studies intending to elucidate the biological significance of the presence of acylase activity, activity in plants was investigated.

As a result, the occurrence of acylase activity in plants such as vegetables, potatoes, pulses, cereals and fruits, has been confirmed for the first time. Besides the above higher plants a relatively higher acylase activity was also found in mushroom.     

Studies on Amino Acids. II

The enzymatic procedures for the resolution of dl-lysine such as asymmetric synthesis of acyl l-lysinc anilide and acyl dl-lysines have been studied. As a result, the procedure consisting in the enzymatic asymmetric hydrolysis of ε-benzoyl-α-acctyl-dl-lysine was found to be the most advantageous for the resolution of dl-lysine.     

Studies on Amino Acids. XI.

As a part of the studies intending to clarify biological significance of the presence of acylase, enzymatic activity which hydrolyzes acyl amino acids, its activity in yeast was investigated. As a results, the occurrence in yeast of acylase activity was confirmed for the first time.

In order to study the enzymatic properties of this acylase activity, experiments were carried out with the enzyme preparation from brewer’s yeast. As a result of the investigation, yeast acylase was found to be able to hydrolyze a number of acyl amino acids, of these chloroacetyl derivatives especially readily, as in the case of previously studied acylase activity in other sources such as mold acylase. Several observations on the influence of metal ions and inhibitors, optical specificity and others were also presented.     

Studies on the Decarboxylation of Amino Acids with Glyoxal

Decarboxylation of about twenty kinds of α, β and γ-amino acids in the reaction with glyoxal or ninhydrin was investigated. The decarboxylation rate of amino acids proved that steric and polar effects had important roles in the reaction.

From the data of pK₂ values and decarboxylation rates of amino acids, it can be concluded that under a similar steric environment, the decarboxylation rate depends on the anion concentration of amino acids.

Besides carbon dioxide, acetaldehyde, 2-propanone and propionaldehyde were respectively detected from the reaction of β-alanine, β and γ-amino-n-butyric acids with glyoxal or ninhydrin. The decarboxylation mechanism of these amino acids seemed to take place through the corresponding β- or γ-keto acid.

Oxygen absorption was also observed from the reaction of amino acids with dicarbonyl compounds.     

Studies on Amino Acids. IX.

The synthetic procedures for the preparation of α-keto acid analogue of methionine, α-keto-γ-methylmercaptobutyric acid, were investigated. As a result, the procedure consisting of the ester condensation between methyl β-methylmercaptopropionate and methyl oxalate, and subsequent hydrolysis and decarboxylation was found to be a satisfactory route     

Solubilities Studies of Basic Amino Acids

The solbilities of l-basic amino acids in the type of free, monohydro-chloride and dihydrochloride in water were determined, and the results were formulated as follows.

l-Arginine: log S = 0.9770+0.01345t (t is from 0°~70°C)

l-Histidine: log S = 0.3627+0.00905t (t is from 0°~70°C)

l-Arginine monohydrochloride: log S = 1.6532+0.01301t (t is from 0°~70°C)

l-Lysine monohydrochloride dihydrate: log S = 1.6990+0.01294t (t is from 0°~55°C)

l-Lysine monohydrochloride monohydrate: log S = 1.7404+0.01256t (t is from 55°~70°C)

l-Lysine dihydrochloride: log S = 2.2138+0.00409t (t is from 0°~70°C)

l-Histidine dihydrochloride: log S = 1.9085+0.00265t (t is from 0°~70°C)

Three component systems (basic amino acid, hydrochloric acid, water) were studied and the solubilities in mixed solution system of alcohol-water were also investigated.     

利用高效液相色谱法测定单细胞蛋白发酵液中氨基酸

利用酵母菌发酵工业废糟渣生产单细胞蛋白 (SCP)类饲料 ,其发酵液也含有蛋白类物质 ,酸水解后用高效液相色谱法测定氨基酸含量 ,结果表明 :酵母菌发酵液中氨基酸含量全面 ,总量达 2 95 .1mg·L- 1 ,有较高的应用价值。     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

It was confirmed that washed yeast cells produced isobutanol from α-acetolactic acid which was presumed as the intermediate in the synthetic pathway of isobutanol from alanine described in the previous report. At the same time α-ketoisovaleric acid was detected in the fermented solution, which seemed to support this scheme. The effects of various fermentation conditions upon the formation of isobutanol were discussed.     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

It was confirmed that washed yeast cells produced isoamyl alcohol and isobutanol from either pyruvic acid or α-ketoisovaleric acid. At the same time α-ketoisocaproic acid, a presumed intermediate to isoamyl alcohol, was found.

These results seem to support the presumptive scheme that pyruvic acid converts to α-ketoisocaproic acid via acetolactic acid and α-keto,isovaleric acid, from which isoamyl alcohol and isobutanol are formed.     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

We have found that some straight-chained α-amino acids are converted by yeast to the alcohols with correspondingly longer carbon chains in the alcoholic fermentation contrary to F. Ehrlich’s scheme, i.e., isobutyl alcohol from alanine and active amyl alcohol from α-amino-n-butyric acid or threonine.

In this report, we confirmed this fact in the alcoholic fermentation of many aliphatic amino acids by 2 yeast strains using gas chromatography. Moreover, n-propyl alcohol was proved to come from α-amino-n-butyric acid or threonine. Small quantities of n-propyl, isobutyl, active amyl and isoamyl alcohols were found in all the fermented solutions. There was some difference in the composition of higher alcohols of the alcoholic solutions fermented by different yeasts.     

Studies on the Mechanism of Strengthening Fish Gel by Basic Amino Acids

An electro-energizing fermentation (E-E F) method has been developed. In this method, a direct electrical current is applied to a microbial culture to accelerate the reductive metabolism of microorganisms or to impart profitable effects to microbial cells. This E-E F method was applied to l-glutamic acid fermentation by Brevibacterium flavum No. 2247. When glucose was used as a substrate, the addition of 0.01 mm neutral red (NR), redox dye (electron carrier), to the fermentation broth at the beginning of cultivation was effective for l-glutamate (l-Glu) production. A direct current of 200~300 μA/cm² at 1.5 V was applied through out the cultivation of this bacterium. This resulted in about a 10% increase in yield of l-Glu.     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

We have found that in the alcoholic fermentation of amino acids by yeast isobutyl alcohol is produced from alanine and n-propyl and active amyl alcohols are formed from α-amino-n-butyric acid or threonine contrary to the F. Ehrlich’s scheme. These results suggest the close relationship among the formation of these higher alcohols and biosynthesis of valine from alanine and biosynthesis of isoleucine from α-amino-n-butyric acid or threonine.

In this report, we studied the formation of n-propyl alcohol and active amyl alcohol from α-amino-n-butyric acid using washed yeast cells.     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

It was found that washed yeast cells produced active amyl alcohol from aspartic acid, homoserine or α-hydroxy-aceto-n-butyric acid each of which was considered the intermediate in the synthetic pathway of active amyl alcohol and isoleucine. At the same time n-butanol and α-keto-β-methyl-n-valeric acid were detected in the fermented solutions, and α-keto-n-butyric acid was formed in the fermented solutions contained the former two compounds. These results seemed to support the reliability of this pathway. Acetylpropionyl and 2,3-pentanediol were formed from α-hydroxy-aceto-n-butyric acid.     

厌氧消化残留液中游离氨基酸含量的测定

采用ＧＣ－９Ａ气相色谱仪进行三种不同原料厌氧消化残留液中游离氨基酸的测定。实验结果表明,鸡粪厌氧消化残留液中游离氨基酸种类最多,且含量较其他两种残留液高,鸡粪残留液更适于再利用。     

Studies on the Pentose Isomerases of Lactic Acid Bacteria

d-Xylose isomerase requires manganese ions for its action, but l-arabinose isomerase has a less specific on metal requirement. l-Arabinose isomerase is activated by addition of Mn⁺⁺ or Co⁺⁺, less effectively by addition of Zn⁺⁺, Ca⁺⁺, Mg⁺⁺, Sr⁺⁺ or Cd⁺⁺. Moreover, manganese and potassium ions for d-xylose isomerase, and manganese and cobaltous ions for l-arabinose isomerase were also shown to have protective effect on respective enzymes against thermal inactivation.     

Studies on the Pentose Isomerases of Lactic Acid Bacteria

Production of d-xylose and l-arabinose isomerases by lactic acid bacteria was greatly promoted by the addition of manganese ions in cultural medium. Effective concentration of the ions was 5 × 1O^-3 m. Ferrous ions were also effective for the production of d-xylose isomerase and cobaltous ions were somewhat effective for the production of l-arabinose isomerase. Zinc and cadmium ions inhibited bacterial growth. It was possible to increase the production of isomerase by changing MnSO₄ concentration to 5× 10^-3 m (0.l1 %) in place of 0.001 per cent in the normal medium.

Column chromatographic procedures for the purification of pentose isomerases were carried out. Cation and anion exchange resins were not suitable because of their low exchange capacities and instability of the enzyme at acidic pH range. But the isomerases were successfully purified by DEAE-cellulose column chromatography with high recovery (85~90%). Using a Tris buffer, KCl concentration was increased in gradient. d-Xylose isomerase was eluted at pH 7.0 at 0~0.2 m KCl, and l-arabinose isomerase at pH 8.0 at 0~0.4 m KCl. The purified isomerases, d-xylose isomerase and l-arabinose isomerase, both required manganese ions specifically for their activities.

D-Xylose isomerase and l-arabinose isomerase are different enzymes which can be separated from each other with acetone fractionation at pH 4.8~5.0, heat treatment or chromatography on a colnmn of DEAE-cellulose. In DEAE-cellulose chromatography with a linear gradient elution method, d-xylose isomerase is recovered in the first peak at pH 7.0 (Tris bnffer) with 0~0.2 m KCl, and l-arabinose isomerase is eluted in the second peak at pH 8.0 (Tris buffer) with a larger ionic strength.     

Studies on the Growth Effects of the Canaline-Urea Cycle Amino Acids with Lemna minor L

The aquatic microphyte, Lemna minor L., was utilized to assess the relative toxicity and general growth effects of canavanine, canaline, ureidohomoserine (UHS), and canavaninosuccinate (CSA). These amino acids are constituents of the canaline-urea cycle and structural analogues of the ornithine-urea cycle amino acids.