PRODUCTION OF PYRUVIC ACID

PURPOSE:To produce pyruvic acid useful as a flavoring component of food, in high yield, by culturing a specific halophilic yeast in a medium. CONSTITUTION:Torulopsis etchellsii -S-9(-F-8) is inoculated in a medium containing glucose as carbon source, meat extract as nitrogen source, NaCl and phospha...

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Bibliographische Detailangaben
Hauptverfasser:	TABEI HIDEO, MORI TAKASHI, KIUCHI MIKI, KADOMA MICHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To produce pyruvic acid useful as a flavoring component of food, in high yield, by culturing a specific halophilic yeast in a medium. CONSTITUTION:Torulopsis etchellsii -S-9(-F-8) is inoculated in a medium containing glucose as carbon source, meat extract as nitrogen source, NaCl and phosphate as inorganic materials and 0-40mug/l of thiamine, and cultured aerobically at 20-35 deg.C for 2-8 days to accumulate pyruvic acid. The above microbial strain has the following mycological characteristics: forming spherical or ellipsoidal form of (2-4)X(2.5-5)mu in dimension and having a surface ring when cultured in glucose-yeast extract-peptone-water medium at 25 deg.C for 3 days; fermenting glucose; unable to ferment galactose; etc.