Studies on the production of amylase by aspergillus niger (III) : Effect of amino acid on the production of amylase

[Author abstract]In this paper Aspergillus niger van TlEGHEM was used for studies on the effect of various amino acids to the production of liquefying amylase by fungi. Various amino acids used in the investigation were glycine, L-leucine, L-ornithine, L-lysine, L-methionine, L-phenylalanine, L-tyrosine, L-valine, L-tryptophane and L-threonine, and these compounds were added in the incubating medium at various concentrations from 5×10^ to 5×10^M. Aspergillus niger was incubated by the shaking culture at 35℃ for 6 days, and the medium was used for the determination of liquefying amylase from fungi. In the results, L-leucine, L-ornithine, L-lysine, L-phenylalanine, L-valine and L-threonine were effective to produce amylase by fungi. On the other hand, glycine and L-tryptophane were less effective than L-leucine, and L-methionine and L-tyrosine were scarcely effective. In the investigation, it was speculated that the production of amylase was closely concerned with amino acid metabolism.[著者抄録]Aspergillus niger van TIEGHEMによる液化amylaseの生成にたいする各種のアミノ酸の効果について考察した。その結果、L-leucine, L-ornithine, L-lysine, L-phenylalanine, L-valine, L-threoninoの各アミノ酸は、amylaseの生成にたいして有効であり、その濃度範囲は5×10^M～5×10^Mにあることが認められた。glycineおよびL-tryptophaneにおいては、amylaseの生成にたいしてあまり効果がなく、L-methionineとL-tyrosineでは、glycineなどよりさらに効果が少ないことが認められた。amylaseの生成にたいして、アミノ酸の種類により、ことなった挙動を示すことが認められたが、それは生体内におけるアミノ酸代謝と密接な関係をもっているためであると推論された