Abstract
The relationship of different soya meal components to gibberellin (GA) production was studied. Fluorometric assay confirmed that under the given fermentation conditions, only gibberellic acid (GA3) was synthesized on medium containing corn steep. On substituting soya flour for corn steep, the same amount of GA3 was produced and in addition gibberellin A (GA1) was formed. The GA3: GA1 ratio was 1∶1. The course of fermentation in media containing the soya meal protein fraction (fraction I), the soya meal amino acid complex, the corn steep amino acid complex and individual amino acids (γ-aminobutyric acid or tryptophane) was the same as in the control medium containing soya meal. The soya meal fraction II, which is characterized by a high cellulose and carbohydrate content, raised GA production by 25% as compared with production in medium containling soya meal; it simultaneously stimulated GA3 production, so that the final GA3: GA1 ratio was 4∶1.
Abstract
Контролировалось отношение различных компонентов соевой муки к образованию гиббереллинов (GA). Флуорометрическим методом было подтверждено, что при данных условиях ферментации в среде с кукурузным экстрактом возникает только гибберелловая кислота (GA3). Если же кукурузный экстракт заменяли соевой мукой, образовались такие же количества GA3, как в среде с кукурузным экстрактом, и сверх того еще гиббереллин A (GA1). Соотношение GA3: GA1 равнялось 1∶1. Ферментация в среде с белковой фракцией соевой муки (фракция ї), с комплексом аминокислот соевой муки или кукурузного экстркта и с отдельными аминокислотами, т. е. с аминомасляной кислотой или триптофаном, проходила так же, как и в контрольной среде с соевой мукой. Фракция II из соевой муки, отличающаяся высоким содержанием, целлюлозы и углеводов, повышала образование GA по сравнению с его образованием в среде с соевой мукой на 25% при одновременном повышении образования GA3, так что окончательное соотношение GA3: GA1 равнялось 4∶1.
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Podojil, M., Řičicová, A. Influence of the soya meal fractions on gibberellic acid and gibberellin A production in submerse cultivation ofGibberella fujikuroi . Folia Microbiol 10, 55–59 (1965). https://doi.org/10.1007/BF02869841
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DOI: https://doi.org/10.1007/BF02869841