Zum Co-Fermentsystem der Gärung

Publisher Website
Google Scholar
Abstract
The cell free, alcoholic fermentation of sugar takes place in a system of proteins, co-ferments, metallic ions and orthophosphoric acid. The co-ferment was prepared by autolyzing 10 kg. of baker''s yeast and 500 cc. of toluol at 37[degree] and heating the mixture. After centrifugalization, 5 vols. of MeOH were added to the clear supernatant liquid, and the precipitate formed purified by repeated precipitation in Ba acetate soln., decomposition of the product with dilute H2SO4, and reprecipitation with EtOH. To remove adenosinediphos-phate and adenosinetriphosphate, the product was precipitated with AgNO3 at pH 9, dissolved in 0.2 N HNO3, and the soln. treated with H2S. The co-ferment, (fraction 1), was precipitated from this soln. by 8 vols. of EtOH. The soln. obtained from the AgNO3 precipitation was freed from Ag by H2S, treated with 10 vols. of EtOH and 5 vols. of (Et)2O, and the co-ferment (fraction 11) obtained. Fraction 1 contained 11.0% N, 0.68% amino N and 11% P. H3PO4 was split off from the compound by acid hydrolysis. Fraction 1 had a maximum absorption band at 260 mfi. Fraction 11 contained 10% N and 4.5% P and showed no absorption bands. A fermentation mixture of dialyzed maceration liquor, cozymase, Na-K phosphate buffer, MgCl2, glucose, and traces of hexose-diphosphate fermented hexose-diphosphoric acid with the formation of hexose-mono-phosphoric acid. Hexose-monophos-phoric acid and glucose were fermented only when the co-ferments (fractions 1 and 11) were added. Small amts. of the 2 fractions together were more active than either alone. One of the functions of the co-ferment, (complement) was the transfer of H3PO4. The co-ferment, fraction 1, showed chemical and optical similarity with adenine nucleotides, but was not identical with them.

This publication has 0 references indexed in Scilit: