ALCA新技術説明会 Ver.2.ppt
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1
2 Growth (mv) Temperature (!"! Time (hr) CO 2
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5 , Zymomonas
6 Z. mobilis A. pasteurianus SKU1108 Acidity (%) C Wild 37 ºC 80-times 7 times 344 hrs Adaptation at 40! 39 ºC 50-times 39 C 40 ºC 70-times 80M 130M 200M 10 times 458 hrs 39.5 C 1 times 24 hrs Cultivation time (Hr) EtOH % (w/v) $! #! )**+% "$%&# "! '%&# Wild (!'#!!!! "#! #%! $&! %'!!"#$%&'(% 40 C!"(#)*+,-./# 21 times 1700 hrs TH-3 strain Zymomomas
7 IFO ) Acetobacter IFO pasteurianus Gluconacetobacter xylinus Gluconobacter frateurii SKU1108 IFO IFO CHM43 39 C ~37 C ~33 C ~30 C ~38.5 C 35 C 37 C 42 C 40 C 41 C (TH-3) 35 C 39 C (43AD) Tanticharoenia sakaeratensis NBRC ~34 C (35 C)
8 Kluyveromyces marxianus Zymomonas mobilis NBRC ~39 C 45 C 45 C 45 C CP4 ~38 C 40 C TISTR ~39 C 41 C (200M) Corynebacterium glutamicum KY9002 ~38 C 40 C 40 C 42 C
9 A. pasteurianus IFO ) A. pasteurianus IFO A. pasteurianus SKU1108 Ga. xylinus IFO 30 C 40 C: 40C(5) (2) 42 C: 42C (4) 42 C: 42CS (15) 37 C 38 C: NM-2 (4) 38.5 C: NM-3 (7) 39 C: NM-4 (8) 39.5 C: NM-5 (11) 40 C: NM-6 (13) 38.5 C 39 C: TH-1 (4) 39.5 C 40 C: TH-3 (11) 34 C: ITO-1 (3) 34.5 C: ITO-2 (6) 35 C: ITO-3 (8) 11; 92-kbp1; (pl) 3 8; 1; (Tn) 1; (64-kbp) 1; 1; pl 1 7; Tn 2; 2 4; 2; 2 G. frateurii CHM C: CHM43 AD (1) 1 Z. mobilis CP4 Z. mobilis TISTR C. glutamicum KY9002 C. glutamicum 36 C 37 C 38 C Z4-80a (4), Z4-80b (5), Z4-80c (3), Z4-80d (4) 37 C: 80M (6) 39 C: 130M (12) 40 C: 200M (12) 40.5 C 41 C: C-2 (4) 41.5 C: C-2D (7) 41 C: FT-1 (5) 13; 3 4; Tn 4; 1; 2 6; (34-kbp) 1 4; 1
10 Zymomonas 2 2 LPS 2 ( 2) C. glutamicum LPS Zymomonas ( 3) 2 ( 2) ( 1)
11 Zymomonas ( 3) ( 1) ( 1) C. glutamicum Zymomonas C. glutamicum DNA ( 5) RNA ( 1) 4 3
12 Zymomomas 41 C45 C A. pasteurianus IFOTH-3 Turbidity (Kle% Unit) Z. mobilis TISTR 30 C 39 C Temperature Growth 45 C Ace4c acid 30 C 44 C Time (hr) K. marxianus NCYC 3 Acidity (w/v%) Time (hr) S. cerevisiae Z. mobilis. marxianus
13 A. pasteurianus Jasmine Rice Vinegar (MEXT-ARDA ) A. pasteurianus IFO 40 C (300L) NEDO!"#$%&'()*)+, K. marxianus?&"$',32:@2%"$"0&%,"0@2a#b, NEDO -",.%/"0"1"2,&3,40&"25#%&'&67,$%8,92%2"05,!%60%22:0%6;,<#1'$'&%6=&:%,>%0)2:/0"7;,?#$0'$%8, NEDO
14 Zymomonas Vector control A B C +X +X +Y +X +Z control K. marxianus NBRC Parent strain D Gluconacetobacter 属菌 NBRC
15 ( 1250 Temperature)() kwh /24hr/L kwh /24hr/L Growth (mv) 65% ( A. pasteurianus)
16 (Vinegar) Ethanol Acetate ~100% ΔH 0 = -493 KJ Glucose Glutamate 50~60% ΔH 0 = kj 233 kwh/kl (~10%) 426 kwh/kl (~10%) 30 C Glucose Ethanol ~100% ΔH 0 = -102 kj 3 kl 33 C 43 C 300 kwh / 41.2 kl kl kL 8,600 kl 2010 ~1.2 kwh ~18 kwh ~128 kwh 30 C ~86 kwh H 2
17 80 C Thermophile 45 C Thermotolerant 反応 XY XX Mesophile 30 C X +XX 20 C
18 Zymomonas
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20 TEL: FAX: E- mail: u.ac.jp
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応用微生物学 ( 第 2 回 ) アルコール 微生物による物質生産のための Driving Force 1. ガス状分子の放出 2. 不可逆的反応あるいはポリマー化反応の存在 3.Futile cycle による ATP の消費あるいは ATP シンターゼの破壊 (ATP 生成が関与している場合 ) 4. 外部 sink への電子授受 5. 相分離による生産物除去 Appl. Environ. Microbiol.,
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Contents
Contents 2 6 8 10 11 12 13 14 16 18 20 26 28 29 30 31 34 36 38 40 43 44 48 49 50 54 55 56 57 200,000 150,000 100,000 185,848 192,986 190,450 85,33745.9% 27,74014.9% 1,4890.8% 23,15212.5% 23,56912.7% 24,55813.2%
2012 IA 8 I p.3, 2 p.19, 3 p.19, 4 p.22, 5 p.27, 6 p.27, 7 p
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9. 05 L x P(x) P(0) P(x) u(x) u(x) (0 < = x < = L) P(x) E(x) A(x) P(L) f ( d EA du ) = 0 (9.) dx dx u(0) = 0 (9.2) E(L)A(L) du (L) = f (9.3) dx (9.) P
9 (Finite Element Method; FEM) 9. 9. P(0) P(x) u(x) (a) P(L) f P(0) P(x) (b) 9. P(L) 9. 05 L x P(x) P(0) P(x) u(x) u(x) (0 < = x < = L) P(x) E(x) A(x) P(L) f ( d EA du ) = 0 (9.) dx dx u(0) = 0 (9.2) E(L)A(L)
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II No.01 [n/2] [1]H n (x) H n (x) = ( 1) r n! r!(n 2r)! (2x)n 2r. r=0 [2]H n (x) n,, H n ( x) = ( 1) n H n (x). [3] H n (x) = ( 1) n dn x2 e dx n e x2
![II No.01 [n/2] [1]H n (x) H n (x) = ( 1) r n! r!(n 2r)! (2x)n 2r. r=0 [2]H n (x) n,, H n ( x) = ( 1) n H n (x). [3] H n (x) = ( 1) n dn x2 e dx n e x2](/thumbs/101/149159646.jpg "II No.01 [n/2] [1]H n (x) H n (x) = ( 1) r n! r!(n 2r)! (2x)n 2r. r=0 [2]H n (x) n,, H n ( x) = ( 1) n H n (x). [3] H n (x) = ( 1) n dn x2 e dx n e x2")
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学習内容と日常生活との関連性の研究－第１部－第３章
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