Reactivation of heat-inactivated Taka-amylase A (TAA) was dependent on initial concentration of enzyme. The extent of reactivation was greater at higher concentration up to 5.5×10^-2% at pH 9.0; above this concentration, reactivation was decreased with in-creasing of concentration. Spontaneous reactivation became difficult when enzyme was coagulated; however, heat-coagulated enzyme was peptized by pressure (2000kg/cm²) and activity could be considerably restored. The higher is the concentration of enzyme, the more the extent of reactivation by compression.

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Presence of γ-glutamyl transpeptidase in soluble cell fraction of green asparagus has been confirmed for the first time. The partially purified enzyme, having an optimal pH ca. 8.0 for the enzymatic reaction, was labile for storage at alkaline pH. Km for the substrate γ-glutamyl aniline was 1.1×10^-3 M. Although tris-acetate-sodium citrate buffer stimulated the activity, tris-HCI, veronal, or phosphate was poor buffers and an addition of Mg⁺⁺ was not so effective. Among amino compounds tested as acceptors, methionine and phenylalanine were effective, leucine and basic amino acids poorly effective, and glycylglycine non-effective, whereas glutathione and acidic amino acids were inhibitory.

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The activities of glutamic oxaloacetic transaminase and Ca⁺⁺ ion-activated ATPase of muscle in the adult rats fed a protein-free diet for 8, 16 and 24 days were measured in order to clarify their metabolic responses with respect to reserve proteins. It was found that these enzyme activities, or presumably their enzyme proteins, decreased at the stage as early as the 8th day of protein depletion following the same pattern as seen in reserve proteins. Their responses, particularly those in unit activity, were somewhat different from each other. The metabolic significance of those responses was discussed in relation to protein nutrition.

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1) An L-glutamic acid (L-GA)-forming bacterium, Microbacterium ammoniaphilum, was cultured in the molasses medium with or without POEFE under agitation and aeration, to obtain L-GA-accumulating cells or nonaccumulating cells respectively.
Protoplast-like bodies from each group of cells were obtained by their reaction with egg white lysozyme under conditions which were modifications of those in the previous paper.

2) Then the reaction mixture was divided equally into two parts and each part was submitted to L-GA-accumulating reaction in the presence of glucose, urea, NaNO₃ and other salts, under higher or lower osmotic pressure.
After 3hr of the reaction, the L-GA yields from glucose in various cases were compared. It was shown that the L-GA yield by the PLB from L-GA-non-accumulating cells was about the same as that by the PLB from L-GA-accumulating cells under the lower osmotic pressure condition, when the PLB-bursting ratios were high, but the former was considerably lower under the higher osmotic pressure condition, when the PLB-bursting ratios were low.
4) Further, the abilities of burst and nonburst PLB from both types of cells to accumulate L-GA were calculated from the results of the experiment. No significant difference was found in the ability of L-GA accumulation between burst PLBs from both origins. On the other hand, there was found great difference in the case of the nonburst PLB. From these results and the previous report, it is presumed that the molar ratio of saturated fatty acids/unsaturated fatty acids in the cell membrane would be closely related to the nature of cell membrane which determines the permeability for L-GA, and therefore it could affect the extracellular amount of L-GA accumulated.

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The lipid composition of the cell membrane from Microbacterium ammoniaphilum was determined by thin-layer and column chromatographies to make clear the relation between the extracellular accumulation of L-glutamic acid and the lipid in the cell membrane. When polyoxyethylene fatty acid ester was added to the beet medium and a large amount of L-glutamic acid was accumulated, the increase of the saturated fatty acid (C₁₆, C₁₈) in the neutural lipid fraction and the decreases of the phospholipid fraction and the unsaturated fatty acid (C¹⁼₁₈) in the neutral lipid fraction were recognized.

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A new cytokinin was isolated from methanol extracts of immature lupin seeds (Lupinus luteus) through successive purification of charcoal adsorptions, silver precipitations, ion exchange and paper chromatography. The structure was confirmed by spectral data and synthesis as (-)-6-N-(4-hydroxy-3-methylbutylamino)purine, (-)-dihydrozeatin (I).

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The nature of interaction between dextran sulfate and the human plasma low density lipoproteins of Sf 0-10 was investigated in high density media of glycine and glucose. The soluble complex formation between the two components was manifested by sedimenta-tion of the lipoproteins along with dextran sulfate in the glycine and glucose media of density 1.063. The addition of sodium chloride to the mixture caused dissociation of the complex: during subsequent ultracentrifugation, flotation of lipoprotein and sedimenta-tion of dextran sulfate occurred. However, when the complex is in the acidic glycine medium (pH 4.0), the addition of sodium chloride did not induce dissociation of the complex.
Both the solubility and the size of the complex were greatly influenced by the ratio of the two components in solution. At low relative concentrations of dextran sulfate, insoluble aggregates were formed; but the aggregates disintegrated into soluble units upon increasing the dextran sulfate concentrations. From the sedimentation patterns of dextran sulfate lipoprotein mixtures at various ratios, it was possible to estimate the ratio of the two components in the complex. In the presence of excess dextran sulfate a composite biphasic Schlieren diagram was produced as a result of the unusual Johnston-Ogston effect.

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The extracellular lipase from Candida paralipolytica required essential activators^* (usually bile- or calcium salts) for the in vitro hydrolysis of triglycerides. The reaction systems emulsified with gum arabic, gelatin, lecithin, methyl cellulose, pectin, polyvinyl alcohol, sodium cholate, or without emulsifier were compared concerning requirement for essential activator, inhibition with sodium chloride and maximum reaction rate, and the following findings have been obtained. (1) The emulsions used can be classified into five groups by the essential activator requirement. (2) The inhibition with sodium chloride depended on reaction system. (3) Each reaction system gave a similar reaction rate at pH 8.2. (4) Long-chain fatty acid dissolved in substrate was necessary to the activation with calcium salts.

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Three strains of acido-thermophilic bacteria were isolated from hot-spring waters of Tohoku district in Japan. They were aerobic spore-forming bacilli and identified to belong to genus Bacillus. Their characteristics were as follows. They were acidophilic, and grew well in the pH range of between 2.3 and 5.0. Optimal growth conditions were 65°C for temperature and 3.5_??_4.0 for pH of media. Strains T-4 and T-17 required biotin as growth factor, but T-7 did not require any factors for its growth. These bacteria were different from Bacillus stearothermophilus or B. coagulans in their taxonomic properties.

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Total degradation scheme of sinalbin has been clarified. Under physiological condition (pH 5_??_7), a major part of p-hydroxybenzyl isothiocyanate (I) (white mustard oil) was decomposed to p-hydroxybenzyl alcohol (II) and SCN-, and a minor part of I was degradated to di-(p-hydroxybenzyl)disulfide through an intermediate (III). Alkaline hydrolysis, UV, IR and mass spectra suggested that the III was p-hydroxybenzyl p-hydroxybenzyldithiocarbamate, C₁₅H₁₅NO₂S₂. The structure was confirmed also by synthesis.
Another decomposition product (V) of sinalbin was isolated from the reaction mixture of sinalbin and myrosinase at pH 3.0 and identified as p-hydroxybenzyl cyanide. Results showed that I, V and sulfur were simultaniously formed from sinalbin under acidic con-dition (pH 3_??_4).

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Structure (VII), 7-methyl-13-phenyl-3-oxo-trideca-4, 6, 8, 10, 12-pentaene, was suggested for asperyellone, a yellow pigment isolated from mycelium of Aspergillus awamori 22-2-2.

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Non-proliferating mycelium of Streptomyces sioyaensis was shown to form siomycin in phosphate buffer without addition of an energy source or precursors. This increase of siomycin in phosphate buffer was suppressed by glucose, acetate, L-cysteine, casamino acid, metals (Fe⁺⁺, Cu⁺⁺), various metabolic inhibitors, and antibiotics (chloramphenicol, erythromycin), whereas it was promoted by yeast extract, beef extract, L-isoleucine, Mg, etc.

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The mechanism of the inhibitory effect of glucose on siomycin formation was investigated. Although glucose suppressed siomycin formation, it was the best carbon source for Streptomyces sioyaensis and vigorously metabolized to keto acids and other metabolites. Glucose suppressed siomycin formation by promoting cellular metabolism and mycelial growth. Siomycin formation was not only different from but also competitive to mycelial growth (cellular protein synthesis).

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The polarographic data show that H₂O₂ is not formed during the course of the coupled oxidation of antioxidants by lipoxygenase from defatted soybean meal. A lower con-centration of H₂O₂ or autoxidizing cysteine has been found to induce an irreversible inactivation of the enzyme. Inactivation activity of cysteine is reduced either by the addition of catalase or under anaerobic condition. These facts are indicative of the oxidative function of autoxidizing cysteine for the enzyme. The inactivation by cysteine and H₂O₂ respectively is in additive and is impeded by the addition of competitive inhibitors such as linolelaidic and conjugated linoleic acids, indicating a possible reaction with a certain amino acid residue involved in the enzymic catalysis. The experimental evidences obtained with H₂O₂ and some other modifying reagents have been integrated to furnish a basis of later identification of the residue that is exerting the specific catalytic function.

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Several new phages were obtained from the abnormally fermented broths and from the air in L-glutamic acid fermentation factory using Br. lactofermentum. These twentyone phages were classified into five serological groups on the basis of cross-neutralization tests with homologous and heterologous antisera. Group I contained ten phages, i.e., P61, P114, P401, P465, P4681, P508, P650, P204, Ap615 and L2. Group II contained five phages, i.e., P46811, Ap85II, Ap62, Ap72 and S1. Group III contained P468111, Ap85111, Ap93 and Ap518, and groups IV and V one phage each, P4 and Li, respectively.
In view of serological similarities and of differences in the host specificity, the phages of group I are considered as host range mutants derived from a plaque type mutant, P114, of original phage P61.

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Volatile neutral fraction of flavor components in raw soybean was investigated. Ground raw soybean was packed in a glass column, warmed at about 50°C by a water-jacket column, and swept with nitrogen gas. Volatile materials swept out were trapped in bottles dipped in ice-water, solid carbon dioxide-acetone and liquid nitrogen in this order, and were submitted to gas chromatography. The peaks corresponding to basic and carbonyl compounds were eliminated by treating the original volatile materials with 2, 4-dinitro-phenylhydrazine in phosphoric acid, and the residual peaks were compared with authentic alcohols and esters.
Methanol, ethanol, 2-pentanol, isopentanol, n-pentanol, n-hexanol and n-heptanol were found as alcohols, and n-pentanol acetate was found as an ester. Other methods of identification of alcohols were carried out by introducing these into 3, 5-dinitrobenzoate derivatives, which were investigated by thin-layer and paper chromatographies.
Isopentanol, n-hexanol and n-heptanol were considered to be important factors among the volatile neutral components, which gave green bean-like odor to soybean.

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