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Volume 30, Issue 1
Displaying 1-11 of 11 articles from this issue
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Yoshio HACHINOHE1959 Volume 30 Issue 1 Pages 1-6
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSDownload PDF (597K) -
1959 Volume 30 Issue 1 Pages 6
Published: 1959
Released on J-STAGE: April 21, 2008
JOURNAL FREE ACCESSDownload PDF (66K) -
III. Characteristics of Proteolytic Enzymes Produced by Some Lactic Acid BacteriaRinjiro SASAKI, Toshitaka NAKAE1959 Volume 30 Issue 1 Pages 7-10
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSStudies were made on the characteristics of the proteolytic enzymes produced by the four strains of lactic acid bacteria selected for the previous experiment.
Among these strains, Lactobacillus casei type T-32 and T-126 and L. bulgaricus type T-129 produced endocellular protease, but Streptococcus lactis type T-83 produced an extracellular enzyme the optimal pH of which was about 7.0. All the four strains decomposed the milk protein to various amino acids and peptides during incubation, which were identified by means of paper chromatography.
It seems that the enzyme systems of T-32 and T-129 have higher proteinase activities than their peptidase.View full abstractDownload PDF (341K) -
IV. Distribution of Bacteria in Raw Milk throughout JapanRinjiro SASAKI, Toshitaka NAKAE1959 Volume 30 Issue 1 Pages 11-15
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSInvestigation was made on the bacteriological properties of raw milk and the bacteria found in raw milk in Japan during the past year were classified. Of 172 raw milk samples, 21 per cent were abnormal milk which was coagulated with gas production, whey - off, proteolysis, or pigment production. From such samples micrococcus, spore - forming bacteria, coli - aerogenes, and propionic bacteria were isolated.
From the 172 samples were isolated 348 strains of which 79.4 per cent were lactic acid bacteria. These bacteria were found mostly in non - coagulated and typical coagulated milk. On the other hand, even typical coagulated samples contained strains other than those of lactic acid bacteria.
There were appreciable variations in seasonal distribution of isolates.View full abstractDownload PDF (490K) -
I Digestion and Nitrogen Balance Trials on Four StrainsFumio KONDO, Tadashi HATANO, Shoji TANAKA1959 Volume 30 Issue 1 Pages 16-20
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFour strains of mouse, aa, dd, rr, and ss were tested by digestion and nitrogen balance techniques. Thirty-day-old male mice were used. After preliminary feeding for a week, six mice were selected form each strain as test animals, their weight and conditions being taken into consideration, and were fed two test rations. Rstion I was composed of fish meal, polished barley, ground corn, wheat bran, etc. (protein level, 17%) and ration II was mainly composed of polished barley (protein level, 8%).
The results obtained are as follows.
1) When the mice were fed ad liditum, they ingested a amallar amount of ration II than that of ration I. It seems that the mice fed ration II reduced their appetite slightly.
2) There were significant differences among the strains in digestibility of dry matter and crude protein of ration I.
3) All the mice of every strain fed ration II gave low values of nitrogen balance and, especially, those of the rr strain gave negative values. Nitrogen accumulation was the lowest in the rr strain of the four strains fed ration I.
4) The amount of feed required for each gram of gain in the body weight was different considerably between the as and rr strains.
5) The variation among individual mice shown in the digestion trial was smaller in the dd strain than in any other strain.
To ascertain the genetic significance of observations mentioned above, further studies may be required.View full abstractDownload PDF (408K) -
Takeo ABE1959 Volume 30 Issue 1 Pages 21-26
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSHeritabilities of the three milk production traits, i. e., milk yield, fat percentage, and fat yield, and genetic, as well as phenotypic, correlations among these characters in Holstein cattle were estimated. Data were taken from the records of the cows in the Hokkaido region in Japan which entered with the Advanced Registry of the Holstein Cattle Association of Japan. A total of 538 daughter-dam pairs were used for analysis on the intra-sire basis.
Doubling the intra-sire regression of daughters on dams gave the heritability estimates of 0.390±0.089, 0.656±0.105, and 0.352±0.092 for milk yied, fat percentage, and fat yield, respectively. Hazel's formula, as modified a little, gave the estimates of genetic correlations of 0.018, 0.774, and 0.527 between milk yield and fat percentage, milk yield and fat percentage and fat yield, respectively. The corresponding estimates of phenotypic correlations were-0.038, 0.820, and 0.478 in the order mentioned above.
In order to examine if there was any trend in the value of heritability with change of the level of milk production, fat percentage, or fat production, a test was made on linearity of intra-sire danghter-dam regressions on which heritability estimates were based. The results indicate that the data agree well with the hypothesis of linearity of regression.
The estimate of genetic correlation (0.018) between milk yield and fat percentage obtained in this study differs markedly fom the ones previously reported mainly by American authors (fairly high negative).
Such difference seems to be more than a mere sampling error, although it is difficult to give reasonably accurate confidence limits to the estimate. Phenotypic correlation was also evaluated as nearly zero. This may reflect differences in ways of selection practised in the past. In any way, such difference in the estimatas appears interesting in connection with the problem of creation and development of negative correlation (genetic or phenotypic) between the components of a production trait, which needs much further scrutiny.View full abstractDownload PDF (486K) -
Minoru MORITA1959 Volume 30 Issue 1 Pages 27-32
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn 1954 through 1956, experiments were made on chemical castration of male chicks by medicating varying amounts of DESS in varying periods to examine the effect of DESS on the growthof chicks, quantity and quality of meat, and the anterior lobe of the hypophysis and the testicles.The results obtained are as follow.
1. The 1956 experiment brought about no successful results as the chicks showed much.difference in growth. On the contrary, the other experiments showed promising results with the increase of body weight by more than 10 or 20 %.
2. In the quantity of meat, an eminent increase of the fat content of muscle was observed, and the color of meat showed some improvement with a yellowish color like egg yolk, but the tissue of meat became loose to some degree. The 1954 experiment showed good results and an eminent improvement of meat consisted in that fat became very thick in the abdomen.
3. The histology of the anterior lobe of the hypophysis showed no distinct castration changes as in the surgical castration. The earlier the medication of DESS was made, the poorer the development of the anterior lobe became. Medication on 2-to 40-day-old chicks revealed the most eminent effect.
4. The testicles showed poor development. The tendency was almost the same as in the growth of the pituitary body. Their hormone was considered to be effective, as the weight of both organs. was rather light.
5. It was recognized that the type of hormone used, quantity of the hormone, and time of medication showed on different effect in the experiments. It seems hard to define the conditions stated above.View full abstractDownload PDF (469K) -
I. Composition of Canary WoolYasushi ASAHIDA, Ko MIMURA1959 Volume 30 Issue 1 Pages 33-36
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSAs part of studies to determine the conditions necessary for the occurrence of canary wool, which is a kind of stained wool, the compositon was investigated on various fleece samples.
1. Canary wool was recorded in the highest number in fleece samples collected in September to January.
2. Canary wool contained more moisture and suint than fleece of normal color did. Moisture and saint contents varied with season in fleece samples.
3. These results suggest that the cause of canary wool found in live animals may be ascribed partly to the seasonal and functional changes of the sweat glands and sebaceous glands of the skin.View full abstractDownload PDF (314K) -
IX. Influence of concentrated acid and alkali and putrefaction on adsorbed amounts of tannic acid of hideYasushi Stao1959 Volume 30 Issue 1 Pages 37-40
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSHorse hide unhaired with lime was treated with 1. 5 N HCl or 1N NaOH, or was allowed to putrefy. The effluent matter resulting from such treatment was tested, and the moisture and adsorbed amount of tannic acid of these treated samples were measured.
Nitrogen of the effluent matter was found most in the solution treated with NaOH. Carbohydrate was recognized in a free state. In the solution treated with HCl, few amino acids and no carbohydrate were recognized. In the solution in which a sample was allowed to putrefy, more effluent matter was found than in the solution treated with HCl. but was not so abundant as in the solution treated with NaOH.
The moisture remaining in a sample after dehydration by centrifugation was the most in the sample alllowed to putrefy, and was the same in the sample treated with HCl as in that for control. Moisture content of an air-dried sample increased in the following order: HCl-treated sample, NaOH-treated sample, and putrefied sample. No relationship was shown between the effluent matter and moisture content of a sample.
In the HCl-treated sample, the adsorbed amount of tannic acid at pH2 and 5 was more than that of the control sample and almost the same with that at pH8. In the NaOH-treated and the putrefied samples, the adsorbed amount of tannic acid at pH8 was less than that of the other sample. No relations were found between the adsorbed tannic acid and the effluent matter. Generally, in a sample which has more moisture, the adsorbed amount of tannic acid is more at pH 2 and less at pH 8.View full abstractDownload PDF (306K) -
II. Spectroscopic NaturesMakoto KAMIYA1959 Volume 30 Issue 1 Pages 41-46
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSSpectrophotometric and spectrographic analyses were performed on the acid solubles and ashesof purified animal fibers of several species, and the following results were obtained.
1) Maximum absorbances were recognized at 284˜285mμ wave length in any wool and hairsimilar to human hair. Moreover, small peaks of light absorption were shown at 270˜275mμ.
2) The number of elements the presence of which was certified in ashing matters wassixteen or less ; they were all metallic, except Si. Generally, white fibers had less contents ofmetals than colored ones.
3) Colors of animal fibers which had the same phase of light absorption spectra and similarcontents of metals were proved to be the same with one another and not to be relatedwith species.View full abstractDownload PDF (839K) -
IV. Enzyme Action of Aspergillus in Cheese (1)Takeo NAKANISHI, Fumisaburo TOKITA1959 Volume 30 Issue 1 Pages 47-50
Published: 1959
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIt is well Known that Roquefort and Camenbert cheese are ripened by the action of several types of bacteria and moulds and that the characteristic flavors of these types of cheese are produced by the action of moulds.
Since about 1, 700 yesrs ago, in Japan, Aspergillus has been used to ripen miso and soy sauce, which are ingredients of soup in Japan. Experiments were carried out to make clear the effect of the action of Aspergillus on cheese ripening. This paper deals with preliminary studies on the proteolytic action of Aspetgillus (shown in Table 1) under cheese ripening conbitions as compared with those of Penicillium roqueforti.
1) Model cheese (moisture, 55%, casein, 39%, glucose, 6%, and MgSO4- FeCl3- KH2PO4, trace) was used as medium and incubated for 30 days at room temperature (8-15°C). As a result, it was found in the two types of cheese that almost the same rate of protein degradation was shown by Aspergillus as by Pen. roqueforti (Table 1).
On the other hand, the pattern of free amino acids was different in the two types of cheese prepared by Aspergillus, but was comparatively likewise in the cheese prepared by Asp. oryzae and that by Pen. roqueforti (Table 2).
2) Blue-veined cheese with Aspergillus was manufactured and ripened for 50 days in a room at 15-18°C the air of which was 85- 95% saturated with moisture. The analysis of the blue-veined cheese gave similar results to those which were shown in the case of model cheese (Table 3).
From these results, it seems possible to conclude that cheese is ripened by the action ofAsp. oryzae.View full abstractDownload PDF (323K)
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