All issues
Volume 37, Issue 12
Displaying 1-6 of 6 articles from this issue
- |<
- <
- 1
- >
- >|
-
Hiro ABE1966 Volume 37 Issue 12 Pages 445-450
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSDownload PDF (624K) -
(I) General Aspect of MicrofloraYuji SASAKI, Hiroshi SASAKI1966 Volume 37 Issue 12 Pages 451-457
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSEcological studies of microorganisms in beet-top silage were undertaken to find out the useful or harmful microbes in silage fermentation, and to control undesirable fermentation by inoculation of selected organisms or by the use of acids and other additives.
The present paper deals with the general aspect of microflora in 72 samples of beet-top silages collected from 15 dairy farming districts in Hokkaido.
1. Nine hundreds and eighty nine isolates were studied taxonomically and classified into 27 genera. The names of genera and the number of strains included in each genus were as follows:
Bacteria:Lactobacillus 138, Leuconostoc 56, Streptococcus 53, Pediococcus 24, Clostridium 68, Bacillus 361, Brevibacterium 4, Micrococcus 3, Sarcina 1, Aerobacter 1 and Streptomyces 63.
Yeasts:Pichia 34, Saccharomyces 27, Candida 4 and Cryptococcus 2.
Molds:Penicillium 83, Aspergillus 44, Mycogone 5, Mucor 3, Phialophora 3, Byssochlamys 2, Fusidium 2, Paecilomyces 1, Monascus 1, Gymnoascus 1, Phoma 1 and Mycelia sterilia 3.
2. Four genera of lactic acid bacteria were isolated from beet-top silages. These included the genera Lactobacillus, Leuconostoc, Streptococcus and Pediococcus. In good quality silages, lactobacilli emerged as a dominant population.
3. Non-spore-forming aerobes were presumed to die off in the early stages of fermentation process, whereas spore-forming aerobes may sporulate and remain as many spores in silage.
4. The butyric acid bacteria were isolated from almost all of the beet-top silages. Under the unsatisfactory conditions of silage fermentation in which adequate amounts of lactic acid are not obtained, these organisms decompose the residual carbohydrates and lactic acid which has already formed, and degenerate the quality of silage.
5. The molds were isolated from every silage and classified into 12 genera. Among these, the penicillia and the aspergilli were emerged very frequently.View full abstractDownload PDF (583K) -
(II) Yeasts in Beet-top SilageYuji SASAKI, Hiroshi SASAKI1966 Volume 37 Issue 12 Pages 458-464
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe present article reports the distribution of various kinds of yeasts in beet-top silages collected from 15 dairy farming districts in Hokkaido.
As a part of studies on microflora in beet-top silage, a taxonomic study was carried out using 67 isolates in order to have comparative data for investigating the species of yeasts in relation to different ensiling methods and quality of silage.
1. As a result of examination of all 67 yeasts cultures collected from the silages, they were classified into the following 11 different species of yeasts, including 8 sporogenous and 3 asporogenous species.
Pichia fermentans LODDER 22 strains Pichia membranaefaciens HANSEN 12 strains Saccharomyces delbrueckii LINDNER 10 strains Saccharomyces cerevisiae HANSEN 6 strains Saccharomyces exiguus HANSEN 6 strains Saccharomyces bayanus SACCARDO 3 strains Saccharomyces florentinus (CASTELLI) LODDER et VAN RIJ 1 strains Saccharomyces fructuum LODDER et VAN RIJ 1 strains Cryptococcus albidus (SAITO) SKINNER 2 strains Candida mycoderma (REESS) LODDER et VAN RIJ 2 strains Candida solani LODDER et VAN RIJ 2 strains
2. The flora of yeasts in silage differed with the ensiling methods. From the results of the present investigation, it was confirmed that the growth of fermentative yeasts and their frequency of occurrence in silage were promoted by chopping of the beet-top before ensiling.
3. The growth and the frequency of occurrence of P. membranaefaciens, non-fermentative yeasts, were not influenced by chopping of the beet-top, in contrast with the fermentative yeasts.
4. In most of the good quality beet-top silages, S. exiguus or P. fermentans was predominant yeasts in population.View full abstractDownload PDF (498K) -
Part II. On Biochemical Correlation Between CuringYasushi SATO, Yasuo IWASE1966 Volume 37 Issue 12 Pages 465-470
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSTo elucidate the biochemical relation between curing and liming with reference to carbohydrate-related substance, changes of carbohydrate contents of fresh skin and cured skin washedwith 10% sodium chloride solution by alkali treatment followed by trypsin digestion wasmeasured.
Amounts of carbohydrate remained in skin after washing with 10% salt solution decreasedby curing fresh skin. Although hexosamine almost diminished after liming for 25 days inskin cured for 4.5 months, hexose content was kept in 0.6% in skin,
Amounts of released hexose or hexose-containing substances from skin by trypsin attainedto minimum after liming for 6 days in fresh skin and after liming for 3 days in cured skin andincreased gradually after liming for those days in both skin in response to the increase ofsimultaneously released hydroxyproline or/and hydroxyproline-containing substances respectively. ReferencesView full abstractDownload PDF (365K) -
Toshio MIZUNO, YUZO HIKAMI, Keisuke SUMITA1966 Volume 37 Issue 12 Pages 471-477
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe present study was undertaken to define the increase in weight of breast muscle of chicks for a period from the 10th to 49th day of incubation in terms of the accumulation of its nucleic acid and protein components. The results were as follows:
1. For a period from the 10th to the 15th day, muscle weight and deoxyribonucleic acid (DNA) content per muscle increased at a rate similar to each other, whereas the increase in total N/DNA ratio hardly occurred.
2. After the 16th day, no further accumulation of muscle weight and DNA content occurred for a period of about 5 days. Total N/DNA ratio was initiated to increase on about the 17th day, but the rate of its increase was slow until the 24th day.
3. A marked change occurred in the composition of total N for a period from the 15th to the 24th day. Fibrillar-protein N increased from 38.6 to 51.7% of total N, whereas sarco-plasmic-protein N decreased from 40.0 to 26.2%. A distribution of N as percentage of total N reached a constant value by about 21 days after hatching.
4. After hatching the marked accumulation of muscle weight occurred for about 12 days and thereafter the rate of its accumulation decreased. DNA content per muscle also showed a considerable increase during 6 days after hatching, which diminished thereafter. Total N/DNA ratio rapidly increased between 3 and 12 days after hatching and thereafter the rate of its increase lowered.View full abstractDownload PDF (461K) -
III. Frozen Storage of ButtermilkZenichi SAITO, Yasuo IGARASHI1966 Volume 37 Issue 12 Pages 478-484
Published: December 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSButtermilk and buttermilk-like-fluid prepared by churning from raw cream and washed cream, respectively, were frozen and stored for various periods up to 6 months at -17°C.The amount of the precipitate (or pellet) separated from frozen-thawed buttermilk by centrifugation (1300 G, 10min) was yery small in the case of a short-term storage for 60 days or less, and chromatographically similar to casein. The ratio of phosphorus to nitrogen of the precipitate, however, increased definitely with the progress of the storage period. About 3.6g of dry matter was isolated as precipitate from 100ml of the buttermilk prepared from 35% cream and frozen for 6 months. The dry matter mostly consisted of lipid and protein in the ratio of 1: 2 to 1: 4 depending on the acidity of the original buttermilk. The lipid moiety on the average contained 14% of phospholipid.
Column chromatography of the frozen material on TEAE-cellulose revealed that the preci-pitate separated from the buttermilk frozen for 100 days consisted of two major peaks. The first peak was comparable to the main component of the buttermilk-like fluid and considered to be lipoprotein derived from fat globules. The second peak was similar to α-casein in respect to the eluted position and phosphorus content.
The role of lipoprotein in the frozen storage of cream as well as buttermilk was discussed.View full abstractDownload PDF (425K)
- |<
- <
- 1
- >
- >|