In this study, we determined the quality changes (surface color, and l-ascorbic acid, carotenoid, and chlorophyll contents) and drying rate during far-infrared drying and hot-air drying of Komatsuna leaves. Three different drying temperatures ranging from 44℃ to 55℃ were employed in both methods. Cumulative temperature was used as an indicator of quality change. The measured moisture content changes under each set of drying conditions agreed with those calculated using an exponential model. An Arrhenius-type equation was used to establish the relationship between the drying rate constant k and the average surface temperature during drying. Under the ideal drying conditions, the cumulative temperature at the sample surface served as a useful index of the decrease in the l-ascorbic acid content. In addition, the surface color of the Komatsuna leaves changed to a lesser extent as the cumulative surface temperature decreased. Etiolation of the sample during drying was caused by the decrease in the chlorophyll rather than the decrease in the carotenoid content.

　It is important to consider not only biosynthetic pathways but also the sugar-transport system in order to construct a substrate production system for bacterial fermentation. A phosphotransferase system (PTS) -deficient strain of Lactobacillus plantarum NCIMB 8826 was obtained, and its sugar-transport properties were compared with those of the wild-type strain. Based on metabolic analysis, the wild-type strain was found to utilize 13 kinds of sugar via the PTS. Four kinds of sugar, which are thought to be taken up via non-phosphotransferase systems, were also utilized via the PTS. Since the PTS-deficient mutant was able to utilize only glucose and maltose as carbon sources, non-phosphotransferase systems were considered to be functional in the mutant. The PTS-deficient mutant lost the ability to utilize several sugars. Thus, the ability of the wild-type strain to utilize a variety of sugars depends on its PTS. We also found that disruption of the PTS affects the biosynthesis of lactic acid in the mutant strain.

　本研究では，脱脂粉乳中のβ-Lgの作用により水溶化するグリアジンの特定を行い，β-Lgによる製パン性低下の要因について検討を行った。その結果，β-Lgは各グリアジンのうち最も親水性であるω-グリアジンと特異的に相互作用し，グリアジン会合体から同グリアジンが脱離し水溶化することを明らかにした。一方，加熱脱脂乳による製パン性の回復要因は、β-Lgがκ-CNと加熱複合体を形成することで，κ-CNの各グリアジンとの強い親和性によりω-グリアジンへの特異性が打ち消され，ω-グリアジンの脱離が抑制されるためと推察した。さらに、ω-グリアジンを脱離させたグリアジンを小麦粉生地に添加すると，生地形成が不良となり，膨らまない硬いパンになったことから，脱脂粉乳の製パン性低下は，β-Lgの作用によりグリアジン会合体からω-グリアジンが脱離することで惹起されることを明らかにした。

　This study examined the influence of carrot disinfection with electrolyzed acidic water (EAW) on the distribution of microorganisms on each tissue, the changes in microorganisms distribution during storage, and effective disinfection methods using carrot sections. When carrots were disinfected by dipping in EAW, total viable bacterial counts (TVBC) in the cortical layer as well as in the phloem and xylem decreased. During storage, the TVBC in each part of the carrot increased; however the increase was delayed in disinfected carrots. The highest disinfection effect on carrot sections prepared from the cortical layer, phloem, and xylem was observed with sodium hypochlorite solution, followed by EAW, and then purified water. Substitution of air in the intercellular spaces of the phloem and xylem with EAW enhanced this disinfection effect, resulting in a significant reduction of in TVBC in the xylem section. This substitution also increased CO₂ production.

　We extracted and studied nobiletin and synephrine from the waste peels of Shiikuwasha (Citrus depressa Hayata) by using vinegar. Following examination of extraction using several kinds of solvents, nobiletin quantities were seen to be higher for 5% acetic acid than those for other solvents were. Quantities of synephrine were similar following extraction using all types of solvents. Extracted quantities of synephrine were lower when solvent concentration was low, whereas nobiletin quantities were higher when solvent concentration was high. Moreover, addition of sucrose, at a concentration of 4.8～16.7% in a solvent showed no change in the extracted amount of synephrine, while nobiletin quantities increased after addition of 4.8% sucrose.

　Recently, the prevention of phenolic off-flavors ('phénolé') has become the focus in red wine making. We investigated the frequency of phénolé in 386 samples of commercial red wines produced in Japan. Almost 80% of the samples contained phénolé at a concentration of 0.100mg/ℓ. We think that most of the red wines produced in Japan are of high quality and contain minimal phénolé. The yeast strains belonging to the genus Brettanomyces were detected in some wine samples that contained high concentrations of phénolé. These wine samples also showed high pH values.