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Volume 48, Issue 9
Displaying 1-13 of 13 articles from this issue
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[in Japanese]1953Volume 48Issue 9 Pages 321-323
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 323-324
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 324-326
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 326-330
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 331-333
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (676K) -
[in Japanese]1953Volume 48Issue 9 Pages 333-335
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (777K) -
[in Japanese]1953Volume 48Issue 9 Pages 335-337
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (707K) -
[in Japanese]1953Volume 48Issue 9 Pages 338-340
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 341-342
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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[in Japanese]1953Volume 48Issue 9 Pages 348-345
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
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(3) The interrelation between the quality of mirin and the content ratios of the remaining enzymes in fresf Mirin.Hyakuichi Kato, Hiroshi Nakano1953Volume 48Issue 9 Pages 352-349
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSHavivg investigated on 58 fresh Mirin samples the interrelation of the activities of remaining enzymes, especially these partial enzymes, with the quality and the concentration of Mirin, we obtained the following results;
1. The activities of α-and β- amylase and protease were lower, while the activity of maltase was not, in superior quality of Mirin.
2. The activity ratios of these partial enzymes were mostly lower in superior quality.
3. In the aging stage, the ratio of increased sugars depended upon R (α/β) of remaining enzymes, and that of amino acids was proportionated with the activity of protease.
4. There were found proportional relations of tue power and the ratio of α-and β-amylase with the concentration (Bournè) of Mirin.View full abstractDownload PDF (494K) -
[in Japanese], [in Japanese]1953Volume 48Issue 9 Pages 357-352
Published: September 15, 1953
Released on J-STAGE: November 29, 2011
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On the physioloical character of the microbes isolated feom the dark browned sake-cake.Y. Kobuyama, T. Nihei, K. Ueno1953Volume 48Issue 9 Pages 360-357
Published: September 15, 1953
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSTo this day we isolated 3 species of fungi from the dark browned sake -cake; among them twe seemed to be physiological forms of Damatium pullulans (I and II), and the other be longed to Cladosporium (III)
We put Damatium pullulans to use as the control of physiological examination about these fungi.
A point of difference among Damatium pullulans and its two physiological forms aer colour change of colony in Koji-agar culture in a week.
D. pullulans-white→green→black.
I-white→black.
II-white for more than a month, but it changes to black by alcohol.
II and III isoloted newly, as well as I, propagated on culture containing 5-40% alcohol, but could not propagate on 0.01% capric acid and 0.03% salicylic acid.View full abstractDownload PDF (500K)
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