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[in Japanese]
1970 Volume 65 Issue 8 Pages
639-640
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese]
1970 Volume 65 Issue 8 Pages
641-646
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
1970 Volume 65 Issue 8 Pages
647-661
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1970 Volume 65 Issue 8 Pages
662-671
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1970 Volume 65 Issue 8 Pages
672-681
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese]
1970 Volume 65 Issue 8 Pages
682-686
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese]
1970 Volume 65 Issue 8 Pages
687-689
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Tomoo MORI, Tsuneo MURAI, Masakazu YAMADA
1970 Volume 65 Issue 8 Pages
703-705
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Salicylic acid added as an antiseptic in saké is excreted 70-90% in 2-4 hours as a constituent of urine after drinking saké.
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[in Japanese], [in Japanese]
1970 Volume 65 Issue 8 Pages
706-708
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Kiyoshi SHIMADA, Yoshimi SHIMAZU, Itsuo TAKEUCHI, Masao KIBI, Seiji NA ...
1970 Volume 65 Issue 8 Pages
709-712
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Several kinds of anion-exchange resin were compared in relation to the efficiency of the selective adsorption of salicylic acid which had been added in Japanese saké to prevent it from the infection by Hiochi-bacteria. Those resins were used by a chromatographic technique, and the effect of hydroxyl form was compared with the forms which were neutralized with the 1 M lactate buffer solution of pH 5.0 and pH 6.0. Among the resins, Amberite IRA-410, neutralized to pH 6.0 with the lactate buffer solution, was much better than the others because of the efficiency to remove salicylic acid, and has less effect on the change of flavor of de-salicylated saké.
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
1970 Volume 65 Issue 8 Pages
713-714
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Isolation of Hiochi-Bacteria
Kikuo NOSIRO, Hiroo MOMOSE
1970 Volume 65 Issue 8 Pages
715-719
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
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Fifty six strains of hiochi-bacteria were isolated from hiochi-shu (deteriorated saké) and mud (or dust) collected from the brewery of saké.
All the hiochi-bacteria were rod form, and single or chained. Six strains of the hiochi-bacteria belonged to hiochi-natured lactbacilli which grew well in the nutrient broth with glucose addition. Other 50 strains belong to genuine hiochi-bacteria.
All strains of hiochi-natured lactobacilli were isolated from mud (or dust) in the brewery of sake. We could not find hiochi-natured lactobacilli in hiochi-shu
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[in Japanese], [in Japanese]
1970 Volume 65 Issue 8 Pages
720-725
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
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[in Japanese], [in Japanese]
1970 Volume 65 Issue 8 Pages
726
Published: August 15, 1970
Released on J-STAGE: November 04, 2011
JOURNAL
FREE ACCESS