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[in Japanese]
1971 Volume 66 Issue 4 Pages
283-284
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
285-288
Published: April 15, 1971
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
289-291
Published: April 15, 1971
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[in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
292-294
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
295-298
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
299-302
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
303-307
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
308-310
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
311-313
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
317-319
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
321-326
Published: April 15, 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
327-350
Published: April 15, 1971
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1971 Volume 66 Issue 4 Pages
350
Published: 1971
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[in Japanese]
1971 Volume 66 Issue 4 Pages
351-370
Published: April 15, 1971
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[in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
379-384
Published: April 15, 1971
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[in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
385-389
Published: April 15, 1971
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[in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
390-392
Published: April 15, 1971
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(Part II) Improvement of the Brewing Method and its Factory Scale Brewing
Takashi Sakai, Masahisa Takeda, Hisayasu Nakata, Toraji Tsukahara
1971 Volume 66 Issue 4 Pages
393-399
Published: April 15, 1971
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2 and 2. 2 tons of rice were tested on the factory scale to determine the effect of using ampled pure yeasts as a means of improving sake brewing.
The results showed that there was no difference in quality between the tested sake and the ordinary nne brewed by the Sokujo Moto.
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(X) Origin of kynurenic acid
Shin SATO, Kin-ichi NAKAMURA, Makoto TADENUMA, YUZURU IIMURA, Masaaki ...
1971 Volume 66 Issue 4 Pages
400-403
Published: April 15, 1971
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An analytical method for determination of kynurenic acid content in sake was adopted as follows. Kynurenic acid fraction was isolated from sake by polyamide column chromatography and this fraction was analysed by fluorometry or UV spectrometry.
As rice koji do not contain kynurenic acid, it was confirmed that increase in its content was due to production of kynurenic acid by yeast in moromi. Conditions for the production of kynurenic acid by yeast were studied.
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(XI) Formation of Kynurenic Acid by Yeast
Shin SATO, Kin-ichi NAKAMURA, Makoto TADENUMA, Masamichi YODA, Takashi ...
1971 Volume 66 Issue 4 Pages
404-410
Published: April 15, 1971
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The formation of kynurenic acid from yeast was investigated. Kynurenic acid was formed from yeast from tryptophan and kynurenine but was not formed from other amino acids contained in sake. The velocity of kynurenic acid formation from kynurenine was faster than tryptophan.
The activity of kynurenic acid formation from tryptophan was high at the log phase of yeast growth. This fact was corresponded with the case of sake moromi mash.
Kynurenic acid formation from tryptophan was inhibited by histidine, arginine, threonine, serine, alanine, cysteine, p-CMB, monoiodoacetate, cyanide, azide and semicarbazide, but was accelerated by glycine, β-alanine, EDTA, sodium sulfite, ascorbic acid, nicotinamide and Ca-pantothenate. Elevated amounts of kynurenic acid were excreted in vitamin B
6 deficient or less yeasts.
Acceleration of kynurenic acid formation by nicotinamide accounted for the conversion of tryptophol formation into kynurenic acid formation. The amounts of kynurenic acid formed by various yeasts correlated closely to the contents of nicotinic acid in yeasts.
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(IX) Methods for Determination of Iron Eluted from Active Carbon to Saké
Shin SATO, Kinichi NAKAMURA, Makoto TADEMUMA, Shoji TSUZUKI, Kazuo GOT ...
1971 Volume 66 Issue 4 Pages
411-415
Published: April 15, 1971
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Model saké for eluting iron from active carbon was established. The model saké was composed of citrate buffer (pH 4. 0, 1/50 M) and 20% ethanol. The amount of iron eluted from active carbon to saké correlated closely to the amount of iron eluted from active carbon to the model saké.
The addition of deferri-ferrichrysin, tyrosine, tyrosol, ferulic acid, tryptophol, tryptophan and phenylalanine to the model saké inhibited the elution of iron from active carbon.
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[in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
416-419
Published: April 15, 1971
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Shodo HARA, Hideya MURAKAMI, Toshiteru OBA
1971 Volume 66 Issue 4 Pages
420-422
Published: April 15, 1971
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The antimicrobial effect of thiamine dilaulyl sulfate (TL) and laulyl sulfate (LS) on the gro wth ofHiochi bacteria in sake was analised.
1. From the experiments on various kinds of factors for antimicrobial activities, both TL and LS were found to inhibit the growth of Hiochi bacteria at a concentration 10-20 ppm in sake, and to have 10-20 times as strong antimicrobial activity as salicylic acid.
2. Both TL and LS were able to sustain foam in sake after shaking.
3. From the result of the sensory test, TL showed a different flavor (B1-flavor) in sake at a concentration near 10 ppm.
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[in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
423-426
Published: April 15, 1971
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
427-429
Published: April 15, 1971
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[in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
430
Published: April 15, 1971
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
431-433
Published: April 15, 1971
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[in Japanese], [in Japanese], [in Japanese]
1971 Volume 66 Issue 4 Pages
434-435
Published: April 15, 1971
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