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Volume 67, Issue 1
Displaying 1-19 of 19 articles from this issue
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[in Japanese]1972 Volume 67 Issue 1 Pages 1
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 2-5
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1972 Volume 67 Issue 1 Pages 6-13
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 14-18
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 19-22
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 23-27
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]1972 Volume 67 Issue 1 Pages 28-31
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 32-34
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese]1972 Volume 67 Issue 1 Pages 38-41
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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1972 Volume 67 Issue 1 Pages 41
Published: 1972
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1972 Volume 67 Issue 1 Pages 45-48
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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Part 4 The relation between thik yeast cover forming yeasts and the fermentation on mashNobuo SUGANO, Yukichi GOTO, Kathumi KAYA, Hiroichi AKIYAMA, Kikuo NOSH ...1972 Volume 67 Issue 1 Pages 49-53
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSIn the previous papers, it was found that most of the wild sake yeasts aggregated with the cell walls of rice starch granules, formed a thick yeast cover and indicated less attenuation at the end of fermentation of the mashes.
Studies were carried out with two types of sake yeasts, a thick yeast cover forming strains-A-63, 8-23, etc. and good dispersing yeast strains Kyokai No.7, No.9, etc. and the following results were obtained.
(1) Among the two types of yeasts, there were no differences in QCO2 by Wahrburg's method and in the rate of fermenting Koji-extract. In sake mash, however, the thick cover forming yeasts indicated incomplete fermentation.
(2) At the end of fermentation of the mashes fermented by each of the two types, the viable counts of A-63 and S-23 were less than that of Kyokai No.7 strain.
(3) When A-63 strain cultured in Koji-extract for 10 days was mixed with the same rate of cell number of Kyokai No.7 strains at the end of the mash, the colony counts of A-63strains was found to be less than that of No.7 strain in a ratio of about 1 to 9.
It was found from the above results that the various phenomena mentioned above occur because the strains forming the thick yeast cover aggregate with the walls of rice starch and separates from the fermentation system when fermenting mash-like highly flocculative brewer's yeasts.View full abstractDownload PDF (598K) -
KOZO OUCHI, YATARO NUNOKAWA1972 Volume 67 Issue 1 Pages 54-57
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSMost sake yeasts form high froth in sake mash during fermentation. Non-foaming mutants were isolated from Kyokai No.7, a most popular strain of Saccharomyces cerevisiae used for sake brewing, by the froth flotation method and the cell agglutination method. In the froth flotation method, normal froth forming cells were adsorbed on the surface of air bubbles and removed with them from cultured broth by aeration. A small portion of resiudal broth was inoculated into another fresh medium and the cultured broth was again aerated to remove normal cells. Non-foaming mutants were accumulated in the cultured broth after several repetition of the culturing and bubbling procedures. In the agglutination method, the normal froth-forming cells were agglutinated with cells of a strain of lactobacilli, B-47, at pH 3.0. In this paper, two other agglutination methods for selecting non-foaming mutant from sake yeast were further developed. It was found that normal froth-forming cells were agglutinated with sucrose palmitate or with celite at pH 3.0. It was inferred that yeast cells are agglutinated with sucrose palmitate by some surface chemical activities such as hydrophobic interaction and that celite acts electrostatically with yeast cell because yeast cell is charged positively, while celite is charged negatively at pH 3.0. Nonfoaming mutants of Kyokai No.9 were isolated by the sugar ester agglutination method and that of Kyokai No.6 and No.8 were isolated by the celite agglutination method at high frequencies.
Soaps such as Na-palmitate and Na-stearate were also found to be as efective as the sugar ester for agglutinating the normal yeast cells. Mineral powders such as montmorillonite, powders of cation exchangers such as cellulose phosphate or strongly acidic ion exchange resin were effective for agglutinating the normal cells. Solution of K-polyvinyl sulfate, Na-lauryl sulfate, Amaranth and 1-anillinonaphthalene-8-sulfonate were also effective.View full abstractDownload PDF (613K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1972 Volume 67 Issue 1 Pages 58-60
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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Prevention of Clouding of Vinegar by DEPCFUJIHARU YANAGIDA, KINSHI SUMINOE1972 Volume 67 Issue 1 Pages 61-65
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSExperiments were carried out chiefly on comparison of anticeptic efficacy of DEPC and efficacy of anticeptics whose use are permitted at present.
Acetic acid bacteria is an aerobic bacteria and as it is difficult to count the cells because they form cluster, 1% of surface active agent was added to disperse the cells of the bacteria, by which the cells disperse easily and cell counting becomes easy.
Next, the kinds of acetic acid bacteria and the sterilizing effect were investigated by using yeast and mold isolated from vinegar but no difference was observed with the exception of mold. Also, it was possible to sterilize acetic acid bacteria present in vinegar in the order of 103 with 25 ppm of DEPC but the sterilizing effect became lower as the acid concentration of the vinegar became lower and it was possible to sterilize completely with DEPC concentration of 50 ppm in case of the ordinary vinegar acid concentration and when treated for 24 hours with a bacteria count in the order of 103-106. Actually, it was found that DEPC concentration of 100 ppm was repuired for complete sterilization of clouding bacteria present in the order of 104-106 in the vinegar.
Anticeptic agents SA and POBB whose use are permitted at present were almost completely ineffective even when the maximum permissible abounts were used. However, it was found that POBB is more effective as a bacteriostatic agent than as a sterilizing agent.
DEPC has a temporary sterilizing effect but as it does not maintain this effect very long, other food preservatives were added and although there were no problems when kept sealed, the vinegar was reinnoculated after sterilizing with DEPC on the assumption that recontamination takes place and as a result, it was found that propagation of bacteria took place and complete preservation was not possible.View full abstractDownload PDF (3153K) -
(part 4) Application of diethylpyrocarbonate as a bactericide (DEPC) for vinegar productionFujiharu YANAGIDA, Masahiro ASANO, Kinshi SUMINOE1972 Volume 67 Issue 1 Pages 66-70
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSIn order to utilize diethylpyrocarbonate (DEPC) for vinegar production, following experiments were carried out.
DEPC was used for pasteurization of fermenting materials of vinegar, together with acetic acid. When 25ppm DEPC and 0.5% acetic acid were used at the same time, it was possible to kill microorganisms existed in the sake cake extraction as much as 106/ml. When the materials were sterilized by both DEPC and acetic acid, the batch and semi continuous fermentations progressed satisfactorily.
In order to repair an abnormaly fermenting moromi and to keep some extract in the fermented moromi, DEPC was applied to stop the fermentation at an intermediate period. The fermentation, was stopped by addition of 100 ppm DEPC at the strongly fermenting period, addition of 50 ppm at the early or later period of the fermentation was enongh. However, addition of 300 ppm DEPC was, needed to stop the fermentation of the moromi containing more living cells as in case of shaked culture.
DEPC was decomposed completely in vinegar before eight hours, when added as much as 200 ppm.
When the DEPC was added to fermenting materials containing alcohol, diethylcarbonate (DC) occured in the moromi mash. DC hindered the acid formation in the moromi-mash at an early period but did not at the later period.View full abstractDownload PDF (695K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese]1972 Volume 67 Issue 1 Pages 71-74
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]1972 Volume 67 Issue 1 Pages 75-76
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1972 Volume 67 Issue 1 Pages 77
Published: January 15, 1972
Released on J-STAGE: November 04, 2011
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