Nippon Nōgeikagaku Kaishi

Studies on the Pseudooxidative Bacteria

Part 3. Acetoin Fermentation

Toshinobu ASAI, Yônosuke IKEDA, Toshiro SASAKI

1950 Volume 24 Issue 3 Pages 101-102
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.101

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Production of acetoin (acetylmethylcarbinol) was studied. Among three bacteria (B. mesentricus, Ps. cyanogenes and S. marcescens) B. mesentricus was the most active and produced 10_??_20% acetoin, but it took long days.

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Studies on the Pseudooxidative Bacteria

Part 4. Studies on the Difference between Eugluconobacter and Pseudomonas

Yonosuke IKEDA

1950 Volume 24 Issue 3 Pages 103-105
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.103

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Dr. Asai classified such bacteria as Eugluconobacter which could oxidize glucose to gluconic acid, but not oxidize ethanol to acetic acid according to the classification of Kluyver and Van Niel these bacteria have a close relation to Pseudomonas. The difference of these two bacteria were studied and discussed.

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Fundamental Studies of Tobacco Enzymes. Part 1

Takefumi NAKAI, Yutaka INABA

1950 Volume 24 Issue 3 Pages 105-110
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.105

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This study was carried out in order to know the changes of the enzyme activities (amylase, invertase, catalase and peroxidase) of leaf tobacco at various growth-periods of tobacco plant (Bright Yellow).
(1) After watching the changes of the enzyme activities of leaf, tobacco at various growth periods, we can say that the activities of amylase and peroxidase become higher gradually with growth, but they are lowered temporarily after the topping. The activity of invertase become higher gra-dually until about sixtieth day after transplanting, but then after the topping it becomes lower gradually with the growth. The activity of catalase decreases gradually with the growth.
(2) The enzyme activity of sick leaf tobacco and that of insufficient nutrition and moisture become high temporarily. Especially the activity of amylase becomes high, so we can say that tobacco plant evidently consumes preserved nutrients.
(3) As for changes of the enzyme activities of leaf tobacco within a day, we note that amylase and invertase become strongest at 10 a.m., catalase at 2 p.m., and peroxidase at 6 p.m.,

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Digestion and Utilization of the Fibrous Materials

Part 3. On the Fibrous Materials of Stems and Leaves

Hisayoshi IWATA, Akira NISHIMURA

1950 Volume 24 Issue 3 Pages 110-114
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.110

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Each of samples of leaves, stems and vegetable refuges was ground under water, then it was separated into the fibrous part and fine soft part. Each part was analysed and the results were shown in three tables. The fine soft parts were rich in protein. The average composition of crude cellulose of the fibrous parts was found to be; α-cellulose 70_??_80%, β-cellulose about 5%, γ-cellulose about 20%.

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Studies on the Fungi of the Forest Soils of Japan

Part 3. Classification of the Genus Penicillum (1)-Monoverticillata and Biverticillata-symmetrica Type

Masataka OHMASA, Hiroshi KAWADA, Akiko NAGASHIMA

1950 Volume 24 Issue 3 Pages 114-119
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.114

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[in Japanese]

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The Butanol Fermentation

Part 1. The Strain (1) Mono-spore Culture

Motoyoshi HONGO

1950 Volume 24 Issue 3 Pages 119-125
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.119

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From crude cultures of the butanol bacteria by WEIZMANN's heat shocking method the mono-spore was isolated by micromanipulative technique. The spore was germinated in small fused (15mm Hg) tube containing wort-liver medium in consideration of Eh and growth factor. These absolutely pure strains have normal and vigorous fermenting powers and need no metabionts, aerobic bacteria.

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Studies on the Crystalline Catalase

Part 8. A Rapid Determination of Catalase by Drop Method

Masaharu SHIRAKAWA

1950 Volume 24 Issue 3 Pages 125-128
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.125

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A rapid determination of catalase activity by “drop method”, which involves dropping of the enzyme solution into the substrate mixture, was proposed. This method yields more accurate. zesults than BONNICHSEN's and any others. The monomolecular velocity constant obtained is fairly inde-pendent of reaction time and proportional to the enzyme concentration.

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Studies on Synthesis of Vitamin B₁ in the Leaves of Cereal Crops

Kinsuke KONDO, Hisateru MITSUDA, Kazuo IWAI

1950 Volume 24 Issue 3 Pages 128-132
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.128

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We have determined periodically the quantity of vitamin B₁ in the leaf, ear and stem of the rice-plant during the fruiting-period. The vitamin was also determined in such parts of the rice-plant, from which the ear-necks or leaves were cut off. The result has shown that vitamin B₁ is synthesized in the leaf, transferred into the ear and reserved in the rice-kernel.
In the rice-leaf vitamin B₁ is physiologically active and takes the combined form for the most part, and in the rice-ear or kernel it takes the free form for the most part.
Vitamin B₁ in the rice-leaf is synthesized most actively at the end of September when the carbon assimilation in the rice-leaf is the most prominent in Kyoto district.
Using the leaf-extract of the rice-plant or barley, we have studied the mechanism of synthesis of vitamin B₁ from the forms of pyrimidine and thiazole, and found that the vitamin synthesized only when one of cysteine, glutathione and l-ascorbic acid, which is considered to make redox potential negative in living tissue, exists.

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Studies on Submerged Mold Amylase

Part I. Amylolytic Powers and Media of Aspergilli in Shaking Culture

Takashi HUKINBARA, Hiroshi YOSHIDA, Mituo SHIBUYA

1950 Volume 24 Issue 3 Pages 133-138
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.133

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1. Five strains of black asp. and three strains of yellow asp. gave high amylase power among the fifty-four strains of the asperyilli tested by shaking culture.
2. Addition of wheat-bran, defatted soybean meal, rice-bran, thin stillage (from sweet potatos), and corn steep liquor in the medium were effective on amylase production. Addition of CaCO₃ to the medium was necessary for cultivated black asp.
3. Maltase activity of black asp. was generally stronger than that of yellow asp., but dextrinizing and saccharifying power of black asp. were weaker than that of yellow asp.

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A Study on Black Aspergilli

Kin-ichiro SAKAGUCHI, Hiroshi IIZUKA, Senji YAMAZAKI

1950 Volume 24 Issue 3 Pages 138-142
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.138

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Some members belonging to black Aspergilli are widely used for manufacturing “Imo-Shôchú, ” or sweet potato distilled wine, in the southern districts of Japan, such as Kagoshima and Lûchû islands. Among these strains five species have hitherto been reported; i.e. Asp. luchuensis Inui, Asp. batatae Saito, Asp. awamori Nakazawa and its varieties, Asp, aureus Nakazawa and its varieties, and Asp. miyakoensis Nakazawa.
In April to July, 1935, the authors visited almost all brewers, i.e. 189 brewers, located in those districts above mentioned, and collected 435 samples from Kuro-Kôji, or mouldy material, fermenting mash and soils of the factories, and isolated from them about three hundred different strains of black Aspergilli.
All the strains isolated by the authors are quite different from ordinary Asp. niger in the characteristics of the conidial wall surface, which in the former case showed somewhat rough appearance or was even perfectly smooth, while it was distinctly echinulate or with coloured bars, as mentioned by C. THOM, in the latter.
The isolated strains, including five new species and five new varieties, along with the hitherto known species may be classified as in the Key shown above.

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Unber die Nahrungsmittel in der Notzeit

4. Mitteilung: Strohzersetzung mittels Kalk

Teigen YUUKI, Tsutomu GOYA

1950 Volume 24 Issue 3 Pages 142-144
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.142

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Unber die Nahrungsmittel in der Notzeit

5. Mitteilung: Nahrungswert des mit Säure zersetzten Strohmehls

Megumu INAOKA, Tetsuro HIGASHI

1950 Volume 24 Issue 3 Pages 144-146
Published: 1950
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.24.144

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