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Volume 30, Issue 1
Displaying 1-18 of 18 articles from this issue
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Part 13. Dehydrogenating Activities of Intact Resting Cells of Several Oxidative Bacteria to Glucose, Gluconate and KetogluconateToshinobu ASAI, Haruyoshi MUROOKA1956 Volume 30 Issue 1 Pages 1-7
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSOxygen uptake with glucose, gluconate and ketogluconate by intact resting cells of Pseudomonas fluorescens liquefaciens, Pseudomonas fluorescens 40 F, Acetobacter suboxydans ATCC 621 and Gluconoacetobacter roseum was manometrically determined.
(1) Net oxygen consumptions of glucose, gluconate, and 2-ketogluconate by P. fluorescens liq. were greater than 6 atoms/molecule of substrate and it can be concluded that glucose was dissimilated via gluconate and 2-ketogluconate. However, P. fluorescens 40 F didn't show any oxygen uptake with 2-ketogluconate, in spite of having the oxidative activity on glucose and gluconate, and 2-ketogluconate was not detected in the culture fluid of gluconate, thus suggesting that this strain may not have the oxidative pathway via 2-ketogluconate.
(2) Optimal pH of oxidation of glucose and gluconate by P. fluorescens liq. and P. fluorescens 40 F lie at more alkaline side than those of A. suboxydans 621 and G. roseum, namely the formers have their optimum at 7.0 to each substrates, whereas in the latter two, optimal pH were found to be 5.0 to glucose and 4.0 to gluconate respectively.
(3) Oxygen uptake with 5-ketogluconate was recognized only by P. fluorescens liq. It was suggested that this strain might have a pathway via 5-ketogluconate. Any remarkable oxygen uptake with 5-ketogluconate was not found in P. fluorescens 40 F, A. suboxydans 621 and G. roseum. However, in the presence of a very small amount of glucose there occured strong oxygen uptake with 5-ketogluconate only in the case of A. suboxydans 621.View full abstractDownload PDF (561K) -
Part. 5. The Distribution of Thiamine in Kidney Bean Seedlings at Different Stages of Germination in the DarkShinjiro CHIKUBU, Hisaya HORIUCHI, Masaki FURUYA, Shigeya NIZEKI1956 Volume 30 Issue 1 Pages 7-11
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) Studies have been made about the distribution of thiamine in the seed of kidney bean at different stages of germination (kept at 25°, in the dark, for 14 days) by the photographic method of thiochrome fluorescence, and in each stage the moisture content, fresh-weight of one plant and the thiamine content (both total and free) were measured.
(2) In regard to the thiamine contents in each fraction of the germinated seed, it was found to decrease after 2 days' germination in the cotyledon, but to increased rather rapidly in embryo. The whole thiamine contents of one seed decrerased after 2 days' germination. This is supposed to be the reason, why synthesis of thiamine did not occur during the dark germination, only consumption proceeding,
(3) In regard to the distribution of thiamine fluorescence, there was nothing notable concerning this matter as no marked change was observed in each fraction of seed through 14 days' germination, but when the lateral root developed, strong fluorescence concentrated in the primordium and the procanbium of the transitional region. This strong fluorescence was recognized in the fraction which developed vigorously.View full abstractDownload PDF (763K) -
Part 1. Description of the Mold and its Antibiotic PropertiesHashio SUZUKI, Takeshi TAKAHASHI, Michikazu NAKAMURA, Takashi YUSA, Ta ...1956 Volume 30 Issue 1 Pages 11-14
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAn antibiotic producing mold has been isolated and identified as a new species of Monilia.
It was designated as Monilia antipiriculariae H. SUZUKI and the antibiotic, as Antiblastin.
Antiblastin was found to be active against some kind of yeasts, bacteria and phytopathogens, notably, Piricularia oryzae and Ophiobolus Miyabeanus.View full abstractDownload PDF (389K) -
Part I. Effects of Citric Acid and Various Factors on the Aroma Production of Milk CultureNobuhiro YANO, Yasuro OZAWA1956 Volume 30 Issue 1 Pages 15-18
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSUsing a milk culture for butter consisting of Str. cremoris and Leuconostoc citrovorum, effects of citrate, heat treatment of milk, air supply, ages of the starter, and amounts of inocula on the aroma (diacetyl plus acetylmethylcarbinol) production in milk culture were investigated. The results obtained were as follows:
1. Aroma production of milk culture was found to increase by the addition of either citric acid or sodium citrate to milk.
2. To obtain sufficient aroma, it is necesarry to incubate milk cultures for more than 24 hours at 22°.
3. Milk pasteurized at various conditions, viz., 100° for 40 minutes, 70° for 15 minutes, and 63° for 30 minutes, showed no difference in aroma production.
4. Cultures aerated by shaking during incubation produced more aroma than those incubated anaerobically. Volatile acid, also, increased in aerobic condition. However, the increases caused by shaking were not so conspicuous as those produced by the addition of citric acid to milk.
5. The effect of citrate on the aroma produ ction in milk culture is remarkable when the mother culture is aged, while in the case of a fresh starter, considerable aroma production was observed without the addition of citrate.
6. The amount of inoculum had little effect on the aroma production of the cultures.View full abstractDownload PDF (339K) -
Part II. Effects of Neutralization and Salting on the Aroma of Milk CultureNobuhiro YANO, Yasuro OZAWA1956 Volume 30 Issue 1 Pages 19-22
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe influence of neutralization on ripened milk culture for margarine manufacture, to eliminate defects caused by its high acidity, were studied in relation to the aroma (diacetyl plus acetylmethylcarbinol) of milk culture.
1. When fermentation occurred after culture neutralization, its aroma showed a rapid decreased while the aroma of the culture was kept fairly when the fermentation was inhibited after neutralization.
2 To inhibit fermentation of milk culture after neutralization, it is effective to add common salt to the culture. Practically, it is recommended to add the total amount of salt to the milk culture for margarine immediately after neutralization.
3. In fermentation of the culture after neutralization, citric acid added in the event of neutralization was decomposed rapidly, while a considerable amount of acid remained when fermentation was inhibited by salt. But, in both cases, citric acid added to the cultures showed no effect on the changes of the aroma of cultures.View full abstractDownload PDF (381K) -
Part IV. Oxygen Absorption Coefficient. as a Factor of the Yeast PropagationKoichi YAMADA, Joji TAKAHASHI, Takuya YOSIMURA, Tosimasa YANO1956 Volume 30 Issue 1 Pages 22-26
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe effect of the oxygen absorption coefficient Kd, which represents the intensity of aeration and agitation, upon the yeast (Saccharomyaes cerevisiae, Fleishmann) growth in the modified WHITE's medium was investigated, by means of the shaking flask and two different types of glass-jar fermentor.
The results obtained are as follows:
1) At the exponential phase of growth, the rate of sugar consumption dS/dt is directly proportional to the rate of growth dm/dt, thus
dS/dt=K dm/dt
where the constant K, is called the “sugar consumption coefficient”
2) As shown in Figures 4 and 5, the growth rate constant r at the value of Kd=1.2×10-6, reaches the maximum and the sugar consumption coefficient K, becomes the minimum (that is, the yield of yeast per sugar reaches the maximum), and no more increase (or decrease) is to be found, even if Kd is increased beyond this range. Therefore, aeration and agitation which are beyond some intensity, have no good influence upon yeast growth, but undoutedly causes a loss of power.
3) There is no difference in the values of r and K corresponding to the same value of Kd, in any case of the shaking culture and tank fermentations examined. This indicate that Kd is the important scale-up factor for the case, when the large scale tank fermentation is success fully put into practice based on the results obtained from the shaking culture.View full abstractDownload PDF (419K) -
Part III. Measurement of Temperature throughout Ensiling Process by Use of ThermocouplesAkira ENDO, Choseki FURUSAKA1956 Volume 30 Issue 1 Pages 27-31
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSMeasurement of the temperature change throughout an ensiling process process was done, using thermocouples made by copper and constantan placed in a tower and an earth-pit silo containing a green maize silage.
The relationships between the changes of the numbers of some microörganisms and that of the material temperature in an ensiling process were disccussed.
In the ensiling process, there were three maximums of temperature chagnes. So, it was assumed, that the first peak must be led by the autorespiration of the plant cell, the second was resulted from the growth and the metabolism of some anaerophilic microörganisms, and the third was caused by the action of some aerophilic one. The maximum value of the temperature in each layer was found at 4, 10 and 20 days after packing, corresponding to the upper, middle and bottom layer, respectively. This means that the grade of aerobicity determines the rise of temperature in each layer throughout the ensiling process.View full abstractDownload PDF (478K) -
Hideichi TORII, Isao OTA, Jun KANAZAWA1956 Volume 30 Issue 1 Pages 31-34
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe tea leaves have been sampled during the rapid-growing period of the shoots. A slight difference of harvesting time had susceptible influence on the maturity of the leaves, as well as on their physical and chemical propeties. As it is now very difficult to decide the best plucking time technically, the calculation of chemical constituents in the tea leaves is not available unless the maturity of the leaves is adjusted to a standard level. Then, the relation between the chemical constituents (tannin and total nitrogen) and the maturity of the leaves (indicated by the ratio of the bhanji shoot) was researched by a uniformity trial of sampling of the variety “Tamamidori” on the tea garden.
In regard to the chemical constituents, no adjustment by the maturity of leaves was necessary fortotal nitrogen, as far as these surveys were concerned, but it is readily presumed that some adjustment to this constituent would be required under other sampling conditions. Whereas, an adjustment by the maturity of the leaves was necessary for tannin, even in the case of these samples having such a narrow range of maturity.
As the most reasonable tannin value, the data were adjusted by the maturity of the leaves at the best plucking time and the confident limits of the adjusted value were also calculated.
The sample size for obtaining a balanced sampling to the accuracy of the chemical determination of tannin and total nitrogen was calculated; it was found to satisfy 10 samples when the maturity of the sample did not exceed so far the maturity of the leaves at the best plucking time.View full abstractDownload PDF (395K) -
Hiroshi OGAWA, Tei-ichiro ITO1956 Volume 30 Issue 1 Pages 34-36
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe calcium and magnesium salts of chlortetracycline were found to be readily soluble in methanol containing either calcium chloride or magnesium chloride. This fact was applied to the isolation of chlortetracycline from cultured broths.
The CaCl2 complex of chlortetracycline-Ca salt was obtained in a crystalline form, its empirical formula subsequently determined as (C22H21N2O8Cl•Ca) 1/2 CaCl2. This product was very readily soluble in methanol. Similarly, the MgCl2 complex of chlortetracycline-Mg salt, (C22H21N2O8ClMg) 1/2 MgCl2 was also obtained.View full abstractDownload PDF (1141K) -
Part. 3. Viscosity of the Aqueous Solution of Glycol Chitosan HydrochlorideSatoshi OKIMASU1956 Volume 30 Issue 1 Pages 36-41
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWith a view to investigate the specific character of glycol chitosan hydrochloride (GCH) as a positive polyelectrolye, viscosity, colloid titration curve, and effects of NaCl and pH on the viscosity of GCH solutions were measured.
In water, the reduced viscosity of GCH increases sharply with diluton as in the case of other similarly constituted substances in which the polymer ion is oppositely charged (Table 1, Table 2, Fig. 1). Expansion of the polymeric coil due to intramolecular Coulomb repulsion is suggested as an explanation for the rise in viscosity on dilution. It is also confirmed that the reduced viscosity-concentration relationship follows the Seiyama's equation. The increase is suppressed in the presence of NaCl, and linear viscosity curves of the conventional type appear (Fig. 2). This explanation is attributed to the law of mass action.
The viscosity of the GCH solution decreases rapidly as the pH of the solution is diminished by the addition of HCl (Fig. 3). In this case, it is the Cl ion from the added HCl that is responsible for lowering the viscosity of the GCH solution. When to the GCH solution (pH NaOH is gradually added so as to raise the pH, the viscosity curve also shows a similar fall. This is due to the conversion of GCH to GC, which remains undissociated. It is also verified from the colloid titration curve of the solution that the amino groups of GCH convert to the undissociated form at about pH 5.View full abstractDownload PDF (556K) -
Part I. Variation of Flavin Content in Broad Bean Plants during the GrowthHiroshi KONDO1956 Volume 30 Issue 1 Pages 41-43
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe variation of flavin contents in leaves and stems of broad beans has been studied in the course of growth over a period of 90 days.
The results obtained are as follows:
1) The slight variations of content of flavin in various portions of the stem have been found at each stage of growth.
2) The flavin content of leaves gave maximum values at the growth stage of flowering and at the early stage of fruiting, regardless of the portion of the stem to which the leaves were attached. 3) The flavin content in leaves were more in the upper and middle position leaves, but less in the buds and the lower-positionleaves.View full abstractDownload PDF (239K) -
Part 2. Distribution of Flavin in the Seed during the Ripening ProcessHiroshi KONDO, Miyoko SUMI1956 Volume 30 Issue 1 Pages 43-44
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe variation of the flavin content in the various parts of broad bean seeds has been studied throughout the stages of maturation.
The results obtained are as follows:
1) The concentration of flavin varied most markedly in the navel part. It increased from 6.0γ/g in the immatured seeds to 40_??_50γ/g in the matured seeds.
2) The concentration of flavin in the seed coat and pod showed an inclination of decrease with maturation, while in the cotyledon it showed an inclination of slight increase in the earlier stages and of decrease in the later ones.View full abstractDownload PDF (170K) -
Part 4. Relation between Aeration, Agitation and the Increase of Penicillin Yield by the Intermittent Feeding of Soybean Oil or GlucoseYuichi NOGUCHI, Osamu ARAO, Yoshihisa YAMAMOTO, Minoru SHIGETO, Sumio ...1956 Volume 30 Issue 1 Pages 45-50
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1. The effect of the rate of air flow and the revolution number on the rate of oxygen supply in a 5l Jar-fermenter, was investigated. As the result, the following empirical formula was obtained.
Kd=(2.21×10-13)V0.57N2.58
K; oxygen absorption coefficient (g mol. of O2/atm. min. cc)
V: rate of air flow (1/min.)
N: revolution number (r. p. m.)
2. With a glucose rich corn steep liquor medium (glucose 2.5%, lactose 1.0%), the effect of soybean oil feeding on penicillin yield was investigated. The increase of the penicillin yield was found favoured by the condition of high aeration with the optimal condition at Kd=17.80×10-6 (g mol. of O2/atm. min. cc).
3. Lactose is the best carbohydrate for penicillin production, but it can be replaced by the intermittent feeding of glucose or soybean oil after its depletion. Soybean oil is better than glucose as a feed substance.
4. Intermittent feeding of glucose after its depletion gives a good penicillin yield, which seems to be used at any degree of aeration.View full abstractDownload PDF (486K) -
Part II. Growing Stages and Enzyme Activities in Protein DeficiencyAkira YOSHIDA, Takashi YAMAZAKI, Kiyoshi ASHIDA1956 Volume 30 Issue 1 Pages 50-54
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt was previously investigated by the authors, that the activities of liver xanthine oxidase, choline oxidase and succinic dehydrogenase in rat varied with age and give a characteristic changing curve respectively. Thus, the normal activities of these enzymes in various growing stages were found.
But these activities will change in different environmental conditions. Furthermore, these changes will differ in different growing stages. By observing these changes an accurate perception in regard to the dynamic status of the living bodies can be obtained.
In this paper, the authors observed the differences of the change of the enzyme activities between young and adult rats which were fed on the protein deficient diet and successfully on the protein rich diet.
By these experiments it was found, that a more labile protein component than that of the enzymes mentioned above exists in the young rat.
The physiological role of xanthine oxidase was also discussed.View full abstractDownload PDF (394K) -
Part IV. Effect of Oxidants and Reductants on Action of the RibonucleaseYasunori MORI1956 Volume 30 Issue 1 Pages 54-59
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1. The activities of the pancreas ribounclease decreased by the action of strong oxidants as I2-KI, NaIO4 and CH3ICOOH and greatly activated by reductants such as reduced glutathion, cysteine-HCl, vitamin C and Na2S2O3. The inactivation of the enzymes by the strong oxidants was reversible since activity could at least be partly restored in part by one of the reductants.
2. It was observed that there was a shift in the ultraviolet absorption spectrum of ribonuclease toward higher wave length, accompanied with an increase of the extinction coefficient at 277mμ upon the addition of strong oxidants such as I2-KI and NaIO4.
3. The activities of the enzymes decreased progressively as the oxidation-reduction potential of the digests was raised above En 500mV. From the result of these experiments, it is suggested that the inactivation of ribonuclease by strong oxidants can be explained by the oxidation of substituent amino acid (mainly tyrosine) in the enzymes or by the oxidation of the sulfhydryl groups rather than protein denaturation.View full abstractDownload PDF (534K) -
(1) Studies on the Mechanism of the Formation of Polysaccharides. Part 20Yoshiyuki INOUYE, Kônoshin ONODERA, Tatsuro ITÔ1956 Volume 30 Issue 1 Pages 59-62
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1. Glucose-6-phosphate was synthesized from glucose and tetraphosphoric acid by the method of SEEGMILLER and HORECKER. This compound was identified by the various analyses and also by the action of broad bean phosphoglucomutase which hereunto had not been reported in the paper of SEEGMILLER and HORECKER.
2. Glucose-6-phosphate was also prepared by the combined action of potato phosphorylase and broad bean phosphoglucomutase. Its reacting condition was as follows: inorganic phosphate, 0.05M; soluble starch, 1%; magnesium chloride, 0.005M; pH 7.5 and reaction temperature 30°.
3. From the result of this experiment, it was indicated that synthetic glucose-6-phosphate was more difficult to purify than that enzymatically prepared; the optical rotation and reducing value of the former preparation were slightly higher and the phosphorus content was slightly lower than the latter in its finally purified state. The difficulty of its purification may be eliminated when the condition of hydrolysis of the phosphorylated compound is improved.View full abstractDownload PDF (348K) -
Yoshikazu SAHASHI1956 Volume 30 Issue 1 Pages A1-A8
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (821K) -
[in Japanese]1956 Volume 30 Issue 1 Pages A9-A13
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (539K)
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