Nippon Nōgeikagaku Kaishi

Studies on Malt Amylase

Part V. Fluctuations of Amylase Activity during Autolysis of Green Malt

Masayuki IKEMIYA

1956 Volume 30 Issue 3 Pages 135-138
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_135

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In the previnus paper, it has been reported that free amylase increased during autolysis of green malt during the younger stage of germination, while in the present paper, free amylase was found to be decreasing and zymogen amylase remarkably increasing when the green malt of the later stage of germination was employed to autolysis.
It is worth to note that the fluctuctuation of free and zymogen amylases during autolysis, was affected by the moisture of green malt, and by temperature of autolysis.

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Studies on Malt Amlase

Part VI. Changes in Amylase Activity during Autolysis of Barley

Masayuki IKEMIYA

1956 Volume 30 Issue 3 Pages 138-140
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_138

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Even with barley which has lost its germinating power by soaking into water at 20° with toluene, the increase of saccharogenic and dextrinogenic amylases was observed in both free and zymogen forms, when it was kept to autolysis at 40°.
It was thus suggested by the author that zymogen amylase would be produced from free amylase.

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Studies on the Requirement of Amino Acids and Vitamins of the Yeast. Part IV

Masahiro TAKAHASHI

1956 Volume 30 Issue 3 Pages 140-145
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_140

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In the last report the author has reported that the histidine inhibited the growth of yeast in the vitamin deficient-medium. Now the author has made a study on the inhibition of histidine to the growth of yeast in the varied concentration. The inhibition of histidine to the growth of yeast come out from the concentration of 100mg per liter in the vitamin deficient medium. This inhibition is disappeared by the addition of Ca-pantothenate or β-alanine in the concentration of 1mg per liter.
One the other hand the growth of yenst is abnormal in the vitaminless-medium containing amino aids mixture as nitrogen source in spite of that the l-histidine, l-arginine, l-glutamic acid, dl-serine, dl-isoleucine, dl-methionine, dl-threonine, l-tyrosine, dl-valine and glycine are excepted owing to their inhibition to the growth of yeast and therefore this abnormal growth depend on the lacking of vitamins.

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Studies on the Requirement of Amino Acids and Vitamins of the Yeast. Part V

Masahiro TAKAHASHI

1956 Volume 30 Issue 3 Pages 145-148
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_145

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Nitrogen ssimilability of yeast depend on its inoculum size. So in the case of the determination of the nitrogen assimilability by yeast the experiments must be carried out in the same inoculum size. Sake yeast assimilate (NH₄)₂SO₄ as a nitrogen source better than other materials except of koji extract under the condition carried on inoculum size of 10³/cc. High nutritive value of koji extract are caused by means of the several vitamins which are contained in the koji extract.

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Studies on the Microbial Growth

Part XI. Effects of Cysteine on the Growth of E. coli. (No. 1)

Akira MATSUYAMA

1956 Volume 30 Issue 3 Pages 149-153
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_149

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1. Effects of L-cysteine and other thiol compounds on the growth of E. coli in Koser's synthetic medium containing glucose as the corbon source are illustrated in Figures 1 and 2. The stimulatory effect of thiourea is abolished by substitution of its hydrgen on the S atom with methyl radical. Influences of such mild reductants as Na₂S0₃ and Na₂S₂0₃ are similar to those of thiol compounds. Effects of changing atmospheric pressure on the growth of E. coli in media containing L-cysteine are shown in Table 1. These facts suggest that effects of L-cysteine and other thiol compounds may be attributable to the function of these substances regulating the oxidation-reduction potential of the media.
2. Eficcts of L-cysteine in media containing various monosaccharides and organic acids as the carbon source on the guowth of E. coli are shown in Tables 2 and 3. These results indicate that effacts of thiol compounds are different depending on the carbon sources of the media which are classiffed into two groups; glucose type and pyruvic acid type.
3. The consumption of glucose by the growing cells of E. coli is stimulated by the addition of thiol compounds, while the consumption of pyruvic acid is inhibited (Table 4).

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Studies on the Microbial Growth

Part XI. Effects of Cysteine on the Growth of E. coli. (No. 2)

Akira MATSUYAMA

1956 Volume 30 Issue 3 Pages 153-158
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_153

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1. The effects of L-cysteine on the growth of E. coli, which had been reported in the previous paper, were studied in relation to the oxidation-reduction equilibria of the media. The fact that there were two types of carbon source in the media, i. e. glucose type and pyruvic acid typip, in concerning with effects of thiol compounds was explainable by the difference of optimal Eh values for the consumption of substrate between stages before and after of pyruvic acid formation. This view was supported by experiments examining the relationship between the substrate-E. coli-oxidation-reduction indicator systems as indicated in Tables I and 2, and was based on the presumption that there exists optimal oxidation-reduction potential in the overall reaction including several stages in the metabolic pathway of carbon sources.
2. Quantitative evaluation of antagonism between thiol compounds and mercuric chloride was made by the growth of E. coli. The results obtained with aid of the curve (Fig. 6) sho-wing lag-concentration of thiol group were presented in Fig. 7.

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Studies on the Nitrogen Metabolism in Plant Germination

Part I. Variation of Amide and Amino Acid Contents during the Germination of Pea Plant

Masaharu SHIRAKAWA, Akira OTAKARA

1956 Volume 30 Issue 3 Pages 158-163
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_158

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Amides, such as asparagine nd glutamine, accumulated chiefly in the embryo (plumule, young stem and radicle) of etiolated pea seedlings; the former accumulated much more than the latter.
Asparagine content of cotyledon decreased rapidly in the early stage of germination and then remained unchanged in the drk and in the light. On the contrary, glutamine, which was found only in small amount in the original seeds, increased slowly at the same stage.
About ten free amino acids were detected in both cotyledon and embryo at all stages of germination; aspartic acid, glutamic acid and alanine, which seem to be concerned in, transamination reaction in seedlings, were the most remarkable.
Aspartic acid and glutamic acid, which seem to be closely related to the accumulation of the corresponding amides were found predominantly in embryo and cotyledon respectively.

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Studies on Penicillin Fermentation

Part V. Effects of Vegetable Oils and Fatty Acids on Penicillin Yield

Yuichi NOGUCHI, Osamu ARAO, Minoru SIGETO, Sumio KURIHARA

1956 Volume 30 Issue 3 Pages 163-166
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_163

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1. The glucose of medium used in penicillin fermentation can be replaced by starch. After starch utilization, intermittent additions of soybean oil or glucose were observed to be effective to increase the penicillin yield.
2. The effects of some vegetable oils (soybean, cottonseed, peanut, linseed, corn, rape, castor, sesame oil) on penicllin fermentation were studied. These oils except sesame oilt afforded good yields and above all, linseed oil gave the best, 4083 units per cc being formedt in 137 hours.
3. The effects of fatty acids and soaps were studied. Caprylic acid inhibits the penicillin formation in earlier stage, but the influence decreases as fermentation proceeds. Oleic and linoleic acid stimulate the penicillin formation in earlier stage. When oleic, linoleic, palmitic, or stearic acid was added as its soap, the unsaturated acids inhibit the old culture, although the saturated acids have no toxicity throughout the fermentation., In case of caproic acid, the-higher yield was obtained, but it may be partly due to abundant usage of antifoam agent, Span 85.

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Studies on the Mechanism of Glycerol-Metabolism by Microbes

Part V. On the Mechanism of Glycerol-Oxidation by Yeasts (1)

Ken-ichi OTSUKA, Hiroshi MASUDA

1956 Volume 30 Issue 3 Pages 166-170
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_166

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Studies on the Mechanism of Glycerol-Metabolism by Microbes

Part VI. On the Mechanism of Glycerol-Oxidation by Yeasts (2)

Ken-ichi OTSUKA, Hiroshi MASUDA

1956 Volume 30 Issue 3 Pages 170-174
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_170

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1. It was recognized that intact cells and dried cells of Saccharomyces saké could not oxidize glycerol. This seems to be resulted from the slow velocity of the following two reactions:
glycerol → glycerophosphate
and glycerophosphate → triose phosphate.
2. Hansenula anomala can oxidize glycerol, glycerophosphate and other poly alcohols. In the earlier stage of glycerol-oxidation, the rate was accelerated by inorganic phosphate and diphosphopyridine nucleotide. A cell-free enzyme solution from the autolyzed cells contained glycerokinase which transfers phosphate from ATP to glycerol and glycerophosphatase which splits phosphate from glycerophosphate. Therefore, the authors propose that the phosphorylation of glycerol as the first reaction of glycerol-oxidation couples in vivo with diphosphopyridine nucleotide, and that the first metabolite is glycerophosphate.
3. It was unsuccessful to extract enzymes which oxidize glycerol from H. anomala, but it was recognized that dried cells and homogenates prepared from them could oxidize glycero-phosphate. As the dried cells of S. saké can ferment glucose, it is apparent that they contain enzymes which metabolize triose phosphate. And the velocity of glycerophosphate-oxidation by H. anomala was accelerated by the addition of the minced matter of S. sake.
4. As metabolites resulting from glycerophosphate-oxidation by the extract of minced matter of intact cells of H. anomala, pyruvate' and a-ketoglutarate were found by the method of paper partition chromatography. And H. anomala could oxidize organic acids in the TCA-cycle; citrate, succinate, fumarate and malate.
5. From these findings, glycerol (via glycerophosphate and triose phosphate) may be oxidized to pyruvate and finally to CO₂ through the TCA-cycle by H. anomala. In this case, the process via dihydroxyacetone rom glycerol may be unreasonable by the fact that little activity of glycerol dehydrogenase and negligible oxidation of dihydroxyacetone are recognized.

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Isolation of γ-Aminobutyric Acid from Fruit Juice

Sakae SHINANO, Toshio KAYA, Hiroshi KANEKO

1956 Volume 30 Issue 3 Pages 175-178
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_175

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(1) γ-Aminobutyric acid was isolated from tomato juice (Seiko) and grape juice (Delaware) by displacement chromatography on ion exchange regin, “Daiyaion BK”. The yield was 1800mg from tomato juice (9.0l) and 85mg from grape juice (2.3l), respectively.
(2) γ-Aminobutyric acid was found always in “non protein fraction” of grape fruit at every stages from flower-bud to ripe fruit.

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Studies on the Cereal Starch

Part I. On the Flow Curves of Rice Starch Pastes

Tatsuo TANI, Shinjiro CHIKUBU, Hisaya HORIUCHI

1956 Volume 30 Issue 3 Pages 179-182
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_179

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(1) Using the Stromer viscometer and making the D-S curves of rice starch pastes (Oryza sativa L. japonica and indica), it has become obvious that starch pastes (concentration 1_??_10%) show plastic flow.
(2) Irrespective of temperature, concentration and ccoking time the starch pastes of indica rice had stronger torque than japonica rice had.
(3) Measurement of gel strength of starch gels by the Tarr-Baker jelly tester indicated that indica rice was stronger than Japonica.
(4) Measurement of viscosity of rice starch by B-type viscometer indicated that Japonica rice strach was more viscous than indica rice.

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[title in Japanese]

A. I. OPARIN

1956 Volume 30 Issue 3 Pages A27-A29
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_A27

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Advances in Technique of Wood Saccharification

Tatsuyoshi KOBAYASHI

1956 Volume 30 Issue 3 Pages A30-A40
Published: 1956
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.30.3_A30

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