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Volume 39, Issue 11
Displaying 1-14 of 14 articles from this issue
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Anti-Rennin Substance and its FunctionMasayoshi OEDA1965 Volume 39 Issue 11 Pages 411-414
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) By fractionation, an anti-rennin factor (ARF) was isolated from swine blood serum. It was a salt containing Cl, Na, Ca, and Mg. (2) ARF was crystallized easily from its water solution. The crystalline ARF became white powder when it was desiccated. The powdered ARF contained about 92% of ash. The ash formed by incineration of ARF lost a part of the anti-rennin activity. (3) When a solution from ARF and serum protein, adjusted its pH to that of blood, was added to milk, more anti-rennin activity was observed, compared with the case when ARF alone was used in the clotting test of the milk. (4) ARF prevented milk not only from clotting by rennin but also from clotting by pepsin.View full abstractDownload PDF (249K) -
Browning of Saké and Occurrence of Carbonyl Compounds by SeasoningSatoru OKA, Hiroshi IDE, Katashi SHIMIZU, Masaharu SAKAI1965 Volume 39 Issue 11 Pages 415-419
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSChemical composition of Saké seasoned for 400 days at 30° was compared with that stored at 0°. Although any significant difference was not observed in major components, a remarkable increase in carbonyl compounds was detected in the seasoned sample, being accompanied with its browning. An odor produced during seasoning was removed by steam distillation and was fixed by addition of 2, 4-dinitrophenylhydrazine, and thus the odor substance was considered to be a volatile carbonyl compound. 3-Deoxyglucosone, which has been considered as an intermediate of some browning reactions, was separated as its bis-2, 4-dinitrophenylhydrazone from the seasoned sample and was identified by the infrared absorption spectrum. These results give a possibility that the flavor change of Saké by seasoning is related to a browning reaction and 3-deoxyglucosone acts as an intermediate in some part of the reaction.View full abstractDownload PDF (340K) -
Effects of Monofluoroacetanilides on the Acetate Metabolism of MicroorganismsToshiie NAKAMURA, Yoshio HAMAMOTO, Tatsuro ITO1965 Volume 39 Issue 11 Pages 420-426
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn order to ascertain the mechanism of the fluoroacetanilides poisoning, the effects of Na-fluoroacetate (NaFA), fluoroacetanilides, and fluoroacetamide (FAm) on the acetate metabolism of yeast (Saccharomyces cerevisiae) and acetate-grown Arthrobacter ureafaciens were studied by means of the Warburg manometric method. The results were as follows:
(1) In case of yeast, the inhibition by NaFA was remarkable. The relationship between inhibition (H) and NaFA concentration in this experiments was approximately shown by the under equation where ∅g was 3×10-5 M and n was 2. (∅g shows the concentration of inhibitor which gives 50% inhibition, and n shows the order of inhibition.)
H=1/1+(∅g/[NaFA])n
Although the inhibitions by fluoroacetanilides and FAm were between 1/20 and 1/30 of that by NaFA, the 2 nd order inhibitions were also observed in these compounds. Moreover, the enzymic hydrolysis to fluoroacetanilide in yeast was detected, though it was weak.
Therefore, it was estimated that the TCA-cycle in yeast was inhibited not by fluoroacetanilides themselves, but by the liberated fluoroacetate due to the hydrolysis.
(2) In case of acetate-grown A. ureafaciens, the acetate consumption was inhibited to the same extent by 10-6 to 10-4M of NaFA, fluoroaceto-P-bromoanilide and FAm. However, the activity of the enzymic hydrolysis was, at least, not recognized more than that in yeast. Different mechanism of the inhibition from that in yeast may exist in this case.
(3) It was expected that the biological assay of fluoroacetate may be successful in the range of 1×10-5 to 4×10-4M (0.8 to 30 p. p. m.) by the inhibition test of NaFA on the yeast acetate metabolism.View full abstractDownload PDF (549K) -
On the Patterns of Carbohydrate Oxidizabilities and their VariationMinoru AMEYAMA, Haruko FUJISAWA, Keiji KONDÔ1965 Volume 39 Issue 11 Pages 427-435
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe oxidative activities of the acetic acid bacteria for the various carbohydrates were again determined. The substrates used were glucose, K-gluconate, Ca-2-ketogluconate, sucrose, L-arabinose, mannitol, fructose, sorbose, Na-succinate, Na-acetate, ethanol and amyl alcohol, which were typically selected from many carbohydrates according to the results obtained until 1955 in our investigation.
Thus some variations were discussed on the characters of the acetic acid bacteria.
The result is shown in Table II. Then the acetic acid bacteria were divided into five groups; Acetobacter group (typical species: A. aceti) which oxidized strongly ethanol and succinate, the pigment-producing group I (typical species: A. aurantium) which oxidized also succinate and thus was a noteworthy group as the intermediate type between Acetobacter and Gluconobacter, the pigment-producing group II (typical species: A. melanogenum) which did not oxidize succinate, Gluconobacter group I (typical species: A. oxydans) which could produce both 2-and 5-ketogluconates, and Gluconobacter group II (typical species: A. suboxydans var. α) which oxidized only weakly ethanol and produced mainly 5-ketogluconate.
Thus, the reality of the intermediate strains reported by Asai et al.(12) was confirmed independently.
The typical pattern of carbohydrates oxidation of each group is shown in Fig. 2_??_7.
In comparison with the results obtained until 1955, the variations were recognized on the oxidizability for carbohydrates and on the ketogenic character in some species or strains. These findings are shown in Tables II and III.View full abstractDownload PDF (662K) -
Conversion of Fumarate to L-Malate by YeastYuji SASAKI, Shoichi TAKAO1965 Volume 39 Issue 11 Pages 436-441
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWhen fumaric acid fermentation by the genus Rhizopus is associated with another microorganism which has a high fumarase activity, this fermentation will be converted to L-malic acid fermentation. As a fundamental experiment of this investigation, 23 strains of yeasts belonging to the genera, Candida, Debaryomyces, Hansenula, Pichia, Rhodotorula, Saccharomyces and Torulopsis, were tested for their fumarase activities. Several strains indicating the high activity were all film yeasts and Pichia membranaefaciens, str. 3130, was found to be the best strain.
When P. membranaefaciens was cultured in the media containing Na- or Ca-fumarate (4% as fumaric acid) in still culture for 5 days, malic acid yields in either medium were more than 80% of theoretical value. On the other hand, Ca-fumarate was much more favorable than Na-fumarate as a substrate in shake culture, and the yields of malic acid in the Ca-fumarate-containing media were as high as 85% and nearly 100% after 2 and 5 days, respectively.
These results strongly suggest the possibility that the fumaric acid fermentation may be continuously converted to L-malic acid fermentation when P. membranaefaciens is cultured together with the genus Rhizopus.View full abstractDownload PDF (500K) -
Stability of Phenylmercuric Acetate Dust FormulationHiroshi TAKEHARA1965 Volume 39 Issue 11 Pages 442-447
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStability of phenylmercuric acetate dust formulation (PMA dust) was studied. To determine PMA in the PMA dust, PMA was extracted from dust formulations by shaking with 0.6 N-HCL-methanol mixture and Miller's dithizone method was applied. For the determination of total mercury in the PMA dust, cuppric diethyldithiocarbamate method was applied after decomposition of PMA by 6 N-HCI.
Various factors of diluents having effect on the decomposition of PMA dust were investigated. Some relationships were observed, between the rate of decomposition of PMA and some properties of diluent such as adsorption power, basicity and the amount of sulfide.View full abstractDownload PDF (455K) -
Photolysis of Organomercuric PesticidesHiroshi TAKEHARA, Masato KOTAKEMORI, Takumi KAJIMURA1965 Volume 39 Issue 11 Pages 448-453
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSPhotolysis of some organomercuric compounds and phenyl mercuric acetate dust formulations by ultraviolet light was studied. The material was illuminated with the ultraviolet light (Toshiba GL-15, 2, 537 Å; Toshiba FL-20 E, 3, 100 Å; Toshiba FL-BLB, 3, 420 Å) and sunlight. For the purpose of determination of the strength of the ultraviolet light, was used marachite green leucocyanide as an actinometer. Decomposition rate of the material was determined by Polarography.
It was found that the selection of the wave length of the light was important for photolytic experiments and FL-20 E was suitable for our study. It has been shown that polarograms of R•Hg•X type organomercuric compounds generally have two waves in the alkaline solutions. Second wave of some compounds, in the used material however, disappeared after illumination with the ultraviolet light of sunlight. The mechanism of this reaction is uncertain.View full abstractDownload PDF (384K) -
Tei YAMANISHI, Akio KOBAYASHI, Sachiko OYAMADA1965 Volume 39 Issue 11 Pages 454-456
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSPungency of white mustard paste diminished gradually and bitter taste developed during the storage at room temperature. Rate of such off-flavor was greatly affected by temperature, i.e. under 0°C only slight off-flavor and at -20°C no off-flavor developed.
It was confirmed that one of the causes of the off-flavor is the change of p-hydroxybenzylisothiocyanate (pungent principle) to p-hydroxybenzylalcohol (unacceptable taste).
Bitter principle was isolated from mustard paste of off-flavor as a crystalline form. Although the chemical structure was not decided yet, it was found to be a phenolic com pound containing sulfur and nitrogen.View full abstractDownload PDF (193K) -
Satoru OKA, Masaki OTU1965 Volume 39 Issue 11 Pages 457-461
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSComparison was made between spectrophotometric and Lovibond-tintmetric investigations on pigments produced in Saké by Storage.
At the wave lengths ranged from 360 to 500 mμ, absorption spectra of various Saké samples gave similar figures without any peak, and the optical extinctions measured at each wave length showed good correlation to the strength of the color apparent to the naked eye, being independent of sort of Saké. Influence of turbidity on the optical extinction was corrected by the aid of a suitable turbidity standard, silica sol. Thus, it has been assured, that comparison of color of Saké in various stages of storage can be made by the optical extinction at any wave length in the above indicated range.
For practical determination, the use of a wave length near to 430 mμ and a thick cell with about 50mm light path in length was recommended.View full abstractDownload PDF (371K) -
Decolorization by PhenolMichiko OHKUBO, Takao OHMURA1965 Volume 39 Issue 11 Pages 462-464
Published: 1965
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSColored food extracts such as soy sauce were extracted with phenol saturated with water removing most of the colored materials. Nucleotides remained in the aqueous phase. The preliminary decolorization was proposed for the determination of 5'-IMP and 5'-GMP in colored foods.View full abstractDownload PDF (203K) -
1965 Volume 39 Issue 11 Pages e3a
Published: 1965
Released on J-STAGE: November 21, 2008
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1965 Volume 39 Issue 11 Pages e3b
Published: 1965
Released on J-STAGE: November 21, 2008
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1965 Volume 39 Issue 11 Pages e3c
Published: 1965
Released on J-STAGE: November 21, 2008
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1965 Volume 39 Issue 11 Pages e3d
Published: 1965
Released on J-STAGE: November 21, 2008
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