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Volume 42, Issue 3
Displaying 1-12 of 12 articles from this issue
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Kei ARIMA, Yuhei SAKURA, Kazuo IZAKI1968 Volume 42 Issue 3 Pages 103-108
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDuring the course of an investigation of the accumulation of maltol (3-hydroxy-2-methyl-γ-pyrone) by microorganisms, it was found that one strain No. 189, screened out from soil, accumulated two γ-pyrone compounds in the culture medium.
The present investigation was undertaken to clarify the progress of fermentation with the strain and to identify the two γ-pyrone compounds. No. 189 strain was gram-negative and motile by means of polar flagella (lophotrichous). The strain produced water-soluble yellow pigment and 2-keto gluconic acid in the culture medium. On the basis of these data, it seemed reasonable to assume that No. 189 strain was belonging to Pseudomonas.
The culture medium used contained 5% of sucrose, 1% of peptone, 0.1% of K2HPO4, 0.05% of MgSO4 and 0.1% of yeast extract. Incubation was carried out for 15 days at 37°C using 500-ml shaking flask. In this fermentation, as 2-ketogluconic acid was produced, the organism could not grow after 7 days, but the two γ-pyrone compounds were accumulated 855μg/ml as kojic acid after 15 days.
In view of the fact that the two crystallized γ-pyrone compounds had identical IR absorption spectra and UV absorption spectra with authentic comenic acid and 5-oxymaltol, we concluded that one is comenic acid and the other is 5-oxymaltol.View full abstractDownload PDF (1119K) -
Yoshiichi TAKEUCHI, Akiko KAWABATA, Akira NAKATA, Fumihiko KATO, Yosab ...1968 Volume 42 Issue 3 Pages 109-113
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe procedure to prepare pure pyridoxine phosphates (PIN-4-P, PIN-5-P) was established and was reported in a previous paper. Then we attempted to determine the comparative activity, to certain strains of microorganisms, of pyridoxine (PIN), pyridoxal (PAL), pyridoxamine(PAM), pyridoxal-phosphate (PAL-P), and pyridoxamine phosphate (PAM-P), since the data including PIN-P activity to these microorganisms could not be found in the paper which described Vitamin B6 activity.
Four strains of microorganisms, Sacch. carlsbergensis, Sir. faecalis R., Lact. casei and Lact. acidophilus, were adopted for use in the estimation of the comparative activity of PIN-P. For Sacch. carlsbergensis, PIN-5-P showed the same activity as PIN but it was superior to PAL-P and PAM-P. For Sir. faecalis R., PIN-5-P was 16 times more active than that of PIN but it was still less active than that of PAL, PAM and their phosphates. For Lact. casei, PIN-P was in similar activity to PIN and lower than that of PAL and PAL-P. For Lact. acidophilus, PIN-5-P brought out significant activity, but it was inferior to PAL-P and PAM-P, where, as PIN, PAL and PAM had no activity. PIN-4-P showed generally less activity than that of PIN-5-P for all four strains used.View full abstractDownload PDF (385K) -
Eiichi SOEDA, Jun-Ichiro MUKAI, Ryuko TAKEYA, Satoru AKUNE1968 Volume 42 Issue 3 Pages 114-119
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) Model experiments were done to determine the structure of larger oligonucleotides, using a silkworm nuclease and RNase-I digests. When penta-, hexa- and heptanucleotides isolated from RNase-I digests were degradated by the nuclease, followed by the column chromatography on DEAE-cellulose in the presence of 7M urea, the redigests gave six peaks according to the net negative charges. Peaks bearing-1 and -2 charges consisted mostly of NpN and NpNpN, respectively, coming from the 5'-termini of the original chains. On the other hand, peaks bearing-5 and -6 charges were predominantly pNpN and pNpNpN, respectively, coming from the 3'-termini. Thus, the sequence of three successive bases at both ends could be determined by the subsequent alkaline hydrolysis and paper chromatography. Peaks bearing-3 and -4 charges were pNpN, and pNpNpN and pNp. Of all these, since pNpN and pNpNpN came from inside of the chains, the base sequence at the internal positions could be determined if these fragments were identified with alkaline treatment or with a direct paper chromatography without alkaline treatment.
This method may be applied not only to the structural analysis of an oligonucleotide but also to the determination of the three successive base sequences from the 5'-terminus of a polynucleotide.
(2) Initial attack on pentanucleotides by the nuclease is chiefly at either of the following two positions.
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NpNpNpNpNpView full abstractDownload PDF (496K) -
On the Cultural Media for Extracellular Formation of β-Fructofuranosidase by Shaking Culture of Aspergillus amstelodami IAM 2035Minoru YABUKI, Ichiro TAKANO1968 Volume 42 Issue 3 Pages 120-127
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe culture conditions for the extracellular formation of β-fructofuranosidase (invertase) by Aspergillus amstelodami IAM 2035 which was selected here as the highest former of this enzyme were examined. Among the nitrogen sources tested, sodium nitrate, sodium glutamate and sodium aspartate showed good results for enzyme formation, and sucrose was found to be the best carbon sourse.
By the addition of sugar ester (sucrose mono-palmitate, nonionic surface-active agent) to the medium, pellet formation of the mold was much inhibited, whereas invertase formation was promoted about six times. When sugar ester was used as sole carbon source, this organism formed a greater amount of invertase in the medium. Then it was considered that, the effect of sugar ester on the formation of invertase is due to its activities as surface-active agent and inducer for invertase formation.
Under the conditions used in this study, the following composition of the medium showed the best result; 0.5% of sucrose, 0.3% of sodium nitrate, 0.05% of sugar ester, 0.05% of monopotassium phosphate and magnesium sulfate, and 0.05% of yeast extract (Difco) per liter of deionized water, and pH was adjusted to 5.5.
By applying the culture medium obtained above it could be presented that some of the mutants obtained by UV-irradiation on ascospores showed two to three times in their invertase-forming ability than their parent strain Asp. amstelodami IAM 2035.View full abstractDownload PDF (609K) -
Diacetyl as an Aroma Component on Baking of Biscuit-doughHiromu KISAKI, Konoshin ONODERA1968 Volume 42 Issue 3 Pages 128-133
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDiacetyl has been identified from its retention time by gas chromatography in condensates of the vapor collected from the model dough which was baked in a flask heated in an oil bath at 130°C for 60min. The dough was prepared by mixing 8g of flour, 2g of cane sugar, 2g of butter, 20 mg of NaHCO3 and 2ml of water. Diacetyl was found as one of the characteristic, pleasant aroma components of biscuit by sensory test. In the analysis of vapor sample evolved from baked biscuit by gas chromatography, diacetyl formation increased with prolongation of baking time, with raise of the pH of dough, and with increasing in the amount of cane sugar used in the dough. Although diacetyl was considered to be derived from the sugar, diacetyl formation was not remarkable in the case of using cane sugar or flour only. But diacetyl was distinctly produced in the presence of the flour when mixed with cane sugar. It was considered that diacetyl might be developed during the baking process, in which the browning reaction of wheat flour and cane sugar occurred in dough.View full abstractDownload PDF (451K) -
On the Relation fo Ingredients and Diacetyl Formation on Baking of Biscuit-doughHiromu KISAKI1968 Volume 42 Issue 3 Pages 134-138
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn this paper, the effect of ingredients on diacetyl formation during baking of model doughs was investigated. The use of various commercial cane sugars in dough resulted in increase of diacetyl formation during the baking process, proportionally with the content of invert sugar. The use of D-glucose, D-fructose, maltose and D-galactose in dough produced more amount of diacetyl than that of D-xylose, lactose, sucrose and raffinose. The effect several shortenings was not found in the diacetyl formation. It was not found that any relation existed between diacetyl formation and protein content of commercial wheat flours. However, the diacetyl formation was remarkably increased by the addition of L-lysine, L-ornithine and other several amino acids. On the basis of these experiments, it was suggested that diacetyl was developed during the baking process, in which the Maillard reaction occurred between amino groups originated from flour and carbonyl compounds originated from cane sugar.View full abstractDownload PDF (341K) -
Susumu UENO, Kazushige SUMINO, Yoshio TANI, Saburo FUKUI1968 Volume 42 Issue 3 Pages 139-145
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn a previous paper the authors reported that cytochrome c content of the cells of Saccharomyces sake was significantly enhanced by cultivating in a glucose-medium containing lactic acid under vigorous aeration.
This paper deals with a fundamental study on the production of cytochrome c based on the phenomenon mentioned above. A time-course study revealed that successive utilizations of glucose and lactic acid resulted in Monod's “diauxie type” growth of the yeast and the cytochrome c content increased temporarily at the early to middle stages of both the logarithmic phases. Maintenance of the high cytochrome level in the yeast cells was achieved by successive addition of lactic acid to the culture broth.View full abstractDownload PDF (471K) -
On the Mechanism of Growth Inhibition by PropionateTeijiro KAMIHARA, Hisao YABUSHITA, Saburo FUKUI1968 Volume 42 Issue 3 Pages 146-151
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStudies were made on the growth inhibitory effect of propionate on Streptococcus faecalis 10 C 1. The results obtained are as follows; (1) propionate inhibited the aerobic oxidation of pyruvate depending on lipoate in a cell-suspension; (2) pyruvate oxidation using neotetorazolium chloride as a hydrogen acceptor in a cell-free system also required lipoate and was remarkably inhibited by the addition of propionyl phosphate; (3) propionate was converted to propionyl-CoA via the phosphate ester; (4) acetate, being activated in the same cell-free extract, inhibited the activation of propionate.
The results suggest that (1) an excess amount of propionate added to the growth medium blocks the acetyl-CoA formation from pyruvate and consequently inhibits the bacterial growth; (2) the well-known effect of lipoate or acetate which eliminates the inhibition may be due to the stimulation of the acetyl-CoA formation.View full abstractDownload PDF (521K) -
Immuno Fluolescent Staining of Pediococcus halophilusKiyoshi NAKAMURA, Keiji OGIMOTO, Tsuneji SUDO, Isao UMEDA1968 Volume 42 Issue 3 Pages 152-157
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDuring the maturing process of shoyu (soy sauce) brewing, it is believed that Pediococcus halophilus carries out a special important part. So, to inspect its behavior in shoyu mash, we examined whether immunofluorescent staining is useful or not.
Formol vaccines were made from two strains of Pc. halophilus (IAM 1673 and PM-2: both are isolated from different mashes) and injected to rabbits. The serum obtained from rabbit immunized with IAM 1673 agglutinized only the homologous antigen and did not agglutinate the heterologous one, and vice versa.
The result of indirect immunofluorescent staining was the same as that of agglutination. Then the two strains are differentiated from each other serologically, and immunostaining may be applied for the examination of the behavior of Pc. halophilus in the shoyu mash.
The bacterial fraction low in other materials was prepared from the mash and stained immunologically. Only the diplococci were well stained and the organisms of other forms were not. But some pediococcus-like organisms were not stained. Some of the organisms identified as pediococci from some characters were not agglutinated nor stained by the both sera. This suggests that there are many serotypes among the halophilic pediococci and that it may be necessary to examine the serotypes before application of immunological techniques for the study of shoyu mash.View full abstractDownload PDF (1597K) -
Lipid Composition of the Insect Body of Ceroplastes rubens (MASKELL) and Ceroplastes japonicus (GREEN)Akira HASHIMOTO, Kzauhiko YAMADA, Katsunori MUKAI1968 Volume 42 Issue 3 Pages 158-164
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe overwintering female adults of C. rubens and C. japonicus were collected from the branches of Ilex integra and Euonymus japonicus, respectively, at Sakai-shi, Osaka, and then insects were separated into the insect body and the wax-shell.
In the present paper, the composition of the lipids extracted from the insect body has been determined by chromatography. There was a marked difference in the lipid class composition between C. rubens and C. japonicus, particularly with regard to amounts of waxes, triglycerides and free fatty acids. In the rubens lipid, the predominant components were waxes, triglycerides and free fatty acids, amounting to about 19%, 17% and 30%, respectively. The japonicus lipid consisted of about 87% triglycerided and minor amounts of waxes and free fatty acids.
The fatty acids of triglycerides were analysed by gas-liquid chromatography. A similarity was found in the pattern of each fatty acid component of these two insects, by this analysis. Most fatty acids were saturated acids, and very large amounts of capric and lauric acids were noted characteristically.View full abstractDownload PDF (1114K) -
Shikao ISHIKAWA, Yôji YAMATANI1968 Volume 42 Issue 3 Pages 165-171
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA spectrophotometric method was developed for the determination of partially hydrolyzed poly (vinyl alcohol) in biological materials such as digesta, feces, urine, blood and several common feeds.
Liquid sample or aqueous extract is pre-treated with Somogyi's precipitants, and furthermore with α-amylase if starch be present, in order to remove colorimetric interference. The concentration of the polymer is determined by reference to a previously prepared calibration formula, relating the concentration of the polymer ranging from 0 to 1.0mg per 50ml of final test solution and absorbance at 690mμ for the greenish brown color produced by the reaction of the polymer with iodine in the presence of boric acid.View full abstractDownload PDF (456K) -
Takuro KISAKI1968 Volume 42 Issue 3 Pages R17-R22
Published: 1968
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (463K)
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