Koji mold proteolipid, or protein body in rice grains, was found to be the high concentration alcohol-producing factor, showing both actionsof the yeast growth promotion and of the formation of high concentration, more than 20 percent, of alcohol in the complete synthetic medium. The yeast growth promotion by proteolipid was also observed in the contamination-preventing environment, such as the low temperature, the anaerobic condition and the presence of sufficient amount of lactic acid, sugar and alcohol, shown in the seed culture of sake brewing.

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The acid phosphatase (E. C. 3. 1. 3. 2) in Gladiolus bulbs was purified about 1300 folds by using Sephadex G-100 gel filtration, DEAE-cellulose column chromatography and Sephadex G-200 gel filtration, and the yield was about 5%.
The purified enzyme showed maximum activity at pH 5.6 and 45°. The enzyme activity was markedly inhibited by Zn²⁺ and Cu²⁺, but was not influenced by the addition of Ca²⁺ and Mg²⁺.
The enzyme activity was completely inhibited by 10mM DFP and by PCMB, but was not influenced by 2-mercaptoethanol.
The Km value of theenzyme was 7.8×10^-4M for β-glycerophosphate.

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For the purpose of the improvement of isocitric acid fermentation by yeasts, an attempt was made to obtain some mutants having higher activities of aconitate hydratase. As a means of obtaining such mutants, fluoroacetate-tolerant mutants were induced from Candida lipolytica IFO 1209 and 1659. The fluoroacetate-tolerant mutants thus obtained were examined for their citrate and isocitrate productivities from n-paraffins. Contrary to the expectation, no significant difference was found in regard to the ratios of the amounts of isocitrate to those of citrate between the parent strain and the mutants.
Some of the mutants, however, were found to produce an unknown hydroxy-acid, which markedly inhibited the activity of NADP-linked isocitrate dehydrogenase, in appreciable amounts from n-paraffins.
The mutant strain, No. R-2, which was chosen as the most excellent producer of the unknown acid, was clearly insensitive to the inhibitory effect of fluoroacetate than the parent strain, whereas, in comparison with the parent strain, the mutant showed a delay in the beginning of the growth on the medium containing no fluoroacetate.

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The unknown acid, which had been found to be produced by fluoroacetate-tolerant mutants of Candida lipolytica, ⁽¹⁾ was isolated as its lactone in a yield of 21g from 1 liter of the culture broth of a mutant, No. R-2, grown on n-paraffins mixture. The lactone was recrystallized from ethyl acetate-chloroform (1:10) in long needles; C₇H₈O₆, mp 153°C, [α]²³D-26.2° (c=1.0, H₂O), -24.4° (c=1.0, MeOH). It yielded derivatives and a salt: the dimethyl ester, needles from ethanol, mp 112°C, [α]²⁸D-21° (c=1.0, MeOH); the triamide, prisms from water, mp 198°C, [α]¹⁶D-8° (c=0.2, H₂O); the trisodium salt, powder, [α]²⁵D+5° (c=1.8, 0.4N HCl), -29° (c=1.0, H₂O).
The sodium salt was found to inhibit competitively NADP-linked isocitrate dehydrogenase from pig heart. The Ki value for the enzyme was determined to be 1.0×10^-7M. The acute toxicity of this acid, as either its lactone or its salt, for mouse, however, was as low as that of threo-D_s-isocitric acid.
From these data and this results of spectral analyses, this acid was safely assumed to be threo-D_s-2-methylisocitric acid.

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The long chain (C₂₄_??_C₃₈) 2, 3-dialkyl (alkenyl group in some cases) acroleins which were produced by aldol condensation and dehydration reaction of fatty aldehyde via hydrolysis of plasmalogen contained in pork meat have been isolated from the pork loin roll ham, boiled boneless ham and bacon, and characterized.
It has been found that these compounds were formed during storage of meat and meat products, and production process of meat products.
It was suggested that the aldol condensation reactions occurred during production process or storage of meat products led to the formation of flavor compounds and polymeric pigments.

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In order to investigate the off-flavor, which is formed by heating and concentration processes in manufacturing the concentrated juice from C. unshiu, following two samples from both fresh juice and concentrated juice (conc. juice) were analyzed.
(1) Aroma concentrate prepared by lyophilization
(2) Head space vapor of juice
They were analyzed by means of GLC, GC-MS, and TLC.
Head space vapor of conc. juice had a strong off-flavor, and hydrogen sulfide, dimethyl sulfide, acetone, and 2-methyl-3-buten-2-ol, were identified as its constituents. These compounds were responsible to the top note of conc. juice.
In the aroma concentrate from conc. juice, contents of α-terpineol, terpinen-4-ol, and the terpene carbonyls (unidentified), increased, while that of d-limonene, linalool, and β-elemene decreased. As minor constituents of the aroma concentrate from conc. juice, furfural, 5-methyl furfural, cis and trans linalool oxides (five membered) were identified. These phenomena seemed to be responsible to the off-flavor, to some extent.

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One hundred, and twenty six strains of the genus Aspergillus were examined for their productivity of aflatoxins in surface cultures. Most of the strains commonly produced a bluish green fluorescent compound similar to aflatoxin G in fluorescent color and Rf value on TLC under some experimental conditions. This compound was isolated from the culture filtrate of Aspergillus oniki 1784 and proved to be lumichrome.

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As taste substances in Warabi (Pteridium aquilinum var. latiusculum Und.) and Yamadori-zenmai (Osmundastrum cinnamomeum var. fokiense Tagawa), free amino acids were investigated. The following results were obtained.
(1) In Warabi examined in this investigation, glutamic acid was dominant, amounting to 62% of total amino acids, and followed by phenylalanine and glutamine.
(2) Yamadori-zenmai contained 33% of glutamic acid, 20% of phenylalanine and significant amounts of proline, tyrosine, glutamine and alanine.

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The enzymic reaction on sucrose was carried out with the invertase of pollen sterilized by γ-rays. From the reaction mixture three oligosaccharides were isolated, one of which was found to be 1-kestose.
Pollen invertase was a β-fructofuranosidase having trans-D-fructosylase activity, while honeybees invertase was an α-glucosidase.
1-Kestose is formed presumably by trans-D-fructosylation catalyzed with pollen invertase.

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