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Volume 49, Issue 5
Displaying 1-9 of 9 articles from this issue
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Mamoru KOBATA, Ken-ichiro TAKAYAMA, Shigeo ABE1975 Volume 49 Issue 5 Pages 237-243
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA new bacteriophage, named H-1, was isolated. It attacked specifically the coryneform bacteria which produce a large amount of L-glutamic acid from n-paraffin. It has a tadpole-shape with a long tail. Its latent period was 120 to 130minutes and the average burst size was about 100.
H-1 phage seemed to be a temperate phage. A clear plaque mutant, H-2, was obtained spontaneously from H-1 phage. The morphology, latent period, and average burst size were the same with those of H-1 phage. Both phages formed larger plaques on R-type host culture than on S-type.
Multiplication of the H-2 phage did not occur in the liquid medium, containing n-paraffin, as far as the number of the phages in water layer was assayed. Furthermore, the growth of a host strain, Corynebacterium sp. KY 4336, in a medium containing n-paraffin was not affected by the inoculation of the H-2 phage. Since the free phage was not inactivated by n-paraffin, the multiplication of the phage seems to be inhibited by addition of n-paraffin.View full abstractDownload PDF (1875K) -
Hiromichi NII, Kiyoshi FURUKAWA, Mitsuo IWAKIRI1975 Volume 49 Issue 5 Pages 245-249
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe constituents of the essential oil of Solidago altissima L. have been studied. The essential oil was obtained by steam-distillating the leaves and stems. The essential oil of leaves was treated with 5% sodium carbonate solution, then with 5% sodium hydroxide solution, in oder to separate into the neutral, the acidic and the phenolic part. The each part was separated by column chromatography and gas chromatography, and the components separated were investigated by infrared, ultra violet, mass and nuclear magnetic resonance spectrometry. Forty seven compounds in the essential oil have been characterized.View full abstractDownload PDF (345K) -
Manjiro NODA, Tokio OBATA1975 Volume 49 Issue 5 Pages 251-256
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe composition and positional distribution of fatty acids in eight lipid classes of perilla seeds have been determined and compared. The fatty acid composition of sterol esters resembled that of triglycerides, but had no resemblance to that of acyl sterol glycosides. Most of saturated acids were accumulated in positions 1 and 3 of triglycerides which had the highest unsaturation among the glycerolipids analyzed. Similar distributions were shown in all glycerolipids, in which saturated acids were highly concentrated in position 1 and unsaturated acids, especially linolenic and linoleic acid, mainly occupied position 2. The concentration of saturated acids in position 1 of phosphatidyl inositol and phosphatidyl serine was markedly higher than that of the other glycerolipids probably owing to the differences in their biosynthetic pathways. In both triglycerides and phosphatidyl ethanolamines, no remarkable difference in the molecular species composition could be observed between the values estimated by argentation thin-layer chromatography and those calculated from the positional distribution data of fatty acids assuming 1 random, 2 random, 3 random distributions. Their main molecular species were fully unsaturated ones containing linolenic and linoleic acids.View full abstractDownload PDF (532K) -
Kei UCHIDA, Yukio SUZUKI1975 Volume 49 Issue 5 Pages 257-262
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSD-Galactonic acid and 2-keto-D-galactonic acid, L-arabonic acid, and D-xylonic acid were produced from D-galactose, L-arabinose, and D-xylose, respectively, by Erwinia milletiae. These oxidized products were isolated from the culture broths, and identified by comparing their melting points, elemental analyses, infrared absorption spectra, and specific rotatory powers with those of the authentic samples.View full abstractDownload PDF (467K) -
Masaru MATSUO, Tsuneo YASUI, Tatsuyoshi KOBAYASHI1975 Volume 49 Issue 5 Pages 263-270
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1) Several thermophilic fungi which could produce xylanase were isolated and one of them was identified as Malbranchea pulchella var. sulfurea. The cultural conditions for the xylanase production were investigated and an addition of corn steep liquor to the medium was found to be effective. The enzymatic properties of this xylanase and its saccharifying action for xylan were also investigated.
2) The optimum pH range of xylanase was neutral (6 to 8) and optimum temperature was 55°C. This enzyme retained 100% of its activity at 50°C and 57% at 60°C for 30min, but lost its activity completely by heating at 70°C for 30min.
3) Xylan was hydrolyzed to the extent of 93.2% and the end product of xylan hydrolyzate was mainly xylose.
4) Xylanases of several fungal strains, such as Aspergillus niger, Chaetomium trilaterale, Trichoderma viride, M. pulchella var. sulfurea No. 48, were tested to hydrolyze the hydrolyzate of xylan by Streptomyces xylanase, having an avarage degree of polymerization (D. P.) of 1.39, in a final concentration of 14.9% as xylose. A D. P. of 1.39 decreased to D. P. of 1.06, only by the xylanase of M. pulchella var. sulfurea No. 48, but not that of others.
5) A yield of 11.6g of xylose crystal was obtained from the 15.4g of xylan by the method described above.View full abstractDownload PDF (1901K) -
Nagao OGURA, Hiroki NAKAGAWA, Hidetaro TAKEHANA1975 Volume 49 Issue 5 Pages 271-274
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe activities of Polygalacturonase (PG) and Pectinesterase (PE) were determined at intervals during storage of tomato fruits at 4°C, 33°C and room temperature.
The activity of PG was low in mature green fruits and increased rapidly with ripening at room temperature. However, the activity in fruits stored at 4°C and 33°C did not increase. In fruits previously stored at 33°C for several days and afterwards ripened at room temperature, the activity developed to one-third the activity of normal ripening fruits.
The PE activity in mature green fruits also increased with ripening at room temperature, but the activity in fruits stored at 4°C and 33°C did not increase.
These results suggest that one of the reason on extension of the storage life of tomato fruits previously stored at 33°C for several days may be due to a repression of the development of PG and PE activities during storage.View full abstractDownload PDF (275K) -
Ryuhei FUNABIKI1975 Volume 49 Issue 5 Pages 275-277
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe practical methods for estimation of fractional turnover rate in the precursorproduct relationship were proposed.
In one dose method, when the fractional turnover rate of precursor and the time at which product reaches its maximum specific activity are available, the fractional turnover rate of product are easily obtained by the nomograph described in this paper.
Availability of integral method for determinating the fractional turnover rate of product in continuous isotope administration method was confirmed theoretically.View full abstractDownload PDF (156K) -
Hitoshi OBATA, Koji SHIKATA, Tai TOKUYAMA1975 Volume 49 Issue 5 Pages 279-281
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSTrimethylsilyl (TMS) derivatives of reductones (triose reductone, reductic acid and L-ascorbic acid) were prepared by mixing reductones with hexamethyldisilazane (in pyridine) under a stream of nitrogen. In order to ensure their chemical structures, some physical properties (IR, NMR and mass spectrum) were measured and they were proved that the products had the structure of TMS-triose reductone, TMS-reductic acid and TMS-ascorbic acid.View full abstractDownload PDF (156K) -
1975 Volume 49 Issue 5 Pages N48
Published: 1975
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (31K)
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