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Volume 56, Issue 1
Displaying 1-9 of 9 articles from this issue
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Shojiro IWAHARA, Keiko YAMAMOTO, Masaaki KUEAHARA, Takayoshi HIGUCHI1982 Volume 56 Issue 1 Pages 1-5
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSFour strains of bacteria grew in medium containing 5, 5'-dehydrodivanillin as the sole source of carbon. They were isolated from natural materials by an enrichment culture method, and two metabolites were isolated from the culture filtrates. The one isolated from strain D 2-1 was identified as 5, 5'-dehydrodivanillic acid semialdehyde, and the other isolated from strain D 7-2 was identified as 5, 5'-dehydrodivanillic acid.View full abstractDownload PDF (988K) -
Toshio MITSUNAGA, Mayumi SHIMIZU1982 Volume 56 Issue 1 Pages 7-12
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThree fractions having inhibitory activity against bovine trypsin [EC 3. 4. 4. 4] were isolated from wheat bran, and a major inhibitor (Bran Trypsin Inhibitor-I, BTI-I) was purified by gel filtration on Sephadex G-75 column and ion-exchange chromatography on CM-Sephadex C-25 column. The inhibitor was found to be homogeneous in gel electrophoresis and velocity sedimentation. The molecular weight of the inhibitor was estimated to be 16, 000 by the sedimentation equilibrium method. The trypsin inhibition data indicated that the inhibitor combined with trypsin in a molar ratio of 1:1. Furthermore, the inhibitor was stable in the acidic pH range and to heat treat-ment.View full abstractDownload PDF (1029K) -
Shizuko HORIKE, Hirokazu OHKUMA, Hirokazu TAMAI, Ryoichi AKAHOSHI1982 Volume 56 Issue 1 Pages 13-22
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe previous paper demonstrated that the acetic acid concentration of vinegar vapor decreased and that the odor and taste became mild during storage. These changes during storage could not be explained as effects of minor chemical components in the vinegar. In the present study the liquid properties of aged vinegar were investigated by nuclear magnetic resonance technique. In aged vinegar the NMR spectrum of hydroxyl protons was significantly broader and shifted to lower magnetic fields compared to new vinegar with the same acidity. The half band widths and the shifts to lower magnetic fields increased in proportion to the length of storage. The effects of minor chemical components on the changes in the NMR spectrum induced by aging were negligible. The shifts to lower magnetic fields showed an increase in hydrogen bond in vinegar. The increase in the half band widths indicated decreased exchange rate of the hydroxyl protons and formation of stable molecular clusterView full abstractDownload PDF (648K) -
Tetsuo KOYANO, Naoto KATO, Toshiyuki YAMANO, Shoji USAMI1982 Volume 56 Issue 1 Pages 23-26
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe lactic acid bacterium, Lactobacillus acidophilus IFO-3831 consumed glucose preferentially when cultured aerobically in medium containing glucose and mannitol. Mannitol was not utilized until glucose had been exhausted from the medium. In medium containing only glucose, the cells lost activity more rapidly than in medium containing glucose and mannitol, in which acid formation continued even after the glucose had been exhausted. From the lactate recovery, mannitol catabolism appeared close to be homo fermentation. The activity of mannitol-l-phosphate dehydrogenase (M1PDh) during the mannitol utilization stage resulted in a 7-fold increase of the glucose utilization stage. This suggested that synthesis of M1PDh was repressed by glucose. Under anaerobic conditions, sequential utilization of mannitol was not observed, and the activity of M1PDh was low. These results suggested that the induction of M1PDh was dependent on the existence of glucose and oxygen.View full abstractDownload PDF (252K) -
Mitsuya SHIMODA, Yutaka OSAJIMA1982 Volume 56 Issue 1 Pages 27-29
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSQuantitative changes in various terpene hydrocarbons (α-pinene [1], β-pinene [2], myrcene [3], d-limonene [4], γ-terpinene [5]) were studied in Satsuma Mandarin juice during storage. Compound [1] yielded α-terpineol [6] and β-terpineol [7] as hydration products. Hydration of [2] yielded [6] as the main product and fenchyl alcohol [8] as the minor product. Terpinen-4-ol [9], [6] and [7] were produced from [4]. Compounds [3] and [5] were quite stable in the juice. Isomerization of terpene hydrocarbons [1_??_5] was also observed. Further-more, the precursors and formation mechanisms of the off-flavored compounds [6, 7, 8] of the juice were suggested.View full abstractDownload PDF (171K) -
Eiichi SOEDA1982 Volume 56 Issue 1 Pages 31-37
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (1227K) -
Kunisuke TANAKA1982 Volume 56 Issue 1 Pages 39-47
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (6235K) -
N. Y.1982 Volume 56 Issue 1 Pages 71-72
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (210K) -
[in Japanese]1982 Volume 56 Issue 1 Pages 72-74
Published: 1982
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (1097K)
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