Nippon Nōgeikagaku Kaishi

Cheese Making by Use of Milk Clotting Enzyme Preparations from Mutants of Mucor racemosus No. 50

Kanji HIGASHIO, Yasuo YOSHIOKA

1983 Volume 57 Issue 3 Pages 211-220
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.211

JOURNAL FREE ACCESS

Show abstractHide abstract

The milk clotting enzymes (SR rennets) of some mutants induced from Mucor racemosus No. 50 were prepared from solid cultures of wheat bran media and submerged cultures of wheat bran liquid media.
The suitability of SR rennets as a rennet substitute was evaluated by making Gouda cheeses and comparing them with cheeses made with calf rennet (HR) or Mucor pusillus rennet (MR). SR rennets had high milk clotting ability and produced a firm curd as well as HR rennet. The cheese yields did not differ significantly from those of HR cheeses. SR rennets exhibited a higher level of proteolysis in cheese during ripening than did HR rennet, but lower than MR rennet. Among SR rennets, purified enzyme preparation (MCE) showed the lowest level of proteolysis in cheese.
On PAG electrophoresis of cheeses, SR rennets showed a preferential breakdown of β-casein. However, on the basis of intensity of the breakdown product bands of β-casein in 4-months-old cheeses, SR rennets seemed to have less activity for further hydrolysis of macropeptides to low molecular peptides. On organoleptic analysis, a weak bitterness was found in some SR and MR cheeses. However, the overall quality of SR cheeses was acceptable.

View full abstract

Download PDF (1638K)
Biosynthesis of ε-Poly-L-Lysine by Washed Mycelium of Streptomyces albulus No-346

Shoji SHIMA, Shoichi OSHIMA, Heiichi SAKAI

1983 Volume 57 Issue 3 Pages 221-226
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.221

JOURNAL FREE ACCESS

Show abstractHide abstract

Biosynthesis of ε-poly-L-lysine (n=25_??_30, ε-PL) by washed mycelium of Streptomyces albulus No-346 was investigated. The maximum ε-PL accumulation occurred at pH 4.0_??_4.5. Among nitrogen sources, ammonium sulfate was remarkably effective for ε-PL production. The washed mycelium at optimum pH accumulated more than 8-times the amount of ε-PL compared with growing culture. Succinate, acetate, lactate and nitrate inhibited ε-PL production. L-Lysine added exogenously was incorporated into ε-PL. D-Lysine was not incorporated into the polymer and inhibited the polymerization process of L isomer.

View full abstract

Download PDF (399K)
A New Method of Sugar Fermentation Test for Identification of Lactic Acid Bacteria

Sanae OKADA, Tai UCHIMURA, Naohiro OHARA, Michio KOZAKI

1983 Volume 57 Issue 3 Pages 227-230
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.227

JOURNAL FREE ACCESS

Show abstractHide abstract

The sugar fermentation test is an important criteria in identification of lactic acid bacteria. Usually, the sugar fermentation is detected by acidformation from a sugar given in growth media. In the ordinary method, acid-formation is indicated by the value of titration of the media by alkali-solution or by the color-change dye (i.e. bromcresol purple) previously added to the media.
In the present paper, we described a new method using an agar-plate in the sugar fermentation test. An agar-plate containing one sugar as the sole carbon source, yeast extract, peptone, inorganic salts and CaCO₃ as the acid indicator was prepared in a 90mm diameter petridish. The agarplate was covered with sterile 1.5% agar. Test strains of lactic acid bacteria were inoculated on the agar-plate by stabbing.
The sugar fermentation reaction was easily detected by observing the incubated agar-plates. In positive reaction, a clear zone of dissolved CaCO₃ by the acid produced was observed around the stab line on the agar-plate; whereas in negative reaction, the clear zone was not observed. A maximum of 20 lactic acid bacteria strains can be tested on an agar-plate prepared in a 90mm petridish.

View full abstract

Download PDF (1255K)
Serological Characterization of Two Kinds of Antisera against Baker's Yeast Cells

Hiroshi SHINMOTO, Youichi TAMAI, Masayoshi TAKAKUWA

1983 Volume 57 Issue 3 Pages 231-233
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.231

JOURNAL FREE ACCESS

Show abstractHide abstract

Two kinds of antisera were characterized on agglutination reactivity, antibody content to mannan antigen and immunoel ectrophoretic patterns. One antiserum was developed in rabbits against fresh yeast cells and the another against heat killed cells. The two kinds of antisera agglutinated fresh yeast cells equally, but the amount of antibody directed to mannan antigen on the yeast cell surface was eight-fold higher in the antiserum against heat killed cells than that of the antiserum against fresh cells. The antiserum against fresh yeast cells reacted with several kinds of thermolabile antigens found on the cell surface whereas the antiserum against heat killed cells reacted with only mannan antigen.

View full abstract

Download PDF (840K)
Multivariate Analysis of Sensory Characteristics and Production Control of Foods

Tetsuo AISHIMA

1983 Volume 57 Issue 3 Pages 235-255
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.235

JOURNAL FREE ACCESS

Download PDF (1751K)
[title in Japanese]

1983 Volume 57 Issue 3 Pages 279-287
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.279

JOURNAL FREE ACCESS

Download PDF (4681K)
[title in Japanese]

[in Japanese]

1983 Volume 57 Issue 3 Pages 289-292
Published: 1983
Released on J-STAGE: November 21, 2008

DOIhttps://doi.org/10.1271/nogeikagaku1924.57.289

JOURNAL FREE ACCESS

Download PDF (1922K)

Register with J-STAGE for free!