The components and microorganism growth differed during putrefactive fermentation and normal fermentation. In putrefactive fermentation yeast reached a maximum of 8×10⁶ cells per ml of Moromi Mash in two days of fermentation. Lactic acid bacteria increased to 1×10⁸ cells per ml of Moromi Mash after 6 days of fermentation, and thereafter decreased rapidly. Under normal fermentation yeast increased to 2.7×10⁸ cells per ml of Moromi Mash after 4 days fermentation and then decreased. No lactic acid bacteria was observed.
In normal fermentation less acetaldehyde was formed than in putrefactive fermentation (about half). However in the latter, higher alcohols (C₃_??_C₅) and ethyl acetate were formed (about 1.5- to 2-fold). Isoamyl acetate, a fragrant component found in normal fermentation, was not formed under putrefactive fermentation.
When the Moromi Mash was putrefied, the total lactic acid and acetic acid was about 90% of the total organic acids, and the content of citric acid was 4%. Lactic acid and acetic acid increased gradually with fermentation time. On the other hand, in normal fermentation citric acid was the main acidic component, and it accounted for 59.2% of all organic acids, with malic acid the next most common acid (17.8%). In putrefactive fermentation the amount of malic acid was considerably lower than under normal fermentation but the amount of formic acid was greater than in normal fermentation.

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Differences in quality and components of putrefactive awazmori and normal awamori were investigated. Putrefactive awamori contained more total acid, total aldehyde and total ester than normal awamori and had lower pH.
The acidity and pH of putrefactive awaznori were not markedly changed by long-term storage. The characteristic odor of putrefactive awamori was not diminished during storage, and storage did not improve the quality of putrefactive awamori. The total content of lactic acid, formic acid, acetic acid and propionic acid was greater than 96% of total organic acids, which was not influenced by long-term storage. The content in normal awamori was about 60%.
The content of higher alcohols (C₃_??_C₅) was decreased by putrefaction of awamori. Thus, slightly putrefied awamori contained more higher alcohols (C₃_??_C₅) than heavily putrefied awamori. In contrast, higher contents of low-boiling carbonyl compounds were found in putrefactive awamori than in normal awamori. The ratio of higher alcohols (C₃_??_C₅) to low-boiling carbonyl compounds was about five times greater in putrefactive than in normal awamori.
A higher content of ethyl acetate and a lower quantity of other ester compounds were found in putrefactive awamori. The dimethyl sulfide content of putrefactive awamori was 0.03 of normal awamori; the compound subsequently disappeared during storage.

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Alkali treatment of protein in the presence of ammonia formed β-aminoalanine (β-AA). Quantitative determination of β-AA was performed by mass chromatography. When α-lactalbumin or phosvitin was heated in the presence of ammonia under alkali condition, lysinoalanine (LAL) formation was suppressed. Its suppression was due to formation of β-AA. This significant suppression of both proteins by ammonia was observed at 55°C and 95°C, but not at 30°C.

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o-Phenylphenol (OPP) exhibited bactericidal effect but not bacteriolytic effect at 2×10^-3_M. At this concentration, it did not affect the infectivity of free phage and the adsorption of phage onto cells. It completely inhibited the growth of phage; the number of infective center rapidly decreased and thereafter did not increase. Under these conditions, OPP induced premature lysis of phage-infected cells; thus the infective centers were lost and no phages were reproduced. The addition of OPP at any time during the latent period also induced lysis. OPP could be a new lysing agent for phage-infected cells and was used successfully in this Lactobacillus casei-J 1 system for determination of intracellular phage.

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Effects of sugar cane wax on serum and liver lipids were studied in male Wistar rats fed a high level of plant (corn oil) or animal (lard) fat. No differences were found in serum and liver lipids of rats fed corn oil or lard, except for some accumulation of cholesterol in the liver of rats fed the animal fat. The addition of 0.5% cane wax to dietary fat caused a significant reduction in the concentration of serum triacylglycerol, while the cholesterol level was significantly decreased only in rats reared on the lard diet. Cane wax did not apparently effect the concentration of liver lipids. Dietary fats and the addition of cane wax to the diet did not effect the fecal excretion of neutral and acidic steroids. These results demonstrated the hypolipidemic action of sugar cane wax. The mechanism responsible for the reduction of cholesterol by cane wax may be mediated by changes in cholesterol metabolism in the body, but not fecal steroids.

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