Lactic acid was produced using soybean stock for the purpose of utilizing by-products from food industries. Only 13 mg/ml of lactic acid was produced during CaCO₃-buffered fermentation, when the fermentation medium containing only soybean stock was used. Accordingly, sugar cane molasses was added to the medium for fermentation as a carbon source, and about 6% of lactic acid was produced during CaCO₃-buffered fermentation. This amount was almost the same as that produced in conventional fermentation medium with sugar cane molasses. It was clear that soybean stock may be substituted for polypeptone and yeast extract in the lactic acid production. Furthermore, electrodialysis fermentation was applied in lactic acid production of molasses and soybean stock. The amount of lactic acid produced by electrodialysis fermentation was 36.4 g/batch which was about 3.5 times greater than that produced by non-pH-controlled fermentation, and was about 1.2 times greater than that produced by CaCO₃-buffered fermentation.

View full abstract

Volatile oils of hontohroku beans (a kind of Phaseolus vulgaris L.) were prepared from beans (V_A), and boiled beans with sucrose (V_B) by steam distillation, and separated into four fractions by silica-gel column chromatography. The four fractions were analyzed by GC and GC-MS. Seventy-six components were identified or tentatively identified, including 24 hydrocarbons, 12 alcohols, 8 aldehydes, 4 ketones and 13 acids in V_A, and 77 components, including 21 hydrocarbons, 18 alcohols, 9 aldehydes, 4 ketones and 17 acids in V_B. The characteristic volatile flavor components of V_A were hexadecanoic acid (ca. 22%), maltol, vanillin and phenethyl alcohol, and in V_B were 4-vinylguaiacol (ca. 33%), phenol, guaiacol, furfuryl alcohol and furfural. The compositional characteristic of V_B was a predominantly large amount of furans, aldehydes and aromatic compounds compared with V_A.

View full abstract

HmLu-1 cells established from humster lung tissue was found to grow in a serum-free medium indefinitely. This enabled to simplify the purification of bovine virus particles multiplied in the cells and come into the medium, since no serum proteins came to contaminate in the virus preparation. Partially purified virus particles were injected to BALB/c mice intraperitoneally to sensitize B-lymphocytes producing antibodies specific to the virus antigen. Spleen cells of the mice were then fused with a hypoxanthine-aminopterin-thymidine (HAT) sensitive mouse myeloma cell line, P3X63Ag8U1, using polyethyleneglycol. Hybridoma lines secreting monoclonal antibodies specific to each viruses were obtained and cloned. The cross reactivities of these monoclonal antibodies against akabane, ephemeral fever, ibaraki and chuzan viruses were examined. The combined use of these virus-specific monoclonal antibodies will facilitate rapid detection of virus-infected tissues and individuals.

View full abstract

The structure of flavonoids in ether extracts of Iyo (Citrus iyo) peelings were investigated. The separation and purification of flavonoids were conducted by column chromatography on silica gel, preparative TLC and preparative HPLC. Eight constituents were isolated, and their structure were established by MS, ¹H-NMR and ¹³C-NMR spectroscopy to be: 5, 6, 7, 3', 4'-pentamethoxyflavone (1); 5, 6, 7, 8, 3', 4'-hexamethoxyflavone (2); 5, 6, 7, 8, 4'-pentamethoxyflavone (3); 5, 7, 8, 3', 4'-pentamethoxyflavone (4); 5, 7, 3', 4'-tetramethoxyflavone (5); 5, 7, 8, 4'-tetramethoxyflavone (6); 3, 5, 7, 8, 3', 4'-hexamethoxyflavone (7); and 5, 7, 4'-trimethoxyflavone (8).

View full abstract