Twelve functions were prepared from weak acid partition of ether extract of soysauce, and No.9, 10 and 11 functions were shown to have an inhibitory effect on growths and an enhancing effect on fermentation activities of soysauce-yeasts.
The components found in No.9 and 10 were identified as vanillin and the component in No.11 was recognized to be guaiacol like compound.

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Inhibitory effects of vanillin, guaiacol and isomers of vanillin on growths of microorganisms were investigated.
The results were as follows.
(1) Vanillin, guaiacol, iso-vanillin and o-vanillin inhibited growths of microorganisms. The inhibitory effect of o-vanillin was the strongest among the tested compounds.
(2) o-Vanillin was recognized to be effectively used as preservations for soysauce.
(3) o-Vanillin exhibited fungicidal action against soysauce yeasts at 50-100ppm concentration, but sugars such as glucose and maltose which were fermentable or assimilable by yeasts had protective effects against fungicidal action.

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S. rouxii grown aerobically in the presence of 100-200ppm vanillin, 100-200ppm guaiacol or 10-20ppm o-vanillin showed a high fermentation ability when these cells were transferred into soysauce-mash.
The enhancing effect of o-vanillin on fermentation ability was the strongest among tested compounds including vanillin and guaiacol.
The Q_CO2 values of the cells grown aerobically in an o-vanillin containing medium were significantly higher than those grown in an o-vanillin free medium.
Subsequently, the effect of o-vanillin on the contents of various components including pantothenic acid, inositol, vitamin B₆, biotin, lipids, amino acids, nucleic acids and sugars of the cells of S. rouxii grown aerobically was studied in order to obtain further information concerning the mechanism of the phenomenon mentioned above.

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This paper deals with effect of o-vanillin on the metabolic properties of S. rouxii grown aerobically in media containing o-vanillin.
From the results of manometric studies using glucose as a substrate, it was found that the QCO2 of cells grown in a medium containing o-vanillin(referred to as "o-vanillin-cells") was higher than that of cells grown in an o-vanillin-free medium of the same age.
On the contrary, the QO2 was lower in the former than the latter.
Although the QCO2 and QO2 of both types of cells depended on their age, their R. Q.(QCO2/QO2) were almost constant.
The R. Q. of "o-vanillin-cells" ranged from 2.8 to 3.7, and those of the cells grown in the o-vanillin-free medium were about 1.5.
The QN2CO2 of "o-vanillin-cells" was also higher and the increase of QCO2 in these cells was due to enhancement of alcoholic fermentation ability. Moreover, when pyruvate was used as a substrate, the QO2 of o-vanillin-cells" was lower than that of the cells grown in the o-vanillin-free medium.
Subsequently, it was recognized that alcohol dehydrogenase activity and pyruvate decarboxylase activity of "o-vanillin-cells" were higher than that of the cells from the o-vanillin-free medium.

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This paper deals with the effect of o-vanillin on the respiration system of S. rouxii.
Contents of cytochrome C, coenzyme Q, vitamin B₂ and sterol were not influenced by o-vanillin, but the peaks of cytochrome in absorption spectra of cells grown with o-vanillin were decreased or diminished. Of the respiratory enzymes, cytochrome C oxidase was influenced by o-vanillin, the specific activity of cells grown with o-vanillin was about 25% of cells grwn without o-vanillin. NAD contents of cells grown with o-vanillin were lower and NADH contents were higher than those of cells grown without o-vanillin. These results would indicate that cells grown with o-vanillin lack the respiration activity by the interference of cytochrome C oxidase biosynthesis and can not regenerate NAD necessary for glycolysis from NADH. Therefore, the alcohol dehydrogenase reaction is enhanced for reproduction of NAD, which consequently causes to stimulate alcohol fermentation.

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Changes of color intensity and turbidity of Citrus unshiu juices caused by addition of essential oil components were studied by using a color differencemeter and a spectrophotometer. When the essential oils were added into the juices, L and b values highly increased but a values decreased. The color improvemental effect of volatile essential oil added in the juices was larger than that of non-volatile oil. The effects increasing yellow color and turbidity of the Citrus unshiu juices were found by addition of D-limonene, octanal and decanal, and the most effective component was D-limonene. When the essential oil and its components were added in the model juices, those results were as well as the case of the Citrus unshiu juices.

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