巻号一覧
12 巻 (1971)
- 6 号 p. 423-
- 5 号 p. 349-
- 4 号 p. 267-
- 3 号 p. 149-
- 2 号 p. 75-
- 1 号 p. 1-
12 巻, 2 号
選択された号の論文の8件中1～8を表示しています
- |<
- <
- 1
- >
- >|
-
浅見 敬三1971 年 12 巻 2 号 p. 75-80
発行日: 1971/04/05
公開日: 2010/03/01
ジャーナル フリーPDF形式でダウンロード (1384K) -
Studies on the Bindings of the Food Xanthene Colors with TrypsinHidetoshi AIZAWA1971 年 12 巻 2 号 p. 81-85
発行日: 1971/04/05
公開日: 2010/03/01
ジャーナル フリーInteractions of food xanthene colors, i. e., rose bengale, erythrosine, phloxine and eosine, with trypsin were examined by the spectrophotometric methods. The binding ratios and the binding free energies were calculated from the spectral data.
In the presence of trypsin, the absorption maxima of the colors shifted to a longer wavelength at pH 5.2, 7.0, 8.0 and 10.0. But these phenomena could not be observed for erythrosine and phloxine at pH 10.0, and for eosine at pH 7.0 and above.
The binding ratios of the colors to trypsin were calculated to be between 2 and 5. The order of binding capacities was rose bengale=eosine>erythroine>phloxine at pH 6.1, and rose bengale=erythrosine>phloxine at pH 7.0 and 8.0.
The binding free energies of the colors with trypsin gave the values between -8, 420 and -9, 120 cal. /mole. The order of affinities was rose bengale>phloxine>eosine>erythrosine at pH 6.1, and rose bengale>phloxine>erythrosine at pH 7.0 and 8.0.
Relationship between the binding sites of the colors and the activity of trypsin was discussed.抄録全体を表示PDF形式でダウンロード (845K) -
簡易阻止円法による抗生物質の推定村上 一, 神崎 政子, 藤本 千鶴, 春田 三佐夫1971 年 12 巻 2 号 p. 86-94
発行日: 1971/04/05
公開日: 2010/03/01
ジャーナル フリーExperimental studies on the detection of residual antibiotics in tissues and on its presumptive classification were made by a simple pulp disk zone inhibition method, by use of Bacillus stearothermophilus var B. calidolactis C-953, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 6538 P. Sarcinalutea ATCC 9341, Escherichia coli NIHJ, and Escherichia coli NIHJ TC resistant strains.
Results obtained are summarized as follows:
1) It was confirmed that these six strains had different response patterns of growth inhibition to the penicillin (PC), tetracycline (TC), chloramphenicol (CM), erythromycin (EM), novobiocin (NB) and cycloserine (CS). Contrary to this, streptomycin (SM) and fradiomycin (FM) showed quite resembling inhibition patterns to them, and could not be discriminated.
2) Drugs which might have a chance of migrating into food, such as benzalkonium chloride, hydrogen peroxide, synthetic detergent Lipon F (commercial name) 2- (2-furyl) -3- (5-nitro-2-furyl) acrylamide (AF-2) and BHA were found to show their specific inhibition patterns, and these patterns could be easily differentiated from those of the antibiotics ones.
3) SM, TC and CM were quite stable in mutton emulsion, while they were kept at 30°C for 7 days. On the contrary rapid degradation was observed on PC.
4) Presumptive classification of unknown substance, contained in beef which had been submitted by a consumer for the examination of foreign substances, showed anti-microbial activity, and the substance was presumed to be CM from its inhibition pattern.抄録全体を表示PDF形式でダウンロード (1567K) -
佐伯 和昭, 堀江 進, 慶野 一夫1971 年 12 巻 2 号 p. 95-99
発行日: 1971/04/05
公開日: 2010/07/27
ジャーナル フリー冬期, 小売店で購入した鮮魚には0°付近でも発育可能な大腸菌群細菌が付着しており, 5°に冷蔵した場合, 他の低温細菌と同様に, これらの菌種も増殖することを明らかにした. 分離したこれら低温性大腸菌群94菌株のIMViC型は--++のものが過半数を占め, ついで-+++および-+-+のものが多かった. またほとんどの菌株は運動性がありEnterobacterまたはCitrobacterに属するか, それらの近縁菌種であると考えられる. これら分離菌株は30°では乳糖を分解してガスを産生するが, 37°では多くのものが, 発育またはガス産生を阻害された.抄録全体を表示PDF形式でダウンロード (838K) -
クロルヒドリンについて江波戸 擧秀, 細貝 祐太郎, 藤井 清次1971 年 12 巻 2 号 p. 100-104
発行日: 1971/04/05
公開日: 2010/07/27
ジャーナル フリーPropylene chlorohydrin concentration in propylene oxide-fumigated foodstuffs was out of proportion to the residual propylene oxide concentration and the chloride content in unfumigated foodstuffs. (Table 1)
Propylene chlorohydrin in propylene oxide-fumigated foodstuffs was determined by gas chromatography.
Analitical condition for gas chromatography are as follows:
Column: 25% PEG 6000/Celite 545 (30/60 mesh) in ∅3mm×150cm stenless stell tube, at 112°C, carrier (He) flow 1.1kg/cmcm2,
Detector: FID, H2 flow 30ml/mim, Sens. 103, Range 0.2 (Shimadzu GC-2C)
Injection temp.: 180°C
The concentration of propylene chlorohydrin in sodium chloride solution of various concentrations was increased by propylene oxide fumigation temperature and propylene chlorohydrin was affected by the amount of chloride ion. (Fig. 2)
Propylene chlorohydrin in foodstuffs was affected by fumigation time (Fig. 3).
Fats and oils in foodstuffs do not affect the formation of propylene chlorohydrin.
From the fact described above, it appeared to be the strongest proof that moisture and chloride were closely related to the concentration of propylene chlorohydrin. Therefore, it is propoosed that foodstuffs for propylene oxide fumigation are requested to be dry condition.抄録全体を表示PDF形式でダウンロード (777K) -
中江 利孝, 片岡 啓, 藤川 勝利1971 年 12 巻 2 号 p. 105-110
発行日: 1971/04/05
公開日: 2010/03/01
ジャーナル フリーThe inhibitory effects of sodium dehydroacetate (DHA-Na) and sodium sorbate (SA-Na), added at 0.02-0.10% level, on acid production, proteolysis and aroma production by five strains of lactic acid bacteria, were investigated in skimmilk and some other milk media. Acid production of some lactobacilli including L. bulgaricus when incubated at 37°C for 24 and 48hr, was inhibited remarkably by the addition of 0.10% DHA-Na to skimmilk media. The similar inhibition occurred with 0.02-0.10% level of SA-Na, especially in the case of S. lactis. Proteolysis by the cultures when incubated for two days was retarded significantly by the addition of the preservatives at 0.08-0.10% level, whereas at the same level of preservatives the inhibition of the cultures when incubated for four days was not so significant. The presence of 0.02% level of preservatives had little effect on proteolysis. On the aroma (diacetyl and acetoin) production by S. lactis and some lactobacilli incubated for two and four days, some inhibitory effect took place when 0.04% DHA-Na or SA-Na was present, and it became nearly complete at the 0.08-0.10% level. Conclusively, some critical problems concerning reasonability of the addition of preservatives to commercial fermented milk beverage were discussed.抄録全体を表示PDF形式でダウンロード (933K) -
高橋 強, 副枝 紘一郎, 土井 忍, 菅原 民治1971 年 12 巻 2 号 p. 111-115
発行日: 1971/04/05
公開日: 2010/07/27
ジャーナル フリーU.H.T. 法により殺菌処理したびん装乳を低温に保存したときに検出される大腸菌群を型別したところ, K. cloacaeがもっとも多く, K. aerogenes IおよびIIがこれに次ぎ, Escherichia, Citrobacterは検出されなかった. 乳中から分離したK. cloacae, K. aerogenes IおよびK. aerogenes IIにつき, 乳中における増殖曲線を求めたところ, 25°よりも35°の方が増殖率が高く, 低温になるほどその増殖がゆるやかになるという従来の知見と同様な結果となった. したがって極めて微量のこれらの大腸菌群がびん装乳中に汚染したかどうかを迅速に検出し改善を図るための増菌試験法としては, 至適温度に近い30°～37°をえらぶのが適当と考え, 35° 6時間, および30° 18時間の2条件をえらび10° 5日間の陽性率と比較した. その結果35° 6時間の増菌では10° 5日保存のときのびん装乳の大腸菌群陽性率を推定するのに不十分なことがあり, かつまた, 30° 18時間の増菌においてさえも完全でないことがあり得ることが認められた. この原因は乳中に残存している傷害菌は至適温度においても6～18時間では完全に回復できないことにあるのではないかと考え, 50° 10分の熱処理を加えたK. cloacaeおよびK. aerogenes IIにつきその増殖態度をしらべたところ, 加熱しない対照にくらべて増殖が劣ってくるのが観察された.
細菌の傷害現象は熱以外にも薬剤傷害等が考えられるが, 低温に保存したびん装乳の保存性を改善向上する手段として利用される増菌試験法を完備するためには, この熱傷害現象を含めた細菌の傷害現象は十分考慮されなければならぬものと思われる.
熱傷害を受けた大腸菌群は, その培地あるいは培養時間によって発育態度が異なることは春田によって指摘されているし, かつ, 熱傷害現象を究明する上で熱傷害を受けるときの菌数はかなり大きな要因となり得るものと考えられるが, これらについては今後さらに研究を継続する予定である.抄録全体を表示PDF形式でダウンロード (900K) -
可児 利朗, 友成 正臣, 陣内 也子, 岩谷 高行1971 年 12 巻 2 号 p. 116-117
発行日: 1971/04/05
公開日: 2010/03/01
ジャーナル フリーPDF形式でダウンロード (242K)
- |<
- <
- 1
- >
- >|