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Volume 15, Issue 1
Displaying 1-8 of 8 articles from this issue
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Takashi Kaneda1974 Volume 15 Issue 1 Pages 1-10
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSDownload PDF (2070K) -
Katsuhiko YAMAMOTO, Haruo TSUBOUCHI, Shigetaka MORIYAMA, Yoshio Sakabe1974 Volume 15 Issue 1 Pages 11-17
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSSome modification was made of the aflatoxin B1 toxicity test employed by Brown R. F. et al. for brine shrimp, and an investigation was made of its application as a toxicity test, based on sensitivity to 13 types of mycotoxin.
NaCl was added to sea water in a proportion of 1.7%, and to lml of this solution in a small evaporation dish 20-30 newly hatched brine shrimps were added and exposed to mycotoxin at 30° for 24 hrs.
Sterigmatocystin was most sensitive with LC50 of 0.07μg/ml, followed by diaeetoxyscirpenol of 0.12μg/ml, T-2 toxin of 0.13μg/ml, aflatoxin B1 and G1 of 1.4 and 1.9μg/ml respectively, fusarenone X of 1.2μg/ml and ochratoxin A of 3.9μg/ml.
Rubratoxin B, citrinin, patulin, penicillic acid and aflatoxin B2, G2 were poor in sensitivity. Thus this method was assumed to be applicable to toxicity test of sterigmatocystin, diacetoxyscirpenol, T-2 toxin, fusarenone X and aflatoxin B1 and G1.View full abstractDownload PDF (1066K) -
3) 3, 4-Benzopyrene in VegetablesYoshiko SHIRAISHI, Tsuyako SHIROTORI, Eigo TAKABATAKE1974 Volume 15 Issue 1 Pages 18-21
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSAccording to the analytical procedure for 3, 4-benzopyrene in Japanese daily foods which was described in previous paper, fluorophotometric analysis were performed on 17 kinds of vegetables including spinach, carrot, and cabbage. Of 33 samples examined, 3, 4-benzopyrene was detected in about 12 samples and relatively higher in green vegetables : for example, 3.3 ppb in spinach, 1.2 ppb in garland chrysanthemum, and 1.6 ppb in Brassica chinemis var. were determined in each one sample of them, respectively.View full abstractDownload PDF (544K) -
Masayo OKUZUMI, Susumu HORIE, Kenji IMAI, Kiyoko MATSUBARA1974 Volume 15 Issue 1 Pages 22-29
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSThe bacterial flora was investigated on 25 frozen fish samples, consisting of 6 frozer raw fish and 19 frozen packed fish products.
Enumeration and isolation of bacteria was conducted with smear plate method using 50% sea water agar medium.
When 342 isolates were identified biologically, 33.9% were Flabobacterium-Cytophaga, 33.3% Moraxella, 9.1% Staphylococcus, 8.5% Micrococcus, 3.8% gram-positive rods, 2.6% Acinetobacter, and 2.3% Pseudomonas I/II.
Effect of frozen storage process on the viability of the organisms of the nine groups, including Pseudomonas I, II, III/IV-H, III/IV-NH, Vibrio, Moraxella, Micrococcus and Staphylococcus was compared using the cell suspension in 10% skim milk medium. The result obtained showed that the organisms of Pseudomonas III/IV-H, III/IV-NH and Vibrio died off much more rapidly than those of the remaining 6 groups did.
Changes in bacterial flora of minced fish and squid sample caused by frozen storage for 43 days were observed. Pseudomonas I/II, III/IV-H, III/IV-NH and Vibrio which had been found before freezing disappeared after frozen storage. Conversely, Moraxella, Flavobacterium-Cytophaga, Micrococcus and Staphylococcus dominated after frozen storage.
From the results described above, it was revealed that the domination of Flavobacterium-Cytophaga, Moraxella, and coccus groups in the frozen fish samples is attributed mainly to rapid death of Pseudomonas and Vibrio in frozen storage, compared with the above-mentioned groups.View full abstractDownload PDF (1177K) -
Susumu HORIE, Masayo OKUZUMI, Kazuo OBATA, Osamu HAYASHI1974 Volume 15 Issue 1 Pages 30-35
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSThe bacterial flora in the 14 samples of frozen prepared foods was investigated.
Enumeration and isolation of bacteria was carried out at both incubation temperatures of 25 and 35°C with smear plate method using plate count agar medium. One hundred and twelve strains were isolated at 25°C, and 118 at 35°C.
The bacterial counts in the samples obtained at 25°C ranged from 104 to 106 per gram, which were several times as many as those at 35°C.
In the isolates at 25°C, 54 per cent were Gram-negative rods, including Acinetobacter, Flavobacterium-Cytophaga, Vibrio, Moraxella, Pseudomonas III/IV-NH and Pseudomonas I/II, and the remainder were Gram-positive organisms, Bacillus, Staphylococcus, Streptococcus and Micrococcus. On the other hand, in the isolates at 35°C the ratio of the Gram-positive organisms markedly increased chiefly because of the disappearance of some of the Gram-negative rods such as Pseudomonas, Vibrio, etc.
Twenty six per cent of the isolates at 25°C were able to grow at 5°C, while almost all of the isolates at 35°C were not.View full abstractDownload PDF (855K) -
Digestion of Monascus Pigments-Protein Complex with ProteasesHajimu ISHIWATA, Michiko WATANABE, Akio Tanimura1974 Volume 15 Issue 1 Pages 36-42
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSIt is well known that the mold, Monascus sp., has been used in the fermentation industry for preparation of red rice wine and native foods such as red soybean cheese from ancient times in China.
Monascus sp., produces red, yellow, and purple pigments. The main components of the pigments are monascorubrin, rubropunctatin, monascin, ankaflavin, rubropunctatamine, and monascorubramine.
These pigments have been used for food additive in the form of extracts and the soybean casein-pigments complex that is called monascus color in Japan. Monascus pigmentsprotein complex was hydrolysed to the substance which was soluble in trichloroacetic acid solution with proteases.
On the other hand, it was shown that “monascorubrin” (the mixture of monascorubrin and rubropunctatin) formed complexes with various amino acids as well as with ammonia. The Rf value of the complex with lysine, tentatively named as “monascorublysine”, on the thin-layer chromatograms was coincident with that of soluble complex. So the structure of “monascorubrin” in the monascus pigments-protein complex was proposed as “monascorublysine” as shown in Fig. 7. These amino acid derivatives have not yet been isolated as crystals.View full abstractDownload PDF (1146K) -
Motohiro MISHIJIMA, Masamitsu KANMURI, Shyoko TAKAHASHI, Hisashi KAMIM ...1974 Volume 15 Issue 1 Pages 43-47
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSA comparative study was carried out on the accuracy and reproducibility of the analytical methods, such as paper electrophoresis and paper or thin layer chromatography, which is applicable as routine detection techniques, for the identification of sulfamic acid added intentionally in foods, since there is no official detection procedure for sulfamic acid, although it has been strictly prohibited to use for foods in Japan.
As the developing agents, both 3% p-dimethylaminobenzaldehyde solution and 1% sodium rhodizonate solution were used. However, when the concentration of sodium chloride in the samples was over 5 %, three methods above-mentioned had been often obstructed. Therefore, in that case, the ion-exchange resin (Dowex 50 W-X 2 H form) column chromatography technique was adopted, prior to the preparation of specimens, for removal of sodium chloride.
As the results of the survey by the use of above-mentioned procedures sulfamic acid was detected in the samples.View full abstractDownload PDF (800K) -
On Possibility of Chemical Formation of Dimethylamine from Trimethylamine-N-oxide under Steam Distillation with Sodium HydroxideMakoto HAYASHI, Naomichi KUNISAKI, Yoko SAKAKIBARA, Tadaya TAKEUCHI1974 Volume 15 Issue 1 Pages 48-50
Published: February 05, 1974
Released on J-STAGE: November 22, 2010
JOURNAL FREE ACCESSDownload PDF (327K)
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