Some 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.

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According 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.

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非包装の冷凍魚6試料および市販包装冷凍魚類の19試料について生菌数を測定し, それらの試料から合計342菌株を分離, 同定し, ミクロフローラを明らかにした.
生菌数はほとんどの試料において, 皮膚 1cm²当り, または皮膚と筋肉あわせて1g当り10³～10⁵程度であった.
Flavobacterium-CytophagaとMoraxellaは分離菌株の中のそれぞれ1/3を占めており, しかもこの両者はほとんどすべての試料に見い出された.
ついでStaphylococcusとMicrococcusが多く両者で約18%を占めた. そのほかグラム陽性桿菌, Acinetobacter, Pseudomonas I/IIなどが少数ずつ分離された. 一般鮮魚の場合のミクロフローラの主要細菌であるとみられるPseudomonas III/IV-NH, III/IV-NH, Vibrioの3菌群はほとんど検出されなかった.
Pseudomonas I, II, III/IV-H, III/IV-NH, Vibrio, Moraxella, Flavobacterium-Cytophaga, Micrococcus, Staphylococcusの各純培養菌をスキムミルク液に懸濁し, 凍結処理した場合の生残率を比較したところ, 20日間凍結貯蔵後にVibrio, Pseudomonas III/IV-H, III/IV-NHは1%以下に減少し, Pseudomomas I, II, Moraxellaは10～30%が生き残っており, また球菌類とFlavobacterium-Cytophagaはほとんど死滅しなかった.
新鮮なシマガツオならびに, アオリイカ細砕肉を凍結処理し, 43日間凍結貯蔵後のミクロフローラの変化を調べた. 凍結直前にはPseudomomas I/II, III/IV-H, III/IV-NH, Vibrioなどがみられたが, 凍結貯蔵後にはそれらの菌群は全くみられなくなり, Moraxella, Flavobacterium-Cytophagaおよび球菌類などで独占された.
冷凍魚類のミクロフローラの中に, Moraxella, Flavobacterium-Cytophagaおよび球菌類が多数を占めるのは, PseudomonasやVibrioに比べて凍結貯蔵後における生残率の高いことによると考察した.
なお本研究の一部は文部省科学研究費(試験研究)によった.

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市販の包装冷凍調理食品14試料の生菌数を標準寒天平板培地を用い, 25°および35°の両培養温度で測定し, さらに25°培養の平板から112株, 35°の方から118株を分離し, 同定した.
生菌数は一般に, 25°培養で10⁴～10⁶/gで, これに対し35°の場合にはかなり低い数値が得られた.
25°培養での分離菌株の菌群構成をみるとAcinetobacter, Flavobacterium-Cytophaga, Vibrio, Moraxella, Pseudomonas III/IV-NH, I/IIなどのグラム陰性菌が54%を占め, グラム陽性菌としてはBacillus, Staphylococcus, Streptococcus, Micrococcus, Lactobacillusなどがみられた. これに対し, 35°の分離菌株ではPseudomonas, Vibrioなどのグラム陰性菌はみられず, 前記グラム陽性菌の割合が増大し, 72%を占めた.
なお本研究の一部は文部省科学研究費 (試験研究) によった.

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It 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.

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A 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.

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