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Volume 24 (1983)
- Issue 6 Pages 525-
- Issue 5 Pages 447-
- Issue 4 Pages 363-
- Issue 3 Pages 249-
- Issue 2 Pages 113-
- Issue 1 Pages 1-
Volume 24, Issue 6
Displaying 1-9 of 9 articles from this issue
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Michiko KOBATAKE, Hiroshi KURATA1983 Volume 24 Issue 6 Pages 525-531_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSEighty-nine representative yeast cultures isolated from 5 kinds of chilled foods such as potato or macaroni salad, Chinese dumplings and raw seafoods (sea urchin roe, sliced tuna, hen clam feet), were taxonomically studied. These yeast isolates were identified as the following 36 species belonging to 8 genera: Candida beechii Buckley et van Uden, Candida guilliermondii (Castellani) Langeron et Guerra, Candida humicola (Daszewska) Diddens et Lodder, Candida intermedia (Cifferri et Ashford) Langeron et Guerra, Candida lambica (Lindner et Genoud) van Uden et Buckley, Candida lipolytica (Harrison) Diddens et Lodder, Candida membranaefaciens (Lodder et Kreger-van Rij) Wickerham et Burton, Candida parapsilosis (Ashford) Langeron et Talice, Candida pelliculosa Redaelli, Candida sake (Saito et Ota) van Uden et Buckley, Candida santamariae Montrocher, Candida solani Lodder et Kreger-van Rij, Candida valida (Leberle) van Uden et Buckley, Candida zeylanoides (Castellani) Langeron et Guerra, Cryptococcus albidus (Saito) Skinner, Cryptococcus infirmo-miniatus (Okunuki) Phaff et Fell, Cryptococcus laurentii (Kufferath) Skinner, Cryptococcus luteolus (Saito) Skinner, Cryptococcus macerans (Frederiksen) Phaff et Fell, Debaryomyces hansenii (Zopf) Lodder et Kreger-van Rij, Kloeckera apiculata (Reess emend. Klöcker) Janke, Leucosporidium gelidum Fell, Statzell, Hunter et Phaff, Rhodotorula aurantiaca (Saito) Lodder, Rhodotorula glutinis (Fres.) Harrison, Rhodotorula graminis di Menna, Rhodotorula minuta (Saito) Harrison, Rhodotorula pallida Lodder, Rhodotorula rubra (Demme) Lodder, Torulopsis candida (Saito) Lodder, Torulopsis halonitratophila Onishi ex van Uden et Vidal-Leiria, Torulopsis holmii (Jörgensen) Lodder, Torulopsis magnoliae Lodder et Kreger-van Rij, Trichosporon cutaneum (de Beurm., Gougerot et Vaucher) Ota, Trichosporon penicillatum do Carmo-Sousa, Trichosporon pullulans (Lindner) Diddens et Lodder, Trichosporon variabile (Lindner) Delitsch.View full abstractDownload PDF (671K) -
Michiko KOBATAKE, Hiroshi KURATA1983 Volume 24 Issue 6 Pages 532-539_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSProteolytic and lipolytic activities of 2 psychrophilic yeast species and 31 psychrotrophic yeast species isolated from 5 kinds of chilled foods, such as potato or macaroni salad, Chinese dumplings and raw seafoods (sea urchin roe, sliced tuna, hen clam feet), were investigated under various incubation conditions. Proteolytic activity was determined by use of YM agar plus 1% skim milk. Lipolytic activity was determined by use of butterfat in Crossley's agar and beef fat in Gorodkowa agar (Eijkman's method). These 3 kinds of agar plates were incubated for 2 weeks at 5, 15 and 25°C, respectively.
The yeasts which demonstrated proteolytic activity under the conditions of incubation for one week at 5, 15 and 25°C, respectively, were 21.2, 18.2 and 15.2% of the 33 species of yeasts tested. The yeasts which demonstrated lipolytic (butterfat) activity under the same conditions of incubation amounted to 30.3, 60.6 and 54.5% of the total, respectively. It was generally found that lipolytic activity was higher than proteolytic activity.
Proteolytic and/or lipolyic yeast species were widely distributed among the genera Candida, Cryptococcus, Debaryomyces, Leucosporidium, Rhodotorula, and Trichosporon. Candida sake, C. guilliermondii, C. lambica and C. solani exhibited proteolytic activity when incubated at 5°C within one week. Candida parapsilosis, C. santamariae and C. zeylanoides showed lipolytic activity under the incubation condition. Leucosporidium gelidum, Candida lipolytica and Trichosporon pullulans showed both proteolytic and lipolytic activities at 5°C within 4 days. Strain U1, a yeastlike organism resembling Aureobasidium pullulans showed both activities at 15°C within 2 days, and Rhodotorula aurantiaca, Rh. graminis and Trichosporon cutaneum showed both activities at 15°C within 2 weeks.View full abstractDownload PDF (933K) -
Takashi MIYASATO1983 Volume 24 Issue 6 Pages 540-544_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe aim of the present work was to estimate quantitatively by a microslide method the amounts of enterotoxins (ET) A, B and C produced by strains of Staph. aureus associated (13 strains) and not associated (200 strains) with food poisoning.
The geometric means of estimated amounts of ET-A, ET-B and ET-C produced in brain-heart infusion broth by strains associated with food poisoning were 1.67±0.08, 1.13±0.14 and 1.75±0.07μg per milliliter and those of strains not associated with food poisoning were 0.76±0.10, 1.56±0.09 and 0.98±0.09μg per milliliter, respectively. The differences in amounts of ET-A, ET-C and ET (A+B+C) between strains associated with food poisoning and strains not associated with food poisoning, were statistically significant.
It was observed that the amount of ET (A+B+C) produced by strains associated with food poisoning was more than 3.0μg/ml. On the other hand, 80 of 200 strains not associated with food poisoning produced more than 3.0μg ET (A+B+C)/ml. The distribution of coagulase types observed in the 80 strains was the same pattern as that of the 200 strains. However, the coagulase types of strains (31 out of 80 strains) which produced ET-A were II, III, VI and VII. These results are consistent with reports indicating that only strains having coagulase types II, III, VI and VII were associated with food poisoning, and furthermore that the type of ET identified in cases of food poisoning in Japan and England was almost exclusively ET-A type.View full abstractDownload PDF (562K) -
Masatake TOYODA, Yaeko IZAKI, Motoo HARADA1983 Volume 24 Issue 6 Pages 545-549_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThermally oxidized rapeseed oil used for frying fish paste “Satsuma-age” in an automatic fryer was subjected to the rabbit erythrocyte hemolysis test. The hemolysis test was carried out at 37°C for 15min by adding 0.1ml of erythrocyte suspension to 5ml of 0.85% NaCl-phosphate buffer solution (pH 7.4) containing an acetone solution of the test oil. The concentration of erythrocytes in the reaction solution was sufficient to give an O. D. of 0.200 at 540nm after 100% hemolysis. After centrifugation, the O. D, of the supernatant was measured, and from the hemolysis curve the amount required to cause 50% hemolysis (C50) was determined. C50 decreased in proportion to the deterioration of the oils; thus, C50 of fresh oil was 4.35mg and that of deteriorated oil was 1.30mg. Moreover, the decrease of C50 of the oils correlated well with the increases of relative interfacial tension, carbonyl value, acid value, glyceride dimer fraction and column chromatographically separated polar fraction, and reasonably well with the increases of oxidized fatty acid and viscosity.View full abstractDownload PDF (533K) -
Chemical Form of Copper in Soybeans. VSeisaku YOSHIDA, Ryoichi TANAKA, Takashi KASHIMOTO1983 Volume 24 Issue 6 Pages 550-557_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe water-soluble fraction of soybean was extracted with 0.01M Tris-hydrochloric acid buffer (pH 7.4). The low-molecular-weight fraction (F-II, MW<10, 000) was separated from the soluble fraction by gel filtration on Sephadex G-50. The distribution of zinc (Zn) and the chemical form of copper (Cu) were studied.
The concentrations of Cu and Zn in the water-soluble fraction were 26.6 and 107ppm, respectively. Zn in the water-soluble fraction was observed only as the bound form. Zn in F-II was always eluted together with Cu in F-IIB by gel filtration on both Sephadex G-25 and G-10. The binding affinity of Zn in F-IIB was found to be less than that of Cu. When Cu was added exogenously to the water-soluble fraction, Zn in F-IIB shifted to F-I. However, the addition of Zn did not cause a shift of Cu in F-IIB.
The purification of the Cu complex in F-IIB was carried out by the application of anion exchange column chromatography (AG 1×2, DEAE-Sephadex A-25). Cu and Zn in F-IIB were held on the AG 1×2 column and both were eluted with 0.01M acetic acid. The dissociation of Zn from the ligands was observed in the chromatography, but Cu was always eluted together with nitrogen-containing materials which were ninhydrin-positive. The Cu complex in F-IIB gave a blue band on the DEAE-Sephadex A-25 column, but after purification, it did not have any absorption spectrum in the visible region. The Cu complex had the same elution point on Sephadex G-10 before and after the purification.
The nitrogen/Cu ratio in the partially purified Cu complex was approximately 4-6 mole/mole. The UV spectrum of the partially purified Cu complex showed strong bands at 250nm and a shoulder at around 225nm. Amino acid analysis gave several major peaks (Asp, Glu, Thr, Ser, Gly, Cys and 1-MeHis). The partially purified Cu complex showed a characteristic ESR spectrum of Cu (II) complexes.View full abstractDownload PDF (1038K) -
Kiyokazu HAGIWARA, Akiko TSUDA, Tomio ICHIKAWA, Kenichiro KANAYA, Sato ...1983 Volume 24 Issue 6 Pages 558-562_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe analysis by gas liquid chromatography (GLC) and high performance liquid chromatography (HPLC) of fructooligosaccharides (GF2, GF3, GF4) in foods, such as candy and cookies containing “Neosugar”, was investigated. Fructooligosaccharides in a mixture of monosaccharides, disaccharides and fructooligosaccharides could be analyzed by GLC and HPLC with equal accuracy.
In the case of a mixture of fructooligosaccharides and glycosyloligosaccharides (GnF), good separation of GF2 and G2F and of GF3 and G3F were obtained by GLC, but on HPLC, the separation of GF3 and G3F was not satisfactory. Thus, with mixtures of fructooligosaccharides and glycosyloligosaccharides, GLC is preferable for fructooligosaccharides analysis.View full abstractDownload PDF (544K) -
Noritaka OYAMADA, Kaoru KUBOTA, Seiichi UENO, Mutsuo ISHIZAKI1983 Volume 24 Issue 6 Pages 563-568_1
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSAn improved method for quantitative determination of bromate in bread and fish paste products was established.
A sample was homogenized with distilled water and made up to 200ml after centrifugation. The supernatant was filtered and n-butanol-ethanol (2:1) mixture was added to 10ml of the filtrate. The mixture was allowed to stand for 10min then centrifuged to remove the precipitate. DEAE-Sephadex A-25 suspension and acetic acid were added to the supernatant, and the mixture was stirred for 5min. After centrifugation, the supernatant was subjected to the same procedure with DEAE-Sephadex A-25 suspension. The DEAE-Sephadex A-25 was mixed with ethanol, and rinsed twice with ethanol, 5.0% acetic acid and distilled water. The solid was packed in a chromatocolumn, and bromate was eluted with 30ml of 30% potassium chloride solution. Two ml of 4×10-3M styrene monomer solution (washed with 1% sodium hydroxide solution before use), 1ml of 0.01M potassium bromide solution and 1ml of sulfuric acid were added to the effluent, and the whole was shaken vigorously. Styrene bromo derivative was extracted with 2ml of n-hexane, and bromate was determined by ECD-GC.
In this method, it was found that bromate in foods could be determined with a recovery of 80-92.3% and a variation coefficient of 6.2-2.6%. The detection limit was 0.01μg/g.View full abstractDownload PDF (647K) -
Studies on a selective medium for isolating Staphylococcus aureus in stamp agar method. IRyoichi KATOH, Yoshiki SAWAURA1983 Volume 24 Issue 6 Pages 569-572
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESS -
Fumio NONOMURA, Yoshihiro IWATA, Ken-ichi NAKAYA, Akira SUGITANI, Fuji ...1983 Volume 24 Issue 6 Pages 573-578
Published: December 05, 1983
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (623K)
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