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Volume 7 (1966)
- Issue 6 Pages 473-
- Issue 5 Pages 379-
- Issue 4 Pages 289-
- Issue 3 Pages 191-
- Issue 2 Pages 87-
- Issue 1 Pages 1-
Volume 7, Issue 5
Displaying 1-14 of 14 articles from this issue
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Application to the Detection of Foreign Vegetable Oil or Fat in Milk FatMasahiro IWAIDA, Tomokichi TSUGO1966 Volume 7 Issue 5 Pages 379-387
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
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Masahiro IWAIDA, Yoshie SAITO, Akio NAGAO, Tomokichi TSUGO1966 Volume 7 Issue 5 Pages 388-394_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSSterol contents of 23 commercial margarines sold in Japan were measured by the digitonin method as described in the International Dairy Federation Standard. The contents ranged from 0.080 to 0.296%. The phytosteryl acetate test established for the detection of foreign vegetable oil or fat in butterfat can be applied to the discrimination of raw materials used to margarine. Four commercial margarines were made from pure vegetable source, nine from animal source and the remaining ten were the mixture of vegetable and animal oil or fat.View full abstractDownload PDF (6091K) -
Seiji FUJII, Saburo KATO1966 Volume 7 Issue 5 Pages 395-398_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSConstituents in phenol fractions extracted from wood-pyroligneous liquids and its distillates (smoked flavor) were made clear by gas chromatography. Thirteen components were identified by the comparison of retention data with those of known phenols, using various polar columns packed with DC550, DOS, TCP or DEGS+H3PO4 as the stationary phases. Phenol, guaiacol, m-cresol and 2, 6-dimetoxyphenol were found as major components, and as minor components, o-cresol, p-cresol, creosol and xylenols were identified.View full abstractDownload PDF (522K) -
Kiyofumi ISHII, Seizi TAKAGI, Sadao KUSUI, Katsuhiko NISHIMORI1966 Volume 7 Issue 5 Pages 399-402_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe protective action of D-araboascorbic acid on L-ascorbic acid was studied in buffer solutions (pH 2.2-8.0) with Cu2+.
The separative determination of both acids was carried out with paper chromatography.
The results were as follows:
1. The degradation of D-araboascorbic acid and L-ascorbic acid was found to happen simultaneously, but the degradation degree of D-araboascorbic acid was larger than that of L-ascorbic acid.
2. L-ascorbic acid supplemented with D-araboascorbic acid was more stable than L-ascorbic acid alone in the buffer solutions.View full abstractDownload PDF (432K) -
Yoshio ICHIKAWA, Jun-ichiro ASAKA1966 Volume 7 Issue 5 Pages 403-408_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn order to investigate the pathway of microbial degradation of synthetic soap, e. g., alkylbenzene sulfonate (ABS), the isolation of the ABS-decomposing bacteria was carried out. The most active strain among 8 strains of pseudomonas-like bacteria isolated utilized ABS for its growth in sulfate-free glucose-mineral medium. The optimum concentration of ABS for the growth was around 100ppm, and no growth was recognized in the absence of glucose.
The decomposing activity of the bacterium was much accelerated by using p-hydroxybenzene sulfonate in the seed-culture. When cysteine was added, the rate of ABS-decomposition was considerably depressed as long as it was not completely consumed in the medium.
The mechanism of cnzymatic decomposition of ABS is now under investigation, by using resting cells and cell-free enzyme preparations.View full abstractDownload PDF (771K) -
III. Psychrophilic, Mesophilic and Thermophilic Bacterial Counts in U. H. T. Sterilization and Bottling Process of Market milkMichio HAMAMOTO, Toshiro KANAUCHI1966 Volume 7 Issue 5 Pages 409-416_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSPsychrophilic, mesophilic and thermophilic bacterial counts were determined, in order to reveal the base and extraneous bacterial contamination in the process of U. H. T. sterilization and bottling process of market milk.
Psychrophilic bacteria in the raw milk (109/L) were completely destroyed by the U. H. T. preheating process, and could not be demonstrated in the milk samples taken from surge tank. But these kinds of bacteria were detected again in the U. H. T. sterilized milk during the bottle fillingg process, and a certain degree of increase in numbers were observed in each step during the manufacture, and the psychrophile counts of the bottled products ranged from 102/L to 103/L in numbers. On the other hand, very small amounts of the base contamination (ca. 0.37/L) and the extraneous contamination (0.007/L) of psychrophilic bacteria were detected during the tetra-pack filling process of the U. H. T. sterilized milk. And it seemed to be that the bacterial contamination during bottling process of market milk was based on the extraneous contamination from the environments of milk plant, and was concerned with the constructional design of bottling machine.
Mesophilic bacteria found in the raw milk (109/L) were decreased in numbers by the preheating process of U. H. T. sterilization (104-106/L) and only small numbers of sporeforming members of mesophilic bacteria were found in the 123°C-2sec sterilized milk (101-102/L). And small degree of increase in mesophile counts were demonstrated during the bottling, and a certain part of this contamination was considered due to bacteriologically incomplete cleanness of the milk bottles.
Thermophilic bacteria in the raw milk (103-104/L) remained 102-104/L (50-98% as the total sterilizing effect) in the 123°C-2sec sterilized milk. And it was presumably considered that the extraneous contamination of thermophilic bacteria did not take place in the bottling process, because the increase in numbers of thermophilic bacteria could not be observed in the bottling process of the U. H. T. sterilized milk.View full abstractDownload PDF (1240K) -
Stability of Coloring MattersMasao IMAMURA, Isao NIIYA, Hiromu KANEMATSU, Hiroshi IIZIMA1966 Volume 7 Issue 5 Pages 417-423_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSExaminations were made on the stability of coloring matters used in margarine; Yellow AB, Yellow OB, β-carotene, annatto, riboflavin tetrabutyrate, and their mixtures. Various kinds of margarine were prepared from whale oil and beef tallow, mixed with 30% of coconut oil and cotton seed oil. Margarine containing one of these coloring matters or more was kept at 30°C for 28 weeks, and changes in color and amounts of β-carotene, riboflavin tetrabutyrate, P. V. O. (peroxide value), and A. V. (acid value) were measured every four weeks. Effect of milk components and ultraviolet rays was also examined.
(1) Stability of the coloring matters descreased in the order of riboflavin tetrabutyrate, Yellow AB, Yellow OB, β-carotene and annatto, and high stability was found in the margarine blended with coconut oil or added milk components.
(2) Color tone obtained from a mixture of β-carotene with annatto and riboflavin tetrabutyrate was better than that from one of these alone but no effect of mixing was fouud in their stability. Remaining color intensity was better with increasing amount of β-carotene.
(3) Remaining color intensity of β-carotene was higher than the residual amount of β-carotene. This fact seems to suggest the formation of some kind of colored intermediate (oxidized?).
(4) Residual amount of riboflavin tetrabutyrate was very high, and considering its nutritional significance, it may be used in combination with other coloring matters.
(5) All the matters tested were sensitive to light and their color faded rapidly under ultraviolet irradiation. Riboflavin tetrabutyrate was the most sensitive, followed annatto, β-carotene, and Yellow AB, Yellow OB in that order.View full abstractDownload PDF (813K) -
Shigeru MATSUMOTO, Susumu NISHIGAKI, Taichiro NISHIMA1966 Volume 7 Issue 5 Pages 424-427_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simple method for the determination of sorbic acid in foods was presented. The method was based on the following two steps: The separation of sorbic acid by steam distillation from foods and subsequent colorimetric determination.
The procedure was as follows: One ml of the distillate containing 50-400μg of sorbic acid was transferred into a 20ml graduated test tube, and diluted to the 20ml mark with 0.2% p-hydroxybenzaldehyde-sulfuric acid solution. After the solution was kept in a boiling water bath for 20 minutes, and cooled under tap water, the absorbance of the resulting solution was measured spectrophotometorically at 610mμ.
The recoveries of sorbic acid from food were 95.3-99.8%.View full abstractDownload PDF (513K) -
Hideo HASHIMOTO, Akira HIROMORI, Makoto SOGABE, Shigeo NAMIOKA1966 Volume 7 Issue 5 Pages 428-432_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA total of 424 animal feeds from five factories was examined for Salmonella organisms, from May 1964 to December 1965.
Salmonella organisms were present in 5.1% (19 out of 373) of fish meals produced in Japan, in 5% (2 out of 40) of imported meals, and in 36.4% (4 out of 11) of their mixed meals.
The contamination of Salmonella was higher in the samples from plant C (22.8%) which deals with both home-products and imported products than in those from plant A (2.5%) deals with home-products only. This suggests that the Salmonella organisms of imported products affect the contamination of home-products.
Nine serotypes isolated from meals were as follows: S. thompson, S. infantis, S. tennessee, S. enteritidis, S. anatum, S. meleagridis, S. give, S. senftenberg and S. taksony.
The isolation of Salmonella organisms from the animal feeds is the first instance in Japan.View full abstractDownload PDF (686K) -
Toshiro KANAUCHI, Michio HAMAMOTO1966 Volume 7 Issue 5 Pages 433-440_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFor the purpose of improving the survival of lactobacilli in fermented milk, cultured milk drinks and related products, this work was carried out on several factors affecting on the lethal rate of L. acidophilus and L. bulgaricus strains.
Results are summarized as follows:
1. Minimal lethal rate of lactobacilli was obtained at the pH value of 5-6 in the McIlvaine buffer solution, as the storage medium.
2. Under the condition of low pH values below 4, the survival of lactobacilli was remarkably affected by some factors.
i) Species: L. bulgaricus strains were destroyed in a shorter storage period than L. acidophilus strains.
ii) Storage temperature: The lower storage temperatures resulted in the lower rate of death of lactobacilli and the stabilities of viable cell counts were considerably increased under the storage temperatures below 5°C.
iii) Growth phase: Cells cultivated at the logarithmic growth phase or the death phase were rapidly destroyed during storage. On the other hand, cells cultivated at the maximum stationary phase were slowly decreased in number.
iv) Addition of sugars: Single effect of change of osmotic pressure on the survival, by the addition of sugars into the storage medium (pH 6), was feeble. But, in the medium of low pH value, the viable cell counts were rapidly decreased by the addition of sugars.
v) Addition of vitamines: The viable cell counts were stabilized by the addition of sodium ascorbate into the storage medium. But no change was observed by the addition of thiamine or riboflavin.
vi) Addition of yeast-extract: Cells cultivated from the culture medium containing yeast-extract were greatly stable to the low pH. Therefore, it seems to be that the composition of culture media, incubation time and incubation temperatures also affect on the survival of lactobacilli during the storage of the products.View full abstractDownload PDF (927K) -
Shoji TANAKA, Norihiko MATSUDA, Hisako MIYAI1966 Volume 7 Issue 5 Pages 441-444_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThree selective liquid media were tested. In Mannitol Salt Broth, the growth of Coagulase-positive Staphylococci (CPS) was poor. And the medium was not effective for inhibition of growth of Bacillus subtilis and B. licheniformis.
In Potassium tellurite 7.5% NaCl Mannitol Broth (TSMB), the growth of CPS was same as in Mannitol Salt Broth. Although the growth of Coagulase-negative Staphylococci (CNS) retarded somewhat in this medium, B. subtilis and B. licheniformis grew more slowly than CPS.
The growth of CPS, CNS, B. subtilis and B. licheniformis were accelerated by addition of 1.0g of agar-agar to 1, 000ml of TSMB. But CPS were distinguished by black clouding around the colonies from other organisms at the incubation of 48 hours at 37°C. Even CNS and B. subtilis produced similar black clouding after additional incubation.View full abstractDownload PDF (424K) -
Tadahiro NARAFU, Junko HAYAKAWA, Hiroaki TAKAHASHI, Yasuo ISHIDA1966 Volume 7 Issue 5 Pages 445-448_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn Aichi prefecture diethyl benzyl tin hydroxide, one of organic tin compounds, added to raw starch as food additive was detected. Its content was about 5ppm. From the view of food hygiene, it is dangerous. This is the first case that diethyl benzyl tin hydroxide was used for the preservation of raw starch. Accordingly identification method of organic tin compound has not been found except for the method which is restricted to identify metallic tin.
Of gas chromatography, infrared absorption spectrum, and thin layer chromatography, good results were obtained only by the latter method as follows: Not only diethyl benzyl tin hydroxide but tributyl tin acetate, triphenyl tin acetate and bis tributyl tin oxide were able to be identified by the “double T. L. C.” method. Linear calibration curve was obtained by each of them at the maximum absorption wave length by UV absorption method, which corresponded with the Beer's law, the quantitative analysis being found to be possible. Then we added diethyl benzyl tin hydroxide to raw starch produced in our laboratory and examined its recovery test. After the experience, their recoveries were 87.8-91.5%. From the above, this method seems to be excellent for detecting organic tin compounds.View full abstractDownload PDF (449K) -
Changes of Nitrofuran Derivatives in Course of Time under Various ConditionsShigetoshi IWAHARA, Yoshihumi OGINO, Tomoko IRIE1966 Volume 7 Issue 5 Pages 449-454_1
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSEffects of exposing the chemical to the sun's rays and heating in neutral, alkaline and acidic solutions on the decomposition of AF-2 (2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide), NFS (5-nitro-2-furfuralsemicarbazone) and NFA (5-nitro-2-furylacrylamide) were studied.
The preservatives were decomposed easily, especially in alkaline solution, but AF-2 was more stable than the others.
Mixture of the preservatives exposed to the sun's rays were thin layer chromatographed for seperation and identification of themselves and their decomposition products.
The results obtained were shown in Figs. 1-7 and Table 1.View full abstractDownload PDF (598K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1966 Volume 7 Issue 5 Pages 455-459
Published: October 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (855K)
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