All issues
Volume 8 (1967)
- Issue 6 Pages 489-
- Issue 5 Pages 381-
- Issue 4 Pages 299-
- Issue 3 Pages 197-
- Issue 2 Pages 111-
- Issue 1 Pages 1-
Volume 8, Issue 3
Displaying 1-15 of 15 articles from this issue
- |<
- <
- 1
- >
- >|
-
Shukuo KINOSHITA1967 Volume 8 Issue 3 Pages 197-206
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (3119K) -
I. Response of the Spores to Germinative CompoundsChikataro KAWASAKI, Masaomi KONDO, Kunikazu TESHIMA1967 Volume 8 Issue 3 Pages 207-211
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSSpores of B. thiaminolyticus and B. aneurinolyticus were produced under the standarized conditions. The germination of a washed spore suspension of each strain was measured as a response to 47 different germinative compounds. Marked differences in germination patterns were observed among species.
The spores of B. thiaminolyticus germinated completely by single amino acid; i. e., L-alanine, L-glutamine, L-serine, L-α-amino-n-butyric acid and L-norvaline, but the spores of B. aneurinolyticus did not show any response to those germinative compounds. The essential chemical structure of germinative compounds required for germination of the spores of B. thiaminolyticus was discussed.View full abstractDownload PDF (861K) -
Norihide ANDO, Yukiharu NAGATA1967 Volume 8 Issue 3 Pages 212-218
Published: June 05, 1967
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSThe effects of sodium nitrite, sodium ascorbate, cysteine and such metal ions as Ca2+, Mg2+, Zn2+, Fe2+ and Fe3+ on the antibacterial activity of a nitrofuran preservative, i. e. 2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide (AF 2), were studied by a turbidimetric method; an aqueous model system prepared by dissolving AF 2 in a veronal buffer solution of pH 6.0 containing 10% propylene glycol to give a final concentration of 5ppm being used as the test solution.
The results are summarized as follows:
(1) No change in the antibacterial activity of AF 2 was made by cooking at 75°C for one hour.
(2) No change in the antibacterial activity of AF 2 was brought about by the addition of sodium nitrite and subsequent cooking at 75°C for one hour.
(3) When a solution containing nitrite and sodium ascorbate was stored for 72 hours at 4°C, no change in the antibacterial activity of AF 2 took place during the storage period, but in a solution containing cysteine in place of sodium ascorbate the antibacterial activity of AF 2 significantly decreased during the storage period.
Since nitrite oxidized coexisting reducing substances during the storage period, the inactivating action of AF 2 by reducing substances through cooking treatment was appreciably inhibited by the addition of nitrite when cooked after storage.
(4) A slight decrease in the antibacterial activity of AF 2 resulted from the addition of Ca2+, Mg2+ or Zn2+, but no further change was made by subsequent cooking at 75°C for one hour.
(5) Both iron ions of Fe2+ and Fe3+ decreased the antibacterial activity of AF 2 to a certain extent, and in particular by cooking at 75°C for one hour in the presence of Fe2+ the antibacterial activity of AF 2 was completely destroyed.
(6) The inactivating action of Fe3+ on the antibacterial activity of AF 2 was remarkably promoted by the addition of sodium ascorbate.
(7) The addition of cysteine markedly promoted the inactivating action of both iron ions Fe2+ and Fe3+ on the antibacterial activity of AF 2, and subsequent cooking at 75°C for one hour resulted in complete inactivation of AF 2 in both cases of Fe2+ and Fe3+.View full abstractDownload PDF (1321K) -
On the Antifungal Effect of Dehydroacetic AcidMasao IMAMURA, Isao NIIYA, Hiromu KANEMATSU1967 Volume 8 Issue 3 Pages 219-226
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn order to test the antifungal effect of dehydroacetic acid (DHA) and sodium dehydroacetate (DHA-Na),
(1) four strains of fungi were inoculated to margarines prepared with hardened whale oil, beef tallow and coconut oil, (2) the appearance of fungi was examined every three days for thirty days, and (3) at the same time the amount of DHA and acid value were estimated in parallel.
Addition of 0.5g of DHA per kg showed almost no effect and sodium salt of DHA was more ineffective, but further addition at that time of sodium chloride permitted almost no growth of fungi due to the synergistic action. Remaining DHA in the margarine attacked by fungi was lower than 50% after the period of 30 days.View full abstractDownload PDF (1076K) -
Effect of Milk Constituents upon Stability of Vitamin A and β-CaroteneMasao IMAMURA, Isao NIIYA, Kazuko TAKAGI, Hiroshi IIZIMA1967 Volume 8 Issue 3 Pages 227-232
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn order to examine the correlation between the stabilities of vitamin A and β-carotene contained in margarine and the constituents, of milk, margarines were prepared by adding 0-3% of skim milk powder, and the preservability of vitamin A and β-carotene was tested for 12 months. As the results, the rate of their survival was growing high with the increase of added amounts of skim milk. Especially the samples stored at high temperatures, containing much liquid oil and therefore having relatively low stability exhibited good results.
However, since not so much effect was obtained with addition of more than 1-1.5% of skim milk powder, it seems that sufficient anti-oxidative ability will be expected at the level of such amount.View full abstractDownload PDF (1025K) -
Studies on Rottenness of Noodle and Sterilizing Effects by Hydrogen PeroxideGengo OGAWA, Hidehisa KOGA, Masao MUROHASHI1967 Volume 8 Issue 3 Pages 233-236
Published: June 05, 1967
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSIt was observed that packaged Japanese noodle was almost completely sterilized by the treatment with both hydrogen peroxide (H2O2) solution (soaking) and steam-heating. The most rotten noodle was infected during the period of its process, or after its production. Bacteria isolated from the rotten noodle were as follows; Bacillus subtilis, B. cereus and B. licheniformis.
The main purpose of this experiment was the sterilization against Bacillus which forms heat-resistant spore. Multiple effects were observed of both H2O2 and heat-treatment. The critical conditions gained from the two sterilization methods are as follows: As to the test of separated bacteria, 0.05% H2O2-heat-treatment for 10 min at 90-100°C showed good results: in the case of noodle, soaking in 0.1% H2O2 solution followed by steam-treatment for 2min, or soaking in 0.05% H2O2 with 3.5min steam sterilization, or soaking in 0.03% H2O2 with 5min steam sterilization.View full abstractDownload PDF (776K) -
I. Fungal Flora of Flour-type FoodstuffsHiroshi KURATA, Masakatsu ICHINOE1967 Volume 8 Issue 3 Pages 237-246
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe determination of fungal flora in flour-type foodstuffs has been carried out in order to obtain an appropriate information of the population of toxigenic fungi in Japanese commercial flours.
Results of fungal examination on seven kinds of flour such as wheat flour (50 samples), rice flour (15), soybean flour (15), azukibean flour (6), backwheat flour (5), kidneybean flour (4), and potato starch (5) were described in this report.
Method of isolation was followed by almost same technique as described by Inagaki (1960), except for medium employing Peptone-Glucose-Chloramphenicol agar in this trial, and also the technique of making the dilution was devised by using the 250ml Erlenmeyer flask containing 99ml of 0.1% agar solution, and in which about ten pieces of small glass ball (diam. 5mm) were previously added.
Predominant genera of fungi in most flours were Penicillium, Aspergillus and Cladosporium. Yeast species occurred commonly in about 32%.
Dominant species of fungi were Penicillium citrinum (26%), Aspergillus flavus (21%), Aspergillus versicolor (19%) and Cladosporium sphaerospermum (18%). A small number of of Mucorales were found at the rate of about 10%.
The fungal counts of 20 samples of wheat flour ranged from 50 to 2, 050 per gram (average 540). The frequency of occurrence of fungi was so variable that the final conclusion about fungal spoilaged condition could not be obtained.
Dominant species in each flour were described as follows.
Wheat flour: Penicillium citrinum, Aspergillus flavus, Aspergillus versicolor, Cladosporium sphaerospermum.
Rice flour: Paecilomyces varioti, Mucor spp., Penicillium lanosum, Aspergillus flavus, Aspergillus oryzae, Cladosporium cladosporioides.
Soybean flour: Aspergillus flavus, Aspergillus versicolor.
Penicillium, Aspergillus and Cladosporium were most frequent fungi in the other type of flours.View full abstractDownload PDF (1590K) -
II. Toxigenic Determination for the Fungal Isolates Obtained from the Flour-type FoodstuffsHiroshi KURATA, Masakatsu ICHINOE1967 Volume 8 Issue 3 Pages 247-252
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSFor the detection of toxigenic fungi isolated from the commercial flour-type foodstnffs, a preliminary toxicity test has been conducted on four-week-old mice by oral and subcutaneous administratiolns of a single dose level of each culture filtrate and by feeding on corn meal infected with pure cultures. Resuits of the test indicated that the subcutaneous administration of culture filtrates seemed to be the most simpiified and available technique for the determination of fungal toxigenicity at the first screening step. The acute toxicity for representing 88 strains of fungi was subsequently examined by an application of this method.
Results of this acute toxicity test showed that four strains of Penicillium islandicum and five strains of Aspergillus clavatus proved highly toxic, and three strains of Aspergillus ochraceus were recognized as mildly toxic to mice.
From the viewpoint of food hygiene, it is noteworthy that about 10 per cent of total isolates from seven kinds of commercial flour-type foodstuffs have been found toxic.View full abstractDownload PDF (1257K) -
Polymorphism of cis-2- (2-Fury1) -3- (5-nitro-2-furyl) -acrylamideSaburo KANNO, Masumi TAKUMA, Shigenobu WATANABE, Ayako MURAI1967 Volume 8 Issue 3 Pages 253-255
Published: June 05, 1967
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSIn the study of 2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide (abbreviated name: furylfuramide), it was fonnd by Saikachi and his coworkers that the original crystal of furylfuramide is trans-form and is converted to cis-form by the sunlight or heating in methanol or aqueous solution. The authors found futhermore that cis-form of furylfuramide has the polymorphism, α and β. The crystal of α cis-form, which was found by Saikachi, was obtained when it was recrystallized from methanol or 70% methanol and the color was brown reddish. The crystal of β cis-form was obtained when it was recrystallized from the mixed solvent of methanol, hydrochloric acid and water (7: 2: 1) and the color was yellow. The fact that the relation between α and β crystal was polymorphism was confirmed by IR spectra.
Furthermore, it was clarified that the liberation experiment of nitrite ion from trans-furylfuramide by sodium hydroxide showed the same result as that the liberation degree from cis-furylfuramide was about 95-96%. This fact shows that the colorimetric method of furylfuramide previously published is also applicable even when trans-form would be partially converted to cis-form in meat foods.View full abstractDownload PDF (420K) -
On the Content of Manganese in “Sake”Tatsuo KONDO, Masakazu YAMADA1967 Volume 8 Issue 3 Pages 256-258
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe manganese content in 42 samples of “Sake” produced in various districts was determined by square-wave polarography.
Results obtained were as follows:
1. The content of manganese:
0.11-1.42ppm for “Sake” (mean value of 42 samples: 0.79ppm)
0.20-1.00ppm for polished rice (mean value of 10 samples: 0.53ppm)
2. It was found that the manganese content in the samples had no remarkable effect on the developed color of “Sake” after storage.View full abstractDownload PDF (366K) -
Decomposition of Organic Mercuric Compounds in Plant TissueKimiaki ISOBE, Mitsuharu TAKEDA, Hiroya TANABE, Iwao KAWASHIRO1967 Volume 8 Issue 3 Pages 259-260
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (280K) -
Tetsuo INOUE, Moto-o HARADA1967 Volume 8 Issue 3 Pages 261-265
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSFor the production of addition compoumd (peroxyhydrate) of sodium pyrophosphate with hydrogen peroxide, 3-5 moles of hydrogen peroxide were added to 1 mole of sodium pyrophosphate under carefully controlled conditions, thereafter a compound of such formula as Na4P2O7·2H2O2 which was the most stable was obtained. It was crystalline material and relatively stable to heating (see Fig. 2). The properties of an aqueous solution of the compound (peroxyhydrate) were similar to those of an aqueous hydrogen peroxide solution: Deep blue, ethersoluble peroxychromic acid and yellow peroxytitanic acid were formed, and also permanganate was decolored, and iodide was not oxydized to iodine at neutral solution (see Table 2).
The IR spectra of sodium pyrophosphate and its peroxyhydrate were examined by means of the nujol method. The strong characteristic absorption of sodium pyrophosphate were found at near 920cm-1 and near 730cm-1. The finding suggested the vibration of P-O-P linkage. While, the spectrum of peroxyhydrate appeared to be shifted to the region of higher wavelength (near 880cm-1 and 707cm-1), and showed the new absorp. tion at near 3050cm-1, 2680cm-1 and 1405cm-1.
These data indicate that the samples are not a mixture of hydrogen peroxide and sodium pyrophosphate. The mole ratio of combined hydrogen peroxide in samples “O” and “N” were 1.74 and 1.78, respectively.View full abstractDownload PDF (736K) -
[in Japanese], [in Japanese], [in Japanese]1967 Volume 8 Issue 3 Pages 266-269
Published: June 05, 1967
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESS -
[in Japanese], [in Japanese]1967 Volume 8 Issue 3 Pages 270-276
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (1242K) -
René Truhaut, [in Japanese]1967 Volume 8 Issue 3 Pages 277-286
Published: June 05, 1967
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (2427K)
- |<
- <
- 1
- >
- >|