著者

伊東 哲代 安藤 孝雄 市川 邦介

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.19, no.3, pp.170-173, 1968-06-20 (Released:2010-03-09)

参考文献数

8

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甘藷の加熱処理法と糖生成量との関係を求めるため、甘藷の擂砕物、搾汁および粗酵素を用いて検討した結果は次のごとくであった。1 甘藷の擂砕物および搾汁においては、基質でんぷんのα化とも関連して、80℃附近において糖生成量が最大となった。またその糖化は、100℃に達するまでの時間が10~20分間あれば十分である。2 予め、基質をα化した場合、糖化は60℃附近において最も大であった。

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.11, 1962-11

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This paper deals with two yeast cultures which were isolated from a mushroom (Russula spec.) sent from Germany. Judging from the morphology of the ascospores with warty surface walls, these cultures should be classified in the genus Debaryomyces.These isolated agree well with debaryomyces cantarellii Capriotti not only in the morphological properties (ie. large long oval cells in malt extract, pellicle formation in malt extract, etc.) but also in the physiological ones (ie. fermentation of sugars, assimilation of carbon compounds, no vitamin required for growth).This species should be considered as one of the unique and significant species in discussing the diagnosis of genus Debaryomyces, because of both of its strong fermentative ability of sugars and oxidative dissimilation, as well as the cell morphology. A culture of the isolates (L.K.B.D-2) has been deposited in the Centraalbureau voor Schimmelcultures (Delft. Holland).

著者

小玉 健吉 京野 忠司 市川 邦介 長西 広輔

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.40, no.9, 1962-09

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This paper deals with 5 yeast cultures isolated from soils sent from abroad, which should be classified in the genus Debaryomyces Klocker judging from their ascospores with distinct warty surface walls formed after hetro or isogamic conjugation. These isolates are similiar to Debaryomyces globosus Klocker in many of their properties, as follows : 1. Fermentation of glucose, saccharose and raffinose2. Assimilation of glucose, saccharose3. No pellicle formation on malt or "koji" extract4. A rather higher maximum temperature for the growth (ie 40-41℃).Whereas, in 1952,Lodder et van Rij changed Debaryomyces globosus to Saccharomyces rosei (Guilliermond) Lodder et van Rji, based predominantly on its strongly fermentative activity. In the author's opinion, however, it seems to be noteworthy that, as in most species belonging to genus Debaryomyces Klocker hitherto reported (except for a very few species such as D. vini etc.) a distinct warty wall of ascospores can be clearly observed in all strains under discussion and therefore this characteristic of ascospores should be considered as one of the most important properties to define the genus Debaryomyces as Klocker originally proposed.Eventually, taking the above mentioned into consideration, the authors wish to identify our isolates not as Saccharomyces rosei but as Debaryomyces globosus which should be regarded as a species of different genus from the former in the morphology of ascospores. A type culture of the isolates (D-1) has been deposited in Centraalbureau voor Schimmelcultures (Delft. Holland).

著者

酒沢 千嘉弘 世古 洋康 市川 邦介 福井 三郎

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.42, no.10, pp.607-614, 1964-10-25

被引用文献数

1

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In a preceding paper, the fundamental conditions necessary in experiments employing the Warburg manometric technique to study the stimulatory effect of activated sludge on methane fermentation were discussed.In this paper, an attempt was made to isolate the stimulatory factors for gas production in methane fermentation from an aqueous extract of activated sludge. Fractionation of factors was carried out with Amberlite IR 120 resin, activated charcoal and paper chromatographic techniques. Results obtained showed the existence of at least three effective factors. The effects of activated sluge on methane fermentation seemed to be a complex one involving unidentified brownish colored substance as an essential factor and a group of amino acids and purine derivatives, such as adenine and hypoxanthine, as supplement factors.