著者

柘植 治人

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.69, no.2, 1991-03-25

著者

上田 誠之助

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.70, no.2, pp.133-137, 1992-03-25

被引用文献数

1

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From a study of various records, the author suggests that Japanese sake may have originated as follows. The Jyomon people (縄文人)-the first inhabitants of Japan-were taught sake brewing by means of chewing rice by the non-Chinese prople who crossed the East China Sea to Japan from the southern part of China in the 5th century BC. Later, the Yayoi people(弥生人)-Chinese prople who came from China or Korea to Japan-taught the Japanese people sake brewing by means of sprouted rice in the 2nd-4th century AD. From the 4th to the 9th centuries AD, the sprouted rice saccharifying agent was improved through adding sprouted rice infected by Aspergillus oryzae to steamed rice infected by Asp. oryzae, that is koji.

著者

卜部 格

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.64, no.2, pp.77-97, 1986-03-25

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1. An NAD derivative carrying a vinyl group was copolymerized with acrylamide or methacrylamide, and various water-soluble macromolecular NAD derivatives (polymeric NAD derivatives) were obtained. I investigated the coenzymic properties of the polymeric NAD derivatives and concluded that smaller NAD derivatives and lower NAD contents in the polymer chain had higher cofactor activity.2. Poly(ethylene glycol)-bound NAD (PEG-NAD) was prepared by coupling N^6-(2-carboxyethyl)-NAD to one termial of α, ω-diaminopoly(etylene glycol) with water-soluble carbodiimide. The kinetic properties of NAD(H), N^6-(2-carboxyethyl)-NAD(H) and PEG-NAD(H) were investigated with various dehydrogenases from different sources.3. NADP derivatives alkylated at the 2'-phosphate and/or 6-amino groups of the adenosyl moiety were prepared, and the effects of these modifications of NADP on its cofactor activity for various dehydrogenases were investigated. Then, poly(ethylene glycol)-bound NADP (PEG-NADP) was prepared by selective alkylation of the 6-amino group of NAD. PEG-NADP has good cofactor activity for some dehydrogenases but not for isocitrate or glucose dehydrogenases.4. The kinetic properties of a continuous enzyme reactor containing rabbit muscle lactate dehydrogenase, horse liver alcohol dehydrogenase, and PEG-NAD were investigated experimentally and theoretically. The steady-state behavior of the enzyme reactor was explained semi-quantitatively by a simple kinetic model. The operational stability of a continuous enzyme reactor containing PEG-NAD and thermostable dehydrogenases was also studied.

著者

原 昌道 水野 昭博

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.59, no.1, pp.17-22, 1981-01-25

被引用文献数

1

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Most of the lactate formed by malo-lactic fermentation (MLF) during storage of the red wines produced at our Institute was the L(+)-isomer. From these MLF wines, a malo-lactic bacterium which produced mainly D-lactate from glucose by lactic acid fermentation was isolated and classified as Leuconostoc mesenteroides. The production of L-or D-lactate from L-malate was examined in the isolated MLF bacterium (MLB-S-6 strain) and the culture strains Leuc. mesenteroides IAM 1233,Lactobacillus casei IAM 1118,Lactobacillus plantarum IAM 1216,Lactobacillus arabinosus IAM 1041,and Streptococcus lactis RIB 806. All of the tested strains preadapted to malic acid converted L-malate to L-lactate within the range of pH 3.2-7.0. the optimal pH was 4-5 and the reaction was not inhibited by semicarbazide. On the other hand, D-lactate and acetate were produced from L-malate at higher pH, though generally much less D-lactate was formed than L-lactate. Leuc. mesenteroides also converted pyruvate to D-lactate and acetate whthin the range of pH 5-7. The optimal pH was 6.0 and the reaction was completely inhibited by semicarbazide (2,000ppm). A cell-free extract of Leuc. mesenteroides strain (MLB-S-6,IAM 1233) converted L-malate to L-lactate in the presence of NAD, Mn^〓 and semicarbazide. The specific activities were higher than those of the other tested strains. These results suggest than L-lactate in the wine was formed mainly from L-malate by malo-lactic enzyme, which directly converted L-malate to L-lactate. D-or L-lactate migth also in part be formed via pyruvate by the consecutive action of malic enzyme and D- or L-lactate dehydrogenase, especially in wine of high pH or when undesirable lactic aicd bacteria grow in the wine.

著者

関口 順一

出版者

日本生物工学会

雑誌

醗酵工学会誌 (ISSN:03856151)

巻号頁・発行日

vol.61, no.3, pp.p129-137, 1983-05

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Patulin is a typical mycotoxin originally isolated from Penicillium patulum as an antibiotic, and the patulin biosynthetic pathway is a classical example of the large group of polyacetate-dervied secondary metabolites known as polyketides. Unexpected metabolites produced by a patulin-deficient mutant revealed a new portion of the pathway. We have investigated the patulin biosynthetic pathway with the aid of several patulin-deficient mutants, pathway enzymology, bioconvesion of metabolites, and immobilized cell techniques. It was found that three mycotoxins (phyllostine, isoepoxydon and ascladiol) and a new lactone (neopatulin) exist on the pathway. Two dehydrogenases among the pathyway enzymes were characterized. Furthemore, in contrast to the accepted assumption, monooxygenase mediated the ring cleavage of an aromatic precursor, gentisaldehyde. Finally, the patulin pathway becomes twice as long as the portion known before 1978,and is one of the best characterized pathways of secondary metabolism. In this monograph, mechanisms of the conversion of phyllostine to neopatulin, and neopatulin to phyllostine, are proposed, and a pathway for the related mycotoxin, penicillic acid, is also discussed.

著者

小泉 武夫 角田 潔和 原 高教 鈴木 明治

出版者

日本生物工学会

雑誌

醗酵工学会誌 (ISSN:03856151)

巻号頁・発行日

vol.56, no.6, pp.p745-751, 1978-11

被引用文献数

1

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In the previous paper (Hakkokogaku 55 : 167-174,1977), we trapped koji-aroma components on coconut-shell sctivated carbon attached to the air exhaust of an automatic koji-making machine. By this method, chemically neutral components, 9 alcohols, 23 esters and 9 carbonyl compounds, were detected. This paper deals with the volatile organic acids and amines in koji-aroma adsorbed on activated carbon. These components were extracted with a mixture of ether and n-pentane from the carbon and esparated with ion exchange resins.The fraction of volatile organic acids was analyzed by gas chromatography and carboxylic acid analyzer and five volatile organic acids, acetic, propionic, butyric, caleric and caproic acids were found, of which acetic acid was predominant. The volatile amine fraction was analyzed by thin layer chromatography and gas chromatography. Three volatile amines, ethlamine, i-butylamine and i-amylamine were identified in koji-aroma absorbed on carbon.In addition, tetramethylenediamine, ethanolamine, pentamethylenediamine and β-phenyl-ethylamine were detected in rice koji by extraction with ethanol.

著者

栗山 一秀 芦田 晋三 斉藤 義幸 秦 洋二 杉並 孝二 今安 聰

出版者

日本生物工学会

雑誌

醗酵工学会誌 (ISSN:03856151)

巻号頁・発行日

vol.64, no.3, pp.p175-180, 1986-05

被引用文献数

1

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It has been believed that in sake ethyl caproate is one of the main component of ginjo-flavour. There have been no reports about the synthesis and hydrolysis of ethyl caproate. We have studied the activity of sake yeast in the synthesis and hydrolysis of ethyl caproate. The results obtained are as follows : 1) The esterase of Saccharomyces cerevisiae on ethyl caproate synthesis was separated into three fractions (S-I, II, III) by Sepharose 6B gel filtration. 2) The esterase fraction of ethyl caproate synthesis (S-II, III) did not hydrolyze p-nitrophenyl acetatte, so it was impossible to examine the esterase activity by this method. The esterase activity of ethyl caproate synthesis and hydrolysis must be measured by gas chromatography.3) The optimum pH of the esterase of ethyl caproate synthesis was 5.0,and that of ethyl caproate hydrolysis was 10.0. 4) The optimum pH of alcohol acyltransferase was 8.0. 5) There were differences in the localization of esterase and alcohol acyltransferase in the cells. Therefore, there are two pathways to the formation of ethyl caproate through esterase and through alcohol acyltransferase.6) The esterase fraction S-II was stabilized by ammonium sulfate.

著者

中村 文規 栗原 康

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.56, no.6, pp.708-711, 1978

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Two factors which may act in maintaining ciliate protozoal populations in the rumen were examined. The first factor is chemical substances which may be introduced into the rumen. The second is the heterogenous distribution of porous materials within the rumen, which may act to prevent protozoa from being directly swept out of the rumen. To investigate the former factor, components of saliva were collected through a parotid parotid fistula attached to a sheep. Gas chromatography suggested the presence of estrogenic substances. The latter factor was investigated using a fermentor (working volume; 2.3l) for continuous culture.The concentration of protozoa in an in vivo culture containing food residues taken from the remen was twice that in a control system containing no food residues. Another experiment was performed to investigate whether the physical properties of porous substances influence this result. Small pieces of sponge were dispersed in the culture. Concentrations of protozoa in liquids speezed out of pieces of sponge were twice those found in the free culture fluid.The results suggest that gwowth stimulatory substances may be present in the saliva of ruminants, and that the porous structure of food residues may help to maintain a high population of rumen ciliate protozoa.

著者

大村 直也

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.70, no.4, 1992-07-25

著者

向高 祐邦

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.62, no.3, pp.156-157, 1984-05-25

著者

森川 弘道

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.60, no.2, pp.121-122, 1982-03-25

著者

末木 雅昭 有川 敬一 鈴木 顕

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.69, no.1, pp.7-13, 1991-01-25

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A newly-developed cascade feed technique using two reactors was applied to the continuous production of a high ethanol solution. Ethanol solution more than 15 vol% was continuously produced for about 50 days. Simulations of the cascade feed technique with the two reactors were carried out, using mathematical equations which approximated the actual distribution of glucose and ethanol in an immobilized yeast bioreactor. The simulated results showed that the first reactor should be operated so as to assimilate most of the charged glucose.

著者

平石 明

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.62, no.5, pp.361-362, 1984-09-25

著者

栢分 英助 前田 嘉道 菅 健一

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.67, no.2, pp.99-104, 1989-03-25

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To obtain basec information on the anaerobic digestion of cellulose, the digestion kinetics of cellulose was studied in continuous culture using an artificial wastewter containing cellulose powder. Cellulose was found to undergo relatively slow degradation, which seemed to be the rate-determining step in the overall digestion process. The maximum specific growth rate (μ_m) and the saturation constant (K_s) obtained form continuous cultures were 0.213 (1/day) and 554 (mg cellulose/l) for the acid-former, and 0.528 (1/day) and 261 (mg volatile fatty acid/l) for the methane-former, respectively. The concentrations of the acid-and methane-formers in the reactor were also estimated using these kinetic coefficients.

著者

浦上 貞治 寺尾 巌 永井 一郎

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.64, no.2, pp.99-114, 1986-03-25

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Production of single cell protein (SCP) by methanol-using bacteria was studied. A large number of methanol-using bacteria were isolated from a wide variety of natural sources in Japan. Strain BNK-84 was selected for its growth rate, growth temperature, cell yield, content of crude protein, and content of amino acids, and was identified as Methylobacillus glycogenes (Yordy and Weaver) emend. Urakami and Komagata 1986.Continuous cultures of this strain were done, and the feasibility of SCP production from methanol was studied. Optimum cultural condition were 38℃, pH 6.5-7.0,and a dilution rate of 0.2-0.6h^<-1>. Optimum dissolved oxygen (DO) was 1.5〜10ppm and optimum CO_2 partial pressure (PCO_2) was below 0.14atm. DO-limiting continous cultures were not suitable for the production of SCP because point of the cell yield. Methanol-limiting cultures showed the maximum specific growth rate, 0.60h^<-1>;the cell yield, 45 wt%;the content of crude protein, 86 wt%;the content of amino acids, 70 wt%;and the maximum content of nucleic acids, 20 wt%.For the commercial production of SCP, the continuous cultures with supernatant recycled, with high concentration of cells, and with long-term were studied. The continuous cultures with recycled supernatant were stable. At the feed methanol concentration of 16 wt%, the cell concentration was approximately 6 wt% and cell productivity reached approximately 15 g・l^<-1>・h^<-1>. Long-term continuous cultures (two hundred consecutive days) were stable with respect to the cell yield, the cell composition, and the stability of strain.Mitsubishi Gas Chemical Company (MGC) constructed a pilot plant, equiped with an air-lift fermentor with a nominal volume of 20 m_3,in 1974. Process engineering was done based on the data obtained from this pilot plant for the purpose of scale-up to a further commercial plant. Pilot plant operation was similar to the operation of a small jar fermentor. MGC developed sufficient know-how for the construction and operation of a commercial plant from the pilot plant operation.When SCP is used as the source of animal feed protein, two factors are most important, safety and nutritional value. The pathogenicity of strain BNK-84 was tested in laboratory animals, and it was confirmed to be nonpathogenic. The chemical composition of SCP indicated a high nutritional potential, and the amino acid composition was almost comparable with that of fish meal. Feeding trials of SCP using laying hens, broilers, and pigs were done in various institutes. The nutritional value of SCP was similar to that of soybeans.

著者

蔭山 公雄

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.55, no.6, 1977-11-25

著者

中田 久保 穂坂 賢 坂井 劭

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.63, no.6, pp.509-515, 1985-11-25

被引用文献数

6

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Taxonomic studies were done using the methods proposed by Takeda (J. Ferment. Technol., 61,11,1983) and our methods (J. Brew. Soc. Japan, 79,647,1984). Of the 150 strains of awamori yeasts tested in 1980〜1981,143 showed the following properties; resistance against yeastcidin : -, froth forming ability in sake mash : +w〜+, agglutination reaction against antiserum no. 5 : -, growth in potassium-free medium : -, requirement for both pantothenate and thiamine in medium without citric acid and potassium・citrate using ammonium sulfate as nitrogen source : +, growth in medium without citric acid and potassium・citrate from vitamin-free medium : -, growth in vitamin-free medium : -, growth in medium with thiamine in otherwise vitamin-free medium : +, assimilation of melezitose at 33℃ : -, assimilation of a-methyl-D-glucoside at 25℃ : - and production of more than 15.9% alcohol in awamori mash : +.The awamori yeasts isolated in 1980-1981 were clearly distinguishable from awamori yeasts isolated in 1964 by Takeda et al. (J. Ferment. Technol., 61,11,1983), shochu and sake yeasts, and other Saccharomyces cerevisiae.

著者

寺下 隆夫 小田 耕平 河野 又四 村尾 沢夫

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.59, no.1, pp.55-57, 1981-01-25

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To confirm the promoting effect on fruit-body formation of basidiomycetes of Streptomyces-pepsin inhibitor (S-PI), a production-scale test was carried out with Pleurotus ostreatus. The best addition-time and concentration of S-PI were at temeprature-shift down and 2.5μg/ml, respectively, which agreed with those obtained in the laboratory. Under these conditions, high quality mushrooms were obtained consistently with 2.6-fold higher yield than in the control (control yield 50.7g/bottle ; yield with 2.5 μm/ml of S-PI, 131g/bottle). Furthermore, this promoting effect of S-PI was constant throughout all seasons.