文献一覧: 公益社団法人日本生物工学会 (出版者)

8 0 0 0 パンダから分離した耐熱性酵素群を産生する高温細菌による生ゴミ処理の試み

著者: 田口文章宗国冨張光磊
出版者: 公益社団法人日本生物工学会
雑誌: 生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日: vol.79, no.12, pp.463-469, 2001-12-15

To establish an efficient method for the microbial treatment of kitchen refuse, experiments were performed to isolate heat-stable multi-enzyme-producing thermophilic bacteria and to verify functional activities of the isolates for the complete decomposition of kitchen refuse. Five Bacillus strains-B.amyloliquefaciens FTP148, B.amyloliquefaciens FTP2414, B.subtilis FTP237, B.Licheniformis FTP136, and B.licheniformis FTP2530-were successfully isolated from feces of the Giant Panda. The strains showed efficient growth at incubation temperatures between 45℃ and 60℃ and produced amylase, protease, and lipase. The highest activities of the amylase and protease produced by the strains at the optimal growth temperature were obtained at reaction temperatures between 50℃ and 60℃. The amylase and protease activities were stable up to maximum temperatures of 75℃ and 70℃, respectively; after incubation at 60℃ for 3 h, 59% and 40%, respectively, of the initial activity remained. Using a commercial waste-treatment device, kitchen refuse was treated with the five strains with the following results. When 1 kg per day was treated for 4 weeks, a total of 24 kg of mixed refuse consisting of green vegetables and fish remains as well as raw and/or fried potatoes was reduced to only 0.98 kg and a final digestive rate of 96% was obtained. It is noteworthy that the internal temperature of the compost mass reached a peak of 72℃. These results indicate that the novel thermophilic bacterial strains isolated from Giant Panda feces may be useful for high-performance waste treatment at a high temperature of 65℃.

https://ci.nii.ac.jp/naid/110002933483

8 0 0 0 ニューラルネットワークと遺伝的アルゴリズムを用いた吟醸酒の品質モデリング

著者: 各務彰洋花井泰三本多裕之小林猛
出版者: 公益社団法人日本生物工学会
雑誌: 生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日: vol.73, no.5, pp.387-395, 1995-09-25
被引用文献数: 9

This paper deals with the quality modeling of Ginjo sake using a neural network (NN) and genetic algorithm (GA). A NN model was constructed to estimate 7 sensory evaluations concerning the quality of Ginjo sake from 18 chemical component analytical values. The performance index, J, of the NN model was significantly small compared with that obtained using multiple regression analysis (MRA). Using the model, analytical data on the chemical components was estimated from the 7 given sensory evaluation values by means of a genetic algorithm, which was employed as an optimizing method. It was found that almost all the estimated values coincided with the actual values within an error range of less than 0.3.

2015-12-18 19:26:27
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https://ci.nii.ac.jp/naid/110002933725

5 0 0 0 ポップコーンはなぜ膨化するか

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

2013-01-01 05:51:46
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https://ci.nii.ac.jp/naid/110002778509

2015-02-22 21:45:54
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https://ci.nii.ac.jp/naid/110002947828

3 0 0 0 植物特異的なタンパク質への糖鎖付加の抑制を目指して(<特集>植物遺伝子の魅力〜生物工学分野への応用)

著者: 松岡健
出版者: 公益社団法人日本生物工学会
雑誌: 生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日: vol.89, no.11, pp.646-648, 2011-11-25

https://ci.nii.ac.jp/naid/110008762373

3 0 0 0 3P-2045 洗米排水からの乳酸菌の単離及び乳酸生成(5c バイオマス,資源,エネルギー工学,一般演題,環境バイオテクノロジー,伝統の技と先端科学技術の融合)

著者: 牧野将浩黒田愛子佐々野和雄尾崎雄一金本繁晴渡辺昌規
出版者: 公益社団法人日本生物工学会
雑誌: 日本生物工学会大会講演要旨集
巻号頁・発行日: vol.22, 2010-09-25

https://ci.nii.ac.jp/naid/110008084933

2 0 0 0 樽酒呑んで無病息災(バイオミディア)

著者: 松永恒司
出版者: 公益社団法人日本生物工学会
雑誌: 生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)
巻号頁・発行日: vol.82, no.3, 2004-03-25
被引用文献数: 1

2022-02-03 09:15:05
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https://ci.nii.ac.jp/naid/110002913194

2 0 0 0 2P-118 老化初期の男性に生じる体臭成分ジアセチルの発生機構とその制御(代謝工学,一般講演)

著者: 松井宏原武史志水弘典
出版者: 公益社団法人日本生物工学会
雑誌: 日本生物工学会大会講演要旨集
巻号頁・発行日: vol.65, 2013-08-25

2022-01-11 22:30:23
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1 + 1 Wikipedia

https://ci.nii.ac.jp/naid/110009737784

2 0 0 0 絲状菌類のDiastase組成に關する研究 (第10報) : flavus-Oryzae系實用麹菌の特性及びそのDiastase解析

著者: 北原覺雄村田卯一
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.31, no.3, pp.90-98, 1953-03-15

Experiments were carried out on the diastase systems of 124 strains of aspergilli, including 120 strains of flavus-Oryzae; 3 strains of awamori; and 1 strain of kawachii, isolated from commercial 'Tane-koji'-the starters for koji-making.1) Characteristics of flavus-Oryzae a) Generally, flavus-Oryzae is far superior to any other species of mold in α-amylase activity. And this will be the very reason what made possible the peculiar procedure of sake brewing, starting from the mash containing as high as 35% of starch.b) The difference of α-amylase activities, lying between the extreme strains of flavus-Oryzae, has been indicated as the ratio of 8 to 1,when compared with the time for disappearance of iodine color. Strains comparatively rich in α-amylase are used for industries manufacturing such as sake and spirits, while poorer strains are used for making 'shoyu'. Consequently, it appears probable that protease is inversely distributed among the strains against α-amylase. However, this problem is left for future studies.c) Maltase power of flavus-Oryzae is generally inferior to other mold species, but there exist several exceptional strains having quite strong maltase activities.d) No cor-relation can be seen between the activities of α-amylase and maltase, among the strains of flavus-Oryzae.e) Within the present exprimental conditions, maltase activity reveals maximum at the koji of 38 hrs incubation, and gradually declines by prolonged culture, but on the other hand α-amylase activity receives almost no effect by the age of koji. This functional change of maltase activity will be considered as one of the remarkable characteristics of flavus-Oryzae, since such phenomenon can hardly be seen in other species.(2) A simple enzyme-analysis a) Wheat-bran culture, which contains solely α-amylase, is readily obtainable when a voluntary strain of comparatively weak in maltase activity was cultured for eight days. This is an application of the phenomenon mentioned in the preceding article (e).b) Applying the treatment for eliminating α-amylase, it has been confirmed that flavus-Oryzae possesses an amylase of β-type. The β-amylase is most active when a strain having comparatively strong maltase activity was cultured for 38 hrs.c) At present, authors feel no inconsistency towards KITANO'S view of 'Taka-maltase', considering that β-typed amylase of flavus-Oryzae is combined with maltase activity, because the raise and fall of the β-amylase activity are quite parallel with those of maltase. Consequently, Taka-maltase (Asp. Oryzae) appears to be quite alike, even if it should not be identical. with gluc amylase (Rh. delemar) or amylo-glucosidase (Asp. niger), however, all of them have a question whether they can be made free from maltase, like γ-amylase.