著者

福田 青郎

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.90, no.4, 2012-04-25

著者

下坂 誠 野嶋 由美子 戸川 良一 岡崎 光雄

出版者

公益社団法人日本生物工学会

雑誌

日本醗酵工学会大会講演要旨集

巻号頁・発行日

vol.62, 1987-11-02

著者

田中 重光

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.87, no.1, 2009-01-25

著者

土山 耕大 北口 哲也 福田 剛士 黒田 浩一 堀 照夫 高山 勝己 Ashok Mulchandani 末 信一朗 植田 充美

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.16, 2004-08-25

著者

大嶋 孝之

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.81, no.9, 2003-09-25

著者

Ui Sadaharu Hosaka Takeshi Watanabe Kazuhide MIMURA AKlO

出版者

公益社団法人日本生物工学会

雑誌

Journal of fermentation and bioengineering (ISSN:0922338X)

巻号頁・発行日

vol.85, no.1, pp.79-83, 1998-01-25

被引用文献数

3

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A mechanism of 2, 3-butanediol(BD)stereoisomer formation was examined with respect to the BD cycle. The enzymes acetylacetoin synthase, acetylacetoin reductase(AACR), and acetylbutanediol hydrolse(ABDH), which are part of the BD cycle, were found to be present in the cell-free extract of the bacterial strain Bacillus cereus YUF-4, Two kinds of acetylbutanediol(ABD)stereoisomers were produced ill the reduction oF acetylacetoin(AAC)by AACR, which were identified as having 3R, 4R and 3S, 4R configurations by NMR spectroscopy and an enzymic method. The tyro ADD formations were found to be catalyzed independently by two respective enzymes: the former was catalyzed by a NADPH-dependent AACR(3R, 4R-ABD forming)and the latter by a NADH-dependent AACR(3S, 4R-ABD forming). The 3R, 4R-ABD was converted into R, R-BD and the 3S, 4R-ABD into R, S-BD by intracellular ABDH These findings demonstrated the existence of a new BD isomer formation mechanism derived from the BD cycle.

著者

DESCHAMPS ALAIN M. OTUK GULTEN LEBEAULT JEAN-MICHEL

出版者

公益社団法人日本生物工学会

雑誌

Journal of fermentation technology (ISSN:03856380)

巻号頁・発行日

vol.61, no.1, pp.55-59, 1983-02-25

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The production of tannase (tannin acyl-hydrolase) was demonstrated in cultivated strains of Bacillus pumilus, B. polymyxa, Corynebacterium sp., and Klebsiella pneumoniae, with chestnut bark extract as the sole carbon source. The rapid degradation of the tannin structure was related to the production of extracellular tannase assayed by a new method. Gallic acid was the only degradation product observed with 3 of the strains, but intermediate products were detected in the cultivation broth of Bacillus pumilus. The optimum pH of enzyme activity was 5.5.

著者

鈴木 聡美 木村 拓哉 笹原 綾子 七谷 圭 阿部 敬悦

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

著者

山田 修

出版者

公益社団法人日本生物工学会

雑誌

生物工学会誌 (ISSN:09193758)

巻号頁・発行日

vol.93, no.12, 2015-12-25

著者

竹内 徳男 細川 信男 吉田 政次

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.50, no.1, pp.21-29, 1972-01-25

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The characteristics of proteolysate in 1) enzyme miso (E.M.) manufactured with only the protease preparation, Biosaime A, prepared from Aspergillus oryzae and 2) ordinary miso (O.M.) prepared by the usual method using koji were compared. Both E.M. and O.M. miso were manufactured with the same procedure except koji in O.M. was replaced with Biosaime A in E.M. 1. Liberated amino acid patterns in the defatted soybean flour with Biosaime A were virtually similar to that of free amino acid in E.M. 2. Free, bound and whole amino acid patterns of E.M. were not markedly different from that of O.M. This seems to indicate that the main effect of Biosaime A closely resembles the proteolytic action of koji. However, in the E.M., pyroglutamic acid and free arginine content were greater, on the contrary, aspartic acid and glutamic acid were less than those of O.M. It was suggested from the above results that Biosaime A is deficient in some enzymes, such as glutaminase and asparaginase. 3. Distributive patterns of peptides and their bound amino acid composition were fairly similar in the three types of miso, i.e., O.M., E.M. and half koji miso, examined. These results infer that the greater part of peptides originated from soybean protein and not from enzyme protein or microorganisms. Peptide content in miso were 25-29% (calcd. as amino acid) to whole amino acid, 20.6-24.2% (as nitrogen) to the total nitrogen and 30-34% (as nitrogen) to water soluble nitrogen, respectively. 4. Forms of glutamate in O.M. and E.M. miso were as follows : insoluble type 16-17 and 18% ; bound type about 40 and 36.5% ; free type 36-38 and 29.1% ; and pyroglutamic acid 4-7 and 16.3% respectively. 5. During the process miso-making, loss of amino acids was observed. The degree of loss, in order of magnitude was whole koji>half koji>E.M.

著者

中西 秀彦

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.85, no.8, 2007-08-25

著者

斉藤 郁雄 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

日本生物工学会大会講演要旨集

巻号頁・発行日

vol.11, 1999-08-16

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

森村 茂 叶 秀娟 重松 亨 木田 建次

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.80, no.9, pp.417-423, 2002-09-25

被引用文献数

13

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焼酎蒸留残渣を利用して醸造酢を製造する場合,クエン酸耐性を有する酢酸菌を用いて,添加エタノール濃度5%(v/v)の条件で好気培養を行えば,焼酎蒸留残渣の固形分の有無,滅菌の有無,従来法あるいは返し仕込みで副生する焼酎蒸留残渣の種類に関係なく,容易に酢酸発酵が行えることを明らかにした.さらに,流加培養を行うことにより,回分培養と比較してより高い酢酸生成収率が得られた.製造した醸造酢は市販の黒酢と同様の優れた抗ラジカル活性およびACE阻害活性を示し,それらの活性は焼酎蒸留残渣由来の物質によることがわかった.このように,焼酎蒸留残渣から機能性を有する醸造酢を製造することができた.

著者

佐々木 健 森川 博代 竹野 健次

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.3, pp.110-112, 2011-03-25

著者

岸部 貴 森川 博代 佐々木 健 三上 綾香 原田 敏彦 大田 雅博

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.63, 2011-08-25

著者

Tomioka Noriko Tanaka Kaori Uchiyama Hiroo YAGI OSAMI KOKUFUTA ETSUO

出版者

公益社団法人日本生物工学会

雑誌

Journal of fermentation and bioengineering (ISSN:0922338X)

巻号頁・発行日

vol.85, no.6, pp.604-608, 1998-06-25

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With a bioaccumulation system using Rhodococcus erythropolis CS98 for recovery of cesium-137, we found that ^<137>Cs accumulated when a carbon source was added for energy supply. With the addition of ammonium acetate as the carbon source, almost all the ^<137>Cs from deionized water was recovered using a cell suspension of 1 g/l with incubation for 24h. Cell damage by radioactivity was not detected during the 24h period. ^<137>Cs recovery from river water samples was lower than that from deionized water, especially from river water with a very high potassium concentration(the lower reaches of the Sakura River : potassium concentration=4.3 mg/l). When 3.9 mg/l of potassium was added to a deionized water sample, ^<137>/Cs recovery decreased to 35% of that without potassium addition, suggesting that the potassium concentration is a critical factor for ^<137>Cs recovery. We conclude that a bioaccumulation system with a semipermeable membrane tube, such as is described in this paper, is feasible for the recovery of radioactive cesium from fresh waters.

著者

岩口 伸一 鈴木 孝仁 松澤 一幸 清水 浩美 大橋 正孝 都築 正男 藤野 千代

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.87, no.7, pp.356-357, 2009-07-25

被引用文献数

4

著者

根井 仁三郎

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.49, no.10, pp.852-860, 1971-10-25

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The effects of several physiological conditions on the phenol-oxidizing activity of a strain of Rhodotorula glutinis var. glutinis were studied.1. The maximum rate of phenol oxidation was shown in cells precultured on glucose with vigorous aeration, starved and induced by phenol.2. Of the carbon sources tested in the preculture medium, glucose and xylose resulted in high yields of cells and a high rate of phenol oxidation. The strain was capable of utilizing nitrate. Among the nitrogen sources surveyed in the medium, ammonium nitrate permitted a high rate of phenol oxidation. 3. Starvation for 12 hr was required for the development of a maximal rate of phenol decomposition. The presence of organic nitrogen enhanced the potential for induction, suggesting the repression of induction of phenol oxidation by sugars.4. The optimal pH for induction and phenol oxidation of the pretreated yeast cells was 5.5 and the optimal temperature was 34℃. The development of phenol-oxidizing activity was suppressed at temperatures below 25℃ and at pH levels above 8.5. With a decrease in the concentration of phenol in the induction medium, an increase in the rate of induction of phenol oxidation was observed. The maximal rate of phenol oxidation of the cells was obtained when 500 mg/l of phenol was added to the oxidation medium. The maximum rate of initial oxidation of phenol was observed at a concentration of 200 mg/l.6. The effect of several reagents on phenol oxidation by yeast was investigated. Sodium azide, cyanide, and formaldehyde, at a concentration of 2 mM, exerted 50 % inhibition. Of the chelating agents, o-phenanthroline and 8-hydroxyquinoline, at a concentration of 10 mM, inhibited oxidation of phenol by 72% and 40%, respectively.7. Rapid oxidation of phenol by induced cells was carried out in a jar fermenter. The cells decomposed phenol at concentrations of 2,000 mg/l and 3,000 mg/l in 5.5 hr and 16 hr, respectively. These results suggest a good possibility for the application of the yeast to the treatment of phenol in industrial waste..

著者

小島 清隆 小野 昭則 影山 明美 榎 智也 藪崎 浩彰 渋谷 満 山本 信也 長谷部 進

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.12, 2000-07-10