2 0 0 0 OA 本邦産有胞子性樹液酵母について
A taxonomic survey has been made of ascosporogenous yeasts found in exudates occurring on tree stumps of broad-leaved trees in Japan during the periods of April and July of 1967,1968,1972,and 1973. The samples were collected in test tubes by using cotton pieces. Usually within 2 to 7 days after collecting, a loopful of the sample was streaked directly on carrot juice-koji extract agar medium containing 100 ppm of chloramphenicol. At the same time, samples were enriched by 2 kinds of liquid media besides the koji extract, i.e., sodium acetate-peptone-yeast extract, and glucose-nitrate media, both supplemented with 100 ppm of chloramphenicol, for 3-7 days at 25℃ followed by streaking on the agar media mentioned above. The pure cultures were identified mainly by the procedures described in "The Yeasts" edited by Lodder (1970). Out of 334 strains identified, this paper deals with the species belonging to the genera Saccharomyces, Schizosaccharomyces, Pichia, and Debaryomyces.Among these a new species of Pichia naganishii is proposed beased on the reasons menitioned below.Pichia naganishii Kodama sp. n.The strain studied resembles Pichia angophorae Miller et Barker and Pichia bovis van Uden et do Carmo-Sousa, in both the shape of the ascopore and the assimilation pattern of the routine five sugars.However, in contrast to P. angophorae, this strain does not form pseudomycelium, nor does it ferment sucrose and maltose but assimilates _L-arabinose, _D-ribose, _L-rhamnose, glycerol and erythritol, and can grow at 37℃. Also, this strain is differentiated from P. bovis, in that it assimilates in addition to the above carbon compounds, ribitol and galactitol, and furthermore heterogamous conjugation preceds its ascus formation.Single strain (LKB-747) of this species was isolated from exudate of Camellia sp. in Nagasaki prefecture.
1 0 0 0 OA 灘における〓酒の実際について(話題〔醸造製品の官能審査〕)
1 0 0 0 OA 食塩を使わない漬物「スンキ」の乳酸菌群について : (第1報)菌の分離および桿菌群の同定
In the Kiso district of Nagao prefecutre, there is a local pickle called sunki, a native vegetable food, prepared without brine or vinegar. The author isolated 25 strains of lactic acid bacteria from 15 specimens of sunki and five specimens of various pickles, obtained from the same distric. In this paper 19 strains of isolated rods were identified as follows : - One strain of spore bearing rod isolated from dried sunki was identified as B. coagulans Hammer. Six strains of homo-fermentative rods were identified as L. plantarum (Orla-Jensen) Holland, one strain of hetero fermentative rods was identified as L. buchneri (Henneberg) Bergey et al, and 10 strains of hetero-fermentative rods L. brevis (Orla-Jensen) Bergey et al.Among these strains two strains can be considered as new varieties, for which the authors proposed the names of L. plantarum (Orla-Jensen) Holland var. sunkorum nov. var. and L. brevis (Orla-Jensen) Bergey et al. var. otakiensis nov. var. respectively.
1 0 0 0 OA 種麹乳酸菌の熱殺菌について
Commerically available take-koji, sporulated koji and used as the seed for koji making, is sometimes regarded as one of the sources of infection by lactic acid bacteria in sake brewing. To sterilize these contaminants by heat and, at the same time, to minimize the heat inactivation of Aspergillus oryzae conidiospores, the heat drying conditions of take-koji have been examined.1) The heat resistance of lactic acid bacteria was different depending on species and cultural age : Leusonostoc mesenterioides B-95 was more stable than Lactobacillus casei B-83,and in regard to the same species, the cells harvested from the culture at the maximum groeth were most stable (see Fig.1,Fig.2 and Table1). Therefore, Leuc. mesenteroides B-95 cells at the maximum growth was used for determination of the drying conditions.2) The patterns of thermal death of the test organisms on the surface of steamed rice or on tane-koji seemed to be related to the patterns of heat drying of solid materials : the velocity of thermal death in the constent rate period of drying was more rapid than that in the falling rate period. In the latter period, the spores of Asp. oryzae became very stable (see Table 2). In the drying of steamed rice, the critical moisture content was in the range from 0.15 to 0.20 H_2O per g dry stock.According to these results, a two steps method for drying of tane-koji, namely low temperature drying at constant rate period succeeded by high temprature drying at falling rate period, has been proposed. For example, in the case of the low temperaturedrying at 40℃(wet-bulb temperature)(t_w) : 28℃) for 3 hours and high temperature dryig at 60℃(t_w : 32℃) for 12 hours, the concentration of Leuc. mesenteroides diminished to 10^<-8> times the initial. Under these conditions, the rate of inactivtion of Asp. oryzae spores was only 10 per cent.
1 0 0 0 OA 魚類内臓中のビタミンAの利用(第19報) : 魚類内臓中のビタミンAの分布
The following were the findings made through the investigation of 17 marine and 3 fresh-water fishes as regards the manner of distribution of Vitamin A. Those which contain a large amount of Vitamin A in livers are "Saba", "Buri", "Ishidai", "Ara", "Mejina", "Hokke", "Aburatsunozame", "Mebachi", "Makajiki", "Mekajiki" and "Ishinagi". Those which contain a large amount of Vitamin A in pyloric caecum are "Saba", "Buri", "Ara" and "Hokke". Those which contain a large amount of Vitamin A in intestines are "Buri" and "Ara". The above-mentioned are of great value as resources of Vitamin A, if we choose suitable seasons and places of fishing.
1 0 0 0 OA 結晶ブドウ糖の工業的生産に関する研究 (I) : 2番蜜の再糖化工程の検討
In order to obtain a high yield of crystalline dextrose, second hydrol (the mother liquor from the second crystallization stage) was reconverted from which an additional crop of crystalline dextrose was obtained. Conditions for reconversion were established on the basis of the experimental results in small scale laboratory autoclaves. Later, a 150 l autoclave and a commericial batch converter as well as a continuous conveter were used for pilot plant trials. The optimum conditions for reconversion with batch converter were found to be acid (oxalic) concentration 0.04N, hydrol concentration Be10°, pressure 2kg/cm^2 and reaction time 20 minutes. With these conditions, second hrdrol having a DE (dextrose equivalent) of 73 and a DX (dextrose content based on dry substances) of 55 per cent was reconverted to a DE of 83 and a DX of 76 per cent, while the same hydrol was reconverted with continuous converter to a DE of 85 and a DX of 79 per cent. Yields of crystalline dextrose from reconverted liquors with batch and continuous converters were 27 per cent and 42 per cent (based on hydrol dry substances) respectively.