Journal of Fermentation Technology最新文献_第10页

Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing 以产柠檬酸高的usamii曲霉突变体为原料制备曲酒酿造

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90136-7

Haruo Oyashiki , Kenji Murata , Nobuyuki Hirai , Naotaka Kurose , Masahiro Uchida , Akira Obayashi , Satoru Oka

{"title":"Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing","authors":"Haruo Oyashiki , Kenji Murata , Nobuyuki Hirai , Naotaka Kurose , Masahiro Uchida , Akira Obayashi , Satoru Oka","doi":"10.1016/0385-6380(88)90136-7","DOIUrl":"10.1016/0385-6380(88)90136-7","url":null,"abstract":"<div>There is a possibility of developing a new kind of saké in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared with the mutant contained about 20 mg of citric acid per gram of dry koji, twice that of the koji of the parental strain. The activities of a-amylase, glucoamylase, and acidic protease in the koji prepared with the mutant were 82%, 94%, and 95%, respectively, those of the parental strain. Using this koji with the mutant, saké was produced. The levels of citric acid and isoamyl acetate were 5.1 and 1.4 times, respectively, those of saké prepared with koji of A. oryzae. Sensory tests indicated that saké made with koji with the mutant was refreshingly sour, with a good aroma.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 1","pages":"Pages 111-115"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90136-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88907480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Purification and properties of three kinds of α-hydroxysteriod dehydrogenases from Brevibacterium fuscum DC33 fuscum短杆菌DC33中3种α-羟基甾体脱氢酶的纯化及性质研究

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90040-4

Shinichi Kinoshita, Keiichi Kadota, Tomoaki Inoue, Haruji Sawada, Hisaharu Taguchi

{"title":"Purification and properties of three kinds of α-hydroxysteriod dehydrogenases from Brevibacterium fuscum DC33","authors":"Shinichi Kinoshita, Keiichi Kadota, Tomoaki Inoue, Haruji Sawada, Hisaharu Taguchi","doi":"10.1016/0385-6380(88)90040-4","DOIUrl":"10.1016/0385-6380(88)90040-4","url":null,"abstract":"<div>The cell-free extract of Brevibacterium fuscum DC33 contained three kinds of hydroxysteriod dehydrogenase (3a-, 7a-, and 12a-hydroxysteriod dehydrogenases). 7a-Hydroxysteroid dehydrogenase (EC 1.1.1.59) was purified to electrophoretical homogeneity by ion exchange chromatography, affinity chromatography, and preparative electrophoresis. Its molecular weight was 104, 000 and the enzyme was composed of four identical subunits. The enzyme had an optimum pH of 5.3 for dehydrocholic acid reduction, and around 10 for cholic acid oxidation. It was stable in a pH range of 5.7 to 10.5 at 5°C overnight. The enzyme was most active at 25° to 30°C. The activity was not affected by incubation at 30°C for 30 min, but it was lost at 40°C for 30 min. Withe the assumption of two-substrate kinetics, we calculated various kinetic constants for dehydrocholic acid, 7, 12-diketolithocholic acid, 12-ketochenodeoxycholic acid, and 3, 12-diketolithocholic acid (for the structure of bile acids, see Table 2) together with NAD+ or NADH. The enzyme was active only toward hydroxysteroids with a 7a-hydroxyl group. The production of 7-ketochenodeoxycholic acid from cholic acid and of 3, 12-diketolithocholic acid from dehydrocholic acid by the purified 7a-hydroxysteroid dehydrogenase was confirmed by thin-layer chromatography.12a-Hydroxysteroid dehydrogenase was purified by a similar method. It was active toward hydroxysteroids with a 12a-hydroxyl group.3a-Hydroxysteroid dehydrogenase was purified by preparative electrophoresis. It was active toward hydroxysteroids with a 3a-hydroxyl group.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 2","pages":"Pages 145-152"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90040-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89264556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Mixing state of xanthan gum solution in an aerated and agitated fermentor—Effects of impeller size on volumes of mixing regions and circulation time distribution 曝气搅拌发酵罐中黄原胶溶液的混合状态——叶轮尺寸对混合区体积和循环时间分布的影响

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90135-5

Hitoshi Funahashi , Koh-ichi Hirai , Toshiomi Yoshida , Hisaharu Taguchi

{"title":"Mixing state of xanthan gum solution in an aerated and agitated fermentor—Effects of impeller size on volumes of mixing regions and circulation time distribution","authors":"Hitoshi Funahashi , Koh-ichi Hirai , Toshiomi Yoshida , Hisaharu Taguchi","doi":"10.1016/0385-6380(88)90135-5","DOIUrl":"10.1016/0385-6380(88)90135-5","url":null,"abstract":"<div>The effects of the impeller diameter and width on the volumes of the micromixing and macromixing regions, and on the circulation time distribution were investigated at various agitation speeds to formulate the relationships of them in emperical equations. A fermentor was a 10-l capacity, which was equipped with a turbine impeller with six flat balades and aerated at 1 vvm. It was found that the volumes of the micromixing and macromixing regions depended on the tip speed of the impeller, ND, and the discharging performance of the impeller, ND2W, respectively, in the xabthan gum solution with concentrations of 0.9, 1.8, 2.7, and 3.9%. Empirical equations were derived to estimate the volume of each mixing region from the impeller diameter, D, impeller width, W, agitation speed, N, and consistency coefficient of the xanthan gum solution. On the other hand, the circulation time distribution could be estimated empirically from only the impeller diameter and agitation speed, regardless of variation in the impeller width and consistency coefficient of the xanthan gum solution tested.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 1","pages":"Pages 103-109"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90135-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78445996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

Properties of NAD (P) H-linked aldose reductase from Crytococcus lactativorus 乳酸隐球菌NAD (P) h链醛糖还原酶的性质

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90065-9

Shoichi Kise , Noriaki Koizumi , Hidekatsu Maeda

引用次数: 7

Study on the instrumentation and control of the fermentation process 发酵过程的仪器与控制研究

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90060-X

Akira Nanba

引用次数: 2

Distribution of rare actinomycetes in Japanese soils 日本土壤中稀有放线菌的分布

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90001-5

Masayuki Hayakawa, Kenya Ishizawa , Hideo Nonomura

{"title":"Distribution of rare actinomycetes in Japanese soils","authors":"Masayuki Hayakawa, Kenya Ishizawa , Hideo Nonomura","doi":"10.1016/0385-6380(88)90001-5","DOIUrl":"10.1016/0385-6380(88)90001-5","url":null,"abstract":"<div>The distribution of rare actinomycetes in 237 soil samples from various locations throughout Japan was investigated using a special isolation medium, HV agar.The populations (colony forming units) of these actinomycetes per gram of dried soil were Microtetraspora 6 × 103, Saccharomonospora 1.7 × 104, Dactylosporangium 5.4 × 104, Streptosporangium 1.2 × 105, Microbispora 1.4 × 105, Nocardioforms 1.9 × 105, and Micromonospora 6.8 × 105. Streptomycetes 2.2 × 106, and Unidentified actinomycetes 0.9 × 106 were also observed.Their distributions seemed to be associated with environmental factors such as soil type (Land Use Classification), soil pH, humus content, and the characteristics of the humic acid. In general, the largest populations were found in soils of cultivated fields, which were rich in humus and had pH values between 6.5–7.0.However, the distribution of some genera in cultivated field soils (154 samples) was remarkable. The numbers of Microbispora and Streptosporangium were the largest in humus-rich acidic (pH 5.0–6.05) soils with low humic acid Δ log K values (black colored humic acid). Saccharomonospora was found most frequently in relatively humus-poor alkaline (pH 7.0–7.5) soils having higher Δ log K values (brown humic acid).Dactylosporangium and Microtetraspora, Saccharomonospora, and Micromonospora were most frequently isolated from mountainous forest soils, level-land forest or cultivated field soils, and pasture soils, respectively.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 367-373"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90001-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80835298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 58

Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamii 用乌萨曲霉新突变体制备的曲酒低醇制米酒

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90112-4

Haruo Oyashiki , Masahiro Uchida , Akira Obayashi , Satoru Oka

{"title":"Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamii","authors":"Haruo Oyashiki , Masahiro Uchida , Akira Obayashi , Satoru Oka","doi":"10.1016/0385-6380(88)90112-4","DOIUrl":"10.1016/0385-6380(88)90112-4","url":null,"abstract":"<div>We examined the productivity of mirin-making and the quality if the mirin produced using koji prepared with a new mutant (mutant CA) that originated from Aspergillus usamii mut. shiro-usamii. The koji prepared with the mutant CA contained a large amount of citric acid. Therefore, the concentration of the brewing alcohol added to prevent bacterial contamination of the mash was decreased to 6.0% from the 12.5% needed when the mash was made with koji of the conventional Aspergillus oryzae. A mash containing this low concentration of alcohol was incubated with koji of the mutant CA and enzyme preparations such as α-amylase (6,000 DU/kg mash) from Bacillus subtilis and acidic protease (1,000 PU/kg mash) from Aspergillus niger. The starch and protein in this mash was sufficiently digested. The yield of mirin obtained from this mash was high (96% based on the mash weight), and the resulting mirin contained much citric acid, malic acid, succinic acid, nitrogen compounds, isomaltose, isomaltotriose, and oligosaccarides. The taste of the mirin was refreshingly sour and flavorsome.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 3","pages":"Pages 333-339"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90112-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86729475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Purification of recombinant α-amylase with immuno-affinity chromatography using monoclonal antibody 单克隆抗体免疫亲和层析纯化重组α-淀粉酶

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90066-0

Masamichi Kamihira, Masayuki Taniguchi , Shinji Iijima, Takeshi Kobayashi

引用次数: 1

Production of l-Methionine-enriched cells of a mutant derived from a methylotrophic yeast, Candida boidinii 产l-蛋氨酸富集细胞的突变体源自甲基营养酵母，假丝酵母

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90068-4

Wang-Jin Lim, Yoshiki Tani

引用次数: 7

Fermentation of lactose by Zymomonas mobilis carrying a Lac+ recombinant plasmid 携带Lac+重组质粒的活动酵母菌发酵乳糖

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90007-6

Hideshi Yanase, Junn Kurii, Kenzo Tonomura

引用次数: 11