- Email: [email protected]
Development of a biosensor system for evaluation of good water for sake brewing
J. FERMENT.BIOENG.,
Abstracts of the Articles Printed in Seibutsu-kugaku Kaishi Vol. 76, No. 2 (1998)
Isolation of Cuticle-Degrading Bacillus cereus NS-11 and Properties of the Enzyme Produced by the Bacterium. I* YONEICHI HAMANO,*ti MATSIJURA,~ TADASHITAKATSUKA, KYOHEIJOKO,]KAZUTOMI KIMIJRA,’TAKEAKIMNAMOTO,~and MOTOO ARAI~(Technology Research Institute of Osaka Prefecture, Ayumino,
Izumi, Osaka 594-1157,’ Osaka Prefectural Institute of Public Health, Higashinari-ku, Osaka 537-0025,2 Amano Pharmaceutical Co. Ltd., Nishiki, Naka-ku, Nagoya 460-tW03,3 Kyoto University, Uji, Kyoto 611-OO11,4and Osaka Prefecture University, Sakai, Osaka 599-85315) Seibutsu-kogaku 76: 43-50. 1998. A wool cuticle-degrading bacterium was isolated from soil and identified as Bacillus cereus (strain NS-11). The cuticle-degrading enzyme produced by the bacterium had high activity against wool keratin rather than casein. The optimum pH of the enzyme was 8, and it was stable between pH 5 and 9. The enzyme easily hydrolyzed denatured keratin, such as that which was chemically modified, but hardly hydrolyzed native keratin. Amorphous wool keratin was hydrolyzed by the enzyme more quickly with the assistance of hydrogen peroxide, whereas hydrogen peroxide was of little assistance in the hydrolysis of pulverized wool fibers. However, in the presence of hydrogen peroxide the enzyme modified the cuticle components preferentially without damaging the inner components of the wool fibers. The enzyme produced by the isolated strain is thus expected to be effectual in the shrink proofing of wool without decreasing its tensilestrength or abrasion-resistance.
Development of a Biosensor System for Evaluation of Good Water for Sake Brewing. KEN SAWKI,~* CHIHIROIWANAGA,’ KENII TAKENO,’ T-HI HAMAOSLA,~ and YOSHINOBU T~UCHNA) (Biomaterials Laboratory, Materials
Science and Engineering’ and Department of Computer Science,2 Hiroshima-Denki Institute of Technology, cZ_chome,Nakano, Aki-ku, Hiroshima 739-0321 and Hiroshima Prefectural Food Technology Research Center, 12-70 Hijiyamahonmachi, Minami-ku, Hiroshima 732-0818) Seibutsu-kogaku 76: 51-U. 1998. A flow-type biosensor able to detect minerals in water was constructed on a trial basis using immobilized yeast cells and a semiconductor ethanol sensor. This biosensor detected minerals within 2030min and remained relatively stable for about one month. The sensor output, expressed as delta volts (AV), which is the difference between the amount of ethanol formed with deionized water and that formed with the test water, was correlated with the total hardness of the waters tested. Many kinds of water, such as well waters from sake factories, and various spring and well waters marketed in the Hiroshima district for their palatable qualities, were analyzed using the biosensor. The outputs showed that the ethanol fermentation abilities of waters from sake factories (0.18-0.35 AV) were higher than those of bottled waters (0.02-0.2 AV). It is thought that the sensor might be suitable for the rapid and convenient detection of potential ethanol production ability in water. * Corresponding author.
* Corresponding author.
358
Abstracts of the Articles Printed in Seibutsu-kugaku Kaishi Vol. 76, No. 2 (1998)
Isolation of Cuticle-Degrading Bacillus cereus NS-11 and Properties of the Enzyme Produced by the Bacterium. I* YONEICHI HAMANO,*ti MATSIJURA,~ TADASHITAKATSUKA, KYOHEIJOKO,]KAZUTOMI KIMIJRA,’TAKEAKIMNAMOTO,~and MOTOO ARAI~(Technology Research Institute of Osaka Prefecture, Ayumino,
Izumi, Osaka 594-1157,’ Osaka Prefectural Institute of Public Health, Higashinari-ku, Osaka 537-0025,2 Amano Pharmaceutical Co. Ltd., Nishiki, Naka-ku, Nagoya 460-tW03,3 Kyoto University, Uji, Kyoto 611-OO11,4and Osaka Prefecture University, Sakai, Osaka 599-85315) Seibutsu-kogaku 76: 43-50. 1998. A wool cuticle-degrading bacterium was isolated from soil and identified as Bacillus cereus (strain NS-11). The cuticle-degrading enzyme produced by the bacterium had high activity against wool keratin rather than casein. The optimum pH of the enzyme was 8, and it was stable between pH 5 and 9. The enzyme easily hydrolyzed denatured keratin, such as that which was chemically modified, but hardly hydrolyzed native keratin. Amorphous wool keratin was hydrolyzed by the enzyme more quickly with the assistance of hydrogen peroxide, whereas hydrogen peroxide was of little assistance in the hydrolysis of pulverized wool fibers. However, in the presence of hydrogen peroxide the enzyme modified the cuticle components preferentially without damaging the inner components of the wool fibers. The enzyme produced by the isolated strain is thus expected to be effectual in the shrink proofing of wool without decreasing its tensilestrength or abrasion-resistance.
Development of a Biosensor System for Evaluation of Good Water for Sake Brewing. KEN SAWKI,~* CHIHIROIWANAGA,’ KENII TAKENO,’ T-HI HAMAOSLA,~ and YOSHINOBU T~UCHNA) (Biomaterials Laboratory, Materials
Science and Engineering’ and Department of Computer Science,2 Hiroshima-Denki Institute of Technology, cZ_chome,Nakano, Aki-ku, Hiroshima 739-0321 and Hiroshima Prefectural Food Technology Research Center, 12-70 Hijiyamahonmachi, Minami-ku, Hiroshima 732-0818) Seibutsu-kogaku 76: 51-U. 1998. A flow-type biosensor able to detect minerals in water was constructed on a trial basis using immobilized yeast cells and a semiconductor ethanol sensor. This biosensor detected minerals within 2030min and remained relatively stable for about one month. The sensor output, expressed as delta volts (AV), which is the difference between the amount of ethanol formed with deionized water and that formed with the test water, was correlated with the total hardness of the waters tested. Many kinds of water, such as well waters from sake factories, and various spring and well waters marketed in the Hiroshima district for their palatable qualities, were analyzed using the biosensor. The outputs showed that the ethanol fermentation abilities of waters from sake factories (0.18-0.35 AV) were higher than those of bottled waters (0.02-0.2 AV). It is thought that the sensor might be suitable for the rapid and convenient detection of potential ethanol production ability in water. * Corresponding author.
* Corresponding author.
358