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Identification of a guar gum-degrading bacterium and production conditions of guar gum-degrading enzyme. —Note—
J. FERMENT. BIOENG.,
Abstracts of the Articles Printed in Seibutsu-kogaku Kaishi Vol. 72, No. 4 (1994)
Construction of Fuzzy Rules Based on Statistically Analyzed Data for Control of the Sake (Ginjo) Making Process. YOSHIO NISH1DA,1 IWAO FUKAYA, l* NOBUYUK1 TAKAHASI-I],2 TAIZO HANAI, 3 Hn~oYIIKI HONDA, 3 and TAKESm KOBAYASm3 (Food
from that of the parent strain. It was concluded that these CTZresistant m u t a n t s lacking high alcohol tolerance were entirely different from the k n o w n strain AA-6, which exhibits high tolerance in an ethanol solution. In a fermentation test using Y P D medium containing 10°/60 glucose, CTZ239 showed reduced growth, but the ethanol production rate per cell was enhanced. It is suggested that the high fermentative activity o f CTZ239 in the sake m a s h was due to the enhanced ethanol production rate per cell.
Research Institute, Aichi Prefectural Government, 2-2-1 Shinpukujicho, Nishi-ku, Nagoya 45I, t Takahashi Sake Co. Ltd, 2-15-7 Matsudera-cho, Yokkaichi, Mie 512,2 and Department of Biotechnology, Faculty of Engineering, Nagoya University, Chikusa-ku, Nagoya 464-0I 3) Seibutsu-kogaku 72: 267-274. 1994. In order to control Ginjo moromi fermentation by fuzzy reasoning, selected m e a s u r e m e n t data for Ginjo moromi were analyzed
* Corresponding author.
statistically. Based on the average values o f temperature, Baum6 and alcohol concentration and their standard deviations from a series o f 25 Ginjo moromi fermentations, rules for fuzzy control were constructed. In addition, correlations were f o u n d between the integrated temperature o f moromi fermentation and the Baum6 a n d alcohol concentrations. The fuzzy rules were assessed by using these correlations to simulate Ginjo moromi fermentation, and the feasibility of applying the rules to Ginjo moromi control was verified.
Identification of a Guar Gum-Degrading Bacterium and Production Conditions of Guar Gum-Degrading Enzyme. - - N o t e - SEIJI YOSHIDA,1. YOSHIHIKO SAKO,2 ARITSUNE UCHIDA, 2 and YUZABURO ISHIDA2 (Research Institute of Technology, Konoike Con-
struction Co. Ltd., 4-3-55 Denpo, Konohana-ku, Osaka 554, t Laboratory of Microbiology, Department of Fisheries, Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto 6062) Seibutsu-kogaku 72: 291-297. 1994. A guar gum-degrading bacterium isolated from soil and previously identified as Pseudomonas sp. no. 37 was re-identified as Bacillus circulans. The bacterium was classified into strains of two types, without (strain K-1) with (strain K-4) spore forming ability. The secretion and production conditions of the guar gum-degrading enzyme were investigated with strain K-1. The bacterium inductively secreted the GG-degrading enzyme in a culture liquid that included GG, but the enzyme was not secreted when the culture liquid did not contain GG. Intra- and extra-cellular enzyme activities were compared by measuring the units of enzymatic activity. In a 24-h culture at 30°C the intra- and extra-cellular enzyme activities were 0.043 U / m l and 1.7 U / m l , respectively. The enzyme was not secreted in the culture m e d i u m containing a mixture of G G a n d sugar as fructose or glucose. The bacterium secreted an enzyme that mutually degraded GG, spino g u m (SG) and locust bean g u m (LG) when the culture m e d i u m included a galactmannan as SG and LG. The enzymatic secretion in a shaking culture at a speed of 80-150 m i n l was about double that of the standing culture, but the a m o u n t secreted per unit bacterial mass was almost the same. The enzymatic secretion was m a x i m u m when the culture was carried out at a p H value between 7.0 and 7.4 and at 30°C. In a synthetic m e d i u m with guar g u m as the sole source of carbon, the n u m b e r o f bacteria and the a m o u n t o f enzymatic secretion in the culture liquid were proportional to the guar g u m concentration.
* Corresponding author.
Framework Rules for Control of the Sake (Ginjo) Making Process and Their Application in Fuzzy Control. TAlzo HANna, ~ HIROYUKI HONDA, l NOBUYUKI TAKAHASHI,2 YOSHIO NISHIDA,3 IWAO FUKAYA,3 and TAKESHI KOBAYASHIt* (Department of
Biotechnology, Faculty of Engineering, Nagoya University, Chikusaku, Nagoya 464-0I, 1 Takahashi Sake Co. Ltd, 2-15-7 Matsuderacho, Yokkaichi, Mie 512,2 and Food Research Institute, Aichi Prefectural Government, 2-2-1 Shinpukuji-cho, Nishi-ku, Nagoya 4513) Seibutsu-kogaku 72: 275-281. 1994. F r o m interviews with Toil (sake-brewing experts), the "following framework rules for the control o f Ginjo moromi fermentation were obtained: if the alcohol-Baum6 curve (A-B plot) is a straight line and if the Baum6 Multiplied Day (BMD) values decrease linearly, then the sake (Ginjo) produced will be of good quality. F r o m an analysis of the data of 25 Ginjo moromi fermentations based on the above knowledge, framework rules for fuzzy control were constructed. Based on the rules, the control period was separated into four stages. T u n i n g o f the membership functions was done using a simulation proposed by us in the accompanying paper. The suitability of the fuzzy rules was confirmed by the simulation. * Corresponding author.
* Corresponding author.
Reduction of L-Sorbose by Halotolerant Yeast, Candida famata 234B. - - N o t e - HIROYUKI SASAHARA1. and KEN IZUMORI2 (Food Research Institute,
Brewing Properties of Clotrimazole-Resistant Mutants Isolated from Sake Yeast. SHuJ1 HIROHATA,* MUTSUMI WATANABE, AKIRA NISHIMURA, and KYOlCHI KONDO (Research Laboratory, Hakutsuru Sake Brewing
Co. Ltd., 4-5-5 Sumiyoshiminami-machi, Higashinada-ku, Kobe, Hyogo 658) Seibutsu-kogaku 72: 283-289. 1994.
Kagawa Prefectural Government, Goto-cho, Takamatsu, Kagawa 7611 and Department of Bioresource Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kida-gun, Kagawa 761-072) Seibutsu-
High fermentative activity m u t a n t s were selected from a m o n g sake yeast m u t a n t s resistant to clotrimazole (CTZ) by m e a n s of smallscale sake brewing tests. CTZ239 had the highest fermentative activity a m o n g these m u t a n t s , and the sake brewed with it was of good quality. Industrial-scale brewing tests were conducted with CTZ239 and the parent strain K1001. With CTZ239 the decrease in specific gravity and production o f alcohol were so rapid that the fermentation of the sake m a s h was accomplished in a period 1-2 d shorter than with K1001. The change o f the pyruvic acid concentration in the m a s h of CTZ239 was the same as that in the K1001 m a s h . Undesirable flavor caused by diacetyl was not apparent in the sake brewed with either of the strains. A l t h o u g h CTZ-resistant m u t a n t s are supposed to be tolerant to alcohol, the alcohol tolerance of these m u t a n t s was no different
kogaku 72: 299-304. 1994. Halotolerant yeasts were isolated from soy sauce m a s h in order to study the carbohydrate metabolism. Thirty strains out of 1,000 isolates possessed activity to reduce L-sorbose to L-iditol. Twentyone o f the selected strains were identified as Candida famata. The others were identified as Debaryomyces hansenii (3 strains), Candida versatilis (3 strains), Hansenula anomala (2 strains) and Candida etchellsii (1 strain). One o f these strains, C. famata 234B, which exhibited potent t-sorbose reducing activity, was used in the experiments. C. famata 234B produced L-iditol and D-sorbitol from L-sorbose under aerobic conditions, whereas only L-iditol was produced from Lsorbose under anaerobic conditions. Xylitol induced the highest activity of L-iditol and D-sorbitol production. The ratio o f L-iditol 202
Abstracts of the Articles Printed in Seibutsu-kogaku Kaishi Vol. 72, No. 4 (1994)
Construction of Fuzzy Rules Based on Statistically Analyzed Data for Control of the Sake (Ginjo) Making Process. YOSHIO NISH1DA,1 IWAO FUKAYA, l* NOBUYUK1 TAKAHASI-I],2 TAIZO HANAI, 3 Hn~oYIIKI HONDA, 3 and TAKESm KOBAYASm3 (Food
from that of the parent strain. It was concluded that these CTZresistant m u t a n t s lacking high alcohol tolerance were entirely different from the k n o w n strain AA-6, which exhibits high tolerance in an ethanol solution. In a fermentation test using Y P D medium containing 10°/60 glucose, CTZ239 showed reduced growth, but the ethanol production rate per cell was enhanced. It is suggested that the high fermentative activity o f CTZ239 in the sake m a s h was due to the enhanced ethanol production rate per cell.
Research Institute, Aichi Prefectural Government, 2-2-1 Shinpukujicho, Nishi-ku, Nagoya 45I, t Takahashi Sake Co. Ltd, 2-15-7 Matsudera-cho, Yokkaichi, Mie 512,2 and Department of Biotechnology, Faculty of Engineering, Nagoya University, Chikusa-ku, Nagoya 464-0I 3) Seibutsu-kogaku 72: 267-274. 1994. In order to control Ginjo moromi fermentation by fuzzy reasoning, selected m e a s u r e m e n t data for Ginjo moromi were analyzed
* Corresponding author.
statistically. Based on the average values o f temperature, Baum6 and alcohol concentration and their standard deviations from a series o f 25 Ginjo moromi fermentations, rules for fuzzy control were constructed. In addition, correlations were f o u n d between the integrated temperature o f moromi fermentation and the Baum6 a n d alcohol concentrations. The fuzzy rules were assessed by using these correlations to simulate Ginjo moromi fermentation, and the feasibility of applying the rules to Ginjo moromi control was verified.
Identification of a Guar Gum-Degrading Bacterium and Production Conditions of Guar Gum-Degrading Enzyme. - - N o t e - SEIJI YOSHIDA,1. YOSHIHIKO SAKO,2 ARITSUNE UCHIDA, 2 and YUZABURO ISHIDA2 (Research Institute of Technology, Konoike Con-
struction Co. Ltd., 4-3-55 Denpo, Konohana-ku, Osaka 554, t Laboratory of Microbiology, Department of Fisheries, Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto 6062) Seibutsu-kogaku 72: 291-297. 1994. A guar gum-degrading bacterium isolated from soil and previously identified as Pseudomonas sp. no. 37 was re-identified as Bacillus circulans. The bacterium was classified into strains of two types, without (strain K-1) with (strain K-4) spore forming ability. The secretion and production conditions of the guar gum-degrading enzyme were investigated with strain K-1. The bacterium inductively secreted the GG-degrading enzyme in a culture liquid that included GG, but the enzyme was not secreted when the culture liquid did not contain GG. Intra- and extra-cellular enzyme activities were compared by measuring the units of enzymatic activity. In a 24-h culture at 30°C the intra- and extra-cellular enzyme activities were 0.043 U / m l and 1.7 U / m l , respectively. The enzyme was not secreted in the culture m e d i u m containing a mixture of G G a n d sugar as fructose or glucose. The bacterium secreted an enzyme that mutually degraded GG, spino g u m (SG) and locust bean g u m (LG) when the culture m e d i u m included a galactmannan as SG and LG. The enzymatic secretion in a shaking culture at a speed of 80-150 m i n l was about double that of the standing culture, but the a m o u n t secreted per unit bacterial mass was almost the same. The enzymatic secretion was m a x i m u m when the culture was carried out at a p H value between 7.0 and 7.4 and at 30°C. In a synthetic m e d i u m with guar g u m as the sole source of carbon, the n u m b e r o f bacteria and the a m o u n t o f enzymatic secretion in the culture liquid were proportional to the guar g u m concentration.
* Corresponding author.
Framework Rules for Control of the Sake (Ginjo) Making Process and Their Application in Fuzzy Control. TAlzo HANna, ~ HIROYUKI HONDA, l NOBUYUKI TAKAHASHI,2 YOSHIO NISHIDA,3 IWAO FUKAYA,3 and TAKESHI KOBAYASHIt* (Department of
Biotechnology, Faculty of Engineering, Nagoya University, Chikusaku, Nagoya 464-0I, 1 Takahashi Sake Co. Ltd, 2-15-7 Matsuderacho, Yokkaichi, Mie 512,2 and Food Research Institute, Aichi Prefectural Government, 2-2-1 Shinpukuji-cho, Nishi-ku, Nagoya 4513) Seibutsu-kogaku 72: 275-281. 1994. F r o m interviews with Toil (sake-brewing experts), the "following framework rules for the control o f Ginjo moromi fermentation were obtained: if the alcohol-Baum6 curve (A-B plot) is a straight line and if the Baum6 Multiplied Day (BMD) values decrease linearly, then the sake (Ginjo) produced will be of good quality. F r o m an analysis of the data of 25 Ginjo moromi fermentations based on the above knowledge, framework rules for fuzzy control were constructed. Based on the rules, the control period was separated into four stages. T u n i n g o f the membership functions was done using a simulation proposed by us in the accompanying paper. The suitability of the fuzzy rules was confirmed by the simulation. * Corresponding author.
* Corresponding author.
Reduction of L-Sorbose by Halotolerant Yeast, Candida famata 234B. - - N o t e - HIROYUKI SASAHARA1. and KEN IZUMORI2 (Food Research Institute,
Brewing Properties of Clotrimazole-Resistant Mutants Isolated from Sake Yeast. SHuJ1 HIROHATA,* MUTSUMI WATANABE, AKIRA NISHIMURA, and KYOlCHI KONDO (Research Laboratory, Hakutsuru Sake Brewing
Co. Ltd., 4-5-5 Sumiyoshiminami-machi, Higashinada-ku, Kobe, Hyogo 658) Seibutsu-kogaku 72: 283-289. 1994.
Kagawa Prefectural Government, Goto-cho, Takamatsu, Kagawa 7611 and Department of Bioresource Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kida-gun, Kagawa 761-072) Seibutsu-
High fermentative activity m u t a n t s were selected from a m o n g sake yeast m u t a n t s resistant to clotrimazole (CTZ) by m e a n s of smallscale sake brewing tests. CTZ239 had the highest fermentative activity a m o n g these m u t a n t s , and the sake brewed with it was of good quality. Industrial-scale brewing tests were conducted with CTZ239 and the parent strain K1001. With CTZ239 the decrease in specific gravity and production o f alcohol were so rapid that the fermentation of the sake m a s h was accomplished in a period 1-2 d shorter than with K1001. The change o f the pyruvic acid concentration in the m a s h of CTZ239 was the same as that in the K1001 m a s h . Undesirable flavor caused by diacetyl was not apparent in the sake brewed with either of the strains. A l t h o u g h CTZ-resistant m u t a n t s are supposed to be tolerant to alcohol, the alcohol tolerance of these m u t a n t s was no different
kogaku 72: 299-304. 1994. Halotolerant yeasts were isolated from soy sauce m a s h in order to study the carbohydrate metabolism. Thirty strains out of 1,000 isolates possessed activity to reduce L-sorbose to L-iditol. Twentyone o f the selected strains were identified as Candida famata. The others were identified as Debaryomyces hansenii (3 strains), Candida versatilis (3 strains), Hansenula anomala (2 strains) and Candida etchellsii (1 strain). One o f these strains, C. famata 234B, which exhibited potent t-sorbose reducing activity, was used in the experiments. C. famata 234B produced L-iditol and D-sorbitol from L-sorbose under aerobic conditions, whereas only L-iditol was produced from Lsorbose under anaerobic conditions. Xylitol induced the highest activity of L-iditol and D-sorbitol production. The ratio o f L-iditol 202