A linear glucan was produced by Lactobacillus sake L-7 isolated from homemade sausage. Cultivation of the strain in Man–Rogosa–Sharpe(MRS) medium containing 50 g/L sucrose yielded 5.3 g/L of purified exopolysacchari...A linear glucan was produced by Lactobacillus sake L-7 isolated from homemade sausage. Cultivation of the strain in Man–Rogosa–Sharpe(MRS) medium containing 50 g/L sucrose yielded 5.3 g/L of purified exopolysaccharide(EPS). The EPS was characterized by gas chromatography(GC), Fourier-transform infrared(FT-IR) spectroscopy, high-performance sizeexclusion chromatography(HPSEC), nuclear magnetic resonance(NMR) spectroscopy, and scanning electron microscopy(SEM). The monosaccharide composition of the EPS was glucose, and its molecular weight was 1 × 10~7 Da. The FT-IR and NMR spectra revealed that the L-7 EPS was a linear glucan with α-(1 → 6) glucosidic bonds. SEM images of the dried EPS revealed a hollow tubular structure. The water solubility index and water holding capacity of L-7 EPS were 96 and 272%, respectively. The results of hydrolysis indicated that L-7 EPS was not susceptible to hydrolysis by physiological barriers and can be used as a soluble dietary fiber with health benefits. All these characteristics suggest that L-7 EPS might have potential applications in the food, cosmetic, and pharmaceutical industries.展开更多
A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the numbe...A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal effect.The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.展开更多
In this report, we reviewed the differences in the ecosystem services of coastal and inland areas surrounding 39 Sake breweries in Chiba Prefecture by investigating environmental variables (e.g., location, altitude, s...In this report, we reviewed the differences in the ecosystem services of coastal and inland areas surrounding 39 Sake breweries in Chiba Prefecture by investigating environmental variables (e.g., location, altitude, soil, and hardness of preparation water). The Sake breweries were located in three distinct environments: the coastal vicinity, the river plains region, and the plateau/ mountainous region. The hardness of the preparation water and the soil types in the coastal vicinity were compared with those of the river plains and the plateau/mountainous region. Strong hard and hard water sources were observed in 70% or more of the breweries in the coastal vicinity, and sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil were more prevalent along the coast than inland. Most of the Sake brewery wells in the coastal vicinity were approximately 5 - 10 munderground, and there were no great differences in the number of Sake breweries in each well depth class in the river plains and the plateau/mountains region. We analysed environmental factors (distance from the sea, soil type, water hardness and preparation water collection depth) using a principal component analysis. This analysis revealed the existence of three main environments: the coastal vicinity, the river plains and the plateau/mountainous region. We conclude that the decrease in altitude between the inland Sake breweries and those along the coast is accompanied by a corresponding increase in the hardness of preparation water (from soft water to strong hard or hard water) and shifts in soil composition from gley soil, grey lowland soil, brown forest soil, and andosol to sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil.展开更多
In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the E...In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the Edo (present-day Tokyo), which became heavily populated and the center of politics. We estimated that the demand of Japanese sake, which is luxury grocery item, was high. The freshwater layer that is abundant in mineral water to a depth of approximately 10 m is formed in coastal sand dunes. The fresh water layer is hard water, in which the concentrations of minerals such as calcium and magnesium are high. When the fresh water layer is used as the preparation water, the working rice malt and yeast in the sake brewing process become active. Japanese sake trends to be dry with a full-bodied taste. In addition, the main ingredients of local cuisines are fish and shellfish;many local cuisines are seasoned using soy sauce, miso and salt, and these local cuisines pair well with the type of Japanese sake described above. The local cuisines have been nurtured in harmony with the region’s rich nature and heritage. In the future, we need to conserve the rich natural environment of the tidal flat, coast, seaweed beds, and marine, which have been producing the main local cuisine in Chiba Prefecture, and the water source area (a successive environment on the plateau from the coast, which was previously called the coastal dune area) of the preparation water for making Japanese sake. We also need to proactively develop local production for local consumption activities. Thus, we hypothesize that if the Japanese food life is secured and the traditional food culture is continued, the region will become revitalized by the development of the exchanges in the region.展开更多
Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, p...Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.展开更多
In whatever country and for whatever period of human history, it is those lofty aspirations cherished by the human race that have motivated people to go in for charity. The Chinese culture that dates back to thousands...In whatever country and for whatever period of human history, it is those lofty aspirations cherished by the human race that have motivated people to go in for charity. The Chinese culture that dates back to thousands of years ago has always called for charity. Numerous ancient maxims testify to this established fact—"extending the same care you give your own elders and children to others’ elders and children," "helping a needy person on hand is worthier than worshipping a god in a faraway land,"展开更多
a joint venture （iV） between China＇s Shandong Huawei Security Group and Raid Private Security of South Africa, was launched in Johannesburg, It was the first time in the history of South Africa＇s security industry...a joint venture （iV） between China＇s Shandong Huawei Security Group and Raid Private Security of South Africa, was launched in Johannesburg, It was the first time in the history of South Africa＇s security industry that a Chinese company had formed a JV with a local outfit. The aim is to provide security services to Chinese businesses and businesspeople in South Africa in what is seen as a broader vision to protect the interests of Chinese overseas investors.展开更多
ONCE Manshiyat Nasr, a ward in Cairo, used to be one of the poorest areas in the Egyptian capital. It was known as ＂garbage city＂ because of its large community of rag-pickers.
Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease...Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease burden and caused substantial health loss.However,alcoholic dnink(wines and sakes)contains abundant nutrients,particularly fermentable amino acids denived from grapes and rice.Amino acid nutrition and metabolism is strongly associated with health and preventiom against various diseases.The purpose of this study was to elucidate 40 kinds of free amino acid(FAA)profles in wines and sakes.In addition,the present study also provided the contents of 5-aminolevulinic acid(5-AI A)involved in the vital functionality of mitochondria.FAAs were detected and analyzed by use of an automatic amino acid analyzer.Aromatic amino acid,branched chain amino acid and Fischer ratio were calculated for each beverage.Individua1 FAAs showed significant differences between wines and sakes.Sakes abundantly contained almost all FAAs whereas wines had just a lttle content in some FAAs.Sakse were rich in arginine,glycine,alanine,valine,glutamic acid and leucine,while wines were remarkably nich in proline(Pro).Wines showed increased FAA levels in 6 kinds of variables(4-hydroxyproline,3-methy1 histidine,B-alanine,a-aminobutyric acid,Pro and a.-aminoadipic acid).In functionally characteristic FAAs,both wines and sakes were considerably abundant in y aminobutynic acid and 5-AI A The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines.These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes.This difference resulted from fermentation process in wines(single fermentation)and sakes(paralle1 double fermentation).Forty kinds of FAA profiles are more usefu1 in investigating characteristics of the taste of wines and sakes.In future,detailed FAA analysis has the potential to find functional nutrients such as 5-AI A,whereas other foods generally contain ittle amount of these FAAs.展开更多
Artists talk about the sometimes uncomfortable relationship between art and money "In the 1980s, we still called it the art world, but now we call it the art market," said Eric Fischl, an internationally acc...Artists talk about the sometimes uncomfortable relationship between art and money "In the 1980s, we still called it the art world, but now we call it the art market," said Eric Fischl, an internationally acclaimed American painter and sculptor at a panel on the relationship between the arts and the marketplace during the U.S.-China Forum on Arts and Culture last month.展开更多
基金国家重点基础研究发展规划(973)(the National Grand Fundamental Research 973 Program of China under Grant No.2007CB307102)河南省教育厅自然基金(the Natural Science of Foundation of Education Department of Henan Province of China under Grant No. 2006520019)
基金supported by National Science and Technology Support Program of China (No. 2015BAD16B01)
文摘A linear glucan was produced by Lactobacillus sake L-7 isolated from homemade sausage. Cultivation of the strain in Man–Rogosa–Sharpe(MRS) medium containing 50 g/L sucrose yielded 5.3 g/L of purified exopolysaccharide(EPS). The EPS was characterized by gas chromatography(GC), Fourier-transform infrared(FT-IR) spectroscopy, high-performance sizeexclusion chromatography(HPSEC), nuclear magnetic resonance(NMR) spectroscopy, and scanning electron microscopy(SEM). The monosaccharide composition of the EPS was glucose, and its molecular weight was 1 × 10~7 Da. The FT-IR and NMR spectra revealed that the L-7 EPS was a linear glucan with α-(1 → 6) glucosidic bonds. SEM images of the dried EPS revealed a hollow tubular structure. The water solubility index and water holding capacity of L-7 EPS were 96 and 272%, respectively. The results of hydrolysis indicated that L-7 EPS was not susceptible to hydrolysis by physiological barriers and can be used as a soluble dietary fiber with health benefits. All these characteristics suggest that L-7 EPS might have potential applications in the food, cosmetic, and pharmaceutical industries.
基金the support by a Grantin-Aid for Scientific Research (A) from the Japan Society for the Promotion of Science, Grant Number 15H02231
文摘A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal effect.The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.
文摘In this report, we reviewed the differences in the ecosystem services of coastal and inland areas surrounding 39 Sake breweries in Chiba Prefecture by investigating environmental variables (e.g., location, altitude, soil, and hardness of preparation water). The Sake breweries were located in three distinct environments: the coastal vicinity, the river plains region, and the plateau/ mountainous region. The hardness of the preparation water and the soil types in the coastal vicinity were compared with those of the river plains and the plateau/mountainous region. Strong hard and hard water sources were observed in 70% or more of the breweries in the coastal vicinity, and sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil were more prevalent along the coast than inland. Most of the Sake brewery wells in the coastal vicinity were approximately 5 - 10 munderground, and there were no great differences in the number of Sake breweries in each well depth class in the river plains and the plateau/mountains region. We analysed environmental factors (distance from the sea, soil type, water hardness and preparation water collection depth) using a principal component analysis. This analysis revealed the existence of three main environments: the coastal vicinity, the river plains and the plateau/mountainous region. We conclude that the decrease in altitude between the inland Sake breweries and those along the coast is accompanied by a corresponding increase in the hardness of preparation water (from soft water to strong hard or hard water) and shifts in soil composition from gley soil, grey lowland soil, brown forest soil, and andosol to sand dune regosol, coarse particle brown lowland soil, and coarse particle grey soil.
文摘In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the Edo (present-day Tokyo), which became heavily populated and the center of politics. We estimated that the demand of Japanese sake, which is luxury grocery item, was high. The freshwater layer that is abundant in mineral water to a depth of approximately 10 m is formed in coastal sand dunes. The fresh water layer is hard water, in which the concentrations of minerals such as calcium and magnesium are high. When the fresh water layer is used as the preparation water, the working rice malt and yeast in the sake brewing process become active. Japanese sake trends to be dry with a full-bodied taste. In addition, the main ingredients of local cuisines are fish and shellfish;many local cuisines are seasoned using soy sauce, miso and salt, and these local cuisines pair well with the type of Japanese sake described above. The local cuisines have been nurtured in harmony with the region’s rich nature and heritage. In the future, we need to conserve the rich natural environment of the tidal flat, coast, seaweed beds, and marine, which have been producing the main local cuisine in Chiba Prefecture, and the water source area (a successive environment on the plateau from the coast, which was previously called the coastal dune area) of the preparation water for making Japanese sake. We also need to proactively develop local production for local consumption activities. Thus, we hypothesize that if the Japanese food life is secured and the traditional food culture is continued, the region will become revitalized by the development of the exchanges in the region.
文摘Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.
文摘In whatever country and for whatever period of human history, it is those lofty aspirations cherished by the human race that have motivated people to go in for charity. The Chinese culture that dates back to thousands of years ago has always called for charity. Numerous ancient maxims testify to this established fact—"extending the same care you give your own elders and children to others’ elders and children," "helping a needy person on hand is worthier than worshipping a god in a faraway land,"
文摘a joint venture （iV） between China＇s Shandong Huawei Security Group and Raid Private Security of South Africa, was launched in Johannesburg, It was the first time in the history of South Africa＇s security industry that a Chinese company had formed a JV with a local outfit. The aim is to provide security services to Chinese businesses and businesspeople in South Africa in what is seen as a broader vision to protect the interests of Chinese overseas investors.
文摘ONCE Manshiyat Nasr, a ward in Cairo, used to be one of the poorest areas in the Egyptian capital. It was known as ＂garbage city＂ because of its large community of rag-pickers.
文摘Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease burden and caused substantial health loss.However,alcoholic dnink(wines and sakes)contains abundant nutrients,particularly fermentable amino acids denived from grapes and rice.Amino acid nutrition and metabolism is strongly associated with health and preventiom against various diseases.The purpose of this study was to elucidate 40 kinds of free amino acid(FAA)profles in wines and sakes.In addition,the present study also provided the contents of 5-aminolevulinic acid(5-AI A)involved in the vital functionality of mitochondria.FAAs were detected and analyzed by use of an automatic amino acid analyzer.Aromatic amino acid,branched chain amino acid and Fischer ratio were calculated for each beverage.Individua1 FAAs showed significant differences between wines and sakes.Sakes abundantly contained almost all FAAs whereas wines had just a lttle content in some FAAs.Sakse were rich in arginine,glycine,alanine,valine,glutamic acid and leucine,while wines were remarkably nich in proline(Pro).Wines showed increased FAA levels in 6 kinds of variables(4-hydroxyproline,3-methy1 histidine,B-alanine,a-aminobutyric acid,Pro and a.-aminoadipic acid).In functionally characteristic FAAs,both wines and sakes were considerably abundant in y aminobutynic acid and 5-AI A The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines.These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes.This difference resulted from fermentation process in wines(single fermentation)and sakes(paralle1 double fermentation).Forty kinds of FAA profiles are more usefu1 in investigating characteristics of the taste of wines and sakes.In future,detailed FAA analysis has the potential to find functional nutrients such as 5-AI A,whereas other foods generally contain ittle amount of these FAAs.
文摘Artists talk about the sometimes uncomfortable relationship between art and money "In the 1980s, we still called it the art world, but now we call it the art market," said Eric Fischl, an internationally acclaimed American painter and sculptor at a panel on the relationship between the arts and the marketplace during the U.S.-China Forum on Arts and Culture last month.
