Abstract: A 9-fatty acid hydroperoxide lyase gene consisting of the nucleotide sequence as set forth in SEQ ID No: 1, and a 9-fatty acid hydroperoxide lyase gene consisting of the nucleotide sequence as set forth in SEQ ID No: 5.

Abstract: A method and apparatus for measuring the particle diameter of foam on a malt alcoholic drink, which can detennine the quality of the foam of the malt alcoholic drink objectively, are provided. The apparatus for measuring the particle diameter of foam on a malt alcoholic drink according to the present invention includes a laser light source for irradiating a linear laser beam onto the surface of a foam layer created on a malt alcoholic drink, an imaging device for imaging a laser line reflected on the surface of the foam layer to obtain an image of the laser line, and a calculating device for obtaining edge information of the laser line from the image of the laser line to calculate the particle diameter of foam in the foam layer based on the edge information.

Abstract: A method for detecting infestation of grain-damaging insects in grain stored in a storage facility. This method comprises a first step of placing an insect trapping device that traps grain-damaging insects in the storage facility and leaving the device in the storage facility for a predetermined length of time, and a second step of detecting infestation of grain-damaging insects in the grain on the basis of how many grain-damaging insects have been trapped in the insect trapping device after the first step. The insect trapping device has a base that is impermeable to water or oil, a porous substrate that is disposed on one side of the base and is capable of holding water or oil, and water or oil held in the porous substrate.

Abstract: The present invention discloses a drying apparatus which enables uniform drying of grain. The drying apparatus has diffusion means which spread the grain accumulated on the floor into a layer, and the diffusion means has a screw conveyer which rotates around a rotatable shaft. A plow member is provided, which penetrates inside the layer of grain accumulated along the screw conveyer and disturbs the grain. The grain which is supplied in the drying chamber is spread at a uniform layer depth and uniform diffusion density by the screw conveyer and the plow member. The whole grain family can be dried equalized by heated air blowing from a heat wind blower.

Abstract: There are provided a method of detecting potentially beer-spoiling lactic acid bacteria, and a method of simultaneously detecting and distinguishing different lactic acid bacteria including such bacteria.

Abstract: It is intended to provide a processing method for producing beer-like low-alcoholic beverage by using usual beer and/or low-malt beer without using any special systems other than those commonly employed in producing beer. Beer and/or low-malt beer obtained by the process commonly employed in producing beer are diluted with carbonated water to lower the alcoholic concentration to less than 1%. After adding additives capable of imparting visual and tasty characteristics thereto, beer-like low-alcoholic beverage can be obtained.

Abstract: A method for efficiently manufacturing a vegetable glycosphingolipid having reduced unpleasant odor using a barley-derived starting material is provided. The method for manufacturing a vegetable glycosphingolipid according to the present invention comprises an extraction step (2) for preparing a mixture with a non-halogenated alcohol-based solvent and heating the staring material mixture, and a fatty acid removal step (3) for removing fatty acids from the extract obtained in the extraction step (2).

Abstract: A production method of a biogas of the present invention comprises carrying out hydrogen fermentation of a subject solution containing organic matter with the use of a hydrogen fermentation microorganism, in which according to a correlation between a concentration of a predetermined substrate in a liquid to be processed containing an organic matter and a rate of consumption of the substrate by a hydrogen-fermenting microorganism a maximum tolerable concentration of the substrate consumable by the hydrogen-fermenting microorganism is determined in advance and in which in the actual hydrogen formation step, the concentration of the substrate in the liquid is maintained at one not higher than the maximum tolerable concentration. According to the production method of a biogas of the present invention, hydrogen fermentation can be performed sufficiently smoothly without any treatment of the material involving consumption of thermal energy such as heating/warming.

Abstract: The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.

Abstract: A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials for the food or food products. It is possible to provide food or food products which include a high oligosaccharide like high functional oligosaccharide such as maltotriose, maltotetraose, maltopentaose and maltohexaose contents, not by adding the oligosaccharide itself but by using malt obtained by a germination step, in which step seed of one or more of wheat, barley, oats and rye as a part of materials for food or food products are soaked in water or hot water for a predetermined time.

Abstract: A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products are provided by processing malt root or extracting functional ingredients from malt root, then using the processed malt or the extracted products as a part of manufacturing materials of food or food products, medical products and cosmetic products. Functional ingredients such as free amino acids like GABA or dietary fibers like ?-glucan can be increased by controlling the germination time appropriately, drying or roast-dry temperature appropriately, and both of time of germination and drying or roast-dry temperatures appropriately during soaking, germination and roast-dry processes of malt.

Abstract: Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients like amino acids as additives, functional ingredients contents like GABA or targeted other free amino acids in foods are increased during the manufacturing process of foods. Also, for not only food or food products with processed products of one or more of wheat, barley, oats and rye but also food or food products with non-processed wheat, barley, oats and rye or food or food products with usual raw material of grains, it is provided that food or food products included high functional ingredients contents or their processing methods by controlling the manufacturing process of food or food products.

Abstract: It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and ?-glucan.

Abstract: A nucleic acid and a protein increasing expression levels under salt stress provide a nucleic acid with a nucleic acid sequence of SEQ. ID. NO. 1 in Sequence Listing, a variant nucleic acid thereof, a protein with an amino acid sequence of SEQ. ID. NO. 2 in Sequence Listing, and a variant protein thereof. Each of the nucleic acids and the proteins increases an expression level under salt stress. The nucleic acid and the protein are capable of providing a novel protein with a function to impart salt stress tolerance to a plant, and providing a novel gene encoding the novel protein.

Abstract: A nucleic acid and a protein increasing expression levels under salt stress provide a nucleic acid with a nucleic acid sequence of SEQ. ID. NO. 1 in Sequence Listing, a variant nucleic acid thereof, a protein with an amino acid sequence of SEQ. ID. NO. 2 in Sequence Listing, and a variant protein thereof. Each of the nucleic acids and the proteins increases an expression level under salt stress. The nucleic acid and the protein are capable of providing a novel protein with a function to impart salt stress tolerance to a plant, and providing a novel gene encoding the novel protein.

Abstract: By using a medium containing an ingredient for activating brewer's yeast, a brewer's yeast cell body is immersed in the medium in the presence of an added inorganic salt; and the immersion is stirred at a predetermined temperature to concurrently carry out an aerobic activation treatment, resulting in the formation of a brewer's yeast cell body containing a high ribonucleic acid content comprising 10% by weight or more of ribonucleic acid based on the weight of the cell body.

Abstract: The method of producing a malt alcohol beverage according to this invention is characterized in that in the production of the malt alcohol beverage an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. Such method of producing a malt alcohol beverage enables to provide a method of producing a malt alcohol beverage such that the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time.

Abstract: In the method of producing a malt alcohol beverage, an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. As a result, the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time.

Abstract: By using a medium containing an ingredient for activating brewer's yeast, a brewer's yeast cell body is immersed in the medium in the presence of an added inorganic salt; and the immersion is stirred at a predetermined temperature to concurrently carry out an aerobic activation treatment, resulting in the formation of a brewer's yeast cell body containing a high ribonucleic acid content comprising 10% by weight or more of ribonucleic acid based on the weight of the cell body.

Abstract: The present invention discloses a merchandise package capable of presenting a three-dimensional image. An image A is disposed on one surface 11a of two surfaces of a merchandise package 11 and an image B is disposed on the other surface 11c thereof so that a three-dimensional image is formed by the images A and B becoming a pair. When the images A and B are juxtaposed while being paired, the two images provide a three-dimensional image to an observer. With this, novel distinguishing ability is given to the merchandise package and a customer who purchases the merchandise can enjoy the three-dimensional image by juxtaposing the merchandise packages, and thus a novel function is given to the merchandise package.