Abstract: A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce the salt-resistant thermostable glutaminase, and by use of this glutaminase, glutamic acid-rich and good tasting protein hydrolysates (e.g. flavoring foods such as soy sauce, miso etc.) are produced efficiently in a simple operation. Specifically, said microorganism is the new species Cryptococcus nodaensis having assimilability of +, -, -and - toward lactose, N-acetyl-D-glucosamine, D-glucosamine and arbtin as carbon sources, respectively.

Abstract: A pharmaceutical oil-in-water type micro-emulsion comprising fine particles of an oil or fat containing an effective amount of a 4-biphenylylacetic acid ester of the formula ##STR1## wherein R represents an alkyl group, an aqueous medium and a physiologically acceptable emulsifier for dispersing said fine particles in said aqueous medium.This micro-emulsion is useful for treating inflammation, pain and/or fever in a mammal.

Abstract: The glucans and glucan derivatives which inhibit the growth of sarcoma 180 in mice are only sparingly soluble in water, and their aqueous solutions are unstable. In the presence of 0.1 to 1.0 g/dl water soluble dextran, hydroxyethyl starch, carboxymethyl cellulose, or polyethylene glycol, they form relatively concentrated and stable solutions, particularly in the presence of hexoses, pentoses or sugar alcohols having 5 or 6 carbon atoms.

Abstract: A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.