Abstract: In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding(A) at least one compound selected from the group consisting of salts of aliphatic carboxylic acids having 1 to 4 carbon atoms, and(B) at least one compound selected from the group consisting of chlorous acid, hypochlorous acid, sulfurous acid, hyposulfurous acid, hydrogensulfurous acid, pyrosulfurous acid, salts of these acids, hydrogen peroxide, bleaching powder, chloramine-B, chloramine-T, halazone and acrylamideat any time ranging from a step of preparing the substrate to the step of cultivation.

Abstract: In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.

Abstract: In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

Abstract: Here is provided a process for treating feather or animal fur characterized by throwing feather or animal fur into a pressure-resistant vessel, directly heating it under an elevated pressure by means of saturated steam or superheated steam, then rapidly discharging it into an atmosphere of lower pressure to puff it, and drying and cooling it if necessary. The feather or animal fur thus treated can be crushed without difficulty. It can be utilized effectively as a feed for domestic animals in the form of a mixture with other feeds or as a nitrogen source fertilizer.

Abstract: A novel methylguanidine-decomposing enzyme can be obtained by cultivating in a medium a bacterium belonging to Genus Alcaligenes and having an ability to produce a methylguanidine-decomposing enzyme. This methylguanidine-decomposing enzyme has an ability to decompose methylguanidine into methylamine and urea. Its optimum pH range is 10.9-12.3 and its stable pH range is 5.0-10.6.

Abstract: A sealing structure for a rotary valve including a rotary member having a plurality of pockets opening toward the outer periphery of a rotary member. A casing encloses the outer periphery of the rotary member. Sealing members are provided between the outer periphery of the rotary member and the inner periphery of the casing. The sealing members are adjustably projectable in the radial direction.

Abstract: Expanded porous tobacco stems with a low apparent density and an excellent quality of smoking taste are obtained by heating under a pressurized atmosphere tobacco stems separated from tobacco leaves, as such or after moisturization, at a temperature of 150.degree. to 300.degree. C. and a pressure of 3 kg/cm.sup.2 (gage) or more in the presence of superheated steam for a period of 30 seconds or less and suddenly releasing the pressure to effect expansion of the stems. The resulting expanded stems are shredded into cut tobacco stems or made into reconstituted tobacco sheet to provide a tobacco material of excellent filling capacity.

Abstract: A novel pectin esterase which randomly hydrolyzes the methyl ester bond of pectin can be obtained by cultivating, on a medium, a mold strain belonging to Genus Aspergillus, Genus Penicillium, Genus Fusarium or Genus Sclerotinia and having an ability to produce said novel pectin esterase. A demethoxylated pectin having a uniform methoxyl group content can be obtained by adding said novel pectin esterase to pectin. The demethoxylated pectin thus obtained can be utilized as gelling agent, emulsifier or thickener for food processing.

Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

Abstract: In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

Abstract: A beef flavor substance can be obtained by mixing an animal fat with a brewed soy sauce and heating the resulting mixture.

Abstract: Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.

Abstract: A novel cholesterol oxidase can be obtained by culturing a strain belonging to the Genus Corynebacterium and having an ability to produce cholesterol oxidase in a medium containing cholesterol.

Abstract: A composition for use in the treatment for developing seedless fleshy berry of grapes. By treating the flower bunches of a grape tree with a composition containing gibberellin and cyclic 3',5'-adenylic acid in the form of an aqueous solution, it became possible to make seedless fleshy berry from grape trees belonging to varieties other than Delaware, namely belonging to Campbell-Arley, Berry A, Niagara, Kyoho, etc., from which seedless fleshy berry cannot be made by the conventional treatment with gibberellin.

Abstract: A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as main constituent water-soluble and thermally noncoagulable polypeptides, and having a viscosity at 25.degree. C. of 30 centipoises or higher, thus solubilizing said fat or oil without using any artificial emulsifier or surface active agent. The composition is stable and does not separate the fat or oil over a long period of time. A fatty food product of high nutritive value is obtained by use of an edible oil, seasonings, and other additives.

Abstract: A process for cultivating microorganisms by means of fluidized bed characterized by cultivating a microorganism on a solid culture medium while mixing the solid culture medium in the fluidized bed with an upward gas stream and supplying an atomized liquid into the culture. According to this process, a cultivated product being high in enzymatic activity and quality is obtained with a high efficiency.

Abstract: A process for producing 3',5'-cyclic adenylic acid in a high yield at a lower price by culturing a strain belonging to the genus selected from the group consisting of Corynebacterium, Arthrobacter and Microbacterium such as, for example, Corynebacterium murisepticum No. 7-10 (ATCC 21977), Arthrobacter 11-211 (ATCC 21978) Microbacterium No. 205-CM7 (ATCC 21979), Microbacterium No. 205-CM-XA3 (ATCC 21980), or Microbacterium No. 205-MP-197 (ATCC 21976) in a medium containing nutrient sources such as, carbon sources, nitrogen sources, inorganic salts and the like but containing no precursors and having a pH of 5-9 at a temperature of 20.degree.-40.degree. C under aerobic condition. The obtained 3',5'-cyclic adenylic acid is well-known for its participation in various biochemical reactions in vivo and for its active role as a mediator to various hormones. It has therefore always been highly evaluated biochemical reagent.

Abstract: Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.

Abstract: Yeasts are autolyzed to produce yeast extracts by adding sodium chloride and ethanol to active yeasts so as to make their concentrations 2 to 10 % (W/V) and 1 to 9 % (V/V) of the total volume of the autolytic reaction system respectively and thereafter subjecting said yeasts to autolysis. The thus obtained yeast extracts have a good flavour and palatability.