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山梨大学醗酵研究所 研究報告[1254年-1997年] JOURNAL OF THE INSTITUTE OF ENOLOGY AND VITICULTURE |
| vol.19 (1984) |
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「Botrytis 菌の生育したブドウ果における酵母相 」 Yeast Populations in Botrytised Grapes 後藤 昭二・小栗 博幸・山崎真司 SHOJI GOTO, HIROYUKI OGURI, MASASHI YAMAZAKI (The Institute of Enology and Viticulture,Yamanashi University) pp.1-5[PDF] |
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Botrtis菌が生育した7品種,9試料のブドウ果および同一品種の健全果試料を供試し1979,1980,1981年の3カ年間にわたり酵母相を定性,定量的に比較検討した. Botrtis菌が生育したブドウ果 (BOT)の総酵母数は600-9,300×103colonies/ml,平均3,031×103colonies/mlで,健全黒における平均 8.65×103 colonies/mlに比べ著しく多かった. 分離酵母をKA(aplCulate酵母) 群,CR(Cryptococcus-Rhodolorula酵母)乳OF(その他の発酵性酵母)群およびONF(その他の非発酵性酵母)群の4群にグルーピングしたとき,BOT異における構成比はKA 36.4%,,CR 8.6%,OF 50.0 ,ONF 5.0%であり,また全試料に対する分離頻度はそれぞれ 100,33.3,100および66.6%であった. 健全果における構成比,KA 27.9%,CR 57.1%, OF 9.4%,ONF 5.6% と比較すると,BOT果ではOF群が優勢であるのに反し,健全果ではOF群は劣勢,CR群が優勢酵母であるという特徴が認められた.各酵母群の構成菌種は9,16種と同定された。 Yeast flora ln botrytised and sound grapes obtalned,1979,1980, and 1981, at Yamanashi Prefecture was studied qualitatively and qualitatively using 7 varieties and 9 samples, respectively. Total counts of yeasts in botrytised grapes showed 600-9.300×103 colonies/ml in must and 3.031×103colonies/ml on an average. That of sound grapes was 0.02-68×103 colonies/ml and 8.65×103 colonies/ml on an average. The isolates were divided into four major groups: proportions off our groups in botrytised grapes are 10-70%(average36.4% and isolating frequency 100%) of apiculate yeasts,0-50% (8.6% and 33.3%) of Cryptococcus-Rhodotorula group, 11-90%(50% and 100% of other fermented yeasts, and 0-19% (5% and 66.6%) of other nonfermented yeasts. In sound grapes, Cryptococcus-Rhodotorula group is predominant yeast group:0-100% (average 57.1%, isolating frequency 88.9%) and other fermented yeast group is minor group;0-52% (9.4% and 33.3%). Eighty two strains isolated from botrytised and sound grapes in 1979 and 1980 were identified with16 species belonging to 9 genera. |
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「甲州種ブドウの味なし果と健全果のポリフェノールオキシダーゼの比較」 中村 和夫 ･天野 義文 ･加賀美元男 Comparison of Polyphenol Oxidasein 'Normal' and 'Ajinashi' Berries of Koshu Grapes* KAZUO NAKAMURA,YOSHIFUMI AMANO. and MOTOO KAGAMI (Department of Fermentation Technology, Faculty of Engineering, Yamanashi University) pp.7-12[PDF] |
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甲州種ブドウの健全果樹と昧なし果樹の特徴を果実中のポリフェノールオキシダーゼ活性と全ポリフェノール含有量および電気泳動法により種々のフェノール基質に対する泳動パターンで比較検討した。 未熟期においては,健全黒と味なし果のポリフェノールオキシダーゼ活性および全ポリフェノール含有量に大きな差は認められなかった. ブドウ生育期間の問,未熟期の果実のポリフェノールオキシダーゼ活性と全ポリフェノール含有量は非常に高い値を示 したが,その後しだいに減少し,成熟期では一定の値になった.成熟期のポリフェノールオキシダーゼ活性と全ポリフェノール含有量は健全果と味なし果の両者とも殆ど同じ値であった. 成熟ブドウ果実から抽出したポリフェノルオキシダーゼの種々のフェノール基質に対する泳動パターンを比較した結果,味なし果は健全果に比べて活性バンドの数が少なく,また,味なし果の活性バンドは健全果に比べて呈色度が弱かった. The effects of grape virus infection on polyphenol oxidase activity and total polyphenol content of Koshu grape berries have been studied. In the unripe stage of the grapes, there were no great differences of the polyphenol oxidase activity and total polyphenol content between' Normal (virus disease free)’and Ajinahshi (virus-Infected)'berries of Koshu grapes. The very high polyphenol oxidase activity and the high content or total polyphenol in the berries were observed at the unripe stage of the grapes, but after that, they were gradually decreased and settled down to a certain value at the ripe stage of the grapes. In the ripe stage of the grapes, the polyphenol oxidase activity and the total polyphenol content of the' Ajinashi' berry were respectively equal to that of the' Normal' one. Electrophoretic patterns to several phenoic substrates of the polyphenol oxidase included in ripe berries were examined with polyacrylamide electrophoresis. The number of the active bands obtained from the' AjinaShi' grape berry was smaller than that from the' Normal' berry, and the degree of color intensity of active band indicated by the' Ajinashi' grape berry was lower than that by the' Normal' one. |
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[ノート] Growth of Wine Yeast and Formation of Addition Compound of Sulfurdioxide with Carbonyl Compounds under Weakly Acidic pH YASUYUKI UZUKA, TAKAHIRO NOMURA,KENTARO TANAKA, TAKAO KOMATSU, and MASAHlKO SHIMADA (Department of Fermentation Technology, Faculty of Engineering, Yamananashi University) pp.13-18 [PDF] |
| In order to examine the dependency of the concentration of pyruvate released from wine yeast on the bisulfite concentration in a growth medium,two kinds of weakly acidic media were prepared.One of them,the buffered medium,was convenient,since it allowed yeast growth in the presence of bisulfite ranging from 0 to 25mM(1600ppm as SO2). Analytical data revealed that the pyruvate concentration in the medium did not depend on the bisulfite concentration.Acetaldehyde hyde concentration,on the other hand, increased with the increase of the concentration of bisulfite. |
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「ワイン酵母の育種改良用標識株の造成」 Breeding of Strains with Counterselectable Markers from Wine Yeast saccharomyces cerevisiae OC-2 and Salt-Tolerant Yeast Zygosaccharomyces rouxii 山崎 豊彦 ･広田 明人 ･野々村英夫 TOYOHIKO YAMAZAKI, AKITO HIROTA, and HIDEO NONOMURA (Department of Fermentation Technology, Faculty of Engineering, Yamanashi Unvuersity) pp.19-28 [PDF] |
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ワイン酵母Saccharomyces cerevisiae OC-12と耐塩性酵Zygosaccharomyces rouxiiとの雑種形成にあたり,これら酵母の特性を保持した標識株の育成を試み,次の結果を得た. 1.多重栄養要求株 :遺伝研究用株,S. cerevisiae DK-13D(H) (α ho his3 trpl leu2)にワイン酵母OC-2の単細胞培養株OC2-MCC4(α/α HO/HO wild)を繰り返し戻し交雑(spore to cell接合)させ,得られた雑種の四分子株の中から,OC2-MCC4と同等の発酵力 (CO2 800mg/g cell 6h)と増殖力 (最高増殖菌体濃度 , 1577Klett units at 660nm)を持つ三重栄養要求株B2-1-3A(α ho his3 trpl leu2)を選択分離した.また, Z.rouxiiでは,M-1(ATCC 26390,a Arg¯) とM-7 (ATCC26395 α Lys¯)の二倍体交雑株を育成(SKG平板上で混合培養)し,その非接合子型子のう(SK平板上に形成)をZymolyase 60,000で処理して四分子を回収し,その中からM-7と同等の耐塩性〔MIC:21% (W/V)〕を示す二重栄養要求株,YRll-4A (αArg¯ Lys¯を選択した. 2.呼吸能欠損変異株 :OC2-MCC4をアクリフラビン(C.I.46000)処理 (long/l,30℃,3日間静置培養)し,高頻度(変異率99.7%)で得られた欠損株636株の中から無作意にRD-26株を選択した.なお,この欠損株の呼吸能はYEPD培地で,30,3日間,6回の植継ぎ培養を繰り返ししても回復しなかった. A major difficulty in the manipulation of commercial strains is their lack of good counterselectable makers. Prior to performance of protoplast fusion between wine yeast Saccharomyces cerevisiae OC-2 and salt-tolerant yeast Zygosaccharomyces rouxii,an attempt was made to breed the strains with selectable markers from these commercials trains in the following way. 1.Multiple auxotrophs. Haploid cell of auxotrophic laboratory strain DK-13D(H) (α ho his 3 trp leu 2) was repeatedly back-crosed with spore of strain OC2-MCC4 (single cell culture from S.cereuisiae OC-2, recurrent parent) with a aid of micromanipulator. Triple auxotrophic spore clones from the back-crossed hybrids were isolated and compared with the strain OC2-MCC4 in fermentation capacity and growth. One choice of them,strain B2-1-3A(α ho his3 trp1 leu2) was compacity rableto thestraln OC21MCC4 in CO2 evolution of 800mg/g cell 6h and maximum growth or 1577 Klett units at 660 nm. In Z.rouxii, two auxotrophic strains M-1 (ATCC26390, a Arg¯) and M-7 (ATCC26395, α Lys¯) were crossed by the massmating method on the SKG agar plate. Diplo Douxo trophies pore clones from azygoticasci of the obtained hybrids were isolated and compared with the parental strains in NaC1-tolerance. One choice of them. strain YEll-4A(a Arg¯ Lys¯) was comparable to the strain M-7 in MIC [21% (W/V)] of NaCl. 2. Respiratory deficient (RD¯) mutants. By treating the vegetative cells of strain OC2-MCC4 with acriflavine (long/l), 636 RD¯ mutants were isolated with high frequency (mutation rate 99.7%). One choice of them,strain RD-26 failed in growth on glycerol medium, even after the incubation for 3 days at 30℃ was repeated 6 times in YEPD medium. The results suggested that the RD-mutant was stable. |
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「33ブドウ品種の種子及び果皮から分離したフェノール化合物の抗酸化性」
Antioxidant Activities of Phenolic Compounds from Seeds and Skins of 33Grape Varieties. 野崎 一彦 ･櫛田 忠衛 ･中島 智恭 ･矢嶋 瑞夫 ･横塚 弘毅 KAZUHIKO NOZAKI, TADAE KUSHIDA, TOMOYOSHI NAKAJIMA, MIZUO YAJIMA* and KOKI YOKOTSUKA (Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University, *Asama Chemicals Co.,Ltd.) pp.29-38 [PDF] |
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33ブドウ品種の種子及び果皮から50%エタノールを用いてフェノール化合物を抽出し,全フェノール,タンニン,フラボノイド,カテキン,およびエピカテキン量を調べた.各々のフェノール成分は品種間でかなり差が認められた. 33品種の種子及び果皮から抽出した全フェノールについてリノール酸を基質として抗酸化活性を調べた結 果,品種によりかなり差が示された.これは種子及び果皮フェノールの組成の違いによるものと考え,抗酸化活性と各フェノール成分との相関関係を調べた.その結果,種子フェノールはタンニン含量の比較的低い品種に抗酸化活性の高いものが認めれ,またフラボノイド含量が同じ場合でも抗酸化活性に差が認められた.そこで,フラボノイドモノマーであるカテキン及びエピカテキンの含量を調べ抗酸化活性との関連を検討したところ,カテキンとエピカテキンの含量に比例して抗酸化活性は上昇した.これらのことからブドウ種子フェノールの組成と抗酸化活性の関係から,種子フェノールの抗酸化性は主に低分子フラボノイドに由来することが推定される.しかし,果皮フェノールの組成と抗酸化活性との明確な関連性は見いだせなかった. Phenolic compounds were extracted from the seeds and skins of 33 grape varieties with 50% ethanol. The contents of total phenol, tannins, flavonoids, catechin, and epicatechin of the extracts were determined. The large difference in their contents among the varieties was observed. Antioxidant activities of the ethanol extracts on the oxidation of linoleic acid were investigated. The extracts had obvious antioxidant activity. Among the 66 extracts, the activities of several extracts were stronger than that of catechin, but those of most of the extracts were smaller than or similar to that of catechin. The antioxidant activity or the seed extracts decreased as the tannin contents in the extracts increased. On the contrary, the activities increased as the sum of the contents of catechin and epicatechin increased. From these, major antioxidant components seem to be some flavonoids of low molecular weights. A clear relationship between individual phenolic components in the skin extracts and their antioxidant activities was not found. |
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「日本各地より集めたワインの有機酸,フェノール, 糖及びアミノ酸分析」
Analyses in Organic Acids, Phenols, Sugars ,and Amino Acids of Wines Collected from Various Regions in Japan 横塚 弘毅 ･野崎 一彦 ･松土 俊秀 Laboratory of Wine Chemistry,(The institute Of Enology and Viticulture, Yamananashi University) pp.39-57 [PDF] |
| abstractなし |
The Institute of Enology and Viticulture, University of Yamanashi 所在地：〒400-0005 山梨県甲府市北新１丁目119 |
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