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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.28 (1993) |
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「放線菌Streptomyces sp. FA-No.4の生産する抗Botrytis cinerea 活性物質の抗菌作用」 Antifungal Substance Produced by Streptomyces sp. FA-No. 4 and its Antifungal Action against Botrytis cinerea 篠原 隆、内藤憲二、柳田藤寿、後藤昭二 (山梨大学工学部発酵化学研究施設) TAKASHI SHINOHARA, KENJI NAITO, FUJITOSHI YANAGIDA and SHOJI GOTO (Institute of Enology and Viticulture, Yamanashi University) pp. 1-12.[PDF] |
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1. 抗菌物質生産のための放線菌Streptomyces sp. FA4の培養条件は、Waksman培地を使用し、そのpHを7-10に調整して、25℃で72時間の回転振盪培養であった。培養菌体中の抗菌活性は僅かであり、その大部分は培養液に存在した。 2. 抗菌物質は20-70℃の範囲に耐熱性を有したが50℃以上で次第に活性が低下した。 3. 培養液から抗菌物質の抽出は、培養液のpHを 4.0として酢酸エチルで行った。この場合の回収率は40-50%にとどまった。 4. 抽出された抗菌物質(粗抽出物)の溶解性は、アルカリ溶液、アルコール類、酢酸エチル、エーテルなどに可溶、クロロホルムに難溶、水、酸性溶液、ヘキサンなどに不溶であった。それより抗菌物質は脂質系の酸性物質と推定された。 5. 抗菌スペクラムをみたところ、カビ類および酵母に対して抗菌活性を有したが、細菌類に対して、抗菌活性を有しなかった。 6. ブドウ果粒を用いた抗Botrytis cinerea試験で抗菌活性が認められた。しかし、抗菌活性は供試ブドウによって異なった。 7 屋外の栽培ブドウについて抗菌物質の施用試験を実施した。試験したリースリングブドウは、熟期に達すると急速に玉割れと一般病害が進行したために、その活性については判定できなかった。 A strain of Actinomycetes, Streptomyces sp. FA-No.4, was incubated at 25℃ in Waksman medium for 72 hrs at initial pH 7.0 by rotary shaker to produce an antifungal substance against a pathogenic fungus Botrytis cinerea. The major activity was founded in culture liquid and culture mycelia exhibited weak activity. Antifungal activity was thermotolerant at 20 to 40℃ and gradually lost the activity at above 50℃. Antifungal substance was extracted by ethyl acetate from Waksman culture with the pH adjusted to 4.0. The crude extract was soluble in alkaline solution, alcohols, ethyl acetate and ether, slightly soluble in chloroform, and insoluble in water, acidic solution and hexane; from the results, it was estimated an acidic and lipophilic compound. The antifungal substance inhibited the growth of various fungi, but it had no inhibitory activity against bacteria tested. It showed a good preventive effect to Botrytis cinerea BC-045 in in vitro test on grape berries. However it was difficult to examine an effect on Riesling grapes in vineyards for damage of grapes caused by other plant diseases at the maturity. |
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「山梨県産91･92年甲州種ヌーボーワインの化学分析値について」
General Analysis Of Koshu-Nouveau Wine Producedin Yamanashi Prefecture Between 1991 and 1992 山川祥秀､高砂太郎､窪寺隆文 YOSHIHIDE YAMAKAWA, TARO TAKASAGO and TAKAHUMI KUBODERA (The Experimental Vineyard and, Institute of Enology and Viticulture, YamanashLUniversity) pp.13-22[PDF] |
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Thirty five bottles of Koshu-Nouveau produced in 1991 and 34 bottles produced in 1992 by various companies all located in Yamanashi prefecture,Japan were analyzed for general constituents.Both the type and color of the bottles were also examined. The results showed that these companies used mainly colorless or emerald green Bordeaux bottles types. Both in 1991 and 1992, the average alcohol content in the wines was 11.9 vo1.%. However, the maximum and mlnimum alcohol concentrateions in the wines pro duced in 1991, and 1992 were 14.0 and 10.4, and 13.3 and 10.6vo1.%, respectively. The extra ctcontent range from 2.0 to 8.48g/100ml with an average of 4.96g/100ml in 1991 while in 1992, the average extract content was 4.58 with a maximum of 6.73 and a minimum of 2.58g/100mL.The average total acidity (as tartaric acid) in 1991 was 0.61 (maximum, 0.93 ; minimum ,0,42)g/100ml but in 1992, the average was 0.62 with maximum and minimum values of 0.82 and 0.43g/100m1,respectively. The free SO2 content averaged 13mg/1 with a maximum value of 48 and minimum value of 1mg/l in 1991.These compare with an average value of 22(maximum,72,minimum,3)mg/l found in wines produced in 1992, D一malic acid was detected in 3 and 7 bottles in 1991 and1992,respectively also MLF was detected in 2 bottles,and wines contained yeast cells were found in 3 bottles at each year, |
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Chemical Characterization of Wine Grapes Grown in Japan KOKI YOKOTSUKAI, TAKEO SHIMIZU2 and TATSUJI SEKI (Institute of Enology and Viticulture, Yamanashi University; 3 Faculty of Engineering, Osaka University) pp. 23-35[PDF] |
| Juices of nine grapes, Riesling, Chardonnay, Semillon, Koshu, Cabernet Sauvignon, Cabernet franc, Pinot noir and Muscat Bailey A grown in Kofu, and Concord grown in Shiojiri, both in Japan were analyzed for the compositions of sugars, organic acids, phenolic compounds, nitrogen compounds, and metals. Comparisons were made mainly with the reported compositions of juices of the same varieties of grapes grown in three areas of the U.S.A. with different air temperatures-Prosser, Washington; Davis, California; and Geneva, New York. The air temperatures of the growing areas decrease in the order Davis/Kofu, Shiojiri, Prosser, Geneva. In general, the grapes grown in Kofu and Shiojiri, which are the major part of grape-growing areas in Japan, had less acidity, organic acids, sugars, phenols including pigments, amino acids, metals, etc. than those in the three areas in the U.S.A. in the same varieties. There was some correlation between the air temperature of the growing area, and the total acidity, malic acid content, the ratio of coutaric acid (p-coumaroyl-tartaric acid) to caftaric acid (caffeoyl tartrate) of grape juices, or red skin color. The effect of air temperature on other grape components is also discussed. |
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「甲州種ブドウのポリフェノールオキシダーゼ活性に及ぼす塩化ナトリウム濃度とpHの影響」 Effect of Sodium Chloride Concentration and pH on the Activity of Polyphenol Oxidase from Koshu Grapes 中村和夫、黒沢 尋、天野義文 (山梨大学工学部化学生物工学科) KAZUO NAKAMURA, HIROSHI KUROSAWA and YOSHIFUMI AMANO (Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University) pp. 37-43[PDF] |
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The effect of sodium chloride and pH on the oxygen uptake rate of Koshu grape juice was investigated. The oxygen uptake rate decreased with the addition of sodium chloride. This inhibiting effect of sodium chloride depended on the juice pH, namely, the lower the pH of the grape juice, the greater the inhibition by sodium chloride. Those inhibiting effects were common to Muscat Bailey A grape juice. The inhibiting effect of sodium chloride and pH on the enzyme activity of a purified polyphenol oxidase (PPO) from Koshu grapes was also investigated. Although sodium chloride did not inhibit the activity of PPO at pH 6.0, 15% and 50 % inhibition of the PPO activity was observed with 100 mM sodium chloride at pH 5.0 and 10mM sodium chloride at pH 3.5, respectively. These results showed that the inhibition by chloride ion depended on pH. Halogen ions including fluoride, chloride, iodine and bromide inhibited the PPO activity at pH 3.5. at pH 6.0 fluo ride and iodine ions strongly inhibited the activity. |
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「懸濁培養におけるフロック形成現象より判断するぶどうベリーアリカントA種由来プロトプラストの静置培養条件」 Static Culture Conditions of Bailey Alicant A Protoplasts Judged by the Phenomenon of Cell Coaggulation in Suspension Cultures of Grape Protoplasts 小槙陽介、増田 博、関 宏夫*、宇井定春 (山梨大学工学部化学生物工学科、*山梨県総合農業試験場生物工学部) YOSUKE KOMAKI, HIROSHI MASUDA, HIROO SEKI* and SADAHARU UI (Department of Applied Chemistry & Biotechnology, Faculty of Engineering, Yamanashi University,*Yamanashi-Agriculture Experimental Station) pp. 45-51[PDF] |
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プロトプラストの懸濁培養における細胞凝集現象 (フロック形成)からの知見を用いて、ベリーアリカントA種カルス由来プロトプラストの静置培養条件を検討した。その結果、フロック形成現象に関して得られた知見はブドウプロトプラストの静置培養条件の設定に非常に有用であることが判明した。 Using the phenomenon of cell coagulation, that is flock formation, in a suspension culture, the condition of static culture for protoplasts prepared from Bailey Alicant A callus was examined. The resulting information obtained from various examinations of the flock formation was found to be very useful for the determination of static culture conditions for the grape protoplasts. |
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128 |
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