Toshinao Tsunoda

Freedom from Malnutrition and Disease

It may be evident for us in the food industry, but I should like to start this paper by reiterating the two foremost factors that have always affected and should continue to affect our operations. These are quantity and quality. “Quantity”, of course, refers to the stable and ample supply of food in regard to actual production, distribution and storage. “Quality”, on the other hand, is primarily concerned with the improvement of food products in terms of the consumer’s psychological and socio-physiological needs, as well as of the nutritional value and total biological acceptability of the food products themselves.

Studies on L-Glutamic Acid Fermentation

Brevibacterium lactofermentumに属する1菌株のストレプトマイシン耐性獲得に伴う諸性質の変化を検討した.その結果,次の諸点が明らかになった. (1) 感受性菌の約1万倍の耐性をもつ耐性菌はストレプトマイシン依存性でない. (2) 実用上支障をきたすほど高い頻度の耐性復帰は起り難い. (3) 形態的な変化は認められない. (4) ウレアーゼ活性が低下する他菌学的な大きな変化は認められない. (5) ビオチン要求性が低下している. (6) ビタミンB1を新たに要求する.この変化は供試した菌株に特異的である. (7) 耐性菌によるグルタミン酸発酵は円滑に進行する.