ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A bacter : A bacter : A bacter : A bacter : A bacterium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated from fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (moromi) of fr omi) of fr omi) of fr omi) of fr omi) of frigate macker igate macker igate macker igate macker igate mackerel and identified el and identified el and identified el and identified el and identified as as as as as S S S S Staphylococcus x taphylococcus x taphylococcus x taphylococcus x taphylococcus xylosus ylosus ylosus ylosus ylosus, could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in Thailand. Thailand. Thailand. Thailand. Thailand. V V V V Volatile compounds of olatile compounds of olatile compounds of olatile compounds of olatile compounds of the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatograthe fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatography phy phy phy phy. Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylpyr yr yr yr yridine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl trisulfide w isulfide w isulfide w isulfide w isulfide wer er er er ere r e r e r e r e reduced dur educed dur educed dur educed dur educed during the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-show...

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The effects of soy sauce koji and the lactic acid bacterium, Tetragenococcus halophilus , were studied on the fermentation of fish sauce prepared from Chinese silver carp. The fish sauce prepared without koji and the lactic acid bacterium contained low levels of organic materials, total nitrogen, and organic acids. The use of koji was effective in increasing these qualitative parameters and further improved the amino acid score of the fish sauce. Addition of T. halophilus had an effect on lowering the pH value during the initial period of fermentation when the soy sauce koji was also supplemented. In contrast, T. halophilus -like bacteria were found to be predominant for all tanks fermented under the different starting conditions. Although it was not examined whether the T. halophilus -like bacteria observed after fermentation were the same as the starter-bacterium or not, it was suggested that T. halophilus plays an important role in the successful fermentation of silver carp fish sauce. Sensory evaluation conducted with Japanese and Chinese panelists also suggested the superiority of the use of koji for fermentation of silver carp fish sauce.

The bluefin tuna tested were reared for 22 months from eggs before the beginning of the experiment, and sampling was performed every 3 months over the following year. The experimental results showed that the mercury concentration in the muscle ranged from 0.32 to 0.85 mg/g, which is lower than that found in wild bluefin tuna of a similar size. Increase in the mercury concentration corresponding to the increase in body weight was not shown, and it was quite different with wild bluefin tuna. Furthermore, no significant relationship was found between the lipid concentration and the mercury concentration in muscle. Among the internal organs of cultured bluefin tuna, the heart (0.32-0.66 mg/g), liver (0.43-0.99 mg/g) and spleen (0.59-1.0 mg/g) contained higher concentrations of mercury. It was estimated that the full-cycle cultured bluefin tuna had been fed small fish containing lower concentrations of mercury, and that the mercury concentration of tuna would be almost equal throughout the year because the effect of mercury accumulation would be weakened by body growth. Therefore, it was concluded that selecting diet fish species might decrease mercury contents in cultured bluefin tuna.

The nonlinearity in magnon systems in one-dimensional Heisenberg antiferromagnets is sho~n to produce two types of intrinsic self-localized modes, symmetric and antisymmetric, below the magnon frequency band. In the case of extreme localization, the localized modes can be viewed as a two-spin bound state or a local spin-liquid state,~here a pair of spins undergo a large excursion as compared with the rest of the spins.Much attention has been focused recently on the lowlying energy spectra of one-dimensional (1D) antiferromagnets since Haldane conjectured that 1.D Heisenberg antiferromagnets have a gap in the energy spectra for integral, but not for half-integral, spin values. ' The conjecture has been tested by experiments in quasi-1D systems, 2 numerical calculations, rigorous studies, a stochastic geometrical approach, and so on. In spite of much efforts, however, debates on the possible physical origin are still going on. Recently, a localized two-spin bound-state model has been presented by Date and Kindo to interpret electron-spin-resonance