Escherichin coli was cultivated under hydrostatic pressures up to 30 MPa (300 bar) and then partitioned between an aqueous phase (physiological saline) and oil phase (n-hexadecane). The partition coefficients were used as measures of hydrophobicity of the surface of the cells and correlated with the susceptibility to an antimicrobial agent (dodecylpyridinium iodide). This agent is lethal to the cells and the effect of pressure on its concentration for a lethal effect on E. roli was determined. A good correlation was found between the hvdrophobicity of the cells and their death rate on treatment with this reagent.
An extract solution was prepared from brewer's yeast through proteolysis with proteases and the autolyzate of Aspergillus oryzae. This solution was fractionated by simulated moving-bed system chromatography, and powdered by spray-dry. Amino acids and nucleic acids in this extract powder were analyzed by HPLC with columns packed with Shim-pack ISC-07/S 1504 Na type and WAX-1. Magnitude of difference in taste on this extract powder were evaluated by a sensory test, compared with the conventional brewer's yeast extract. The fractionated extract by chromatography contained increased amounts of peptides and nucleic acids, which relate to taste, and was improved in deliciousness.
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