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Background Aphids can be positioned as robust pest insects in farming and as ones of the model organisms for arthropods in molecular biology. Carotenoids are pigments that protect organisms from photooxidative damage caused by excessive light. Aphids were shown to possess genes of fungal origin for carotenoid biosynthesis, whereas a little knowledge was available about the functions of the genes and the biosynthetic pathway. Even carotenoid species contained in aphids were not enough understood. Main purpose of this study is to clarify these insufficient findings. Results The whole carotenoid biosynthetic pathway of the pea aphid (Acyrthosiphon pisum) was elucidated at the gene level, through comprehensive functional analysis of its carotenogenic genes, using Escherichia coli that synthesized carotenoid substrates, along with structural and quantitative analysis of carotenoids from various aphid species. Four genes were needed to synthesize all carotenoids accumulated in aphids from geranylgeranyl diphosphate. The tor gene mediated desaturation reaction from phytoene to 3,4-didehydrolycopene. It was revealed that a gene designated ApCrtYB3, which was considered to have functionally evolved in aphids, can convert lycopene into uncommon carotenoids with the γ-ring such as (6′S)-β,γ-carotene and γ,γ-carotene. We further demonstrated that the atypical carotenoids work as ecological indicators for estimating the food chain from aphids to predatory arthropods, and showed that aphids contributed with significant levels to the food chain from insect herbivores to several predatory arthropods, i.e., the red dragonfly (Sympetrum frequens; adults), seven-spotted ladybird (Coccinella septempunctata), and two spiders, Oxyopes sertatus and Nephila clavata. Gut microflora of the dragonfly (mature adults) was also found to include endosymbiotic bacteria such as Serratia symbiotica specific to the black bean aphid (Aphis fabae). Conclusions We revealed the whole carotenoid biosynthetic pathway of aphids, including functional identification of the corresponding genes. Subsequently, we showed that arthropodal food chain can be estimated using the uncommon carotenoids of aphids as ecological indicators. This result indicated that aphids made significant contributions to the food chain of several predatory arthropods including the red-dragonfly adults. Aphids are likely to be positioned as an important “phytochemicals” source for some predatory insects and arachnids, which are often active under bright sunlight.

Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S high-throughput sequencing. Firmicutes was dominant (up to 98% of total population) in grains and beverages made from various sugar substrates, except in high-test molasses beverage, which was dominated by Proteobacteria (up to 78% of total population). Major bacterial species in Firmicutes were Liquorilactobacillus nagelii, Lentilactobacillus hilgardii/diolivorans and Lacticaseibacillus casei/paracasei, which are active in lactic acid fermentation. Proteobacteria comprised Acetobacter lovaniensis and Gluconobacter oxydans/roseus as major species, which are presumably responsible for the acetic acid formation in sugary kefir beverages. Bacteria differ in abundance depending on the sugar type, as revealed by the competitive dominances between L. nagelii and A. loveniensis. Purified molasses led to scarce acetic acid bacteria during fermentation, indicating that it is not a suitable substrate for their growth. Our results suggest that acetic acid (and/or ethanol) in sugary kefir modulates the succession and dominance of specific lactic acid bacteria. This study will provide valuable information for designing more sophisticated non-dairy fermented beverages with stable microbial properties., Facultad de Ciencias Exactas

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.

Polyamines are aliphatic hydrocarbons with terminal amino groups and are essential for biological activities. It has been reported that polyamines have health-promoting effects in animals, such as the extension of lifespan by polyamine intake. The identification of a high polyamine-producing bacterium from foods could lead to the development of a novel probiotic candidate. We aimed to identify high polyamine-producing bacteria from food, and isolated and collected bacteria from vegetables and fermented foods produced in Japan. We successfully acquired

Lactobacillus casei ATCC 393 is an important probiotic strain widely known in dairy technology. However, its capability to produce bioactive peptides from milk proteins has not been studied. The viability of the Lb. casei ATCC 393 strain and some physicochemical properties in fermented milk throughout storage for 21 days at 4 °C was evaluated; biological activity, i.e., antioxidant, angiotensin converting enzyme inhibitory and anticancer activities of water soluble extract and its filtrate (

The intestines of insects are assumed to be the niche of various microbial groups, and a unique microflora could be formed under environmental conditions different from mammalian intestinal tracts. This chapter describes the bacterial flora formed in the intestines of two dragonfly species, "akatombo" (the red dragonfly; Sympetrum frequens) and "usubaki-tombo" (Pantala flavescens), which fly over a long distance, and carotenoid-producing microorganisms isolated from this flora. C

The intestines of insects are assumed to be the niche of various microbial groups, and a unique microflora could be formed under environmental conditions different from mammalian intestinal tracts. This chapter describes the bacterial flora formed in the intestines of two dragonfly species, "akatombo" (the red dragonfly; Sympetrum frequens) and "usubaki-tombo" (Pantala flavescens), which fly over a long distance, and carotenoid-producing microorganisms isolated from this flora. C30 carotenoids, which were produced by a bacterium Kurthia gibsonii isolated from S. frequens, were structurally determined.

Evaluation of uptake of lipophilic acid compounds into hepatocytes was an unresolved drug development issue because of their adsorption to cells and materials and low analytical sensitivity and accuracy in assessment of protein bindings. Uptake assays of compounds using hepatocytes suspended in serum were expected to solve these problems for prediction of in vivo hepatic clearance. Here, for compounds with high protein binding (99%), diflunisal, montelukast, cerivastatin, telmisartan, fluvastatin and six new drug candidates, in vivo hepatic clearance predicted based on hepatic depletion and uptake (CL

The successful production of sake (Japanese rice wine) is brought about by drastic changes in microbial flora and chemical components during fermentation. In the traditional manufacturing process of sake starter (yamahai-moto), spontaneous growth of lactic acid bacteria suppresses inappropriate microorganisms and prepares the optimum environment for the alcohol fermentative yeast. In this study, we analyzed the changes in bacterial flora and chemical components of yamahai-moto. High-throughput next-generation sequencing (NGS) of the 16S ribosomal RNA gene V4 region revealed that various kinds of bacteria, including nitrate-reducing bacteria, existed in the early fermentation stage; however, Lactobacillus sakei then increased drastically to become dominant in the middle stage. Interestingly, this result was different from that obtained in the previous year at the same manufacturer; the early-stage major bacterium was Lactobacillus acidipiscis. Lactic acid, glucose, isomaltose, and total free amino acids increased throughout the fermentation process, which was attributable to the metabolism of L. sakei and the koji mold. It is noteworthy that significant ornithine accumulation and arginine consumption were observed from the middle to late stages. Thirty-eight percent of the L. sakei isolates from yamahai-moto exhibited significant ornithine production, indicating that the arginine deiminase pathway of L. sakei was working to survive the extremely low pH environment of the moto after the middle stage. This is the first report that includes concurrent analyses of the NGS-based bacterial flora and chemical components of yamahai-moto, providing further knowledge to help understand and improve the process of sake brewing.

Two cryptic plasmids, designated pKPAL1 and pKPAL2, were identified from the gram-positive bacterium Kocuria palustris IPUFS-1, which was isolated from a fish source. The 2251-bp and 2488-bp circular genomes of pKPAL1 and pKPAL2, respectively, were sequenced. Subsequent open reading frame (ORF) and homology search analyses suggested that pKPAL1 and pKPAL2 possess two and three ORFs, respectively, and encode the putative replication proteins, RepA and RepB, like the genomes of several plasmids in gram-positive bacteria. Thus, pKPAL1 and pKPAL2 were inferred to belong to the ColE2 plasmid family. We constructed novel Escherichia coli-Kocuria shuttle vectors pKITE101-103 based on pKPAL1. The constructed shuttle vector was stably maintained in Kocuria transformant cells, and vector copy number was estimated to be about 60 per cell. Leifsonia sp. S749 alcohol dehydrogenase (LSADH) was efficiently expressed in Kocuria rhizophila DC2201 using the pKITE103P vector under the control of the promoter of glyceraldehyde 3-phosphate dehydrogenase (gapdh). Herein, we demonstrate that the novel shuttle vector is a useful tool for developing biocatalysts based on organic solvent-tolerant Kocuria cells.

Benzylisoquinoline alkaloids (BIAs) are a group of plant secondary metabolites that have been identified as targets for drug discovery because of their diverse pharmaceutical activities. Well-known BIAs are relatively abundant in plants and have therefore been extensively studied. However, although unknown BIAs are also thought to have valuable activities, they are difficult to obtain because the raw materials are present at low abundance in nature. We have previously reported the fermentative production of an important intermediate (S)-reticuline from dopamine using Escherichia coli. However, the yield is typically limited. Here, we improved production efficiency by combining in vivo tetrahydropapaveroline production in E. coli with in vitro enzymatic synthesis of (S)-reticuline. Finally, 593 mg of pure (S)-reticuline was obtained from 1 L of the reaction mixture. Because this bacterial-based method is simple, it could be widely used for production of (S)-reticuline and related BIAs, thereby facilitating studies of BIAs for drug discovery.

To clarify the effects of vegetable residues on the resistances of food-related pathogens to drying and disinfectants, Salmonella Thyphimurium was dried with 50% w/w aqueous solutions of seven vegetables and cell survival was assessed. Bacterial suspensions in distilled water or aqueous solutions (0.1 ml of 8 log CFU/ml) were placed on 50 mmφ stainless dishes and dried at room temperature for 120 min. In the absence of aqueous solution, cell numbers decreased from 6.9 to 3.6 log CFU/dish. The solutions of carrot (CR) and green bell pepper (GB) clearly protected the cells. CR and GB also tended to protect the dried Staphylococcus aureus cells. The adhered and dried pathogens with CR were treated with 0.1 ml of 0.01% w/v hypochlorous acid (HC), 70% v/v ethanol (ET), 0.2% w/v alkyldiaminoethylglycine hydrochloride (AH) or 0.2% w/v benzalkonium chloride (BC) for 10 min. Adhered S. Typhimurium cells were protected from HC and ET treatments by the carrot solution. S. aureus was protected from HC, ET, and AH. BC showed clear disinfectant activity under all conditions. These results suggest that trace amounts of carrot sediment protect the bacteria on surfaces from the desiccation and disinfectant treatments, and might also contribute to cross contamination.

Highlights • Lactic acid bacteria were screened from traditional fermented foods. • High γ-aminobutyric acid productivity was detected in ten strains. • They comprised Lactobacillus buchneri, Lactobacillus brevis, and Weissella hellenica. • Angiotensin-converting enzyme inhibitory activities (IC50) were high in milk protein media. • Three out of ten strains had high GABA-producing activities at low pH (pH 3)., Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE) inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA) concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v) glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates), Lactobacillus brevis (6 isolates), and Weissella hellenica (2 isolates) had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates), L. buchneri (2 isolates), and W. hellenica (2 isolates) was stronger than that of all whey cultured with soy protein media, and these IC50 were

Sake is made from steamed rice, malted rice, and water. Sake production begins with the preparation of a small-scale starter (moto); the quality of moto significantly influences the flavor and richness of sake. In the traditional starter, yamahai-moto, the growth of naturally occurring lactic acid bacteria represses the putrefactive micro-organisms, whereas in the modern starter, sokujo-moto, this is achieved by adding lactic acid. In this study, the successive change in bacterial flora of yamahai-moto was analyzed by pyrosequencing 16S ribosomal RNA genes. Lactobacillus was dominant throughout the process (93–98%). Nitrate-reducing bacteria that have been generally assumed to be the first colonizers of yamahai-moto were scarcely found in the early stage, but Lactobacillus acidipiscis dominated. Lactobacillus sakei drastically increased in the middle stage. This is the first report, though one case study, to show how the early stage microbiota in Japanese yamahai-moto is varyingly controlled without nitrate-reducing bacteria using next-generation sequencing.

Progressive freeze-concentration (PFC) by a tubular ice system was successfully applied to concentrate apple juice from 13.7 to 25.5 oBrix under a program controlled operation for the coolant temperature and the circulation pumping speed. The organic acid distribution and the flavor profile analysis revealed that no substantial differences were observed for the juice before and after concentration both in organic acids and flavor components showing the high quality concentration by PFC. This was also confirmed by electronic taste and flavor analyzers. The PFC-concentrated apple juice was fermented to obtain a new type apple wine with alcohol content as high as 13.7 vol-% without chaptalization. The organic acid distribution was slightly changed before and after fermentation while the flavor profile changed drastically. The present technique will be applicable to produce new type of wine from many other fruits.

Quantification of polyamines, including putrescine, is generally performed using high-performance liquid chromatography (HPLC) or gas chromatography. However, these methods are time-consuming because of sample derivatization and analytical reagent preparation. In this study, we developed a simple and high-throughput putrescine quantification method on a 96-well microtiter plate using putrescine oxidase from Rhodococcus erythropolis NCIMB 11540, peroxidase, 4-aminoantipyrine, and N-ethyl-N-(3-sulfopropyl)-3-methylaniline sodium salt. The developed method (named as PuO-POD-4AA-TOPS method) was applicable to bacterial culture supernatants. Furthermore, putrescine concentrations determined by the developed method roughly corresponded to the concentrations determined by HPLC.

There are many reports about carotenoid-producing bacteria and carotenoid biosynthesis genes. In databases for Pseudomonas genome sequences, there are genes homologous to carotenoid biosynthesis genes, but the function of these genes in Pseudomonas has not been elucidated. In this study, we cloned the carotenoid biosynthesis genes from a Pseudomonas sp. strain, named Akiakane, which was isolated from the excrement of the Autumn Darter dragonfly. Using an Escherichia coli functional expression system, we confirmed that the idi, crtE, crtB, crtI, and crtY gene products of the Akiakane strain show predictable catalytic activities. A cluster of six genes was also found, which was comparable to other carotenoid-producing bacteria that belong to the α-Proteobacteria or γ-Proteobacteria class.

Tetragenococcus halophilus and Tetragenococcus muriaticus are moderately halophilic lactic acid bacteria, characteristically grouped as tetrads arrangement of cocci, are found in fermentation period of various salted and fermented foods, such as soy sauce and fish sauce. T. halophilus may be one of the most important contributor to the salted and fermented products. In this study, a MALDI-TOF MS method was developed for the rapid identification of T. halophilus and T. muriaticus. Before the MS analysis, the cells were washed with ethanol and treated with formic acid, then ionized with a matrix: α-cyano-4-hydroxycinnamic acid. The MS peak similarity in each of eleven stock strains of the same species was higher than 78%, and the similarity of the two different species was about 36%. The similarity between the two Tetragenococcus and other lactic acid cocci (LAC) including Tetragenococcus koreensis and Tetragenococcus solitarius, was only 24% and less. The MALDI-TOF MS results were obtained in 30 min, from colonies grown on agar plates for viable counts. The MALDI-TOF MS method is a very rapid, simple and accurate method for discrimination of T. halophilus from T. muriaticus and other LAC, and therefore will be useful for quality control in production of salted and fermented food.

BACKGROUND Fermented fish products, commonly consumed in south-east Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food taste and flavour. Among these, the Cambodian products prahok (fish paste), kapi (shrimp paste) and toeuk trey (fish sauce) have not been examined in detail. This is the first study to investigate their chemical and microbial properties. RESULTS Acetic acid was the most common organic acid with the highest concentration in 10/13 samples (1.9–26.6 g kg−1). Lactic acid was also found at high concentrations (0.4–12.9 g kg−1). 16S ribosomal RNA gene-dependent phylogenetic analyses indicated that Gram-positive cocci and rods, such as Bacillus, Clostridium, Staphylococcus and Tetragenococcus, were the major microbial populations. High sodium chloride concentrations detected in these products (170–270 g kg−1) could be responsible for inhibition of the growth of Gram-negative putrefactive microorganisms. CONCLUSION This study established a relationship between the chemical and microbial compositions of Cambodian fermented fish products, which provides a basis for preservation and maturation. These data could be beneficial in the manufacturing of these products in terms of microbial control and quality stabilisation. © 2013 Society of Chemical Industry

Fish sauce prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. In this study, we report a new, inexpensive, and acceptable method for removing Cd from fish sauce using tannin, which is an approved food additive in Japan. Decreases in Cd concentrations of 13-fold were observed (0.39-0.03 mg/100 mL) by incorporating the soluble Cd into a precipitate generated by tannin treatment. The total nitrogen content, free amino acid content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and angiotensin I-converting enzyme inhibitory activity of the treated fish sauce were the same as those of the untreated fish sauce.

Aromatic amino acid decarboxylases (AADCs) are found in various organisms and play distinct physiological roles. AADCs from higher eukaryotes have been well studied because they are involved in the synthesis of biologically important molecules such as neurotransmitters and alkaloids. In contrast, bacterial AADCs have received less attention because of their simplicity in physiology and in target substrate (tyrosine). In the present study, we found that Pseudomonas putida KT2440 possesses an AADC homologue (PP_2552) that is more closely related to eukaryotic enzymes than to bacterial enzymes, and determined the genetic and enzymic characteristics of the homologue. The purified enzyme converted 3,4-dihydroxyphenyl-l-alanine (DOPA) to dopamine with K(m) and k(cat) values of 0.092 mM and 1.8 s(-1), respectively. The enzyme was essentially inactive towards other aromatic amino acids such as 5-hydroxy-l-tryptophan, l-phenylalanine, l-tryptophan and l-tyrosine. The observed strict substrate specificity is distinct from that of any AADC characterized so far. The proposed name of this enzyme is DOPA decarboxylase (DDC). Expression of the gene was induced by DOPA, as revealed by quantitative RT-PCR analysis. DDC is encoded in a cluster together with a LysR-type transcriptional regulator and a major facilitator superfamily transporter. This genetic organization is conserved among all sequenced P. putida strains that inhabit the rhizosphere environment, where DOPA acts as a strong allelochemical. These findings suggest the possible involvement of this enzyme in detoxification of the allelochemical in the rhizosphere, and the potential occurrence of a horizontal gene transfer event between the pseudomonad and its host organism.

Opiates such as morphine and codeine are mainly obtained by extraction from opium poppies. Fermentative opiate production in microbes has also been investigated, and complete biosynthesis of opiates from a simple carbon source has recently been accomplished in yeast. Here we demonstrate that Escherichia coli serves as an efficient, robust and flexible platform for total opiate synthesis. Thebaine, the most important raw material in opioid preparations, is produced by stepwise culture of four engineered strains at yields of 2.1 mg l(-1) from glycerol, corresponding to a 300-fold increase from recently developed yeast systems. This improvement is presumably due to strong activity of enzymes related to thebaine synthesis from (R)-reticuline in E. coli. Furthermore, by adding two genes to the thebaine production system, we demonstrate the biosynthesis of hydrocodone, a clinically important opioid. Improvements in opiate production in this E. coli system represent a major step towards the development of alternative opiate production systems., モルフィナンアルカロイド生産のための微生物プラットホームの確立. 京都大学プレスリリース. 2016-02-05.

To clarify the effects of food sediments on ultraviolet-C (254 nm) sanitation in food-related environments, we examined the resistance of pathogenic bacteria ( Salmonella Typhimurium and Staphylococcus aureus ) cells, in wet and dried suspensions adhered with 1.5–15% w/v egg albumen, 1.5–15% yolk or 3.0–30% whole egg solutions, against UV-C irradiation. Bacterial suspensions (0.1 ml of 8 log CFU/ml) were put on 47 mmφ glass dishes and dried at room temperature (20–24 °C) for 180 min in a bio safety cabinet with ventilation. Viable S. Typhimurium and S. aureus cells in distilled water decreased during the drying period from 7.2 to 3.2 and from 8.0 to 6.5 log CFU/dish, respectively,. On the other hand, the bacteria cells were protected from drying by egg compounds, even by the lowest concentration. The UV-C treatment (0.16 mW/cm 2 for 10 min) showed a clear bactericidal effect in the absence of egg compounds. However, the bactericidal effect was inhibited by 15% yolk and 30% whole egg. Results in this study suggested that the small food sediment protect bacteria on the surfaces from dryness and UV-C irradiation and it might introduce cross contamination.

The plant secondary metabolites benzylisoquinoline alkaloids (BIAs) have diverse pharmaceutical activities, and some are used medicinally (e.g., morphine, codeine, berberine). Recently, we constructed a platform to produce BIAs using bioengineered Escherichia coli, which could be useful for bulk production. The E. coli strain used in this system produces the important intermediate (S)-reticuline from glucose or glycerol. Although the amount produced (40 mg/L) exceeded the amount that can be purified from plants, the conversion efficiency from glycerol was only 0.15%; thus, there was much room for improvement. Our production system was developed in a jar fermenter but it is difficult to work with multiple samples using this system. In contrast, many samples can be cultured in parallel using shake flask cultures, allowing optimization of production conditions. Here, we describe bench-top production of (S)-reticuline and optimization of culture conditions using shake flask cultures. The production of (S)-reticuline reached 33.9 mg/L.

Aims: This study aimed to analyse microbiota of the fermented food ‘narezushi’, an archetype of modern Japanese sushi. The pyrosequencing technique was used to analyse sequences of 16S ribosomal DNA contained in six narezushi products. Methods and Results: The V1-V2 regions of the 16S ribosomal DNA were amplified from different narezushi products using PCR, and approximately 120 000 sequences were phylogenetically assigned at the genus level, using the Ribosomal Database Project classifier. In all samples, the microbial populations consisted of more than 90% Lactobacillales, mainly Lactobacillus or Pediococcus, reflecting their crucial role in narezushi fermentation. There were more than 700 operational taxonomy units in all samples, with Shannon–Wiener index varying from 1·69 to 2·60. Conclusions: The microbiota of all narezushi products were shown to consist largely of Lactobacillales populations. Interestingly, different species were found to be dominant in each product. Significance and Impact of the Study: This study provides an insight into the bacterial composition of fermented fish-based foods, which are consumed worldwide. Significant differences in the dominant species were observed between products, possibly because of the starter-free production process.

To confirm the importance of eliminating food sediments from the surfaces of food-related environments, we examined the resistance of pathogenic bacteria ( Salmonella Typhimurium and Staphylococcus aureus ) cells, dried and adhered on glass with 25% w/v egg albumen, 25% yolk or 50% whole egg solutions, against benzalkonium chloride and alkyldiaminoethylglycine hydrochloride. Bacterial suspensions (0.1 ml of 8 log cfu/ml) were put on 47 mm φ glass dishes and dried at room temperature (20–24 °C) for 180 min in a bio safety cabinet with ventilation. Although the viable cells in distilled water decreased 2.0 ( S. aureus )–3.5 ( S. Typhimurium) log fold during the drying period, the egg compounds protected the bacteria. The disinfectant treatments (2.0 mg/ml for 10 min) showed a clear bactericidal effect in the absence of egg compounds. However, the bactericidal effect disappeared in the presence of yolk and whole egg. Imaging before and after drying and the disinfectant treatments were carried out using a phase-contrast microscope and an atomic force microscope. The protective effect of egg compounds on bacterial viability disappeared with a proper washing process.

To evaluate the physiological profile of fetal urine production with advance in gesta-tional age, we observed the volume of urine retained in the bladder, using real-time ultrasound. Here, the parameters of maximum urine volume, periodicity of urination and the urine production rate were analyzed. Urine volume can be measured by 3 orthogonal diameters of the bladder, provided that the stereognostic image of the bladder is assumed to be an ellipsoidal configuration. Investigated were 1,261 normal fetuses between 12 and 42 weeks of gestation. Three critical ages were noted, with respect to development of urine production and urination: 12, 18–20, and approximately 37–38 weeks of gestation. The first and the second indicate the onset of urine production and the start of alternating changes in urinary retention and urination, respectively. From the third period toward the end of the pregnancy, the urine production rate begins to decline.