Limnological features of Lake Puma Yum Co, a typical alpine lake located at the altitude of 5030 m in the Tibetan Plateau, China, are described based on the fi ndings of the second expedition in September 2004. The lake surface is about 280 km 2 and maximal depth is 65 m. Total infl ow just after the rainy season was estimated to be about 860 000 m 3 day, and the lake water was drained from a newly excavated channel at a rate of 960 000 m 3 day −1. We may have to expect undesirable lowering of the water level by this new drainage, especially in the dry season. Thermocline developed from 20 to 30 m depth, and the euphotic zone reached the 50 m depth. Dissolved oxygen in surface water was supersaturated as in productive lakes, although there were no large point and nonpoint sources of nutrient in the catchment. Vertical distribution of phytoplankton biomass and primary production suggested the presence of photoinhibition. What should be noted about the fl ora and fauna is that a Chara zone and a shell zone were distributed at about 30 or 40 m of depth.

Bacterial contamination is known as a major cause of the reduction in ethanol yield during bioethanol production by Saccharomyces cerevisiae. Acetate is an effective agent for the prevention of bacterial contamination, but it negatively affects the fermentation ability of S. cerevisiae. We have proposed that the combined use of organic acids including acetate and lactate and yeast strains tolerant to organic acids may be effective for the elimination of principally lactic acid bacterial (LAB) contamination. In a previous study employing laboratory S. cerevisiae strains, we showed that overexpression of the HAA1 gene, which encodes a transcriptional activator, could be a useful molecular breeding method for acetate-tolerant yeast strains. In the present study, we constructed a HAA1-overexpressing diploid strain (MAT a/α, named ER HAA1-OP) derived from the industrial bioethanol strain Ethanol Red (ER). ER HAA1-OP showed tolerance not only to acetate but also to lactate, and this tolerance was dependent on the increased expression of HAA1 gene. The ethanol production ability of ER HAA1-OP was almost equivalent to that of the parent strain during the bioethanol production process from sugarcane molasses in the absence of acetate. The addition of acetate at 0.5% (w/v, pH 4.5) inhibited the fermentation ability of the parent strain, but such an inhibition was not observed in the ethanol production process using ER HAA1-OP.

No abstract

Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto . Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of the reasons for the low consumption of natto is its distinctive flavor. As a problem-solving exercise, undergraduate students attempted to make natto more marketable. Students set a goal of modifying natto flavor by adding spices to achieve flavors deemed palatable by organoleptic tests. During the exercise, they noticed that lemongrass, Cymbopogon citratus , had a flavor-masking ability that reduced the intensity of natto flavor, and they finally determined that it was a useful food additive to make natto marketable. The exercise was an active learning process that effectively induced voluntary student effort of to solve problems originating from microorganisms.