Variations in fungal and bacterial microbiome and chemical composition among fermenting Kishu-Narezushi batches.

Kishu-Narezushi is a spontaneously fermented food comprising fish, rice, and salt. During spontaneous fermentation, the microbiome may differ among batches, even when manufactured in the same way. In addition, analyses of changes in the chemical composition of the product are important for clarifying flavor characteristics.

Amylose-grafted Curdlan: A New Class of Semi-artificial Branched Polysaccharides for Hierarchical Polymeric Superstructures Created by the Action of "Orthogonal" Binding Sites.

The semi-artificial branched-polysaccharides, amylose-grafted curdlans, were synthesized utilizing an enzymatic polymerization. Both a curdlan main chain and amylose side chains on the polysaccharides maintain the original helical structure as well as the molecular binding ability. Thanks to the difference in their molecular recognition properties between β-1,3-glucan chain and α-1,4-glucan chain, the amylose-grafted curdlans can provide two different orthogonal binding sites within one polymeric system.