{"created":"2023-05-15T11:34:42.691769+00:00","id":1057,"links":{},"metadata":{"_buckets":{"deposit":"9e025400-4524-466e-81af-62688727328e"},"_deposit":{"created_by":4,"id":"1057","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1057"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001057","sets":["2:5:94"]},"author_link":["7658","7657"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-06-22","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"87","bibliographicPageStart":"83","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"　地域特産品開発への応用を目的に，特徴を有する酵母の分離を検討した。犬養木堂生家の植物から，時季，種類を変えて採取をし，酵母の集積培養を行った。グルコース，シュークロース，マルトースなどを基質とした培地ならびにアルコールを含む培地での発酵性の強い酵母を選別した。さらに，０～16％エタノール溶液中での生育性，発酵性を検討し，2-1-5株を実用性が期待できる酵母として分離した。この株について，形態観察，コロニーの性状，胞子形成の有無，糖源別の生育性，26S rDNA-D1/D2塩基配列の分子系統解析により，2-1-5株をSaccharomyces cerevisiae と同定した。","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001050","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"数岡孝幸,水田健太郎,上原莉奈,他：温州ミカンの花から分離した酵母の同定と清酒醸造特性，東京農大農学集報57（2）,79-85（2012）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"殿内暁夫，森山裕理子，青山嘉宏，土岐春歌：白神山地から分離した酵母Saccharomyces cerevisiae の利用，醸協 111(7), 437-444 (2016)"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"山本歩：清酒醸造用野生酵母の桜花からの単離, 八戸工業高等専門学校紀要　第45号,45-47（2010,12）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"西尾昭：スイカの花から分離した発酵性酵母の性質,鳥取県産業技術センター研究報告 No.13 ,31-33 （2010）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"鎌倉未貴ら：スダチ花弁から分離した野生酵母Hanseniaspora meyeri の製パンへの応用,四国大学紀要 （B）,34, 37-46 （2012）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"藤野舜一，川邊久之，小室真保：出羽三山植物体からのアルコール発酵能を有する野生酵母の単離，醸協 111(11), 743-749 (2016)"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"奥田重俊,武田良平：フィールド図鑑　人里の植物,p.14,120（1985）,東海大学出版会,東京"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"奥田重俊,武田良平：フィールド図鑑　低地の森林植物,p.160（1985）, 東海大学出版会,東京"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"C.H.コリンズ，パトリシアM.ライン，J.M.グランジ，J.O.ファルキンハムⅢ：コリンズとラインの微生物学実験法[第8版]，pp.747-750 (2013)，緑風出版，東京"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Kurtzman C.P., Fell J. W., Boekhout T. : The Yeast, a taxonomic study, 5th edition (2011), Elsevier, Amsterdam"}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior College"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河野, 勇人"},{"creatorName":"コウノ, イサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kono, Isato","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-22"}],"displaytype":"detail","filename":"017_083_087.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2018 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"017_083_087.pdf ","url":"https://cur-ren.repo.nii.ac.jp/record/1057/files/017_083_087.pdf"},"version_id":"a3dec22d-c922-4002-9122-2cd4f348c513"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酵母","subitem_subject_scheme":"Other"},{"subitem_subject":"分離","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"地域特産品開発を目的とした酵母の分離","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域特産品開発を目的とした酵母の分離"},{"subitem_title":"Isolation of the Yeast Saccharomyces cerevisiae from Plants for Use in the Development of Special Regional Foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["94"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-07-22"},"publish_date":"2019-07-22","publish_status":"0","recid":"1057","relation_version_is_last":true,"title":["地域特産品開発を目的とした酵母の分離"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:49:58.785106+00:00"}