{"created":"2023-06-19T11:38:06.934317+00:00","id":5689,"links":{},"metadata":{"_buckets":{"deposit":"a185b560-e7e6-4f89-bdf5-6a83f5af0fec"},"_deposit":{"created_by":13,"id":"5689","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5689"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005689","sets":["420:421:443:445"]},"author_link":["12317","12318","12319","12320"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-03-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"79","bibliographicPageStart":"71","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Soy‐sauce production by bioreactor was studied.  Results are summarized as follows:\n 1. Selection of yeast fixation material; Among 8 species tested for ability to fixate yeast (Zygosac‐\ncharomyces rouxii  SJ  002),a honeycomb type ceramic(Nippon-gaishi, cordierite) and a bead‐type ceramic\n(Nippon-sharyo, R - 1) were selected. Their fixation abilty was 4.83 mg/g (wet yeast/ceramic)and 1.71\nmg/g (wet yeast/ceramic),respectively.\n 2.  Condition of fementation by bioreactor; Two different bioreactor types were sclected for the\nfementation‐one was string beads(Tokyo‐rika MBR‐033, total volume; 900 ml), the other type was\ncylindrical (φ4 cm x 40cm, total volume; 400 mi). The adopted medium for fementation was a modified\nsoy sauce medium (composition; raw soy‐sauce (kiage‐shoyu) 10%, glucose 5%, NaCl (final) 10%).\nFermentation was carried out in both systems: string bead reactor type packed with the beads, and the\ncylinder type packed with honetcombs. Proper aeration(0.1 vvm) allowed for fermentation over one\nweek at 30°C without decreasing the yeast population.\n 3. Fermentation results: With both reactors, alcohol formed was 2% and residual glucose concen-\ntration becane 0.56%.  This indicates the alcohol conversion ratio to be 80%, and alcohol productivity\nwas calculated to be l.7g/dl h.\n 4. Practical trial of fermentation by bioreactor; Sardine hydrolyzate solution, which was prepared\nwith protease treatment, was adopted to check the bioreactor  systems. The solution, to which 5%\nglucose was added, was subjected to the string beads type bioreactor in which the yeast had been fixed.\nAnalysis of fermented solution rendered results regarding alcohol formaticn as well as taste evaluation of\nthe solution.\n The above results suggest that our bioreactor system is favorable to soy souce production and new\nseasoning using similar production methods.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学生物資源学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0915-0471","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10073846","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Studies on Soy‐sauce Production by Bioreactor : Part 1. A Study on Fermentation Condition with a Soy‐sauce Model System"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"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":"山田, 哲也","creatorNameLang":"ja"},{"creatorName":"Yamada, Tetsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12317","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小瀬古, 茂樹","creatorNameLang":"ja"},{"creatorName":"Koseko, Shigeki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12318","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坪内, 一夫","creatorNameLang":"ja"},{"creatorName":"Tsubouchi, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12319","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"久松, 眞","creatorNameLang":"ja"},{"creatorName":"Hisamatsu, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12320","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN100738460000207.pdf","filesize":[{"value":"509.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN100738460000207.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5689/files/AN100738460000207.pdf"},"version_id":"79fe00b4-d63e-4113-9d97-5c7a467ed334"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Soy-sauce production","subitem_subject_scheme":"Other"},{"subitem_subject":"bioreactor","subitem_subject_scheme":"Other"},{"subitem_subject":"fixed yeast","subitem_subject_scheme":"Other"},{"subitem_subject":"ceramic","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":"バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による発酵条件の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による発酵条件の検討","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["445"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-04-26"},"publish_date":"2007-04-26","publish_status":"0","recid":"5689","relation_version_is_last":true,"title":["バイオリアクターによる醤油製造法の研究 : 第1報 醤油モデル系による発酵条件の検討"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-12T01:40:31.635236+00:00"}