{"created":"2023-06-19T11:38:07.322425+00:00","id":5698,"links":{},"metadata":{"_buckets":{"deposit":"fc006a20-1c82-40ff-815f-689b3e6a85d9"},"_deposit":{"created_by":13,"id":"5698","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5698"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005698","sets":["420:421:443:446"]},"author_link":["12369","12370","12371","12372"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"85","bibliographicPageStart":"79","bibliographicVolumeNumber":"3","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":"For improvement of fermentation activity of Zygosaccharomyces rouxii, cell fusion of the yeast with Saccharomyces cerevisiae was attempted by electric field method. The results are following:\n  1 For the preparation of protoplast, 2 M KCI and 2 M soribitol is the best to Z, rouxii and 1 M sorbitol is the best to S.cerevisiae as osmotic stabilizer. This observation suggests that favorable osmotic pressure is different to yeast species and mutant.\n  2 For the generation of protoplast, 1M KCI is the best and 2 M KCI is better to Z. rouxii as osmotic stabilizer.\n  3 The concentration and reaction time of Zymolyase-20 T is proved 1000 ㎍/ml and 60 min as best condition.\n  4 Preculture condition of yeast for protoplast preparation was surveyed and 10% NaCl addition to medium is favorable for Z. rouxii (ade-) and no addition is better for Z. rouxii (wild).\n  5 A trial of gene transfer of S. cerevisiae to Z. rouxii cell by electroporation method gave six\nstrains having excellent fermentation activity.","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 Cell Fusion of Soy-Sauce Yeast : Part 2 Preparation Condition of Protoplast and Electoroporation Condition"}]},"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":"小瀬古, 茂樹","creatorNameLang":"ja"},{"creatorName":"Koseko, Shigeki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮本, 佳典","creatorNameLang":"ja"},{"creatorName":"Miyamoto, Yoshinori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"久松, 眞","creatorNameLang":"ja"},{"creatorName":"Hisamatsu, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山田, 哲也","creatorNameLang":"ja"},{"creatorName":"Yamada, Tetsuya","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":"2017-02-18"}],"displaytype":"detail","filename":"AN100738460000307.pdf","filesize":[{"value":"452.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN100738460000307.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5698/files/AN100738460000307.pdf"},"version_id":"a3c9cd8d-1b23-4fd2-811f-cff50fcb6592"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cell fusion","subitem_subject_scheme":"Other"},{"subitem_subject":"Electric field method","subitem_subject_scheme":"Other"},{"subitem_subject":"Electroporation","subitem_subject_scheme":"Other"},{"subitem_subject":"soy-sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"Zygosaccharomyces rauxii","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":"醤油酵母の細胞融合に関する研究 : 第二報　プロトプラスト調整条件の再検討と遺伝子導入法の予備的検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醤油酵母の細胞融合に関する研究 : 第二報　プロトプラスト調整条件の再検討と遺伝子導入法の予備的検討","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["446"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-05-10"},"publish_date":"2007-05-10","publish_status":"0","recid":"5698","relation_version_is_last":true,"title":["醤油酵母の細胞融合に関する研究 : 第二報　プロトプラスト調整条件の再検討と遺伝子導入法の予備的検討"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-12T01:49:17.470482+00:00"}