{"created":"2023-06-19T11:38:10.359856+00:00","id":5769,"links":{},"metadata":{"_buckets":{"deposit":"ab9c629f-e8d9-4f8c-a144-92aca542f153"},"_deposit":{"created_by":13,"id":"5769","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5769"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005769","sets":["420:421:443:453"]},"author_link":["12721","12722","12723","12724"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-03-26","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"194","bibliographicPageStart":"189","bibliographicVolumeNumber":"10","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":"We studied the bioreactor systems for soy sauce production from unsterilized soy‐sauce‐moromi-mash suspension. MIC(Microbe Immobilized Ceramics)reactor with immobilized Zygosaccharomyces rouxii produced 2.0% ethanol and 38 ppm 2-phenylethanol at 30 hours residence time. That reactor immobilized with Candida versatilis  produced 2.0% ethanol and 3.7ppm 4‐ethylguaiacol at 48 hour residence time.  MIC reactor were ensured enough fluidity of feed solution by aerating at 0.08vvm. Ethanol fermentation was 2.5 time (Z. rouxii) and 4 time (C. versatilis) more efficient at Hight to Diameter ratio (H/D) of 25 than at H/D of 8.8. Unsterilized soy‐sauce‐moromi was fermented in the open System bioreactors immobilized with Z. rouxii or C. versatilis, and a blend of the both fermentation products showed good score in evaluation of flavor and taste.","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":"588","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 3 Continuous Soy-Sauce Fermentaion with Unsterilized Soy‐Sauce‐Moromi Mash"}]},"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":[{"nameIdentifier":"12721","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"久松, 眞","creatorNameLang":"ja"},{"creatorName":"Hisamatsu, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12722","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松永, 正好","creatorNameLang":"ja"},{"creatorName":"Matsunaga, Masayoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12723","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 哲也","creatorNameLang":"ja"},{"creatorName":"Yamada, Tetsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12724","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":"AN100738460001012.pdf","filesize":[{"value":"326.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN100738460001012.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5769/files/AN100738460001012.pdf"},"version_id":"668eacc2-028c-404c-92da-004a602a8cbf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"soy-sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"soy-sauce-moromi","subitem_subject_scheme":"Other"},{"subitem_subject":"bioreactor","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 : 第三報 無殺菌諸味の連続発酵条件の検討","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 : 第三報 無殺菌諸味の連続発酵条件の検討","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["453"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-04-06"},"publish_date":"2007-04-06","publish_status":"0","recid":"5769","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 : 第三報 無殺菌諸味の連続発酵条件の検討"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-12T03:02:37.657733+00:00"}