{"created":"2023-06-19T11:38:37.797303+00:00","id":6366,"links":{},"metadata":{"_buckets":{"deposit":"8a32dcde-db96-4814-b96f-b26fff4c503b"},"_deposit":{"created_by":13,"id":"6366","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"6366"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00006366","sets":["420:421:498:506"]},"author_link":["14656","14657","14658","14659"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"76","bibliographicPageStart":"71","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"三重大學農學部學術報告 = The bulletin of the Faculty of Agriculture, 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":"1）研究室保存の352株の酵母菌（同定株113粗，末同定株239株）について，酢酸培地における生育について検討した。その結果，特に顕著な生育をする Pichia sake from. α No.84 および酒酒工場より分離した無胞子酵母のCH-13株の2菌株を選択することができた。\n2)選択された菌株について，その生育におよぼすpH，酢酸濃度，窒素源の種類と濃度，生育促進物質，通気量などの影響を検討した。そして次のような培地を設定した。 \nCH₃COOHl 1.0%，NH₄H₂PO₄ 0.5％，KH₂PO₄ 0.1％，K₂HPO₄ 0.1％，MgSO₄・7H₂O 0.05％，コーンスチープリカー 0.1％，pH 5.5～6.0.","subitem_description_type":"Abstract"},{"subitem_description":"We attempted to obtain yeast strains which utilize acetate as a carbon source. In this report, three hundred and fifty-two strains of yeast preserved in our laboratory were employed. These strains included one hundred and thirteen strains of identified yeast, i. e., twenty-nine strains of Pichia, forty-eight strains of Hansenula, twelve strains of Saccharomyces, nine strains of Candida, three strains of Mycotorula, frve strains each of Rhodotorula and Debaryomyces and two hundred and thirty-nine strains of unidentified yeast isolated in our laboratory. \nTwo strains of yeast, Pichia sake form. α No. 84 and CH-13 strain, utilizing acetate as a carbon source, were selected. The latter strain, CH-13, had been isolated from a sake brewing factory, and belongs to asporogenous yeasts. \nWith these selected yeast strains, cultural conditions fitted for their growth in acetate containing medium were studied, and the following medium for cell production was set up : acetic acid 1%, NH₄H₂PO₄ 0.5％，KH₂PO₄ 0.1％，K₂HPO₄ 0.1％，MgSO₄・7H₂O 0.05％, and corn steep liquor 0.1%, pH 5.5-6.0.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学農学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0462-4408","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":"AN00234337","subitem_source_identifier_type":"NCID"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Screening of Yeast Strains Utilizing Acetate and Their Cultural Conditions"}]},"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":"赤木, 盛郎","creatorNameLang":"ja"},{"creatorName":"Akaki, Morio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"水谷, 清寛","creatorNameLang":"ja"},{"creatorName":"Mizutani, Kiyohiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮原, 一明","creatorNameLang":"ja"},{"creatorName":"Miyahara, Kazuaki","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":"AN002343370006806.pdf","filesize":[{"value":"359.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN002343370006806.pdf","url":"https://mie-u.repo.nii.ac.jp/record/6366/files/AN002343370006806.pdf"},"version_id":"972cd6d0-5a80-473b-a3a5-43efec0b0399"}]},"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":"酢酸資化性酵母の検索とその培養条件","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酢酸資化性酵母の検索とその培養条件","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["506"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-07-05"},"publish_date":"2007-07-05","publish_status":"0","recid":"6366","relation_version_is_last":true,"title":["酢酸資化性酵母の検索とその培養条件"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-13T05:19:06.685048+00:00"}