{"created":"2023-05-15T14:45:13.745372+00:00","id":247,"links":{},"metadata":{"_buckets":{"deposit":"fc9f7a3d-421e-49c6-915b-e74d29ed12de"},"_deposit":{"created_by":13,"id":"247","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"247"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000247","sets":[]},"author_link":["1215","1221","1214","1218","1216","1219","1222","1220","1217"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"81","bibliographicPageStart":"67","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"西木場, 祝子"}],"nameIdentifiers":[{"nameIdentifier":"1214","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金田, 恵吏佳"}],"nameIdentifiers":[{"nameIdentifier":"1215","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩崎, 泰介"}],"nameIdentifiers":[{"nameIdentifier":"1216","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ニシコバ, ノリコ"}],"nameIdentifiers":[{"nameIdentifier":"1217","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カネダ, エリカ"}],"nameIdentifiers":[{"nameIdentifier":"1218","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"イワサキ, タイスケ"}],"nameIdentifiers":[{"nameIdentifier":"1219","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nishikoba, Noriko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1220","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kaneda, Erika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1221","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Iwasaki, Taisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1222","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　鹿児島を代表する特産品の一つである福山の黒酢は，２００年も前から伝統的な手法で作られている。この黒酢の仕込みは，春と秋の２回、屋外に置かれた壺に，米麹，蒸米および地下水を加えて行なわれ，熟成まで一つの壺の中で進行する。黒酢特有の旨みには遊離のアミノ酸が関連しており，原料米の種類，精白度の差異，製麹条件や糖化，アルコール発酵の条件の違い等，種々の要因が影響しているものと考えられている。今回，麹菌の酸性プロテアーゼの生産条件，部分精製酵素の取得方法とその酵素学的性状，さらには米タンパク質への作用性について検討し，酸性プロテアーゼと黒酢に含まれる遊離アミノ酸の生成との関連性の一端を明らかにした\nので報告する。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_34_06.pdf","filesize":[{"value":"716.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_34_06","url":"https://k-junshin.repo.nii.ac.jp/record/247/files/kiyo_34_06.pdf"},"version_id":"5750ed6a-695f-4916-95f2-6511552cddc7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"黒酢","subitem_subject_scheme":"Other"},{"subitem_subject":"麹菌","subitem_subject_scheme":"Other"},{"subitem_subject":"酸性プロテアーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"遊離アミノ酸","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":"黒酢麹菌の酸性プロテアーゼに関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"黒酢麹菌の酸性プロテアーゼに関する研究"},{"subitem_title":"Studies on Acid Protease of Aspergillus oryzae Used in Fukuyama RiceVinegar Production.","subitem_title_language":"en"}]},"item_type_id":"1","owner":"13","path":["54"],"pubdate":{"attribute_name":"公開日","attribute_value":"2004-01-31"},"publish_date":"2004-01-31","publish_status":"0","recid":"247","relation_version_is_last":true,"title":["黒酢麹菌の酸性プロテアーゼに関する研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T15:06:54.811517+00:00"}