{"created":"2023-05-15T14:45:13.789342+00:00","id":248,"links":{},"metadata":{"_buckets":{"deposit":"6aad27ee-f6ff-48b3-be2b-d806b6466e76"},"_deposit":{"created_by":13,"id":"248","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"248"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000248","sets":[]},"author_link":["1230","1225","1226","1224","1231","1223","1227","1229","1228"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"97","bibliographicPageStart":"83","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":"金田, 恵吏佳"}],"nameIdentifiers":[{"nameIdentifier":"1223","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西木場, 祝子"}],"nameIdentifiers":[{"nameIdentifier":"1224","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩崎, 泰介"}],"nameIdentifiers":[{"nameIdentifier":"1225","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"カネダ, エリカ"}],"nameIdentifiers":[{"nameIdentifier":"1226","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ニシコバ, ノリコ"}],"nameIdentifiers":[{"nameIdentifier":"1227","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"イワサキ, タイスケ"}],"nameIdentifiers":[{"nameIdentifier":"1228","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kaneda, Erika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1229","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nishikoba, Noriko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1230","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Iwasaki, Taisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1231","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":"　鹿児島市から東へ約４０kmの所に，黒酢の町―福山町―がある。ここでは，約２００年も前から伝統的な手法で黒酢が作られている。その仕込みは，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，熟成まで糖化・アルコール発酵・酢酸発酵の三つの過程が，一つの壺の中で進行する。仕込み後，液面に振り麹をするのが最も特徴的な操作である。黒酢には遊離アミノ酸含量が多く，これが特有の旨みに寄与していることが知られており，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，振り麹から取得した麹菌の中性プロテアーゼの部分精製を行うとともに，米タンパク質への作用性について検討し，中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_07.pdf","filesize":[{"value":"567.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_34_07","url":"https://k-junshin.repo.nii.ac.jp/record/248/files/kiyo_34_07.pdf"},"version_id":"36607330-1409-48ce-9677-74523c26e84c"}]},"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":"中性プロテアーゼ","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":"黒酢麹菌の中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":"黒酢麹菌の中性プロテアーゼに関する研究"},{"subitem_title":"Studies on Neutral Protease of Aspergillus oryzae Used in Fukuyama Rice Vinegar 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":"248","relation_version_is_last":true,"title":["黒酢麹菌の中性プロテアーゼに関する研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T15:06:54.231610+00:00"}