{"created":"2023-06-19T07:30:25.133257+00:00","id":323,"links":{},"metadata":{"_buckets":{"deposit":"e2d19175-8836-4e27-8eb0-dde3e33e42ba"},"_deposit":{"created_by":3,"id":"323","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"323"},"status":"published"},"_oai":{"id":"oai:nodai.repo.nii.ac.jp:00000323","sets":["47:48:84:86"]},"author_link":["1679","1676","1677","1675","1681","1678","1683","1680","1674","1682"],"item_1_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueNumber":"2","bibliographicPageEnd":"106","bibliographicPageStart":"100","bibliographicVolumeNumber":"53","bibliographic_titles":[{}]}]},"item_1_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"花から分離した酵母(以下,花酵母)の分類学的性質を調べる目的で,生理学的試験と染色体DNA電気泳動を行った。また,各花酵母の醸造特性を知るため,清酒小仕込み試験を行ない,製成酒の一般成分と香気成分分析を行った。その結果,花酵母13株は,清酒酵母K-9株と同様に,メレジトースおよび硝酸塩を資化せず,クエン酸塩無添加のビタミン欠培地で増殖し,イーストサイジンに対する抵抗性を有した。TTC染色は赤色,アルシアンブルー染色は白色～淡青色であった。染色体DNA電気泳動パターンは,第VI染色体が長く,第III染色体と接近した清酒酵母K-9株と同じ泳動パターンを示した。また,高泡形成試験では全株が高泡を形成しなかったことより,花酵母13株は高泡を形成しない清酒酵母タイプであった。清酒小仕込み試験の結果,花酵母はカプロン酸エチル生成タイプ(ND-4株,AB-2株),酢酸イソアミル生成タイプ(BK-1株,MR-4株,SN-3株,GE-1株,KAF-2株,KS-3株,ST-4株,SUNF-5株),双方をバランスよく生成するタイプ(HNG-5株,NI-2株,CAR-1株)に大別できた。また,有機酸組成分析の結果,前報4)のAB-2株,KS-3株,MR-4株に加え,CAR-1株,GE-1株,KAF-2株,ST-4株,SUNF-5株による製成酒はリンゴ酸含有量が高いことが明らかとなった。花酵母による製成酒は吟醸香成分であるカプロン酸エチルおよび酢酸イソアミル生成量が多く,リンゴ酸の割合が高い有機酸組成を持つことから,多様化する消費者嗜好に対応する清酒開発を可能にすると思われる。","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The present study conducted physiological examinations and chromosome DNA electrophoresis in order to investigate the characteristics of yeast strains isolated from plant flowers. Small scale sake production experiments were conducted, and analyses of the principal components and aroma constituents produced in the experiment were performed in order to determine characteristics of the flower yeast strains on sake brewing. The results showed that the flower yeast strains were non-froth forming type of sake yeasts. Based on the results of small scale sake production experiments with the flower yeast strains, the 13 strains of flower yeast were classified into an ethyl caproate producing type, an isoamyl acetate producing type and a combination type producing both constituents in good balance. Sake produced with the flower yeast strains had high rates of ethyl caproate, isoamyl acetate and malic acid. Thus, it is assumed that these strains will be able to develop sake that can satisfy a diverse range of consumer preferences.","subitem_description_type":"Other"}]},"item_1_description_13":{"attribute_name":"レポート・講演番号","attribute_value_mlt":[{"subitem_description":"E","subitem_description_type":"Other"}]},"item_1_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_1_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005049277","subitem_description_type":"Other"}]},"item_1_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_1_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00164184","subitem_source_identifier_type":"NCID"}]},"item_1_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"東京農業大学短期大学部醸造学科 "},{"subitem_text_value":" 東京農業大学応用生物科学部醸造科学科 "},{"subitem_text_value":" 東京農業大学短期大学部醸造学科 "},{"subitem_text_value":" 東京農業大学短期大学部醸造学科 "},{"subitem_text_value":" 東京農業大学短期大学部醸造学科"}]},"item_1_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Fermentation Science , Faculty of Applied Bio-Science, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture"}]},"item_1_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"ハナ カラ ブンリ シタ コウボ ノ セイシツ ト セイシュ ジョウゾウ ニ オケル トクチョウ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"木下(小室), 友香理"},{"creatorName":"キノシタコムロ, ユカリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1674","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"門倉 利守"},{"creatorName":"カドクラ, トシモリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1675","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"数岡 孝幸"},{"creatorName":"カズオカ, タカユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1676","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"穂坂 賢"},{"creatorName":"ホサカ, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1677","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中田 久保"},{"creatorName":"ナカタ, ヒサヤス","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1678","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KINOSHITA, KOMURO Yukari","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1679","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KADOKURA Toshimori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1680","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAZUOKA Takayuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1681","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOSAKA Masaru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1682","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAKATA Hisayasu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1683","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":"2016-04-20"}],"displaytype":"detail","filename":"KJ00005049277.pdf","filesize":[{"value":"335.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005049277.pdf","url":"https://nodai.repo.nii.ac.jp/record/323/files/KJ00005049277.pdf"},"version_id":"cb3a488c-7343-41a9-9e72-e87fe7024af4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"清酒酵母 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 染色体DNA ","subitem_subject_scheme":"Other"},{"subitem_subject":" 清酒醸造","subitem_subject_scheme":"Other"},{"subitem_subject":"Sake yeast ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" chromosome DNA ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" sake brewing","subitem_subject_language":"en","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":"花から分離した酵母の性質と清酒醸造における特長","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"花から分離した酵母の性質と清酒醸造における特長"},{"subitem_title":"Characteristics of Yeasts Isolated from Plant Flowers and their Properties on Sake Brewing","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["86"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-09-16"},"publish_date":"2008-09-16","publish_status":"0","recid":"323","relation_version_is_last":true,"title":["花から分離した酵母の性質と清酒醸造における特長"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:56:00.066799+00:00"}