{"created":"2022-01-27T02:40:39.861502+00:00","id":2002847,"links":{},"metadata":{"_buckets":{"deposit":"b31fd7c4-5093-424f-b575-9ddf4f02a07c"},"_deposit":{"id":"2002847","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002847"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002847","sets":["1642837622505:1642837905044:1642837918002","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"好アルカリ性細菌 Bacillus sp. による大豆たん白質分解酵素の生産と二・三の酵素化学的性質(生物資源科学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Production and Some Properties of Soybean-Protein-Hydrolyzing Enzyme from Alkalophilic Bacillus sp. (Department of Bioscience and Biotechnology)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安田, 正昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"奥浜, 真時","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"坂口, 真樹","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"小波本, 直忠","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Yasuda, Masaaki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Okuhama, Shinji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sakaguchi, Maki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kobamoto, Naotada","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"とうふようの製造で,豆腐の乾燥工程は微生物による前発酵として意義づけられ,特に,細菌の生産する大豆たん白質分解酵素はその重要な鍵を握っている。本研究においては,各種細菌における大豆たん白質分解活性の高い菌株のスクリーニングを行い,本酵素活性の高い菌株の培養条件を検討した。その結果,大豆たん白質分解活性の高い細菌TYO-67菌が選抜された。本菌は好アルカリ性のBacillus属細菌であると同定された。本酵素生産のための供試細菌の最適培養条件は,分離大豆たん白質(SPI, 2%)及びグルコース(0.2%)を含む培地(pH 11.5∿12.5)で30℃,48時間振とう培養することに設定された。培養ろ液から,硫酸アンモニウム塩析(80%飽和),DEAE-セルロース及びQAE-セファデックスA-50カラムクロマトグラフィーを行って得られた本精製酵素の反応最適pHは8.0∿9.5で,反応最適温度は50℃であった。","subitem_description_type":"Other"},{"subitem_description":"The production of the enzyme which hydrolyzed soybean protein was investigated with 18 strains of bacteria in the type culture collection, and 153 strains of bacteria were isolated from varieties of food such as tofu, tofuyo and others. The higest production of the enzyme was found in the culture broth of strain TYO-67. The organism was identified as bacterium belonging to the genus Bacillus. In order to find the medium conditions required for improvement of the enzyme production by this strain, the microorganism was grown in the medium containing soy protein isolate (SPI). The best enzyme production was obtained when the organism was grown in the medium (initial pH 11.5-12.5) containing SPI (2%) and glucose (0.2%) at 30℃ for 48 hr under aerobic conditions. The enzyme had the maximum reactivity at 8.0-9.5 and 50℃.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3818"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"39","bibliographicPageEnd":"142","bibliographicPageStart":"135"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000161703.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002847/files/KJ00000161703.pdf"},"version_id":"ff2392a8-2e83-4613-aa3e-02e701cd0223"}]},"item_title":"好アルカリ性細菌 Bacillus sp. による大豆たん白質分解酵素の生産と二・三の酵素化学的性質(生物資源科学科)","item_type_id":"15","owner":"1","path":["1642837918002","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002847","relation_version_is_last":true,"title":["好アルカリ性細菌 Bacillus sp. による大豆たん白質分解酵素の生産と二・三の酵素化学的性質(生物資源科学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:10:11.828155+00:00"}