{"_buckets": {"deposit": "dd7a4bdb-6b7e-44e1-98fb-50158dacce30"}, "_deposit": {"id": "2003162", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003162"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003162", "sets": ["1642837911830", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "L-Leucine : α-ketoglutarate transaminase of the strain AY-634 of awamori yeast (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "当山, 清善", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "与那覇, 和雄", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "石原, 昌信", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "儀間, 勝", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Toyama, Seizen", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yonaha, Kazuo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Ishihara, Masanobu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Gima, Masaru", "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": "酵母のL-ロイシン : α-ケトグルタル酸トランスアミナーゼ活性を調べた結果, 本酵素活性が各種の醸造用酵母に存在することがわかった。高い活性が泡盛醪から分離された泡盛酵母AY-634菌株で得られたので, 本菌株を用いて酵素の性質を調べた。本菌株をペプトンーグルコース培地で振とう培養してえた菌体の無細胞抽出液はL-ロイシンとα-ケトグルタル酸からL-グルタミン酸とα-ケトイソカプロン酸を生成するアミノ基転移反応を触媒した。培地にL-ロイシンを加えても活性の増加はみられなかったが, 本菌株を麹抽出液培地で培養すると高い活性が得られた。本酵素はL-イソロイシン, L-バリン, L-スレオニンおよびL-フェニールアラニンのアミノ基転移反応も触媒した。本酵素の反応至適pHは8.0で, 至適温度は40℃であった。本酵素はピリドキサールー5\u0027-リン酸の存在下で熱に安定であった。", "subitem_description_type": "Other"}, {"subitem_description": "The activity of L-leucine : α-ketoglutarate transaminase was distributed in various strains of brewer\u0027s yeasts. A high activity of the enzyme was found in the strain AW-634 of awamori yeast isolated from awamori mash, and the strain was chosen for characterization of the enzyme. The cell-free extract of the strain grown on peptone-glucose medium with shaking catalyzed the transamination reaction between L-leucine and α-ketoglutarate to produce L-glutamate and α-ketoisocaproate. The enzyme activity was not enhanced by addition of L-leucine to the medium. When the strain was grown on koji-extract medium with stationary culture, the strong activity was obtained. The enzyme also catalyzed the transamination of L-isoleucine, L-valine, L-threonine and L-phenylalanine to α-ketoglutarate. The pH and temperature optima for the activity were 8.0 and 45℃, respectively. The enzyme was heat stable at pH 8.0 in the presence of pyridoxal 5\u0027-phosphate.", "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": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4152"}]}, "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": "1979-12-11", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "26", "bibliographicPageEnd": "133", "bibliographicPageStart": "125"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162002.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003162/files/KJ00000162002.pdf"}, "version_id": "3294795b-2f61-444c-a34f-8dd5f5201ab9"}]}, "item_title": "泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837911830", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4152", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003162", "relation": {}, "relation_version_is_last": true, "title": ["泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)"], "weko_shared_id": -1}
泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)
http://hdl.handle.net/20.500.12000/4152
http://hdl.handle.net/20.500.12000/4152