{"_buckets": {"deposit": "c9db3af8-e692-415b-a7a5-eae72851f9b1"}, "_deposit": {"id": "2003255", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003255"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003255", "sets": ["1642837910423", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "琉球藍の醗酵建に関する研究 : (第 2 報)醗酵促進物質について(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the vat fermentation with Ryukyuai. (2) On the fermentation-stimulating substances (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "川口, 義二", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "与那覇, 和雄", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "当山, 清善", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kawaguchi, Yoshiji", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yonaha, Kazuo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toyama, Seizen", "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": "琉球藍の醗酵建において, 醗酵を促進する物質について調べた結果, ブドウ糖, 可溶性デンプン, 泡盛, エチルアルコール, ポリペプトン, 酵母エキスなどの添加が有効であった。また, 水銀, 銅, 亜鉛, ニッケルなどの金属イオンは醗酵を阻害した。さらに, 友種の沈澱部分が醗酵を促進することがわかった。友種の沈澱部分は, 加熱処理すると藍色素の還元力を失った。本研究に御便宜を計って下さった琉球大学教育学部美術工芸科安次富長昭教授, 大城志津子助教授, ならびに泥藍を提供して下さった伊野波盛正氏に感謝します。本研究の一部は昭和51年度沖縄県伝統工芸産業振興事業費補助金によったもので, 謝意を表します。", "subitem_description_type": "Other"}, {"subitem_description": "On the vat fermentation with Ryukyuai, effects of the various substances were studied. The results obtained were as follows : glucose, soluble starch, Awamori, ethylalcohol, polypeptone, and yeast extract stimulated the fermentation rate. On the contrary, metal ions such as Hg^\u003c2+\u003e, Cu^\u003c2+\u003e, Zn^\u003c2+\u003e, and Ni^\u003c2+\u003e showed inhibitory to the fermentation. When a precipitate and a supernatant of the stock mash (starter) were examined for the effects on the fermentation, an increase in the fermentation rate was observed with the precipitate. The indigo reducing activity was diminished by the heat treatment of the precipitate.", "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/20.500.12000/4241"}]}, "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": "1977-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "24", "bibliographicPageEnd": "251", "bibliographicPageStart": "243"}]}, "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": "KJ00000162599.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003255/files/KJ00000162599.pdf"}, "version_id": "41464511-b4f5-4ce4-819c-24789559b153"}]}, "item_title": "琉球藍の醗酵建に関する研究 : (第 2 報)醗酵促進物質について(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837910423", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4241", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003255", "relation": {}, "relation_version_is_last": true, "title": ["琉球藍の醗酵建に関する研究 : (第 2 報)醗酵促進物質について(農芸化学科)"], "weko_shared_id": -1}