{"_buckets": {"deposit": "4129db6f-a962-4eb1-92c7-f4842e13a013"}, "_deposit": {"id": "2003326", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003326"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003326", "sets": ["1642837909579", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "沖縄産廃糖蜜のアルコール発酵に伴なうアミノ酸よりフーゼルの生成(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "On the production of the fusel oil from amino acids during the alcoholic fermentation of the final molasses produced in Okinawa (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "外間, 宏一", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "仲宗根, 洋子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "大城, 清勝", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "渡久地, 政武", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Hokama, Koichi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Nakasone, Yoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Oshiro, Seisho", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toguchi, Masatake", "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": "1.発酵率, アミノ態窒素消費率ともに, Bx20°の廃糖蜜において, 最も高い値を示したので, 発酵に関するすべての実験は, 該条件下で行なった。2.第9図において, アミノ態窒素が42時間目から増加し始めているのは, 酵母蛋白がその自己消化の結果生じたプロテアーゼによって加水分解を受けたためであろうと思われた。3.発酵後のフーゼルは, 発酵前のそれに較べて, 10倍以上も増加していることが認められた。4.ペーパークロマトグラフィーによって, 発酵前に検出されたアミノ酸のうち, 中性アミノ酸(バリン, ロイシン又はイソロイシン)だけが, 発酵後に消失したので, 生じたフーゼル油は, イソブチルアルコール, イソアミルアルコール, 活性(d)アミルアルコール等の混合物であろうと思われた。", "subitem_description_type": "Other"}, {"subitem_description": "1. Since both of fermentation rate and amino acid nitrogen consumption rate showed the heighest value in case of final molasses of Bx20°, all the experiments involving fermentation were performed under this condition. 2. It was supposed that an increase in amino acid nitrogen after a lapse of 42 hours in the fig. 8 ocurred as the result of hydrolysis of the yeast protein by the protease produced through the autolysis. 3. It was confermed that the amount of the fusel oil measured after the fermentation reached to more than ten times that of the fusel oil existed before the fermentation. 4. From the fact that only the neutral amino acids (valine, leucine, isoleucine) of those detected by paperchromatography before the fermentation disappeared after the fermentation, the fusel oil produced was supposed to be composed of isobutyl alcohol, isoamyl alcohol and active (d) amyl alcohol according to the Ehlrich\u0027s scheme.", "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/20.500.12000/4334"}]}, "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": "1975-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "22", "bibliographicPageEnd": "238", "bibliographicPageStart": "225"}]}, "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": "KJ00000162519.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003326/files/KJ00000162519.pdf"}, "version_id": "7c413720-856a-4346-b9de-d20cdeda5cc2"}]}, "item_title": "沖縄産廃糖蜜のアルコール発酵に伴なうアミノ酸よりフーゼルの生成(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837909579", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4334", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003326", "relation": {}, "relation_version_is_last": true, "title": ["沖縄産廃糖蜜のアルコール発酵に伴なうアミノ酸よりフーゼルの生成(農芸化学科)"], "weko_shared_id": -1}