{"created":"2022-01-27T07:32:48.888119+00:00","id":2003395,"links":{},"metadata":{"_buckets":{"deposit":"d1cf8ae8-0aeb-415a-96ee-f85b7e67e815"},"_deposit":{"id":"2003395","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003395"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003395","sets":["1642837622505:1642837905044:1642837908633","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"\u6ce1\u76db\u91aa\u767a\u9175\u671f\u9593\u4e2d\u306e\u03b1-amylase \u3068\u904a\u96e2\u7cd6\u306e\u6d88\u9577\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on quantitative changes of \u03b1-amylase and free sugar in fermentation of Awamori Moromi (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"\u5bae\u91cc, \u8208\u4fe1","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u5927\u57ce, \u6e05","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Miyazato, Koshin","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Oshiro, Kiyoshi","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.\u6ce1\u76db\u91aa\u4e2d\u306e\u03b1-amylase\u306f\u767a\u9175\u521d\u671f\u306b\u304a\u3044\u3066\u9eb9\u7c73\u306b\u5438\u7740\u3055\u308c\u3066\u3044\u308b\u304b, \u3042\u308b\u3044\u306f\u9eb9\u83cc\u4f53\u306b\u7d50\u5408\u72b6\u614b\u306b\u3042\u308b\u304c\u767a\u9175\u304c\u9032\u3080\u306b\u3057\u305f\u304c\u3063\u3066\u91aa\u6eec\u6db2\u76f8\u306b\u6eb6\u51fa\u3059\u308b\u30022.\u7cd6\u5316\u529b\u306f\u7cd6\u6210\u5206\u306e\u5909\u5316\u3068\u4e00\u81f4\u3057\u3066\u3044\u308b\u30023.\u30da\u30fc\u30d1\u30fc\u30af\u30ed\u30de\u30c8\u30b0\u30e9\u30d5\u30a3\u30fc\u306b\u3088\u308a\u6ce1\u76db\u91aa\u4e2d\u304b\u3089glucose, maltose, xylose, galactose, arabinose, ribose\u306e6\u7a2e\u985e\u306e\u7cd6\u985e\u3092\u691c\u51fa\u3057\u305f\u30024.maltose\u306f\u767a\u9175\u521d\u671f\u306b\u304a\u3044\u3066\u308f\u305a\u304b\u306b\u691c\u51fa\u3055\u308c\u305f\u304c30\u6642\u9593\u76ee\u9803\u306b\u306f\u307b\u3068\u3093\u3069\u6d88\u5931\u3057\u305f\u3002","subitem_description_type":"Other"},{"subitem_description":"1. As Awamori fermentation proceeds, \u03b1-amylase of the Koji was gradually eluted to the Moromi (mash) solution. Saccharifying activity of the Moromi was in agreement with the change in the composition of sugar. 2. Glucose, maltose, xylose, galactose, arabinose and ribose were chromatographically detected from the Awamori Moromi. 3. In the beginning of the fermentation, a small amount of maltose was detected in the Moromi solution. After the fermentation proceeded for 30 hrs., however, the maltose disappeared almost.","subitem_description_type":"Other"},{"subitem_description":"\u7d00\u8981\u8ad6\u6587","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]},"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/20.500.12000/4427"}]},"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":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"},{"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":[{"bibliographicIssueNumber":"20","bibliographicPageEnd":"124","bibliographicPageStart":"115"}]},"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":"KJ00000162436.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003395/files/KJ00000162436.pdf"},"version_id":"d309c3bc-0c84-495b-a4fc-88322a5ec075"}]},"item_title":"\u6ce1\u76db\u91aa\u767a\u9175\u671f\u9593\u4e2d\u306e\u03b1-amylase \u3068\u904a\u96e2\u7cd6\u306e\u6d88\u9577\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)","item_type_id":"15","owner":"1","path":["1642837908633","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003395","relation_version_is_last":true,"title":["\u6ce1\u76db\u91aa\u767a\u9175\u671f\u9593\u4e2d\u306e\u03b1-amylase \u3068\u904a\u96e2\u7cd6\u306e\u6d88\u9577\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-24T00:44:03.510398+00:00"}