{"created":"2022-01-28T01:53:48.012017+00:00","id":2006848,"links":{},"metadata":{"_buckets":{"deposit":"4f3739c2-fb72-4990-92aa-c90983cd9e0e"},"_deposit":{"id":"2006848","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2006848"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02006848","sets":["1642837622505:1642837933579:1642837935753","1642838403551:1642838406845"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"泡盛醪醗酵期間中における還元性糖類消費に関する研究","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Study on Reducing Sugar Consumption in FermentationPeriod of Awamori Brewing.","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"外間, 宏一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Hokama, Koichi","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":"摘要\\n(1)泡盛醪の仕込は麹、酒母とも斜面培養のものを種菌として実験的に行なった。（2)還元糖定量用の試料としては泡盛醪濾液を稀釈したものを用い、ペーパークロマグラフィ用の試料としては泡盛醪濾液を濃縮し、之をピリジンで処理して用いた。(3)糖消費曲線は試料中の還元糖をレーン法に準じて定量することによって作成した。(4)試料中の還元糖の種類の検出はペーパークロマトグラム上の三重展開における展開距離を標品のそれと比較する事と、１回展開におけるR_f値を測定する事によってなされた。(5)その結果、試料中に検出された糖はグルコースとマルトースのみで、醗酵完了時においてはほとんど認められなかった。このことは清酒、ビール、麹汁、麦芽汁が数種の糖類を含有している事とは大部実験結果を異にしている。(6)試料中のグルコースとマルトースはペーパークロマトグラム上のスポットの面積から直接定量された。","subitem_description_type":"Other"},{"subitem_description":"(1)Streak-cultured Aspergillus Awamori and Saccharomyces Awamori was respectively used as the starters of fungi and yeast for experimental Awamori Brewing.(2)Diluted filtrates and condensed ones treated with pyridine from Awamori mash were respectively used as the samples in estimation of quantity of reducing sugar and in paper chromatography.(3)The reducing sugars in samples were estimated according to Lane's Method to make The curve of sugar consumption in fermenting period.(4)The kinds of reducing sugar in samples were judged from the distances of spot in tripple development compared with those of standard sugars and from the R_f valves of spot developed one time in paper chromatogram.(5)The author found that no other sugars were detected except glucose and maltose in samples which could be hardly found in the end of fermentation.(6)The result was very different from the fact Japanese-Sake,Beer,Koji and malt extract contain several kinds of reducing sugar.(7)The kinds of reducing sugar were estimated directly on the basis of the areas of spot in paper chromatogram.","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":"琉球大学農家政工学部"}]},"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/20.500.12000/23108"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0485-7828"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250570"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農家政工学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The science bulletin of the Division of Agriculture, Home Economics & Engineering, University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1962-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"218","bibliographicPageStart":"214"}]},"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":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"No9p214.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2006848/files/No9p214.pdf"},"version_id":"c80c2697-6572-47a4-baaa-21f276455e79"}]},"item_title":"泡盛醪醗酵期間中における還元性糖類消費に関する研究","item_type_id":"15","owner":"1","path":["1642837935753","1642838406845"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-02-10"},"publish_date":"2012-02-10","publish_status":"0","recid":"2006848","relation_version_is_last":true,"title":["泡盛醪醗酵期間中における還元性糖類消費に関する研究"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T03:10:12.147688+00:00"}