{"created":"2023-06-20T16:35:39.877467+00:00","id":5050,"links":{},"metadata":{"_buckets":{"deposit":"4e4e153e-73be-4151-b717-412bf7436c68"},"_deposit":{"created_by":3,"id":"5050","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5050"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005050","sets":["14:923:1379:1445","21:3039:3040:3065"]},"author_link":["7088"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"16","bibliographicPageEnd":"124","bibliographicPageStart":"119","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]Aspergillus niger van Tieghem IFO 4414 was used for studying the effect of various organic acids on the production of liquefying amylase. Various organic acids used in this invastigation were acetate, lactate, pyruvate, citrate, cisaconitate, isocitrate, α-ketoglutarate, succinate, fumarate, malate and oxaloacetate, and these compounds were added in the incubating medium at various concentrations from 5×10^<-4> to 5×10^<-2>M. The strain was incubated by shaking culture at 35°C for 6 days, and the broth was used for the determination of liquefying amylase activity. As the results, α-ketoglutarate, pyruvate, citrate, fumarate and oxaloacetate were effective to produce amylase by this strain. On the other hand, acetate, succinate and malate were less effective than α-ketoglutarate. Isocitrate, cis-aconitate and lactate were scarcely effective.[著者抄録]Aspergillus niger van Tieghem IF0 4414 による液化型アミラーゼの生成にたいする各種の有機酸の効果について検索した。その結果,α-ケトグルタル酸,ピルビン酸,クエン酸,オキザロ酢酸では5×10^<-2>M～5×10^<-3>Mの濃度範囲において,アミラーゼの生成にたいして有効であることが認められた.酢酸,コハク酸,リンゴ酸においては10^<-2>M～5×10^<-2>Mにおいて,かなり効果が認められたが,イソクエン酸,シスーアコニット酸,乳酸においては効果が少ないことが認められた.アミラーゼの生成にたいする効果は,有機酸の種類によって,ことなった挙動をすることが認められ,それは生体内における有機酸の同化,利用と密接な関係をもっているためと推論した.","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kamata, Shuro"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部農芸化学科肥料学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Fertilizer Science, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鎌田,  秀郎"},{"creatorName":"カマタ, シュウロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-19830315-0119.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19830315-0119.pdf","url":"https://kindai.repo.nii.ac.jp/record/5050/files/AN00064044-19830315-0119.pdf"},"version_id":"9b17721d-28d8-4dc7-b2fb-ab8089f72ae8"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19830315-0119.jpeg","thumbnail_url":"/api/files/4e4e153e-73be-4151-b717-412bf7436c68/AN00064044-19830315-0119.jpeg?versionId=e5d1805c-2eb8-471a-b168-30f9cf7718de"}]}]},"item_title":"Aspergillus nigerによるアミラーゼの生成にたいする有機酸の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Aspergillus nigerによるアミラーゼの生成にたいする有機酸の影響"},{"subitem_title":"Effect of Organic Acids on the Production of Amylase by Aspergillus niger","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1445","3065"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5050","relation_version_is_last":true,"title":["Aspergillus nigerによるアミラーゼの生成にたいする有機酸の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:32:30.150177+00:00"}