{"created":"2023-06-20T16:35:41.806314+00:00","id":5091,"links":{},"metadata":{"_buckets":{"deposit":"f4e1e78e-2ca8-45b7-812e-a27531be51e3"},"_deposit":{"created_by":3,"id":"5091","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5091"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005091","sets":["14:923:1379:1451","21:3039:3040:3068"]},"author_link":["7198","7199","7200","7197"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1980-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"13","bibliographicPageEnd":"66","bibliographicPageStart":"59","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]Micobial surveys of the yeast flora were made on coconut tuba (coconut palm wine) and nipa tuba (nipa palm wine) in Philippines. Quality of them varies depending on the locality of the production. The yeast flora of the samples of coconut tuba and nipa tuba from the various areas were compared. Out of the total 925 isolates from them, 584 isolates (63%) were Saccharomyces chevalieri. It was found that S. chevalieri was a dominant species of veast associated with palm sap.[著者抄録]本報文は東南アジア文部大臣機構大学院生の研究センター(SEARCA)とフイリッピン大学農学部食品科学工学科の要請で昭和52年10月から1年間フイリッピン域内のヤシ酒を試料として酵母相をまとめた結果である。試料採集場所はLuzon地方ではLaguna州3ケ所(Los Banos, Taytay, Batangas), Visaya地方ではCebu, Iloilo両市の周辺部, Mindanao地方ではDavao(Panabo, Lanang, Mintal) 3ケ所,またそれと比較対称にNipa tuba (palm wine)についてはBulacan地区, Lingayen周辺部のPangasinan地区(Salasa, Balasi) 2ケ所を選んで調査した。優勢種はSaccharomyces chevalieriであり,分離株925株中584株(63%)に達した。Coconut tubaでは上記の菌種の外, S. cerevisiae (29.5%), S. capensis (6.4%), S. rosei(2.0%), Candida rhaeii(6.3%), C.langeronii (5.6%), C. diddensii (4.9%), C. mogii(2.6%), Torulopsis colliculosa(3.3%)である。醗酵中のNipa tubaにはS.chevalieriの他,S.cerevisiae(14%), S. rosei(6%), Pichia rhodanensis(2%)、C. parapsilosis (1%)で, Coconut tubaでみられたTorulopsis spp.は分離されなかった。ヤシ酒醸造中細菌類の発育を阻止するためCoconut tubaにtaneal bark(マングローブの樹皮)木を添加する地区があり,り,その試料中には野生株Candida, Torulopsis, Kloeckera spp.は全くみられなかった。","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":"Yamagata, Kei"},{"subitem_text_language":"en","subitem_text_value":"Fujita, Tokio"},{"subitem_text_language":"en","subitem_text_value":"&EMPTY&"},{"subitem_text_language":"en","subitem_text_value":"Takahashi, Rihei"}]},"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応用微生物学研究室"},{"subitem_text_value":"近畿大学農学部農芸化学科応用微生物学研究室"},{"subitem_text_value":"Laboratory of Food Microbiology, Department of Food Science and Technology, University of Philippines"},{"subitem_text_value":"東京農業大学農芸化学科応用微生物学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Applied Microbiology, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Applied Microbiology, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"&EMPTY&"},{"subitem_text_value":"Laboratory of Applied Microbiology, Department of Agricultural Chemistry, Tokyo University of Agriculture"}]},"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":"山縣,  敬"},{"creatorName":"ヤマガタ, ケイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田,  藤樹夫"},{"creatorName":"フジタ, トキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sanchez,  Priscilla C."},{"creatorName":"&EMPTY&","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高橋,  理平"},{"creatorName":"タカハシ, リヘイ","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":"AN00064044-19800315-0059.pdf","filesize":[{"value":"655.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19800315-0059.pdf","url":"https://kindai.repo.nii.ac.jp/record/5091/files/AN00064044-19800315-0059.pdf"},"version_id":"9103ae91-7947-4dfb-9070-b192e31b97b3"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"AN00064044-19800315-0059.jpeg","thumbnail_url":"/api/files/f4e1e78e-2ca8-45b7-812e-a27531be51e3/AN00064044-19800315-0059.jpeg?versionId=28447a2a-7208-447c-96f4-45d3a0d519aa"}]}]},"item_title":"フイリッピンのヤシ酒中の酵母相","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フイリッピンのヤシ酒中の酵母相"}]},"item_type_id":"2","owner":"3","path":["1451","3068"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5091","relation_version_is_last":true,"title":["フイリッピンのヤシ酒中の酵母相"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:33:11.681632+00:00"}