{"created":"2023-06-20T16:35:45.557754+00:00","id":5176,"links":{},"metadata":{"_buckets":{"deposit":"15a7dd6c-904b-4181-8575-2e51c5380e3e"},"_deposit":{"created_by":3,"id":"5176","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5176"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005176","sets":["14:923:1379:1465","21:3039:3040:3075"]},"author_link":["7385","7387","7386"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"52","bibliographicPageStart":"43","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]The authors set up these studies in order to determine the amount of NaCl-tolerance yeasts in several manufacturing processes of Narazuke containing large quantities of NaCl. Many strains of NaCl-tolerance yeasts were isolated from Sake mashes, salt-pickles, pickles melon (Katura Sirouri) and soil, using a selective medium containing 0.2% Na-propionate. The results obtained were as follows; 1) NaCl-tolerance yeasts showed a lager population number than bacteria and moulds in pickle melon. 2) Fermentation of glucose and maltose in NaCl (2-10%) containing medium were clearly positive as compared with NaCl free medium. 3) Growth temperautre of Halotolerant yeast Sy-F-13 strain in NaCl containing medium was thought to be affected by changing NaCl concentration (0, 5, 10, 15%) in medium. Consequently, optimum temperature for growth of Halotolerant yeast Sy-F-13 strain was changed 30℃ to 25℃ in NaCl containing medium. 4) The ratio of intracellular Na^+ to extracellular Na^+ concentration increased in proportion to the decrease of Na^+ concentration. 5) Na^+ influx-content of Halotolerant yeast and Halophobic yeast was decreased by extracellular K^+ concentration. 6) The ratio of intracellular K^+ to Na^+ increased by high concentration of K^+ of extracellular concentration.[著者抄録]1. 畑地土壌における桿菌、球菌、カビ類は酵母に比べいちじるしく多く出現し、瓜 (桂白瓜)では逆に急減した。酵母菌類は畑地土壌より瓜 (桂白瓜)に多く出現した。2. 食塩耐性の高いHalotolerant type yeastsの4菌株ではglucose、maltoseの醗酵性は食塩無添加での醸酵能よりもむしろ食塩添加培地、すなわち2%～10%添加することにより醗酵性が明らかにpositiveの結果を認めた。3. Halotolerant type Sy-F-13株は培地中の食塩濃度が高くなるほど生育可能な温度30℃に制限され、食塩無添加培地でのOptimum temp. 25℃と異なる結果となり温度の選択性を認めた。4. viable cellからdead cellに至る過程を確認するために接種後経時的にその追跡試験を行いその結果5 typesのDiagramに整理した。5. 耐塩性、嫌塩性ともに細胞内へのNaの取込みは低濃度になるに従い増加し、Halotolerant type Sy-F-13株はHalophobic type S-A-2菌株に比較して細胞内へのNaの取込みが高い結果を得た。6. Halotolerant type Sy-F-13株、Halophobic type S-A-2両菌株とも細胞内Na濃度はK濃度の増加により減少する傾向を示した。7. 培地中のK濃度が低い程細飽内K/Naの比は低い値を示し、Halotolerant type Sy-F-13株はHalophobic type S-A-2菌株に比し高い値を示した。8. Na^+を一定濃度としK^+の濃度変化による呼吸活性ではK^+の増加に伴って呼吸活性が減少しNa^+  Transportに膜透過のK^+influx又はEnfluxとそのuptakeによってエネルギー代謝に直接関与することがわかった。","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":"Mochida, Kyo"}]},"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":"近畿大学農学部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":"Laboratory of Applied Microbiology, 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":"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":"持田,  恭"},{"creatorName":"モチダ, キョウ","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":"AN00064044-19730315-0043.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19730315-0043.pdf","url":"https://kindai.repo.nii.ac.jp/record/5176/files/AN00064044-19730315-0043.pdf"},"version_id":"2fbb0236-b4fe-4022-8a0e-5b2e2801f3cc"}]},"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":"AN00064044-19730315-0043.jpeg","thumbnail_url":"/api/files/15a7dd6c-904b-4181-8575-2e51c5380e3e/AN00064044-19730315-0043.jpeg?versionId=d0364853-f45a-403c-994f-47c9369ceadf"}]}]},"item_title":"耐塩性酵母について(第4報) : 奈良漬材料とその製造工程中における微生物の動態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"耐塩性酵母について(第4報) : 奈良漬材料とその製造工程中における微生物の動態"},{"subitem_title":"Studies on NaCl-tolerance Yeasts (4) : The Change in Microflora during the Manufacturing Process of Narazuke","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1465","3075"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-18"},"publish_date":"2008-03-18","publish_status":"0","recid":"5176","relation_version_is_last":true,"title":["耐塩性酵母について(第4報) : 奈良漬材料とその製造工程中における微生物の動態"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:35:33.228065+00:00"}