{"created":"2023-06-20T16:35:46.065191+00:00","id":5188,"links":{},"metadata":{"_buckets":{"deposit":"41a3d924-36b4-4d45-b7bf-6068d2210d24"},"_deposit":{"created_by":3,"id":"5188","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5188"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005188","sets":["14:923:1379:1467","21:3039:3040:3076"]},"author_link":["7408"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"121","bibliographicPageStart":"115","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]In this paper Saccharomyces cerevisiae Hansen was used, and the production of L-aspartic acid by it's microorganism was studied. Saccharomyces cerevisiae was incubated by the shaking culture at 35℃ for 96 hours, and the medim was used for the determination of L-aspartic acid produced by yeast. And then, in the medium pH was adjusted from 4.0 to 8.5, nitrogen sources were used (NH_4)_2SO_4, NaNO_3 and urea, and carbon sources were used glucose, pyruvic acid, succinic acid, fumaric acid, malic acid and oxaloacetic acid at the range from 5×10^<-2> to 10^<-3>M. In the results, the optimum pH produced L-aspartic acid by yeast was from 6.5 to 7.0, and the effective nitrogen sources were (NH_4)_2SO_4 and urea. In the case of carbon sources, the effective compounds were fumaric acid, succinic acid and oxaloacetic acid, on the other hand glucose, pyruvic acid and malic acid were not effectively to produce L-aspartic acid by Saccharomyces cerevisiae. In the investigation, it was speculated that the production of L-aspartic acid was concerned with the activity of aspartase and glutamate aspartate transaminase.[要約]酵母によるL-アスパラギン酸の生成について検索するために、Saccharomyces cerevisiae Hansenを使用してpH、窒素源、炭素源の効果について検討した。pHの範囲を4.0～8.5に調整してアスパラギン酸の生成を検討した結果、最適pHは6.5～7.0であった。窒素源は(NH_4)_2SO_4, NaNO_3, ureaを使用し、培養時間において、(NH_4)_2SO_4, ureaは類似の効果を示し、NaNO_3はアスパラギン酸の生成にあまり効果が認められなかった。炭素源はグルコース、ピルビン酸、コ-ク酸、フマール酸、リンゴ酸、オキサロ酢酸を使用し、フマール酸、コ-ク酸、オキサロ酢酸はアスパラギン酸の生成に効果が認められた｡アスパラギン酸の生成は主にaspartaseとglutamate aspartate transaminaseの作用によって行なわれるものと推察される｡","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植物栄養学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Plant Nutrition, 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":[{"nameIdentifier":"7408","nameIdentifierScheme":"WEKO"}]}]},"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":"AN00064044-19720315-0115.pdf","filesize":[{"value":"591.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19720315-0115.pdf","url":"https://kindai.repo.nii.ac.jp/record/5188/files/AN00064044-19720315-0115.pdf"},"version_id":"c1a6b116-4830-4737-b7c4-4ecf7efc1264"}]},"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":"AN00064044-19720315-0115.jpeg","thumbnail_url":"/api/files/41a3d924-36b4-4d45-b7bf-6068d2210d24/AN00064044-19720315-0115.jpeg?versionId=2821dd73-b700-4dd5-bfa6-70b5ed6fca18"}]}]},"item_title":"酵母によるL-アスパラギン酸の生成に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酵母によるL-アスパラギン酸の生成に関する研究"},{"subitem_title":"Studies on the Production of L-Aspartic Acid by Yeast","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1467","3076"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-18"},"publish_date":"2008-03-18","publish_status":"0","recid":"5188","relation_version_is_last":true,"title":["酵母によるL-アスパラギン酸の生成に関する研究"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:35:52.922074+00:00"}