{"created":"2023-05-15T12:33:52.142937+00:00","links":{},"metadata":{"_buckets":{"deposit":"4c61fc08-19ac-4cb5-a278-484587323f67"},"_deposit":{"id":"2106.1","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"2106.1"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00002106.1","sets":["85:33"]},"author_link":["2805"],"item_10007_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"酵母の遺伝子のすべての配列が決定されて既に5年が経過している。しかしながらいまだに焼酎醸造に関しては職人的な経験と勘が大きな比重を占め、焼酎酵母に関する分子レベルでの系統だった研究は行われていない。本研究は、本格焼酎の味や香りなどの特性を決定している要因を焼酎酵母を分子(タンパク質)レベルで網羅的に解析することで明かとすることを目的とするものである。今年度は、焼酎酵母と清酒酵母のタンパク質の二次元電気泳動法による網羅的な比較を行い、インターネットを通じてデーターベースによりいくつかのタンパク質の同定を試みた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10007_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"sakakibara2-chiiki-2002.pdf","filesize":[{"value":"360.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"sakakibara2-chiiki-2002.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/2106.1/files/sakakibara2-chiiki-2002.pdf"},"version_id":"0e8dc20b-3bc7-4f2a-b423-20f8dbec099c"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"榊原, 陽一","creatorNameLang":"ja"},{"creatorName":"サカキバラ, ヨウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2805","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90295197","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90295197"}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"焼酎酵母タンパク質の網羅的解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"焼酎酵母タンパク質の網羅的解析","subitem_title_language":"ja"}]},"item_type_id":"10007","owner":"2","path":["33"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-22"},"publish_date":"2009-01-22","publish_status":"0","recid":"2106.1","relation_version_is_last":true,"title":["焼酎酵母タンパク質の網羅的解析"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-07-13T04:04:20.670946+00:00"}