{"created":"2023-08-02T03:54:38.003099+00:00","id":3475,"links":{},"metadata":{"_buckets":{"deposit":"49bcecf0-452b-4485-bfd1-49f28d1568ab"},"_deposit":{"created_by":10,"id":"3475","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"3475"},"status":"published"},"_oai":{"id":"oai:repository.lib.tottori-u.ac.jp:00003475","sets":["1:10","2:14","23:39:708"]},"author_link":["33864","33865"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1970-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"40","bibliographicPageStart":"34","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"鳥取大学工学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Reports of the Faculty of Engineering, Tottori University","bibliographic_titleLang":"en"}]}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Formation and degradation of amines by lactic acid bacteria in Sake-brewing were studied. Tyramine and two kinds of guanidine compounds were produced by lactic acid bacteria, i. e., Lactobacillus Sake and Leuconostoc mesenterioides var. Sake, in cultures on Koji-extract. Several kinds of amines were detected in the cell-free extract of bacteria harvested from cultures on koji-extract. They were : iso-butylamine, cadaverine and four kinds of ninhydrine-positive substances. In the course of autolysis of the bacterial cell, some of them showed a decreasing tendency in amount. From these facts, it is considered to be possible that lactic acid bacteria play an important role in amine formation and degradation in Sake-brewing.","subitem_description_type":"Other"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取大学工学部"}]},"item_3_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"鳥取大学工学部研究報告. 1970,1(1), 34-40"}]}]},"item_3_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"注があるものを除き、この著作物は日本国著作権法により保護されています。 / This work is protected under Japanese Copyright Law unless otherwise noted."}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00174610","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03858596","subitem_source_identifier_type":"ISSN"}]},"item_3_text_33":{"attribute_name":"著者所属（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Industrial Chemistry, Faculty of Engineering"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Umezu, Masahiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Umezu, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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"}]},"item_title":"On the Formation of Amines by Lactic Acid Bacteria","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"On the Formation of Amines by Lactic Acid Bacteria","subitem_title_language":"en"}]},"item_type_id":"3","owner":"10","path":["14","10","708","1712112934794"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-12-26"},"publish_date":"2018-12-26","publish_status":"0","recid":"3475","relation_version_is_last":true,"title":["On the Formation of Amines by Lactic Acid Bacteria"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2024-04-03T05:35:26.039374+00:00"}