{"created":"2023-07-25T08:12:20.800599+00:00","id":12665,"links":{},"metadata":{"_buckets":{"deposit":"894eff9c-2f65-4742-bbab-a53a3a85ab59"},"_deposit":{"created_by":18,"id":"12665","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"12665"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012665","sets":["228:262:4854","39:40"]},"author_link":["105571","105572"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1953-11-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"164","bibliographicPageStart":"158","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1953-11-01","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The authors isolated two strains of agar-decomposing bacteria from the surface of Porphyra tenera, and studied on the optimum conditions to the growth and agar-liquefying capacity of these bacteria, and the general properties of crude agar-decomposing enzyme prepared from the bacterial culture, was \nalso examined. And the following results were obtained. 1) The isolated bacteria Bact-5 and Bact-7 seemed to be a sort of Flavobac-\nterium and Pseudomonas, respectively. \n 2) Agar-liquefying by these bacteria was accomplished utmostly under follwing \nconditions,—at  25°-30°C; in the medium containing 3 of NaC1 and NaNO3 as nitrogen source; pH  5.8—'7.0. And the activity reached to the maximum state at about 113 hours. 3) The effects of pH value and temperature on the activity of the crude \nagar-decomposing enzyme were studied by measuring the decreasing rate of relative viscosity of agar solution, and the most powerful activity was shown at pH 5.6 and  40°C. 4) Liquefaction of agar-agar by the crude enzyme reached to the state of \nequilibrium between  3-.-5 hours from beginning of the action, but production \nof reducing sugar was late for a long hours.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"item_7_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_7_version_type_14":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"日高, 富男","creatorNameLang":"ja"},{"creatorName":"HIDAKA, Tomio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鮫島, 宗雄","creatorNameLang":"ja"},{"creatorName":"SAMESIMA, Muneo","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-31"}],"displaytype":"detail","filename":"img018.pdf","filesize":[{"value":"3.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"img018.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/12665/files/img018.pdf"},"version_id":"b84b4a59-1149-405e-b57a-3fda0ef90e5d"}]},"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_title":"海水より分離した寒天分解菌について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海水より分離した寒天分解菌について","subitem_title_language":"ja"},{"subitem_title":"Studies on the Agar-decomposing Bacteria Isolated from Sea-water","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4854"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-07-02"},"publish_date":"2015-07-02","publish_status":"0","recid":"12665","relation_version_is_last":true,"title":["海水より分離した寒天分解菌について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:12:22.541436+00:00"}