{"created":"2023-07-25T08:08:29.097694+00:00","id":7877,"links":{},"metadata":{"_buckets":{"deposit":"48cc83c2-9d9f-4d93-a2f4-c93125e15909"},"_deposit":{"created_by":3,"id":"7877","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7877"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007877","sets":["228:262:4839"]},"author_link":["103702","103703","103705","103704","37856","103706"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the Production of B-Vitamins by Intestinal Bacteria of Fish IV : Production of Nicotinic Acid by Intestinal Bacteria of Carp"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョルイ ノ チョウナイ サイキン ニヨル ビタミンBグン ノ ショウチョウ IV : コイ ノ チョウナイ サイキン ニヨル ニコチンサン ノ セイサン"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"91","bibliographicPageStart":"87","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1969-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In order to determine how much intestinal bacteria synthesize nicotinic acid during growth, 209 strains of bacteria were isolated from intestinal canal of carp, and the production of this vitamin by these bacteria was examined. The results obtained were as follows. 1. Decrease of the nicotinic acid content in the medium was observed in 47 strains when they were cultivated in bouillon medium at 30°C for 24 hours. It was found that only a few bacteria could produce notable nicotinic acid under these conditions. All the 25 strains of bacteria, which can grow in Massen’s medium, produced nicotinic acid in some extent. (Table 1, 2) 2. Accumulation of nicotinic acid in the medium surpassed that of bacterial body, and the acid concentration reached to a maximum at about 2 days of cultivation. (Table 3, 4)","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"テシマ, シンイチ"}]},{"nameIdentifiers":[{}],"names":[{"name":"カシワダ, ケンイチ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"TESHIMA, Shinichi"}]},{"nameIdentifiers":[{}],"names":[{"name":"KASHIWADA, Kenichi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"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":"手島, 新一"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"柏田, 研一"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v18_p87-91.pdf","filesize":[{"value":"421.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v18_p87-91.pdf","url":"https://ir.kagoshima-u.ac.jp/record/7877/files/AN00040498_v18_p87-91.pdf"},"version_id":"11f5af07-4184-4265-9f17-17346e22547e"}]},"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":"魚類の腸内細菌によるビタミンB群の消長IV : コイの腸内細菌によるニコチン酸の生産","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類の腸内細菌によるビタミンB群の消長IV : コイの腸内細菌によるニコチン酸の生産"}]},"item_type_id":"7","owner":"3","path":["40","4839"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-19"},"publish_date":"2015-06-19","publish_status":"0","recid":"7877","relation_version_is_last":true,"title":["魚類の腸内細菌によるビタミンB群の消長IV : コイの腸内細菌によるニコチン酸の生産"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:45:40.252124+00:00"}