{"created":"2021-03-01T06:13:24.019947+00:00","id":10520,"links":{},"metadata":{"_buckets":{"deposit":"2c550529-43f7-417c-9943-82b50b470238"},"_deposit":{"id":"10520","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10520"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010520","sets":["1016:1018:1019:1029"]},"author_link":["33291"],"item_1628147817048":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1-2","bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"微生物発酵法によるＬ-アミノ酸の生産は，世界に先駆けて日本で開発され工業化された我が国の独創的な産業である。今や，Ｌ-アミノ酸は，生産量・　価値ともにバイオテクノロジーを代表する製品になっている。しかし，昨今ではグローバル化や技術拡散の影響を受け，コスト競争力が著しく低下している。ゆえに，産業界では技術革新が切実な課題となっている。本稿では，アミノ酸発酵の伸長をもたらした生産菌の育種技術に焦点をあて，まず，その流れを振り返る。次いで，リジン発酵をモデルに，ゲノム情報を活用した新しい育種の方法論について紹介する。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_6_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要. 42(1-2): 1-7 (2006)","subitem_description_type":"Other"}]},"item_6_link_3":{"attribute_name":"信州大学研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"池田, 正人","subitem_link_url":"http://soar-rd.shinshu-u.ac.jp/profile/ja.uhLNPUkh.html"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部"}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00121352","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"池田,  正人"}],"nameIdentifiers":[{"nameIdentifier":"33291","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":"2015-09-25"}],"displaytype":"detail","filename":"v42_01.pdf","filesize":[{"value":"777.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"v42_01.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10520/files/v42_01.pdf"},"version_id":"989148cc-8cb4-41af-a2fb-bdcffdb3fa68"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アミノ酸発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"代謝工学","subitem_subject_scheme":"Other"},{"subitem_subject":"変異育種","subitem_subject_scheme":"Other"},{"subitem_subject":"ゲノム科学","subitem_subject_scheme":"Other"},{"subitem_subject":"コリネ型細菌","subitem_subject_scheme":"Other"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"アミノ酸発酵を変革するゲノムからのアプローチ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アミノ酸発酵を変革するゲノムからのアプローチ","subitem_title_language":"ja"},{"subitem_title":"A Genome-based Approach to Innovate Amino Acid Fermentation","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1029"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-01-24"},"publish_date":"2008-01-24","publish_status":"0","recid":"10520","relation_version_is_last":true,"title":["アミノ酸発酵を変革するゲノムからのアプローチ"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-06T05:04:09.706257+00:00"}