{"created":"2021-03-01T06:13:45.379161+00:00","id":10870,"links":{},"metadata":{"_buckets":{"deposit":"7fe93235-19c2-436b-844b-80b22a400f2c"},"_deposit":{"id":"10870","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10870"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010870","sets":["1016:1018:1019:1065"]},"author_link":["34120","34121","34122"],"item_10_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1969-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"110","bibliographicPageStart":"101","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_10_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"微生物(Bacillus sp.)の生産する一凝乳酵素(MR)の一般特性について試験し，それらを外国製レンニン(HR)ならびに国産レンニン(NR)の場合と比較検討し，MRの実用性について論じた。結果は次の様に要約される。(1)MRの凝乳力価はHRならびにNRに比べて約4倍の強さがあり，凝乳力においてはHRとNRよりもはるかに優れていた。また，MRの作用至適温度は70℃付近の高温にあり，かつ80℃においてもかなり強い活性を示した。しかしながら，耐熱性の点からみると，MRの熱安定性はHRとNRよりもむしろ少ない傾向にあった。さらに，MRの脱脂乳に対する凝乳性は，HRおよびNRの場合と同様，脱脂乳のpHが酸性側に傾くにつれて増大した。(2)MRの脱脂乳に対する凝乳性は，Ca-イオンの存在によって顕著に増大し，Na-イオンもまたMRの凝乳性を増大させた。しかしながら，K-イオンはMRの凝乳性を著しく低下させ，K-イオン量が75mg%以上でMRの凝乳性は完全に消失した。(3)MRはかなり強いたん白質分解性を有していることが認められ，このことは，チーズ製造に適用する上で解決すべき一つの欠陥と思われた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"This paper described the milk-clotting and proteolytic properties of an enzyme (MR) prepared from Bacillus sp. and compared them with those of such the calf rennins as a foreign rennin (HR) and a domestic rennin (NR), thereby the utility of MR as a rennet replacement enzyme was discussed. The results obtained were summarized as follows (1) MR was found to be generally superior to the animal\" yennins in the milk -clotting activity, that is, the rennin activity of MR was approximately four times stronger than that of either HR or NR at 35℃. Optimum temperature for the milk-clotting activity of MR was around 70℃ and the enzymatic activity was fairly observed even at 80℃. However, MR was inferior to HR and NR in the thermostability. The milk-clotting activities of MR, HR and NR increased with decreasing of pH, so far as the activities were measured at various pH's between 6.15 and 6.85. (2) The milk-clotting activity of MR fairly increased by Naz  and remarkably increased by Caz z , whereas Kz  completely inhibited it at the concentration of 75mg%. (3) Relatively strong proteolytic activity was observed in MR. From this fact it is pointed out that further basic experiments on MR are necessary for the practical use of MR As a rennet replacement enzyme.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10_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_10_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要 6(2): 101-110(1969)","subitem_description_type":"Other"}]},"item_10_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部"}]},"item_10_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_10_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_1627890569677":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"細野,  明義"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石田,  哲夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鴇田,  文三郎"}],"nameIdentifiers":[{}]}]},"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":"Agriculture06-02-02.pdf","filesize":[{"value":"409.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Agriculture06-02-02.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10870/files/Agriculture06-02-02.pdf"},"version_id":"badfd7ce-c06c-43aa-af84-2e384964d4da"}]},"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":"微生物の生産する一凝乳酵素標品の一般特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"微生物の生産する一凝乳酵素標品の一般特性","subitem_title_language":"ja"},{"subitem_title":"Milk-Clotting and Proteolytic Properties of an Enzyme Prepared from Microbe","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["1065"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-03-03"},"publish_date":"2009-03-03","publish_status":"0","recid":"10870","relation_version_is_last":true,"title":["微生物の生産する一凝乳酵素標品の一般特性"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-04T04:07:33.644951+00:00"}