{"created":"2021-03-01T06:13:45.866838+00:00","id":10878,"links":{},"metadata":{"_buckets":{"deposit":"e482888c-39b6-4725-956d-f7d053bdf364"},"_deposit":{"id":"10878","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10878"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010878","sets":["1016:1018:1019:1066"]},"author_link":["34134","34135"],"item_10_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1968-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"84","bibliographicPageStart":"77","bibliographicVolumeNumber":"5","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":"Botrytis allii causes a soft rot of onion bulb tissues. In rotted tissues the degradation of pectic materials present in the cell walls had been observed histo-chemically. Therefore, it is suggested that this pathogen can produces pectic enzymes. The present investigation was studied in vitro on the production of extracellular pectic enzymes by B. allii and some properties of these enzymes. The results are as follows. 1. The healthy and dead tissues of onion bulbs incubated in culture filtrates (crude enzyme solution) of B. allii were softened strongly at 25℃～30℃ and pH 5.0. 2. Pectin methylesterase (PME), polygalacturonase (PG), and polymethylgalacturonase (PMG) had an optimum pH for activity of 4.0, 5.0, and 4.5, and optimum temperatures were 50, 60, and 45℃. 3. Enzyme activities of dialyzed enzyme solution being measured, PMG activity was similar to that of crude enzyme solution, but PME and PG had a half activity of it. The reduced activities did not recovered with addition of metal ions to reaction mixtures. 4. It was concluded from the results of measuring the viscosity and free aldehyde groups in reaction mixtures that PG and PMG hydrolyzing α-1,4 glycosidic bond were endo type. 5. In the time course study of the growth of B. allii the maximum growth was indicated in the liquid culture of 8 days and then, declined in dry weight. PME and PG activity of culture filtrates increased with increse of the mycelial growth and decreased after the maximum growth. PMG activtiy increased similarly but was maintained for a period of time after weight increase ceased. 6. B. allii produced these pectic enzymes adaptively when pectic substrates were present in culture medium.","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 5(2): 77-84(1968)","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":"田端,  信一郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田部,  真"}],"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":"Agriculture05-02-03.pdf","filesize":[{"value":"398.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Agriculture05-02-03.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10878/files/Agriculture05-02-03.pdf"},"version_id":"f7386de9-71ac-4ade-a094-fb191b5e8b44"}]},"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":"タマネギ灰色腐敗病菌(Botrytis allii Munn)の生産するペクチン分解酵素の諸性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"タマネギ灰色腐敗病菌(Botrytis allii Munn)の生産するペクチン分解酵素の諸性質","subitem_title_language":"ja"},{"subitem_title":"Some Properties of Pectic Enzymes Produced by Botrytis allii Munn in Vitro","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["1066"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-03-03"},"publish_date":"2009-03-03","publish_status":"0","recid":"10878","relation_version_is_last":true,"title":["タマネギ灰色腐敗病菌(Botrytis allii Munn)の生産するペクチン分解酵素の諸性質"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-04T04:07:12.026940+00:00"}