ログイン
言語:

WEKO3

  • トップ
  • コミュニティ
  • ランキング
AND
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_buckets": {"deposit": "73be2333-5a0c-49a7-8b19-d5fcce8bcc1f"}, "_deposit": {"id": "10890", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10890"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010890"}, "item_10_alternative_title_1": {"attribute_name": "\u305d\u306e\u4ed6\uff08\u5225\u8a00\u8a9e\u7b49\uff09\u306e\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_alternative_title": "Primary Observation on the Production of Volatile Substances by Brevibacterium linens"}]}, "item_10_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1966-12-25", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "120", "bibliographicPageStart": "105", "bibliographicVolumeNumber": "4", "bibliographic_titles": [{"bibliographic_title": "\u4fe1\u5dde\u5927\u5b66\u8fb2\u5b66\u90e8\u7d00\u8981"}]}]}, "item_10_description_20": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "The close relationship of B. linens and a characteristic cheese flavor of Limburgar and Brick which are ripened by the micro-organism has long been recognized but no work on the role of actions of it to the flavor production seems to have been undertaken. This paper is a general preliminary report on the behavior of B. linens during incubation for the purpose of investigating this problem. In this experiments liquid standard medium (Meidum-S; peptone 1%, glucose 1%, bouillon 1%, NaCl 0.5%, pH 7.0) was used for the most part. B. linens was incubated at 21\u2103 for various prescribed time in the Medium-S and other media varying pH and the concentration of only one component from the Medium-S, then changes of pH, NH\u2083-N contents, and amounts and components of volatile acids, bases, neutral substances separated from cultures by steam distillation were observed qualitatively and quantitatively by the methods of gaschromatography (G. C. ), paper partition chromatography (P. P. C. ) and others. The results obtained are summarized as follow. (1) B. linens scarcely glew under the initial pH 4.0 to 5.0. In initial pH 6.0 or above, however, it glew remarkably. Especially, near in initial pH 7.0 was the most favorable condition for its growth. After incubation for 7 days pH in cultures were constantly brought to near 8.5 (Fig. 2). The contents of NH\u2083-N in cultures increased but no sigmoid curve during incubation, and it was observed larger in the cultures incubated for 5, 9 and 11 days under initial pH 6.0 to 7.0 (Fig. 1). (2) Near in the initial pH 7.0 of media was the most favorable condition for the production of volatile bases and acids during incubation (Fig. 4). Volatile bases were always quantified larger amounts than volatile acids and neutral substances in each medium and their contents were increased but no linear during incubation as NH\u2083-N contents (Fig. 3). It is quite possible from the facts that volatile bases were main components of the characteristic cheese flavor ripened by B. linens. On the other hand contents of the volatile acids and neutral substances were also quantified no linear during incubation such as that of the bases. (3) The higher concentration of bouillon, pepton or glucose in media proportionally increased the production of volatile acids, and 5 % NaCl content was the most proper condition for their production (Fig. 5). Form the data of G. C., acetic, propionic, iso-butyric, n-butyric, iso-valeric and caproic acids were commonly found in media. Among these fatty acids acetic, iso-valeric and caproic acids were found a remarkable heigher (Table 1), especially, iso-valeric acid was the most interesting because of no such high production had been found in the other cheese starters. (4) Bouillon or pepton in medium was also useful component to produce the volatile bases, and 3 % NaCl was favorable to its production (Fig. 5). Volatile amines were isolated and identified by P. P. C. and spot tests. Histamine, thyramine, dibutylamine, monoethylamine, monomethylamine, diethylamine and cadaverine were then comformed (Fig. 6). Histamine was found larger amounts than the others and crystalized easily from the distilate. (5) As neutral volatile substances, three neutral carbonyl compounds and four alcoholes have been detected by G. C. and spot tests. They were formaldehyde, acetoaldehyde, aceton, ethanol, iso-propanol, n-propanol and iso-butanol. Their production were also effected by a medium components, especially, bouillon or pepton were effected remarkably on the production of acetoaldehyde and aceton (Table 2).", "subitem_description_type": "Abstract"}]}, "item_10_description_30": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7\uff08\u30b3\u30f3\u30c6\u30f3\u30c4\u306e\u7a2e\u985e\uff09", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_10_description_31": {"attribute_name": "\u30d5\u30a9\u30fc\u30de\u30c3\u30c8\uff1amime\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_10_description_5": {"attribute_name": "\u5f15\u7528", "attribute_value_mlt": [{"subitem_description": "\u4fe1\u5dde\u5927\u5b66\u8fb2\u5b66\u90e8\u7d00\u8981 4(1): 105-120(1966)", "subitem_description_type": "Other"}]}, "item_10_publisher_4": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "\u4fe1\u5dde\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_10_select_64": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "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_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0583-0621", "subitem_source_identifier_type": "ISSN"}]}, "item_10_source_id_40": {"attribute_name": "\u66f8\u8a8c\u30ec\u30b3\u30fc\u30c9ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00121352", "subitem_source_identifier_type": "NCID"}]}, "item_10_text_66": {"attribute_name": "sortkey", "attribute_value_mlt": [{"subitem_text_value": "04"}]}, "item_creator": {"attribute_name": "\u8457\u8005", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u9d07\u7530,  \u6587\u4e09\u90ce"}], "nameIdentifiers": [{"nameIdentifier": "34151", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "\u7d30\u91ce,  \u660e\u7fa9"}], "nameIdentifiers": [{"nameIdentifier": "34152", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "\u4e94\u689d,  \u654f\u5f18"}], "nameIdentifiers": [{"nameIdentifier": "34153", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "\u4e2d\u6751,  \u851a"}], "nameIdentifiers": [{"nameIdentifier": "34154", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "\u30d5\u30a1\u30a4\u30eb\u60c5\u5831", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "Agriculture04-01-04.pdf", "filesize": [{"value": "866.3 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 866300.0, "url": {"label": "Agriculture04-01-04.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/10890/files/Agriculture04-01-04.pdf"}, "version_id": "572fe414-0ff4-474a-a7d9-981a56efa3f8"}]}, "item_language": {"attribute_name": "\u8a00\u8a9e", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Brevibacteriulm linens\u306e\u63ee\u767a\u6027\u7269\u8cea\u751f\u6210\u306b\u95a2\u3059\u308b\u4e00\u822c\u6027\u72b6", "item_titles": {"attribute_name": "\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_title": "Brevibacteriulm linens\u306e\u63ee\u767a\u6027\u7269\u8cea\u751f\u6210\u306b\u95a2\u3059\u308b\u4e00\u822c\u6027\u72b6"}]}, "item_type_id": "10", "owner": "1", "path": ["1016/1018/1019/1067"], "permalink_uri": "http://hdl.handle.net/10091/2211", "pubdate": {"attribute_name": "\u516c\u958b\u65e5", "attribute_value": "2009-03-03"}, "publish_date": "2009-03-03", "publish_status": "0", "recid": "10890", "relation": {}, "relation_version_is_last": true, "title": ["Brevibacteriulm linens\u306e\u63ee\u767a\u6027\u7269\u8cea\u751f\u6210\u306b\u95a2\u3059\u308b\u4e00\u822c\u6027\u72b6"], "weko_shared_id": null}
  1. 070 農学部, 大学院農学研究科
  2. 0702 紀要 ・刊行物
  3. 07021 信州大学農学部紀要
  4. Vol. 04

Brevibacteriulm linensの揮発性物質生成に関する一般性状

http://hdl.handle.net/10091/2211
98743e67-c128-41ee-9c95-6850e8a8eac7
名前 / ファイル ライセンス アクション
Agriculture04-01-04.pdf Agriculture04-01-04.pdf (866.3 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2009-03-03
タイトル
タイトル Brevibacteriulm linensの揮発性物質生成に関する一般性状
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
その他(別言語等)のタイトル
その他のタイトル Primary Observation on the Production of Volatile Substances by Brevibacterium linens
著者 鴇田, 文三郎

× 鴇田, 文三郎

WEKO 34151

鴇田, 文三郎

Search repository
細野, 明義

× 細野, 明義

WEKO 34152

細野, 明義

Search repository
五條, 敏弘

× 五條, 敏弘

WEKO 34153

五條, 敏弘

Search repository
中村, 蔚

× 中村, 蔚

WEKO 34154

中村, 蔚

Search repository
出版者
出版者 信州大学農学部
引用
内容記述タイプ Other
内容記述 信州大学農学部紀要 4(1): 105-120(1966)
書誌情報 信州大学農学部紀要

巻 4, 号 1, p. 105-120, 発行日 1966-12-25
抄録
内容記述タイプ Abstract
内容記述 The close relationship of B. linens and a characteristic cheese flavor of Limburgar and Brick which are ripened by the micro-organism has long been recognized but no work on the role of actions of it to the flavor production seems to have been undertaken. This paper is a general preliminary report on the behavior of B. linens during incubation for the purpose of investigating this problem. In this experiments liquid standard medium (Meidum-S; peptone 1%, glucose 1%, bouillon 1%, NaCl 0.5%, pH 7.0) was used for the most part. B. linens was incubated at 21℃ for various prescribed time in the Medium-S and other media varying pH and the concentration of only one component from the Medium-S, then changes of pH, NH₃-N contents, and amounts and components of volatile acids, bases, neutral substances separated from cultures by steam distillation were observed qualitatively and quantitatively by the methods of gaschromatography (G. C. ), paper partition chromatography (P. P. C. ) and others. The results obtained are summarized as follow. (1) B. linens scarcely glew under the initial pH 4.0 to 5.0. In initial pH 6.0 or above, however, it glew remarkably. Especially, near in initial pH 7.0 was the most favorable condition for its growth. After incubation for 7 days pH in cultures were constantly brought to near 8.5 (Fig. 2). The contents of NH₃-N in cultures increased but no sigmoid curve during incubation, and it was observed larger in the cultures incubated for 5, 9 and 11 days under initial pH 6.0 to 7.0 (Fig. 1). (2) Near in the initial pH 7.0 of media was the most favorable condition for the production of volatile bases and acids during incubation (Fig. 4). Volatile bases were always quantified larger amounts than volatile acids and neutral substances in each medium and their contents were increased but no linear during incubation as NH₃-N contents (Fig. 3). It is quite possible from the facts that volatile bases were main components of the characteristic cheese flavor ripened by B. linens. On the other hand contents of the volatile acids and neutral substances were also quantified no linear during incubation such as that of the bases. (3) The higher concentration of bouillon, pepton or glucose in media proportionally increased the production of volatile acids, and 5 % NaCl content was the most proper condition for their production (Fig. 5). Form the data of G. C., acetic, propionic, iso-butyric, n-butyric, iso-valeric and caproic acids were commonly found in media. Among these fatty acids acetic, iso-valeric and caproic acids were found a remarkable heigher (Table 1), especially, iso-valeric acid was the most interesting because of no such high production had been found in the other cheese starters. (4) Bouillon or pepton in medium was also useful component to produce the volatile bases, and 3 % NaCl was favorable to its production (Fig. 5). Volatile amines were isolated and identified by P. P. C. and spot tests. Histamine, thyramine, dibutylamine, monoethylamine, monomethylamine, diethylamine and cadaverine were then comformed (Fig. 6). Histamine was found larger amounts than the others and crystalized easily from the distilate. (5) As neutral volatile substances, three neutral carbonyl compounds and four alcoholes have been detected by G. C. and spot tests. They were formaldehyde, acetoaldehyde, aceton, ethanol, iso-propanol, n-propanol and iso-butanol. Their production were also effected by a medium components, especially, bouillon or pepton were effected remarkably on the production of acetoaldehyde and aceton (Table 2).
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 0583-0621
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00121352
戻る
0
views
See details
Views

Versions

Ver.1 2021-03-01 12:01:48.647894
Show All versions

Share

Mendeley CiteULike Twitter Facebook Print Addthis

Cite as

Export

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON
  • BIBTEX

Confirm


Powered by CERN Data Centre & Invenio


Powered by CERN Data Centre & Invenio