{"created":"2023-05-15T15:15:02.318756+00:00","id":531,"links":{},"metadata":{"_buckets":{"deposit":"a0547a5f-839a-4ea0-85d7-b94b218a6efb"},"_deposit":{"created_by":12,"id":"531","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"531"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000531","sets":["5"]},"author_link":[],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicPageEnd":"3646","bibliographicPageStart":"3643","bibliographicVolumeNumber":"98","bibliographic_titles":[{"bibliographic_title":"Bioresource Technology","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged from a type strain of K. lactis var. lactis in the same species.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier","subitem_publisher_language":"en"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Elsevier","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA10838373","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09608524","subitem_source_identifier_type":"PISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"648.1","subitem_subject_scheme":"NDC"}]},"item_2_version_type_20":{"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":"Sugai, Michiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takakuwa, N","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohnishi, Masao","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Arai, Ikichi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Urashima, Tadasu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Oda, Yuji","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"oda-070806.pdf","filesize":[{"value":"197.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"oda-070806.pdf","url":"https://obihiro.repo.nii.ac.jp/record/531/files/oda-070806.pdf"},"version_id":"a12d7387-f552-464e-b746-fad53afc103d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Glucosylceramide","subitem_subject_scheme":"Other"},{"subitem_subject":"Steryl glucoside","subitem_subject_scheme":"Other"},{"subitem_subject":"Cheese whey","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Kluyveromyces lactis var","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactis","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Selection of lactic yeast producing glucosylceramide from cheese whey","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Selection of lactic yeast producing glucosylceramide from cheese whey","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-06"},"publish_date":"2007-08-06","publish_status":"0","recid":"531","relation_version_is_last":true,"title":["Selection of lactic yeast producing glucosylceramide from cheese whey"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:05:25.312090+00:00"}