{"created":"2023-05-15T15:15:07.608694+00:00","id":644,"links":{},"metadata":{"_buckets":{"deposit":"cacc876a-b37b-4377-bec2-5ab3931808e0"},"_deposit":{"created_by":12,"id":"644","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"644"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000644","sets":["5"]},"author_link":["1409","1410","185","230","180"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"658","bibliographicPageStart":"653","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","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":"By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the consumption of fermentable sugars. Galacturonic acid derived from pectin was not fermented and remained in the fermented broth. In the by-products, the conversion rate of sugars to ethanol was estimated to be 42.5%.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/fstr.15.653","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Japanese Society for Food Science and Technology","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"PISSN"}]},"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":"Yamada, Sunao","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shinomiya, Noriyuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohba, Kiyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Sekikawa, Mitsuo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Oda, Yuji","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"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":"enzymatic.pdf","filesize":[{"value":"756.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"enzymatic.pdf","url":"https://obihiro.repo.nii.ac.jp/record/644/files/enzymatic.pdf"},"version_id":"9e497e71-4430-4712-a77a-0eef053c7e67"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"potato peel","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"substandard mash","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ethanol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentation","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":"Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-06-22"},"publish_date":"2011-06-22","publish_status":"0","recid":"644","relation_version_is_last":true,"title":["Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:01:19.218108+00:00"}