{"created":"2023-05-15T14:59:58.659609+00:00","id":81392,"links":{},"metadata":{"_buckets":{"deposit":"472cf62d-d6d6-48d9-b19c-1ebc0f45c92a"},"_deposit":{"created_by":1,"id":"81392","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"81392"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00081392","sets":["10:28"]},"author_link":["911620","911617","911618","911615","911619","911616"],"item_10005_date_7":{"attribute_name":"発表年月日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2020-12-09","subitem_date_issued_type":"Issued"}]},"item_10005_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"これまで我々は、世界で初めてイオンビーム照射による清酒酵母の改良・実用化に成功し、群馬県独自の群馬 KAZE 酵母 2 号(KAZE2)の優れた醸造特性・香気成分生成能を維持した尿素非生産性株の開発にも成 功した。一方、群馬県で従来行っていた照射前の試料調製方法では生菌率が 0.1%未満であり、イオンビー ム育種技術の利点を活かしているとは言えない状況であった。そこで本研究では、イオンビーム照射による酵母 の育種技術を最適化するため、生菌率が高くなる照射試料の調整方法を検討した。その結果、静置培養から振盪による好気培養に変更すると共に、乾燥条件を凍結乾燥から自然乾燥(風乾)に変更し、試料から酵母を回収する方法を変更することによって、最終的に生菌率が 90%にまで上昇させることに成功した。","subitem_description_type":"Abstract"}]},"item_10005_description_6":{"attribute_name":"会議概要（会議名, 開催地, 会期, 主催者等）","attribute_value_mlt":[{"subitem_description":"QST高崎サイエンスフェスタ2020","subitem_description_type":"Other"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡部, 貴志"}],"nameIdentifiers":[{"nameIdentifier":"911615","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"栁澤, 昌臣"}],"nameIdentifiers":[{"nameIdentifier":"911616","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 勝也"}],"nameIdentifiers":[{"nameIdentifier":"911617","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大野, 豊"}],"nameIdentifiers":[{"nameIdentifier":"911618","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Katsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"911619","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ono, Yutaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"911620","nameIdentifierScheme":"WEKO"}]}]},"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":"conference object","resourceuri":"http://purl.org/coar/resource_type/c_c94f"}]},"item_title":"清酒酵母の生菌率の高いイオンビーム照射試料調製方法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"清酒酵母の生菌率の高いイオンビーム照射試料調製方法"}]},"item_type_id":"10005","owner":"1","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-22"},"publish_date":"2020-12-22","publish_status":"0","recid":"81392","relation_version_is_last":true,"title":["清酒酵母の生菌率の高いイオンビーム照射試料調製方法"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T21:02:48.408765+00:00"}