{"created":"2021-03-01T05:59:10.824111+00:00","id":6740,"links":{},"metadata":{"_buckets":{"deposit":"b1db1b26-dd38-4b46-a527-47d18f9fc78e"},"_deposit":{"created_by":188,"id":"6740","owners":[188],"pid":{"revision_id":0,"type":"depid","value":"6740"},"status":"published"},"_oai":{"id":"oai:kitami-it.repo.nii.ac.jp:00006740","sets":["7:15:50"]},"author_link":["33999","34000","34001","34002","34003","33994","33995","33996","33997","33998"],"item_2_alternative_title_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study of optimal operation for producing onion vinegar　using　two continuously stirred tank reactors","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"北見工業大学研究報告","bibliographic_titleLang":"ja"}]}]},"item_2_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Onion vinegar was produced using a 2-stage continuously stirred tank reactor. Regarding the alcohol fermentation and the acetic acid fermentation examined in this study, the immobilized cells on porous ceramics offered stable production of alcohol and acetic acid for long periods of 300 and 700 days, respectively. Compared with the steady-state operation method, the temperature-change forced-cyclic operation method increased ethanol yield of alcohol fermentation by a maximum of 15％. Acetic acid yield in the vinegar showed no difference between the steady-state operation and temperature-change forced-cyclic operation. The onion vinegar produced in this study contained 3.5-11.5 times the amount of organic acids and 1.6-6.9 times the amount of amino acids as commercially sold vinegars.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"33999","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOBAYASHI, Hideaki","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"34000","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YAMAGUCHI, Kazaru","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"34001","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TOMITA, Koki","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"34002","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KANNO, Tohru","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"34003","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOBAYASHI, Masayoshi","nameLang":"en"}]}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北見工業大学","subitem_publisher_language":"ja"}]},"item_2_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":["publisher"],"subitem_select_language":"en"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 秀彰","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33994","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山口, 文","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33995","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"富田, 弘毅","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33996","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"管野, 亨","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33997","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小林, 正義","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33998","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-22"}],"displaytype":"detail","filename":"29-1-1.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"29-1-1.pdf","url":"https://kitami-it.repo.nii.ac.jp/record/6740/files/29-1-1.pdf"},"version_id":"ec929484-22cb-4d51-895b-d219471ce76b"}]},"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":"２段連続バイオリアクターを用いたタマネギ食酢製造の最適操作","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"２段連続バイオリアクターを用いたタマネギ食酢製造の最適操作","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"188","path":["50"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-04-09"},"publish_date":"2007-04-09","publish_status":"0","recid":"6740","relation_version_is_last":true,"title":["２段連続バイオリアクターを用いたタマネギ食酢製造の最適操作"],"weko_creator_id":"188","weko_shared_id":-1},"updated":"2025-01-30T05:36:56.238547+00:00"}