{"created":"2021-03-01T06:19:51.362119+00:00","id":12867,"links":{},"metadata":{"_buckets":{"deposit":"19fb6b5f-0384-415b-b2e7-d7e1c67d5ca3"},"_deposit":{"id":"12867","owners":[],"pid":{"revision_id":0,"type":"depid","value":"12867"},"status":"published"},"_oai":{"id":"oai:nagoya.repo.nii.ac.jp:00012867","sets":["879:1183:1184:1318"]},"author_link":["83126","83127","83128","83129","83130","83131"],"item_1615768549627":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_9_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Analysis of natural abundance ^<14>C contents of di(2-ethylhexyl) phthalate (DEHP) isolated from a culture broth of \"sake\" yeast, Saccharomyces cerevisiae","subitem_alternative_title_language":"en"}]},"item_9_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"158","bibliographicPageStart":"152","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"名古屋大学加速器質量分析計業績報告書","bibliographic_titleLang":"ja"}]}]},"item_9_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Di(2-ethylhexyl) phthalate (DEHP) and oleic acid, as a positive control, were isolated from a liquid culture medium of Saccharomyces cerevisiae (\"sake\" yeast) and analyzed the natural abundance ^<14>C contents to investigate if this DEHP is a natural product. ^<14>C contents (pMC) of DEHP and oleic acid were 0.778 ± 0.029 and 105.3 ± 0.3, respectively. Therefore, DEHP obtained from the culture broth of S. cerevisiae will be a contaminant of industrial product.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"酒、ビール、醤油の醸造に利用されている酵母と麹の培養液中に検出されるdi(2-ethylhexyl)phthalate(DEHP)などのフタル酸エステル類が、これらの真菌によって生合成されている天然物であるかを検討するため、まず酒酵母(saccharomyces cerevisiae)の液体培養液からDEHPを単離･精製した。この酵母によって生合成されていることが明らかなポジティブコントロールとして、オレイン酸を同じ培養液から単離した。これらDEHPとオレイン酸の^<14>C濃度測定結果（pMC）はそれぞれ0.778±0.029と105.3±0.3であった。この結果から、酒酵母の培養液から単離したDEHPは工業製品の混入物であったと考えられる｡","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18999/sumrua.21.152","subitem_identifier_reg_type":"JaLC"}]},"item_9_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋大学年代測定資料研究センター","subitem_publisher_language":"ja"}]},"item_9_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"浪越, 通夫","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"83126","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中澤, 孝浩","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"83127","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鵜飼, 和代","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"83128","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Namikoshi, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"83129","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakazawa, Takahiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"83130","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ukai, Kazuyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"83131","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":"2018-02-20"}],"displaytype":"detail","filename":"21-23.pdf","filesize":[{"value":"4.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"21-23.pdf","objectType":"fulltext","url":"https://nagoya.repo.nii.ac.jp/record/12867/files/21-23.pdf"},"version_id":"1bd60e23-7cb7-4916-8cc0-bc39097c4357"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dialkylphthalate","subitem_subject_scheme":"Other"},{"subitem_subject":"Saccharomyces cerevisiae","subitem_subject_scheme":"Other"},{"subitem_subject":"culture medium","subitem_subject_scheme":"Other"},{"subitem_subject":"di(2-ethylhexyl) phthalate","subitem_subject_scheme":"Other"},{"subitem_subject":"^<14>C contents","subitem_subject_scheme":"Other"},{"subitem_subject":"フタル酸エステル","subitem_subject_scheme":"Other"},{"subitem_subject":"酒酵母","subitem_subject_scheme":"Other"},{"subitem_subject":"培養","subitem_subject_scheme":"Other"},{"subitem_subject":"ジ（2-エチルヘキシル）フタレート","subitem_subject_scheme":"Other"},{"subitem_subject":"^<14>C濃度","subitem_subject_scheme":"Other"}]},"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":"酒酵母培養液から単離したジ(2-エチルヘキシル)フタレート(DEHP)の^<14>C濃度測定結果について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酒酵母培養液から単離したジ(2-エチルヘキシル)フタレート(DEHP)の^<14>C濃度測定結果について","subitem_title_language":"ja"}]},"item_type_id":"9","owner":"1","path":["1318"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-05-11"},"publish_date":"2011-05-11","publish_status":"0","recid":"12867","relation_version_is_last":true,"title":["酒酵母培養液から単離したジ(2-エチルヘキシル)フタレート(DEHP)の^<14>C濃度測定結果について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-16T03:59:43.697467+00:00"}