{"created":"2023-05-15T09:04:20.218244+00:00","id":5405,"links":{},"metadata":{"_buckets":{"deposit":"df4d8aa3-26c8-4cee-a830-769d8ea32316"},"_deposit":{"created_by":11,"id":"5405","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5405"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00005405","sets":["375:380:945"]},"author_link":["5280","19568","19566","19567","5277","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influence of culture medium on the composition of water-soluble polysaccharides in Ganoderma lucidum fruit body"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"ロッカクレイシ　シジツタイ　ノ　スイヨウセイ　タトウ　ニ　オヨボス　キンショウ　ノ　エイキョウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-10-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"84","bibliographicPageStart":"75","bibliographicVolumeNumber":"120","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　リンゴ剪定枝を菌床に用いて栽培した鹿角霊芝（１次栽培鹿角霊芝）と、１次栽培で使用した菌床を再利用して栽培した鹿角霊芝（２次栽培鹿角霊芝）それぞれの子実体に含まれる多糖について調べた。①子実体乾燥単位重量あたりの全糖量は１次が２次の1.8培であった。また、子実体含有多糖を水溶性、熱水可溶性、不溶性の三つに分けて割合を求めると、１次で3.2：8.5：88.3、２次で18.4：18.6：63.0と１次の方が不溶性の割合が多かった。②１次、２次ともに子実体を構成する多糖に部位（上部、中部、下部）間での大きな違いはなかった。しかし、③１次栽培の水可溶性高分子多糖の大部分はヘテロガラクタン、２次栽培ではアラビノースやウロン酸等を側鎖に有するキシラン系多糖であった。④子実体の電子顕微鏡観察では、１次栽培のものは組織が密であったが、２次栽培のものは粗かった。菌床（培地）組成は、子実体を構成する多糖類の種類と量、組織形態にまで深く影響を与えることが明らかとなった。","subitem_description_type":"Abstract"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19567","nameIdentifierScheme":"WEKO"}],"names":[{"name":"コウサカ, アキヒサ"}]},{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, ヨウジ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19568","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kosaka, Akihisa"}]},{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"596","subitem_subject_scheme":"NDC"}]},"item_5_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","subitem_subject_scheme":"Other"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"青森県立五所川原高等学校"},{"subitem_text_value":"弘前大学教育学部家政教育講座食物学研究室"}]},"item_5_version_type_18":{"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":"高坂, 陽寿"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 陽治"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-22"}],"displaytype":"detail","filename":"BFEduHirosaki_120_75.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BFEduHirosaki_120_75.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/5405/files/BFEduHirosaki_120_75.pdf"},"version_id":"91acd89d-deba-421c-b6dc-1f68fb0f68e4"}]},"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":"鹿角霊芝子実体の水溶性多糖に及ぼす菌床の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鹿角霊芝子実体の水溶性多糖に及ぼす菌床の影響"}]},"item_type_id":"5","owner":"11","path":["945"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-22"},"publish_date":"2018-10-22","publish_status":"0","recid":"5405","relation_version_is_last":true,"title":["鹿角霊芝子実体の水溶性多糖に及ぼす菌床の影響"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-16T06:16:45.117889+00:00"}