{"created":"2023-06-20T15:40:08.501198+00:00","id":216,"links":{},"metadata":{"_buckets":{"deposit":"679fee45-90f3-4a8f-a63e-86e8e2c25383"},"_deposit":{"created_by":17,"id":"216","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"216"},"status":"published"},"_oai":{"id":"oai:nagano-nct.repo.nii.ac.jp:00000216","sets":["3:14"]},"author_link":["371","369","370","372"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Sulfate on Hydrogen Fermentation of Sucrose : In Case of Batch Test"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-06-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"86","bibliographicPageStart":"81","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"長野工業高等専門学校紀要"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The effect of SO_4^<2-> on hydrogen fermentation of sucrose was investigated using batch experiments at  35℃ in this study. The hydrogen producing micro flora was isolated from soybeans, sake lees and yogurt. Sucrose was provided at 18000 mg/l (20000 ppm as oxygen demand) as carbon source. The concentration of SO_4^<2-> was changed from 100 to 10000 ppm. The hydrogen production was not affected in SO_4^<2-> range of 100 to 1700 ppm but 3000 to 10000 ppm. The VFA production and COD removal was affected clearly in SO_4^<2-> range of 5000 to 10000 ppm.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野工業高等専門学校"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179170","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1909","subitem_source_identifier_type":"ISSN"}]},"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":"浅野, 憲哉"}],"nameIdentifiers":[{"nameIdentifier":"369","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"長谷川, 大"}],"nameIdentifiers":[{"nameIdentifier":"370","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 明人"}],"nameIdentifiers":[{"nameIdentifier":"371","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野池, 達也"}],"nameIdentifiers":[{"nameIdentifier":"372","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":"2013-02-19"}],"displaytype":"detail","filename":"nagano_nct-36-16.pdf","filesize":[{"value":"481.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"nagano_nct-36-16.pdf","url":"https://nagano-nct.repo.nii.ac.jp/record/216/files/nagano_nct-36-16.pdf"},"version_id":"1b02f1d7-c93a-456b-bca6-d55003037664"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"水素発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"硫酸塩","subitem_subject_scheme":"Other"},{"subitem_subject":"回分実験","subitem_subject_scheme":"Other"},{"subitem_subject":"ミクロフローラ","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":"ショ糖の水素発酵における硫酸塩の影響 : 回分実験","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ショ糖の水素発酵における硫酸塩の影響 : 回分実験"}]},"item_type_id":"2","owner":"17","path":["14"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-19"},"publish_date":"2013-02-19","publish_status":"0","recid":"216","relation_version_is_last":true,"title":["ショ糖の水素発酵における硫酸塩の影響 : 回分実験"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T16:15:01.454539+00:00"}