Consulta: creatorFacets:"小田, 有二"
Registros recuperados: 26
Data/hora: 11/06/2024 04:06:49

乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ給与がホルスタイン種去勢肥育午の肉質に及ぼす影響
Provedor de dados: 19
Autores: 日高, 智; 高柳, 樹行; 三浦, 俊治; 小田, 有二; HIDAKA, Satoshi; TAKAYANAGI, Tatsayuki; TAKAYANAGI, Tatsuyuki; MIURA, Toshiharu; ODA, Yuuji.
ポテトパルプの有効利用を目的として，発酵品質の 良いサイレージを調製するために，乳酸生成糸状菌 Amylomyces rouxiiをポテトパルプに添加し，サイレー ジを調製して，得られた乳酸生成糸状菌添加ポテトパ ルプサイレージの保存性，および肉用牛へ給与した場 合の肉質に及ぼす影響について検討した. ホルスタイン種去勢肥育牛26頭を用いて，Amylomycces rouxiiを添加・調製したポテトパルプサイレージ給与区9頭(APS区)，無添加ポテトパルプサイレージ給与区8頭(CPS区)，サイレージを給与しない対照区9頭とした. 馴致期間(9日間)と試験期間(72日間)の計 81日間の給与試験を行ない，それぞれのサイレージの カビなどによる廃棄量を算出した. また，飼養試験終了後，供試牛を出荷して枝肉格付成績を得て，各試験区の格付等級を比較した.さらに，各試験区から6頭を選び，第7~10胸椎部胸最長筋の肉質(水分含有割合，粗脂肪含有割合，肉色，加熱損失率，切断抵抗値)と皮下および筋問脂肪の脂肪酸組成について検討した. サイレージの廃棄量はAPSに比べてCPSが多く，そ の廃棄率は， APSが0.18%. CPSが0，27%とCPSはAPS の1.5倍であった. 出荷体重および格付等級には，試験 区間で差はみられなかった.肉質では，加熱損失率を 除くすべての項目に試験区間で差はみられなかった. 加熱損失率は. APS区が対照区より，有意に大きい値 を示した(p〈O.05). 胸最長筋の切断抵抗値では，有意 差はなかったが. APS区が他の試験区より小さい傾向 を示した.また，皮下および筋問脂肪の脂肪酸組成に は各試験区間で差はみられなかった. 以上のことから，ポテトパルプサイレージの保存性...
Palavras-chave: ポテトパルプサイレージ; 乳酸生成糸状菌; 肉質; ホルスタイン種去勢牛; Potato pulp silage; Amylomyces rouxi; Meat quality; Holstein steer.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2837

Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15
Provedor de dados: 19
Autores: Oda, Y; Nakamura, K; Shinomiya, N; Ohba, K; 小田, 有二.
Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded...
Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Beta vulgaris; Cheese whey.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3143

南太平洋サモア独立国の食材に関する調査を終えて
Provedor de dados: 19
Autores: 小田, 有二.
http://www.gtbh.jp/magazine/magazine17.html
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3042

乳酸生成糸状菌添加小麦稈サイレージの飼料評価
Provedor de dados: 19
Autores: 日高, 智; 福島, 道広; 小田, 有二; Hidaka, Satoshi; Fukushima, Michihiro; Oda, Yuji.
Palavras-chave: エコフィード; 乳酸生成糸状菌小; 麦稈サイレージ.
Ano: 2008
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2043

十勝の大地が育んだ酵母でパンつくり
Provedor de dados: 19
Autores: 小田, 有二.
http://www.noukanotomo.com/
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3121

乳酸生成糸状菌(Amylomyces rouxii) 添加ポテトパルプサイレージと食品残渣からの乾燥調製飼料給与が肥育豚の産肉性に及ぼす影響
Provedor de dados: 19
Autores: 日高, 智; 太田, 忍; 三浦, 俊治; 小田, 有二; HIDAKA, Satoshi; OHTA, Shinobu; MIURA, Toshiharu; ODA, Yuuji.
アミロマイセス麹を新鮮物重量あたり1%添加した ポテトパルプサイレージ，おから，屑パンおよび食品 残渣を加熱滅菌・乾燥して調製飼料を得た.肥育後期 豚(平均体重80kg) を13頭供試し，配合飼料のみを給 与した対照区(6頭)と調製飼料を配合飼料の30%と 置き換えて給与した試験区(7頭)として42日間の肥 育試験を実施した.試験終了後，格付成績と肉質を検 討した.調製飼料は，配合飼料に比べて，粗脂肪含量 が多く，粗タンパク質およびデンプン含量が少なかっ た.飼料嗜好性では，全期間の飼料摂取量に差はなく， 対照区3.03kg/日・頭，試験区3.13kg/日・頭であった. 試験期間において試験豚の体重は，対照区が81.9kgか ら112.8kgに，試験区が79.3kgから109.8kgと増加し， 増体量に差はなかった.また，両試験区間で，出荷体 重，枝肉重量，背脂肪厚，格付等級に差はなかった. ロース芯面積，胸最長筋の肉色，加熱損失率，水分含 量および粗脂肪含量においても対照区と試験区に差は みられなかった.胸最長筋の切断抵抗値は，試験区が対照区より有意に大きい値を示したが，この原因とし て解体後の熟成期間が短かったためと考えられた.皮 下脂肪および筋間脂肪の脂肪酸組成は，両区ともほぼ 同様な構成割合を示し，差は認められなかった. 以上のことから，調製飼料給与は，豚の飼料晴好性， 増体成績.格付成績および肉質に影響を及ぼさなかっ たことから，本試験で用いた調製飼料は豚用配合飼料 に30%まで代替でき，豚用飼料として有用であると考 えられた.
Palavras-chave: ポテトパルプサイレージ; 乳酸生成糸状菌; 食品残渣; 産肉性; 豚; Potato pulp silage; Amylomyces rouxii; Food waste; Performance; Pig.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2836

北海道発「サクランボ酵母」 : エゾヤマザクラのサクランボから分離した新しい製パン用酵母
Provedor de dados: 19
Autores: 小田, 有二; Oda, Yuji.
Palavras-chave: 製パン用酵母; 地域ブランド; 地産地消.
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2610

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali
Provedor de dados: 19
Autores: SUJAYA, I-Nengah; MIKUMO, Dai; ORIKASA, Yoshitake; URASHIMA, Tadasu; ODA, Yuji; 浦島, 匡; 小田, 有二; 折笠, 善丈.
Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar...
Palavras-chave: Brem; SUC2 gene; Leavening; Breadmaking; Dough.
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3573

Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15
Provedor de dados: 19
Autores: NAKAMURA, Kenji; SHINOMIYA, Noriyuki; ORIKASA, Yoshitake; ODA, Yuji; 折笠, 善丈; 小田, 有二.
Ethanol production from a mixture of wheat flour or potato tubers and cheese whey was examined using the flex yeast Kluyveromyces marxianus KD-15, a 2-deoxyglucose-resistant mutant of strain NBRC 1963 that can produce ethanol from sugar beet thick juice diluted with whey. Strain KD-15 simultaneously converted glucose and lactose to ethanol within 48 h, in media containing 10.0% to 15.0% (w/v) total sugars from saccharified filtrate and whey. For efficient production of ethanol from 15.0% (w/v) total sugars, KD-15 cells were collected after fermentation and inoculated into fresh media. Batch fermentation was successfully repeated at least ten times in medium composed of saccharified potato tubers mixed with whey. Yeast cells began to convert all the sugars...
Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Wheat flour; Potato tubers; Cheese whey.
Ano: 2012
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3803

フレックス酵母による高効率エタノール生産技術の開発
Provedor de dados: 19
Autores: 小田, 有二; Oda, Yuji.
新たな農林水産政策を推進する実用技術開発事業（農林水産省）
Palavras-chave: テンサイシックジュース; チーズホエー; バイオエタノール.
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2608

乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ貯蔵中における化学成分および発酵品質の経時的変化
Provedor de dados: 19
Autores: 岡田, 舞; 渡邉, 彩; 松岡, 栄; 三浦, 俊治; 小田, 有二; 河合, 正人; OKADA, Mai; WATANABE, Aya; MATSUOKA, Sakae; MIURA, Toshiharu; ODA, Yuuji; KAWAI, Masahito.
The change in chemical compositions and fermentation characteristics of potato pulp with Amylomyces rouxii(APS) during ensiling were compared to those of potato pulp silage without additive (CPS). Amylomyces rouxii was added as a rice malt at the rate of 1% of fresh weight. APS and CPS were ensiled in separate 900 ml silos for 3，5，7，14，28，42 and 70 days. There were no differences in the CP content throughout the ensiling period in both silage. NDF and ADF contents decreased by 5 to 7% for 70 day storage in both silage. The starch content on dry matter basis decreased from 62.0% at day 0 to 52.7% and 54.8% at day 70 in APS and CPS，respectively，and the content of APS was lower than that of CPS from day 14 to 70. The pH of APS was lower (p&lt;0.05) than that...
Palavras-chave: ポテトパルプサイレージ; 化学成分; 発酵品質; 乳酸生成糸状菌; Potato pulp silage; Chemical compositions; Fermentation characteristics; Amylomyces rouxii.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3014

Discrimination of Saccharomyces cerevisiae and Saccharomyces paradoxus strains by the SUC2 gene sequences
Provedor de dados: 19
Autores: Oda, Yuji; Mikumo, Dai; Leo, Fiame; Urashima, Tadasu; 小田, 有二; 浦島, 匡.
http://www.jstage.jst.go.jp/article/jgam/56/4/56_355/_article/-char/ja/
Palavras-chave: Saccharomyces cerevisiae; Saccharomyces paradoxus; SUC2 gene.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3058

Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
Provedor de dados: 19
Autores: TAKAKUWA, Naoya; OHNISHI, Masao; ODA, Yuji; 大西, 正男; 小田, 有二.
Debaryomyces hansenii NBRC 0855 accumulated high amounts of glucosylceramide relative to 25 strains of salt-tolerant yeasts in the genera Candida，Debaryomyces. Kodamaea，and Pichia. The constituents of glucosylceramide were principally 2-hydroxystearic acid as a fatty acid，9-methyl-trans-4，trans-8-sphingadienine as a sphingoid base and glucose as a hexose. Strain NBRC 0855 was able to produce glucosylceramide when cultured on actual eflluent from a pickle manufacturer.
Palavras-chave: Glucosylceramide; Salt tolerant yeast; Debaryomyces hansenii.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2708

フレックス酵母による高効率エタノール生産技術の開発
Provedor de dados: 19
Autores: 小田, 有二.
Palavras-chave: 酵母; 糖蜜; ホエー; ビート; バイオエタノール.
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2900

チーズ製造副産物を原料とした新しいバイオエタノール生産技術
Provedor de dados: 19
Autores: 小田, 有二.
最近の食品製造に見るR&amp;D
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3122

乳酸生成糸状菌による農産加工副産物利用技術の開発 : 研究成果と将来の展望
Provedor de dados: 19
Autores: 小田, 有二.
http://www.gtbh.jp/magazine/magazine01.html
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3044

Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene
Provedor de dados: 19
Autores: ODA, Yuji; MIKUMO, Dai; TAJIMA, Kanako; YAMAUCHI, Hiroaki; 小田, 有二.
The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts used for the production of whisky, wine, and bread. In a comparison with six baking strains, strain AK 46 possessed less leavening ability in dough with and without addition of 5% sucrose (based on the weight of flour) but a high ability in sweet dough containing 30% sucrose. The activities of the two enzymes α-glucosidase and invertase, which are related to dough fermentation, were lower than those in the other strains. A baking test showed that strain AK 46 was applicable for breadmaking using the straight dough and sponge dough...
Palavras-chave: Baker's yeast; Leavening; Dough; SUC gene; Invertase.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2963

Simultaneous Production of Sphingolipids and Ethanol by Kluyveromyces thermotolerans
Provedor de dados: 19
Autores: Tamura, M; Kimura, K; Yunoki, K; Matsumoto, O; Takakuwa, N; Oda, Yuji; Ohnishi, Masao; 小田, 有二; 大西, 正男.
Kluyveromyces thermotolerans strain NBRC 1674 was selected for the simultaneous production of sphingolipids and ethanol from beet molasses. The strain gradually synthesized ethanol with fermentation periods and attained a level slightly higher than that of the strain of Saccharomyces cerevisiae usually used for ethanol production. The sphingolipids accumulated in the cells were composed of almost equal amounts of free ceramides and glucosylceramides. The sphingoid bases and fatty acids of the two sphingolipids differed from each other and changed under aerobic and anaerobic growth conditions. Oxygen limitation may cause accumulation of sphinganine by inhibiting sphingolipid desaturases and enhance its proportion in both the sphingolipids.
Palavras-chave: CANDIDA-LIPOLYTICA YEAST; SACCHAROMYCES-CEREVISIAE; CEREBROSIDES; IDENTIFICATION; FERMENTATIONS; DESATURASE; PLANTS.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/692

テンサイシックジュース・チーズホエー混合原料からバイオエタノールの試験製造
Provedor de dados: 19
Autores: 小田, 有二; Oda, Yuji.
Palavras-chave: フレックス酵母; ベンチプラント; 実証試験.
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2644

北海道発「とかち野酵母」エゾヤマザクラのサクランボから分離した新しい製パン用酵母
Provedor de dados: 19
Autores: 小田, 有二.
Palavras-chave: とかち野酵母; 北海道産小麦; パン; 地域ブランド.
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2902

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants
Provedor de dados: 19
Autores: YAMADA, Sunao; SHINOMIYA, Noriyuki; OHBA, Kiyoshi; SEKIKAWA, Mitsuo; ODA, Yuji; 関川, 三男; 小田, 有二.
By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the...
Palavras-chave: Potato peel; Substandard mash; Ethanol; Fermentation.
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2962

乳酸生成糸状菌添加ポテトパルプサイレージの飼料利用に関する研究
Provedor de dados: 19
Autores: 日高, 智; 島田, 謙一郎; 三浦, 俊治; 小田, 有二; HIDAKA, Satoshi; SHIMADA, Ken-ichiro; MIURA, Toshiharu; ODA, Yuuji.
わが国で家畜に給与される飼料の自給率は， 1965年 ではTDNで55%，濃厚飼料で31%であったが， 2002年 にはTDN24%，濃厚飼料10%と低下している(農林水 産省， 2004). このような飼料の輸入依存がBSEや口蹄 疫の発生要因となっており，飼料の自給率を改善し， 安定供給とともに畜産物の安全性の確保が重要な課題 である.また，わが国では多量の食品残渣や加工副産 物が排出されているが，これらは飼料として十分に利 用されていない(阿部， 2000). 北海道でのデンプン製造に伴うポテトパルプの排出 量は年間約10万tになるが，その排出は秋から冬に集 中しており，水分含量が約80%と高いため長期保存に 適さないとされている(古川， 2001). しかし，ポテト パルプをサイレージ化することにより，保存性と年聞 を通しての利用が可能となり，エネルギー補給飼料と して利用価値が改善される. また，サイレージは乳酸 発酵を促進し，酪酸発酵を抑制することにより発酵品 質が良好となり，牛の嗜好性が向上する(増子， 2003). ポテトパルプに乳酸生成糸状菌(Rhizopus oryzaeまた はAmylomyces rouxii)を添加すると乳酸生成が増加し (三浦ら， 2004)，良質のサイレージが調製できる(岡 田ら， 2005). そこで，ポテトパルプを家畜の飼料として有効に利 用することを目的として，乳酸生成糸状菌を添加した ポテトパルプサイレージ(PS)をトランスバックで調 製して，さらに通年の利用を可能とするためにPSを主原料として水分約50%のサイレージを調製して，搾乳牛と肉用牛に給与し，生産性に及ぼす影響を検討した. また，糸状菌添加サイレージと食品残渣などから乾燥...
Palavras-chave: ポテトパルプサイレージ; 乳酸生成糸状菌; 飼料; Potato pulp silage; Rhizopus OIyzae; Amylomyces rouxii; Feed.
Ano: 2007
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2838

産学官連携による地域バイオマス利用研究の実際 : 競争的資金への応募から成果のとりまとめまで
Provedor de dados: 19
Autores: 小田, 有二.
平成19年度総会記念講演会講演要旨から
Ano: 2007
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3045

テンサイでもチーズホエーでもエタノールにする新しい酵母の発見 : 「フレックス酵母によるエタノール高効率生産技術の開発」の提案に至る経緯
Provedor de dados: 19
Autores: 小田, 有二.
プロジェクト研究の紹介
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3046

Amylomyces rouxii Strain CBS 438.76 Affects Cholesterol Metabolism in Cholesterol-Fed Rats
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; HAN, Kyu-Ho; TANEICHI, Yae; IIJIMA, Setsuko; SHIMADA, Ken-ichiro; SAITOH, Katsuichi; ODA, Yuji; CHIJI, Hideyuki; SEKIKAWA, Mitsuo; 福島, 道広; 韓, 圭鎬; 島田, 謙一郎; 小田, 有二; 関川, 三男.
We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A. rouxii group) or without (control group) 30g/kg A. rouxii for 4 wk. There were no significant differences in the body weight, food intake or liver weight among the groups. However, the weight of the cecum in the A. rouxii-fed group was significantly higher than that in the control group. The cecal pH in the A. rouxii-fed group was significantly lower than that in the control group. Cecal acetic acid, propionic acid and total SCFA concentrations in the A. rouxii-fed group were significantly higher than those in the control group. The serum...
Palavras-chave: Rats; Amylomyces rouxii strain CBS 438.76; Cholesterol; Cholesterol 7α-hydroxylase mRNA; LDL receptor mRNA.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2911

産学官連携による製パン用「とかち野酵母」の開発
Provedor de dados: 19
Autores: 小田, 有二; 山内, 宏昭; 田村, 雅彦; Oda, Yuji; Yamauchi, Hiroaki; Tamura, Masahiko.
平成23年度日本食品科学工学会技術賞
Palavras-chave: パン酵母; Saccharomyces cerevisiae; 製パン.
Ano: 2012
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3572