{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679545995776.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1252/jcej.13we026"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/jcej/46/10/46_13we026/_pdf"}},{"identifier":{"@type":"NAID","@value":"130003381978"}}],"dc:title":[{"@language":"en","@value":"Effects of Starch and Protein on Glucosamine Content in the Biomass of <i>Monascus ruber</i>"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Biomass and its glucosamine content were measured for <i>Monascus ruber</i> after its cultivation on solid media containing different amounts of rice starch and protein. The protein was supplied as either yeast extract or peptone. The ratios of carbohydrate weight and protein weight (C/P ratio) in the media in this study were 2.2, 2.7, 20, 29, 34, and 60. Biomass production increased when the C/P ratio increased. The results show a linear relationship between the glucosamine content in biomass of <i>M. ruber</i> and the C/P ratio of media. We have successfully used this linear relationship to predict the glucosamine content in the biomass of <i>M. ruber</i> on rice flour medium. The error in this prediction method is not more than 15%."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679545995777","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000242070435"}],"foaf:name":[{"@language":"en","@value":"Chysirichote Teerin"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Food Engineering, King Mongkut’s Institute of Technology Ladkrabang"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679545995779","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000242070436"}],"foaf:name":[{"@language":"en","@value":"Takahashi Reiji"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Chemical Engineering, Tokyo Institute of Technology"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679545995778","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000242070437"}],"foaf:name":[{"@language":"en","@value":"Asami Kazuhiro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Chemical Engineering, Tokyo Institute of Technology"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679545995776","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000242070438"}],"foaf:name":[{"@language":"en","@value":"Ohtaguchi Kazuhisa"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Chemical Engineering, Tokyo Institute of Technology"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00219592"},{"@type":"EISSN","@value":"18811299"}],"prism:publicationName":[{"@language":"en","@value":"JOURNAL OF CHEMICAL ENGINEERING OF JAPAN"},{"@language":"en","@value":"J. Chem. Eng. Japan /  JCEJ"},{"@language":"en","@value":"jcej"},{"@language":"en","@value":"J. Chem. Eng. Japan"},{"@language":"en","@value":"Journal of Chemical Engineering of Japan"}],"dc:publisher":[{"@language":"en","@value":"The Society of Chemical Engineers, Japan"},{"@language":"ja","@value":"公益社団法人 化学工学会"}],"prism:publicationDate":"2013","prism:volume":"46","prism:number":"10","prism:startingPage":"695","prism:endingPage":"698"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://www.jstage.jst.go.jp/article/jcej/46/10/46_13we026/_pdf"}],"availableAt":"2013","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Biochemical%20Engineering","dc:title":"Biochemical Engineering"},{"@id":"https://cir.nii.ac.jp/all?q=%3Ci%3EMonascus%20ruber%3C/i%3E","dc:title":"<i>Monascus ruber</i>"},{"@id":"https://cir.nii.ac.jp/all?q=Growth","dc:title":"Growth"},{"@id":"https://cir.nii.ac.jp/all?q=Glucosamine","dc:title":"Glucosamine"},{"@id":"https://cir.nii.ac.jp/all?q=Solid%20Surface%20Culture","dc:title":"Solid Surface Culture"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360294647343006976","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Glucosamine Metabolism"}]},{"@id":"https://cir.nii.ac.jp/crid/1360579818270853248","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Quantification of the glucosamine content in the filamentous fungus <i>Monascus ruber</i> cultured on solid surfaces"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855568650518784","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Laboratory scale bioreactor for solid state processes"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262943310724608","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Influence of the Width of the Peripheral Growth Zone on the Radial Growth Rate of Fungal Colonies on Solid Media"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544420920829312","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Cooperation among germinating spores facilitates the growth of the fungus,\n            <i>Neurospora crassa</i>"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825895349496960","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Current Developments in Solid-state Fermentation"}]},{"@id":"https://cir.nii.ac.jp/crid/1363670320983758848","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of low oxygen concentrations on growth and α-amylase production of Aspergillus oryzae in model solid-state fermentation systems"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204154369024","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Monacolin K, a new hypocholesterolemic agent produced by a Monascus species."},{"@language":"ja-Kana","@value":"Monacolin K a New Hypocholesterolemic A"},{"@value":"Monacolin K, a new hypocholesterolemic agent produced by Monascus species"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679544509696","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Relation between Hyphal Growth and Red Pigment Production of the Fungus Monascus ruber NBRC 32318 on Rice Starch Agar"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681440971392","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"On the convenient method for glucosamine estimation in koji."},{"@value":"On the convenient method of glucosamine estimation in koji"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:1002460328"},{"@type":"CROSSREF","@value":"10.1252/jcej.13we026"},{"@type":"CIA","@value":"130003381978"},{"@type":"OPENAIRE","@value":"doi_dedup___::46b89fd7bd04019bb46279a827d92cfe"}]}