Nutritional quality of yeasts and improvement for the population growth of the rotifer Brachionus plicatilis シオミズツボワムシに対する酵母類の栄養価値及びその改善
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著者
書誌事項
- タイトル
-
Nutritional quality of yeasts and improvement for the population growth of the rotifer Brachionus plicatilis
- タイトル別名
-
シオミズツボワムシに対する酵母類の栄養価値及びその改善
- 著者名
-
Satuito, Cyril Glenn
- 著者別名
-
サトイト, シリル グレン
- 学位授与大学
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長崎大学
- 取得学位
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学術博士
- 学位授与番号
-
海博甲第16号
- 学位授与年月日
-
1991-03-31
注記・抄録
博士論文
目次
- 論文目録 / (0001.jp2)
- Table of Contents / p1 (0007.jp2)
- I.Introduction / p1 (0016.jp2)
- II.Methodology / p8 (0023.jp2)
- II-1.The General Procedure / p8 (0023.jp2)
- II-2.Axenization and Culture Methods Used for Evaluation / p12 (0027.jp2)
- Sterilization of the Rotifer / p12 (0027.jp2)
- Culture Methods and Population Growth Indices Used for Evaluation / p14 (0029.jp2)
- II-3.Effects of Shaking on the Reproduction of the Rotifer / p21 (0036.jp2)
- Introduction / p21 (0036.jp2)
- Materials and Methods / p22 (0037.jp2)
- Results / p24 (0039.jp2)
- Change in Density of Suspended Yeast Cells with Time under Static Conditions / p24 (0039.jp2)
- Effect of Vertical Shaking / p26 (0041.jp2)
- Effect of Stirring / p26 (0041.jp2)
- Effect of Horizontal Shaking ("number 8-like" motion and rotary) / p29 (0044.jp2)
- Discussion / p34 (0049.jp2)
- III.The Nutritional Deficiency of Baker's Yeast and Improvement for the Growth of the Rotifer / p36 (0051.jp2)
- III-1.Supplementary Effect of Various Nutrients on the Nutritional Deficiency of Baker's Yeast / p37 (0052.jp2)
- Introduction / p37 (0052.jp2)
- Materials and Methods / p38 (0053.jp2)
- Preparations of Miscellaneous / p40 (0055.jp2)
- Results / p42 (0057.jp2)
- Discussion / p55 (0070.jp2)
- III-2.Artificial Regulation of the Nutritional Value of Baker's Yeast Cells for the Growth of the Rotifer / p61 (0076.jp2)
- Introduction / p61 (0076.jp2)
- Materials and Methods / p62 (0077.jp2)
- Results / p67 (0082.jp2)
- Effect of Yeast Growth Medium on the Nutritional Value of Baker's Yeast / p67 (0082.jp2)
- Different Yeasts / p67 (0082.jp2)
- Nutritional Value of Squid Liver Oil Enriched Yeast / p72 (0087.jp2)
- Discussion / p72 (0087.jp2)
- III-3.Improving the Nutritional Value of Baker's Yeast by the Addition of Nannochloropsis oculata / p79 (0094.jp2)
- Introduction / p79 (0094.jp2)
- Materials and Methods / p80 (0095.jp2)
- Results / p82 (0097.jp2)
- Discussion / p89 (0104.jp2)
- III-4.Discussion on Possible Factors Influencing the Food Value of Baker's Yeast / p92 (0107.jp2)
- IV.Nutritional Quality of Marine Yeasts for the Population Growth of the Rotifer / p96 (0111.jp2)
- Materials and Methods / p97 (0112.jp2)
- Results / p99 (0114.jp2)
- 1.Nutritional Value of Marine Yeasts for the Rotifer / p99 (0114.jp2)
- Amino and Fatty Acid Compositions of Marine Yeasts / p99 (0114.jp2)
- Growth of Rotifer Fed with Marine Yeast / p99 (0114.jp2)
- 2.Supplementary Effect of Nutrients on the Nutritional Value of Marine Yeasts for the Rotifer / p106 (0121.jp2)
- Discussion / p114 (0129.jp2)
- V.General Discussion / p116 (0131.jp2)
- 1.Yeasts as Food for the Rotifer / p116 (0131.jp2)
- 2.Nutritional Requirements of the Rotifer / p119 (0134.jp2)
- 要約 / p123 (0138.jp2)
- Acknowledgements / p128 (0143.jp2)
- References / p129 (0144.jp2)