{"created":"2023-06-19T08:46:09.415278+00:00","id":4892,"links":{},"metadata":{"_buckets":{"deposit":"11730ed6-6ab7-4551-b5a6-72c7bf7ddbce"},"_deposit":{"created_by":14,"id":"4892","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4892"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004892","sets":["47:273:415"]},"author_link":["7322","7862","7615"],"control_number":"4892","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Halophilic lactic acid bacteria in fermentation food making (IV) : Nutrient reguirement of lactic acid bacteria and yeasts in suguki making (Agricultural Chemistry)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-10-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"167","bibliographicPageStart":"163","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"すぐき漬より酵母の分離を行ない乳酸菌, 酵母添加による熟成効果について検討し, 乳酸菌, 酵母がすぐき漬製造中に盛んに生育するのは, その環境がこれら微生物にとって特によい条件にあり, この見地からすぐき菜にはある特殊な成分の存在も推察されるので, 乳酸菌, 酵母の栄養要求について検討した。分離された有用酵母は同定の結果Saccharomyces rouxiiであり, 乳酸菌, 酵母の添加では, 乳酸菌単独添加より熟成が早く良好な製品が得られた。乳酸菌, 酵母の栄養要求の結果では, 前者はビタミンとしてピリドキシン, ニコチン酸, パントテン酸, PABAおよびビオチンを, アミノ酸はプロリン以外の17種を要求した。後者はビタミンのみを要求し, 窒素源が硫安のときはチアミン, ピリドキシン, ニコチン酸およびビオチンを, アミノ酸のときは上記の他にパントテン酸の要求性が付加されるのを認めた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"A useful yeast was isolated from the Suguki making material and the curing effect was studied in addition of lactic acid bacteria and yeast. The excellent growth of lactic acid bacteria and yeast in Suguki making is caused by the condition which is especially favorable for the growth of microorganisms and we expected that some special factor was presented in Brassica Rapa, L. Therfore we studied the nutritive reguirement of lactic acid bacteria and yeast. On the result of identification of the yeast, we found that this strain belongs to Saccharomyces rouxii and the curing effect was more superior in addition of both lactic acid bacteria and yeast than lactic acid bacteria only. In the study on the nutritive reguirement of lactic acid and yeast, the former riguired vitamins such as pyridoxine. nicotinic acid, pantothenic acid, PABA and biotin and 17 kinds of amino acid excepted proline, the latter only vitamins and in ammonium sulfate of nitrogen source, thiamine, pyridoxine and nicotinic acid were reguired and in amino acid, pantothenic acid was reguired.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"岩井, 正憲","creatorNameLang":"ja"},{"creatorName":"イワイ, マサノリ","creatorNameLang":"ja-Kana"},{"creatorName":"Iwai, Masanori","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"今原, 広次","creatorNameLang":"ja"},{"creatorName":"イマハラ, ヒロツグ","creatorNameLang":"ja-Kana"},{"creatorName":"Imahara, Hirotsugu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"中浜, 敏雄","creatorNameLang":"ja"},{"creatorName":"ナカハマ, トシオ","creatorNameLang":"ja-Kana"},{"creatorName":"Nakahama, Toshio","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000078891.pdf","filesize":[{"value":"439.4 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078891.pdf","url":"https://kpu.repo.nii.ac.jp/record/4892/files/KJ00000078891.pdf"},"version_id":"41b54f64-62a0-452b-934b-baf28250c03c"}]},"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"}]},"item_title":"醗酵食品の製造に関係する乳酸菌(第 4 報) : すぐき漬中の乳酸菌と酵母の栄養要求(農芸化学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醗酵食品の製造に関係する乳酸菌(第 4 報) : すぐき漬中の乳酸菌と酵母の栄養要求(農芸化学部門)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["415"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4892","relation_version_is_last":true,"title":["醗酵食品の製造に関係する乳酸菌(第 4 報) : すぐき漬中の乳酸菌と酵母の栄養要求(農芸化学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-24T06:25:33.468513+00:00"}