{"created":"2023-05-15T11:51:01.705245+00:00","id":2274,"links":{},"metadata":{"_buckets":{"deposit":"675e3f42-2902-40a6-9a4b-2b6db9727c26"},"_deposit":{"created_by":4,"id":"2274","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2274"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002274","sets":["107:263:265"]},"author_link":["3716","3711","3712","3714","3717","3713","3715"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"82","bibliographicPageStart":"77","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"昭和女子大学大学院生活機構研究科紀要"},{"bibliographic_title":"Bulletin of the Graduate School of Human Life Sciences, Showa Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Chu is a traditional Indonesian distilled beverage like Jamaica rum style, especially made from molases. The fermentation is carried out by natural microorganism and is completely in about 3～5 days, after fermentation Moromi mash is distilled by traditional distiller. In this paper the micro flora in \"Chu\" moromi mash and alcohol producing yeast have been investigated, A Genus Shizosaccharomyces was only emploied to the fermentation, therefore this Genus was found to be the dominant yeast durring the Moromi fermentation. 7 strains purified from 2 \"Chu\" factories in Wonogiri central Java, and tested by morphological and phisiological methods. All isolates ware identified to Shizosaccharomyces pombe as Rum fermentation in Jamaica.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004311057","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10474552","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09182276","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大学院生活機構研究科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小崎, 道雄"},{"creatorName":"コザキ, ミチオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"季, 福臨"},{"creatorName":"イイノ, ヒサカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"飯野, 久和"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOZAKI, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"LEE, fwu Ling","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUSWANTO, Kapti Rahaya","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IINO, Hisakazu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00004311057.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311057.pdf","url":"https://swu.repo.nii.ac.jp/record/2274/files/KJ00004311057.pdf"},"version_id":"3463e3b7-0ed9-4bcf-a0e4-c2dbf8f52b1d"}]},"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":"ジャワ島の「酎」醪から分離した酵母","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ジャワ島の「酎」醪から分離した酵母"},{"subitem_title":"On the Yeasts Isolated from \"Chu\" Moromi- mash in Java Island","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["265"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2274","relation_version_is_last":true,"title":["ジャワ島の「酎」醪から分離した酵母"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:21:18.466862+00:00"}