{"created":"2023-05-15T11:51:02.437755+00:00","id":2291,"links":{},"metadata":{"_buckets":{"deposit":"1fbeddd2-b8c5-4fb7-a0c5-7f7ea0f8d5ba"},"_deposit":{"created_by":4,"id":"2291","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2291"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002291","sets":["107:263:266"]},"author_link":["3757","3760","3761","3759","3758"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"61","bibliographicPageStart":"53","bibliographicVolumeNumber":"3","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_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ヤシ酒とヤシ樹液の成分および発酵に関与する微生物について明確にするため行った。樹液成分の糖質は還元糖ではなくマンナンを主とする多糖であり,浸出樹液量は1時間に50～60mlであり,発酵後はほぼ4～5%アルコール濃度であった。ヤシ酒の発酵に関与する酵母は酸化防止のため加えられるマングローブ樹皮が存在しないと,Saccharomyces chevalieri, S. bailiiおよびKloeckera apiculataであったが,マングローブ樹皮添加ではポリフェノール耐性のないKl. apiculataは生息できず,殆どS. chevalieriのみ,またはS. bailiiとの2種の酵母の働きによりアルコール発酵が進むことが判った。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In this study, we examined chemical composition of palm sap and palm wine, and investigated the microorganisms concerned to palm wine (Tuba) fermentation in the Philippines. Palm sap oozed about 50～60ml per one hour, and after fermentation converted 4～5% (v/v) ethanol from sap sugars. Yeasts of palm wine fermentation, if the mangrobe bark was not added in oozed sap, were Saccharomyces chevalieri, S. bailii var. bailii and Kloeckera apiculata on the contrary, if mangrobe bark was added non polyphenol tolerance yeast Kloeckera apiculata could not growth and carried out ethanol fermentation by S. chevalieri and S. bailii.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004311074","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"報文","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Original","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":"飯野, 久和"},{"creatorName":"イイノ, ヒサカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOZAKI, MICHIO","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IINO, HISAKAZU","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SANCHEZ, PRISCILLA C.","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":"KJ00004311074.pdf","filesize":[{"value":"717.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311074.pdf","url":"https://swu.repo.nii.ac.jp/record/2291/files/KJ00004311074.pdf"},"version_id":"47f6e886-9fa0-4922-855f-638cb1138f4e"}]},"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":"ヤシ酒と関与微生物について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヤシ酒と関与微生物について"},{"subitem_title":"On the Palm Wine and Its Related Microorganisms","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["266"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2291","relation_version_is_last":true,"title":["ヤシ酒と関与微生物について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:20:48.644091+00:00"}