@article{oai:swu.repo.nii.ac.jp:00002339,
 author = {飯野, 久和 and クスワント, カプティ ラハユ and 小崎, 道雄 and 岡田, 早苗 and Iino, Hisakazu and Kuswanto, Kapti Rahayu and Kozaki, Michio and Okada, Sanae},
 journal = {昭和女子大学大学院生活機構研究科紀要, Bulletin of the Graduate School of Human Life Sciences, Showa Women's University},
 month = {Mar},
 note = {Cabuk was local javanese fermented food used with black sesame pressed cake as raw material in Indonesia. The chemical components of three kind samples were moisture 11.0-12.4%, crude protein 25.2-26.0%, crude fat 21.3-22.2%, Carbohydrate 37.7-37.9%, crude fiber 3.0-3.4, and ash 0.05-0.1%. The microorganisms isolated were aerobic, endospore-formig and gram positive rods, were identified Bacillus subtilis. These B.subtilis were consistented with the properties of type strain of B. subtilis., 10, KJ00004311122, 資料, Comment},
 pages = {107--110},
 title = {黒ゴマ発酵食品チャブクの微生物},
 volume = {6},
 year = {1997},
 yomi = {イイノ, ヒサカズ and コザキ, ミチオ and オカダ, サナエ}
}