{"created":"2023-05-15T11:51:04.489644+00:00","id":2339,"links":{},"metadata":{"_buckets":{"deposit":"0631906f-4ba7-4399-bfe9-a616a35a567c"},"_deposit":{"created_by":4,"id":"2339","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2339"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002339","sets":["107:263:269"]},"author_link":["3871","3874","3877","3876","3872","3875","3873","3870"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"110","bibliographicPageStart":"107","bibliographicVolumeNumber":"6","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":"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.","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":"KJ00004311122","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"資料","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Comment","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":"東京農業大学農学部菌株保存室"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Faculty of Agricultural Technology, Gadjah Made University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"飯野, 久和"},{"creatorName":"イイノ, ヒサカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"クスワント, カプティ ラハユ"},{"creatorName":"コザキ, ミチオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小崎, 道雄"},{"creatorName":"オカダ, サナエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡田, 早苗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iino, Hisakazu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuswanto, Kapti Rahayu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kozaki, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okada, Sanae","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":"KJ00004311122.pdf","filesize":[{"value":"269.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311122.pdf","url":"https://swu.repo.nii.ac.jp/record/2339/files/KJ00004311122.pdf"},"version_id":"aa746b55-a978-4bda-b5e4-b4b2458fdfdd"}]},"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":"黒ゴマ発酵食品チャブクの微生物","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"黒ゴマ発酵食品チャブクの微生物"},{"subitem_title":"Microorganisms of Fermented Black Sesame Pressed Cake \"Cabuk\"","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["269"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2339","relation_version_is_last":true,"title":["黒ゴマ発酵食品チャブクの微生物"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:19:24.764965+00:00"}