{"created":"2023-05-15T11:51:04.998476+00:00","id":2351,"links":{},"metadata":{"_buckets":{"deposit":"d5db95aa-e816-40af-8a18-b0b984ccef1b"},"_deposit":{"created_by":4,"id":"2351","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2351"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002351","sets":["107:263:270"]},"author_link":["3906","3902","3903","3905","3904","3907","3908","3909"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"29","bibliographicVolumeNumber":"7","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":"1)インドネシヤ固有のキヤッサバ粕を原料として作られる「ダケ」の主要関与微生物を,分離,同定後に確定した。2)主な微生物はSAONOらの報告したBacillussp.ではなく,糸状菌のMucor hiemalisであった。3)1市,2村の農村から得た「ダケ」試料の主要な糸状菌は共通してM. hiemalisであった。4)全ての試料から得られた乳酸菌はPediococcus Pentosacensに限られた。5)酵母も全て糸状菌酵母Saccharomycopsis sp.およびCandida sp.であった。このようにDageは農家で,それぞれ作られていたが,微生物学的には,数種の微生物のみの関与で製造されていたことがわかった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Dage is a indigenous fermented cassava press cake in limited area of Central Java Indonesia. Dr. SAONO and his coworkers studied the emploied microorganism of Dage fermantation, about 20 years ago, and reported this food made chiefly of Bacillus sp. like Japanese Natto, but not much is known clearly about microorganisms. Therefore authors collected Dage samples from Dage making fermer factories. The staple microorganism on Dage has been settled mold belonged to Mucor hiemalis, and lactic acid bacteria in Dage making was only Pediococcus pentosaceus.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004311134","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":"東京家政大学,家政学部栄養学科"}]},"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 Mada University (Indonesia)"}]},"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":"クスワント, カプティラハユ"},{"creatorName":"イチノエ, マサカツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"一戸, 正勝"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOZAKI, MICHIO","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IINO, HISAKAZU","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUSWANTO, KAPTIRAHAYU","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ICHINOE, MASAKATSU","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":"KJ00004311134.pdf","filesize":[{"value":"578.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311134.pdf","url":"https://swu.repo.nii.ac.jp/record/2351/files/KJ00004311134.pdf"},"version_id":"13518a8f-37f5-40fd-89cc-418d95efe540"}]},"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":"インドネシヤ固有発酵食品「ダケ」の微生物","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"インドネシヤ固有発酵食品「ダケ」の微生物"},{"subitem_title":"Microorganisms of Indigenous Fermented Food \"Dage\" in Indonesia","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["270"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2351","relation_version_is_last":true,"title":["インドネシヤ固有発酵食品「ダケ」の微生物"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:18:44.279651+00:00"}