{"created":"2023-05-15T11:51:05.540782+00:00","id":2364,"links":{},"metadata":{"_buckets":{"deposit":"f62864b2-3256-4a3b-9a64-01e645784595"},"_deposit":{"created_by":4,"id":"2364","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2364"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002364","sets":["107:263:271"]},"author_link":["3937","3936","3940","3942","3938","3939","3941","3943"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"23","bibliographicVolumeNumber":"8","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":"チンチャウは、ジャワ島で食されるツヅラ科やシソ科の茎葉から抽出した固有の寒天様食品のチンチャウがある。その製法は、原料生葉を約20倍の水に浸けて揉み、布越し後、濾液を1-2時間放置することによりゲル化するデザート食品である。このゲルは無菌的な条件下では3週間後でも分解されなかったのに対し、自然放置では2日後に完全崩壊し、且つ細菌の汚染が認められた。汚染細菌を分離・同定した結果、Bacillus pumilusであった。本株は分布の広い種であり、また短時間でゲルを分解する能力を持っていたことから、チンチャウの主崩壊菌と想定した。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Indigenous agar like food \"Cincau\" has made from extract of leaves and stem of Cyclea and Mesona in Java island. Raw leaves was soaked and crumpled in 20 times water and then filtered through gauze cloth, the filtrate occurs gelation like agar after 1-2 hours. The \"Cincau Gel\" has been preferable for dessert in Java. This gel decomposed easily in the room, but sterilized gel remaines in this state even 3 weeks. Decomposing gel was infected by bacteria, so this bacteria was isolated and after identificated to Bacillus pumilus, this speacies spread widely in the nature and isolate strain decomposed gel within one day, therefore decomposing bacteria of \"Cincau gel\" will supposed B. pumilus. This 'Cincau' is expected to the material of food fiber in future.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004311147","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":"東京農業大学応用生物科学部バイオサイエンス学科"},{"subitem_text_value":"ガジャマダ大学食品工学工学科"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Bioscience, Faculty of Applied Bioscience, Tokyo University of Agriculture"},{"subitem_text_language":"en","subitem_text_value":"Laboratory of Food Biotechnology, Faculty of Agricultural Technology, Gadjah Mada University"}]},"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":"新村, 洋一"},{"creatorName":"ニムラ, ヨウイチ","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, カプチ・ラハユ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOZAKI, MICHIO","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NIMURA, YOUICHI","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IINO, HISAKAZU","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUSWANTO, KAPTI RAHAYU","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":"KJ00004311147.pdf","filesize":[{"value":"947.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311147.pdf","url":"https://swu.repo.nii.ac.jp/record/2364/files/KJ00004311147.pdf"},"version_id":"7269e7a7-8aa6-4820-bed9-32307329b762"}]},"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":"チンチャウゲルの分解微生物","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"チンチャウゲルの分解微生物"},{"subitem_title":"Decomposition Microorganisms of Cincau","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["271"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2364","relation_version_is_last":true,"title":["チンチャウゲルの分解微生物"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:18:58.154679+00:00"}