{"created":"2023-06-20T15:54:30.712861+00:00","id":1012,"links":{},"metadata":{"_buckets":{"deposit":"d7558fae-554b-439d-a867-a826370c0347"},"_deposit":{"created_by":2,"id":"1012","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1012"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00001012","sets":["14:72"]},"author_link":["1656","3789","1885","2681","2742","1659","3054","2708"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"41","bibliographicPageEnd":"50","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"仁愛女子短期大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Lactic acid bacteria(LAB)from“Heshiko\"which is mackerel pickle with salt and rice-bran, a traditional fermented food in Fukui were isolated and characterized. The temperature was a range of 12℃ to 28℃ during fermentation for 10 months. After soaking with salt and rice-bran, the concentration of NaCl was about 9%, acidity as lactic acid increased from 800mg/100g to 1200mg/100g, viable cell counts of LAB were 103 to 107 cfu/g, viable cell counts of other bacteria were 105cfu/g, and viable cell counts of yeasts were 104 to 107 cfu/g during fermentation. Ninety six strains of LAB were isolated during fermentation process. The heterofermentive rods and the homofermentive rods(or streptococci)were isolated at the initial stage, and then LAB isolated from“Heshiko\"was Tetragenococcus halophilus only. T.halophilus was the dominant strain in the fermentation of“ Heshiko\".","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00001006","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛女子短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09138587","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"百木, 華奈子"},{"creatorName":"モモキ, カナコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1885","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"駒野, 小百合"},{"creatorName":"コマノ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3054","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小林, 恭一"},{"creatorName":"コバヤシ, キョウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1659","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"谷, 政八"},{"creatorName":"タニ, マサハチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1656","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Momoki, Kanako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2742","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Komano, Sayuri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3789","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kobayashi, Kyoichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2708","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tani, Masahachi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2681","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-10-27"}],"displaytype":"detail","filename":"vol.41_p43-50.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"vol.41_p43-50.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/1012/files/vol.41_p43-50.pdf"},"version_id":"5eb9a399-3bee-422f-8ebe-eaead37717ea"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"塩蔵保存食品","subitem_subject_scheme":"Other"},{"subitem_subject":"鯖糠漬(へしこ)","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵微生物、","subitem_subject_scheme":"Other"},{"subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸旋光性","subitem_subject_scheme":"Other"},{"subitem_subject":"Salting preserved food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Mackerel in salted rice-bran paste( Heshiko)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fermentation microorganismlactic acid bacteriaLactic acid rotatory polarization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"鯖糠漬“へしこ\"からの乳酸菌の分離と発酵微生物の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鯖糠漬“へしこ\"からの乳酸菌の分離と発酵微生物の変化"}]},"item_type_id":"10002","owner":"2","path":["72"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-09-03"},"publish_date":"2009-09-03","publish_status":"0","recid":"1012","relation_version_is_last":true,"title":["鯖糠漬“へしこ\"からの乳酸菌の分離と発酵微生物の変化"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:12:52.026099+00:00"}