{"created":"2023-06-20T15:54:33.975635+00:00","id":1080,"links":{},"metadata":{"_buckets":{"deposit":"1948b204-452b-4390-8275-f35cec51bcc4"},"_deposit":{"created_by":2,"id":"1080","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1080"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00001080","sets":["14:73"]},"author_link":["1656","3808","1885","2681","2742","3257","1659","2708"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"42","bibliographicPageEnd":"71","bibliographicPageStart":"65","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":"The prunus mume fruit (Benisashi) is, pH low microbial fermentation is conducted for the screening of lactic acid bacterium can be grown from being unsuitable. Screening method using GYP liquid medium, botanical lactic acid bacterium a degree of growth observed in the 100 strains prunus mume juice. Perform a full scan testing of lactic acid fermentation using selected strains, malolactic fermentation observed in prunus mume juice. Lactic acid bacterium were selected YH 3 strain , good prunus mume juice diluted three times if you have a reproducible and stable pH without adjustment, it was possible to malolactic fermentation. Sour prunus mume is suppressed, was obtained by testing a mild fermented prunus mume juice. A botanical lactic acid bacterium is used as a beverage made of prunus mume, can be used to promote a new prunus mume fruit.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00001074","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":"高橋, みなみ"},{"creatorName":"タカハシ, ミナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3257","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":"Takahashi, Minami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3808","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":"BD00012235_001.pdf","filesize":[{"value":"836.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BD00012235_001.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/1080/files/BD00012235_001.pdf"},"version_id":"ab9b8eb0-5414-441a-a23e-4341a7ee696b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"梅果汁","subitem_subject_scheme":"Other"},{"subitem_subject":"植物性乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"スクリーニング","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"マロラクティック発酵","subitem_subject_scheme":"Other"},{"subitem_subject_scheme":"Other"},{"subitem_subject":"Prunus mume \"Benisashi\" juice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Botanical lactic acid bacterium","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Screening","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactic acid fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Malolactic fermentation","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":"福井県産の梅果実「紅サシ」に関する研究 -梅果汁の乳酸発酵と有機酸組成の変化-","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"福井県産の梅果実「紅サシ」に関する研究 -梅果汁の乳酸発酵と有機酸組成の変化-"},{"subitem_title":"Study of Prunus mume \"Benisashi\" of Fukui Prefecture product -Lactic acid fermentation of Prunus mume juice and change in organic acid composition-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["73"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-05-17"},"publish_date":"2010-05-17","publish_status":"0","recid":"1080","relation_version_is_last":true,"title":["福井県産の梅果実「紅サシ」に関する研究 -梅果汁の乳酸発酵と有機酸組成の変化-"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:11:17.560759+00:00"}