{"created":"2023-05-15T09:32:31.385539+00:00","id":27,"links":{},"metadata":{"_buckets":{"deposit":"2e45ee50-8515-4c68-87c3-a0a70be51854"},"_deposit":{"created_by":8,"id":"27","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"27"},"status":"published"},"_oai":{"id":"oai:seinan-jo.repo.nii.ac.jp:00000027","sets":["1:2"]},"author_link":["72","69","68","70","67","71"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"151","bibliographicPageStart":"145","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"西南女学院大学紀要"},{"bibliographic_title":"Bulletin of Seinan Jo Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　米糠を自然発酵させて調製する糠床に、種々の野菜を漬け込んで造る糠漬けは日本の伝統的発酵食品の一つである。糠床の微生物叢に関する研究は多いものの、糠漬け野菜の微生物叢とその変化についてはほとんど報告されていない。本研究では、85 年以上経過した熟成糠床３種と新たに調製した糠床１種にナスとキュウリを漬け込み、それら野菜に付着する微生物叢の変化を調べた。まず糠床中の微生物叢を調べたところ、今回使用した４種の糠床間で乳酸菌数と酵母数、その割合に大きな違いが見られた。浸漬野菜（糠床に18 時間浸漬後、水洗いした野菜）に関しては、コントロール（水洗いした野菜）と比べて、何れの糠床に浸漬した場合でも、一般細菌数は著しく減少し、乳酸菌・酵母数は増大した。付着した乳酸菌・酵母数は全体的にキュウリと比べてナスの方が多く、また糠床自体の乳酸菌・酵母数が多いほど付着菌数も多いと思われた。糠床中の乳酸菌数を高く維持すること等により、糠漬け野菜のプロバイオティクスとしての利用が今後期待される。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"西南女学院大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11156368","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13426354","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"古田, 吉史"},{"creatorName":"フルタ, ヨシフミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"67","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 貴絵"},{"creatorName":"タナカ, ヨシエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"甲斐, 達男"},{"creatorName":"カイ, タツオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"69","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Furuta, Yoshifumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"70","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, Yoshie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"71","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kai, Tatsuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"72","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":"2017-03-18"}],"displaytype":"detail","filename":"Vol.21furuta.pdf","filesize":[{"value":"902.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://seinan-jo.repo.nii.ac.jp/record/27/files/Vol.21furuta.pdf"},"version_id":"1285d00e-9a98-4945-9cac-ccfcc57e09bd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"糠床","subitem_subject_scheme":"Other"},{"subitem_subject":"糠漬け","subitem_subject_scheme":"Other"},{"subitem_subject":"微生物叢","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"プロバイオティクス","subitem_subject_scheme":"Other"},{"subitem_subject":"nukadoko","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nukazuke","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"microbiota","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"probiotics","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":"糠床への浸漬による野菜に付着する微生物叢の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"糠床への浸漬による野菜に付着する微生物叢の変化"},{"subitem_title":"Changes in Microbiota Adherent to Pickled Vegetables during Nukadoko Fermentation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["2"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-18"},"publish_date":"2017-03-18","publish_status":"0","recid":"27","relation_version_is_last":true,"title":["糠床への浸漬による野菜に付着する微生物叢の変化"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T13:29:55.684718+00:00"}