{"created":"2023-05-15T09:32:46.001217+00:00","id":327,"links":{},"metadata":{"_buckets":{"deposit":"ee64f29e-25c7-4db9-b022-d29808a5300c"},"_deposit":{"created_by":8,"id":"327","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"327"},"status":"published"},"_oai":{"id":"oai:seinan-jo.repo.nii.ac.jp:00000327","sets":["1:26"]},"author_link":["1067","1068","1069","1070","55"],"control_number":"327","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"73","bibliographicPageStart":"67","bibliographicVolumeNumber":"25","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":"福岡県北部に位置する北九州地域では、糠床を利用した「糠漬け」や「糠炊き」\nが郷土料理として浸透している。これまでに、糠床を対象とした菌叢解析や菌叢変\n化に関する研究は行われているが、糠漬けの美味しさとの関連性についての報告は\n少ない。本研究は、熟成年数の異なった糠床を用いて細菌叢解析ならびに糠漬け\n（きゅうり）の官能評価による比較検討を行った。糠床の細菌叢解析の結果、熟成\n糠床はLactobacillus属が94％、Edaphochlorella属が6％を占めており、新成糠床\nでは、熟成6ヵ月後までLactobacillus属のみが占めていた。さらに全ての糠床にお\nいて、 L. acetotoleransを確認し、熟成期間に従ってその割合が高くなることを\n認めた。糠漬け（きゅうり）を用いた官能評価結果から、熟成糠床ならびに新成糠\n床（2 ヵ月）の比較では、熟成糠床の評点は0.71～1.86、新成糠床（2 ヵ月）は\n-1.44～1.43を示し、熟成糠床において旨味が有意に高いことを確認した（p<0.01)。\n一方、熟成糠床ならびに新成糠床（6 ヵ月）では、塩味において熟成糠床で有意に\n高いことを認めた（p<0.01）。糠漬けの美味しさの違いは、糠床の成分や食塩濃度\nに加え、細菌叢やそのバランスが影響しているものと推察された。","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_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40022618410","subitem_relation_type_select":"NAID"}}]},"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":"1342-6354","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"舩越, 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Masayo","creatorNameLang":"en"}],"familyNames":[{"familyName":"近江","familyNameLang":"ja"},{"familyName":"オウミ","familyNameLang":"ja-Kana"},{"familyName":"Oumi","familyNameLang":"en"}],"givenNames":[{"givenName":"雅代","givenNameLang":"ja"},{"givenName":"マサヨ","givenNameLang":"ja-Kana"},{"givenName":"Masayo","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"55","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":"2021-07-30"}],"displaytype":"detail","filename":"funakoshi.pdf","filesize":[{"value":"429.4 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analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactobacillus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","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":"熟成期間の異なる糠床の美味しさの評価 : 細菌叢解析ならびに官能評価による比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"熟成期間の異なる糠床の美味しさの評価 : 細菌叢解析ならびに官能評価による比較","subitem_title_language":"ja"},{"subitem_title":"Evaluation of Taste in Nukadoko with Different Aging Periods : Comparison by Microbiota Analysis and Sensory Evaluation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-07-30"},"publish_date":"2021-07-30","publish_status":"0","recid":"327","relation_version_is_last":true,"title":["熟成期間の異なる糠床の美味しさの評価 : 細菌叢解析ならびに官能評価による比較"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2024-07-03T07:24:58.494908+00:00"}