{"created":"2023-05-15T09:32:46.001217+00:00","id":327,"links":{},"metadata":{"_buckets":{"deposit":"765f21f6-1337-4ca9-8b4e-198a7fe2500c"},"_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":["55","1068","1067","1070","1069"],"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":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舩越, 淳子"},{"creatorName":"フナコシ, アツコ","creatorNameLang":"ja-Kana"},{"creatorName":"Funakoshi, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1067","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"飯田, 健一郎"},{"creatorName":"イイダ, ケンイチロウ","creatorNameLang":"ja-Kana"},{"creatorName":"Iida, Kenichiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1068","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"波多野, 淳子"},{"creatorName":"ハタノ, ジュンコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hatano, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1069","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"千々和, 勝己"},{"creatorName":"チジワ, カツミ","creatorNameLang":"ja-Kana"},{"creatorName":"Chijiwa, Katsumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1070","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"近江, 雅代"},{"creatorName":"オウミ, マサヨ","creatorNameLang":"ja-Kana"},{"creatorName":"Oumi, Masayo","creatorNameLang":"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 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://seinan-jo.repo.nii.ac.jp/record/327/files/funakoshi.pdf"},"version_id":"62aee594-5099-4be2-af89-92f04d130bb1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"糠床","subitem_subject_scheme":"Other"},{"subitem_subject":"糠潰け","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌叢解析","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactobacillus属","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","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 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":"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":"公開日","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":"2023-05-15T09:36:41.307401+00:00"}