{"created":"2023-05-15T12:09:37.880697+00:00","id":1155,"links":{},"metadata":{"_buckets":{"deposit":"3dcd8f80-fe45-4050-999a-1cde82e890a1"},"_deposit":{"created_by":16,"id":"1155","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1155"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001155","sets":["4:6:71"]},"author_link":["2570","2572","2573","2571","2568","2569"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"176","bibliographicPageStart":"171","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"},{"bibliographic_title":"Bulletin of Jissen Women's University, Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2571","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Abe, Maki"}]},{"nameIdentifiers":[{"nameIdentifier":"2572","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kobari, Sayako"}]},{"nameIdentifiers":[{"nameIdentifier":"2573","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Akita, Osamu"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13413244","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"阿部, 真紀"}],"nameIdentifiers":[{"nameIdentifier":"2568","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小針, 清子"}],"nameIdentifiers":[{"nameIdentifier":"2569","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"秋田, 修"}],"nameIdentifiers":[{"nameIdentifier":"2570","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":"2016-06-11"}],"displaytype":"detail","filename":"生活科学50-16.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学50-16","url":"https://jissen.repo.nii.ac.jp/record/1155/files/生活科学50-16.pdf"},"version_id":"37b4722f-44e7-49b1-a56c-8d0c8f30351d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"塩麹","subitem_subject_scheme":"Other"},{"subitem_subject":"分生子","subitem_subject_scheme":"Other"},{"subitem_subject":"発芽能","subitem_subject_scheme":"Other"},{"subitem_subject":"発芽率","subitem_subject_scheme":"Other"},{"subitem_subject":"低温殺菌","subitem_subject_scheme":"Other"},{"subitem_subject":"Salted-koji","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"condia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"germination_ability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"germination_rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pasteurization","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":"市販塩麹製品と自家製塩麹中の酵素活性比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販塩麹製品と自家製塩麹中の酵素活性比較"},{"subitem_title":"Comparison of Enzyme Activities of Commercial Salted-koji and Homemade Salted-koji.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["71"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-04-01"},"publish_date":"2013-04-01","publish_status":"0","recid":"1155","relation_version_is_last":true,"title":["市販塩麹製品と自家製塩麹中の酵素活性比較"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T23:26:40.969307+00:00"}