{"created":"2023-06-20T15:14:19.526019+00:00","id":1147,"links":{},"metadata":{"_buckets":{"deposit":"1a2fd39f-a4fb-4018-bf32-e93d05959373"},"_deposit":{"created_by":7,"id":"1147","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1147"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00001147","sets":["96:113"]},"author_link":["673","674"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Isolation and Identification of Lactic Acid Bacteria Obtained From Home Made Pickles in the \"Shinshu\" Region of Japan"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"123","bibliographicPageStart":"117","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"教育総合研究"},{"bibliographic_title":"Research and Studies in Education","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"長野県では各家庭で漬物を漬ける習慣があり、現在でも漬物を漬けている家は多い。中でも野沢菜を漬ける家は多く、信州を代表する漬物でもある。本研究では家庭で漬けられた野沢菜漬けから乳酸菌の分離を行った。野沢菜の漬け汁には、漬ける方法（レシピ）に関わらず1ml あたり10⁴個以上の生きた乳酸菌が含まれており、多くは10⁷個以上の乳酸菌を含んでいた。すべての試料からLactobacillus sakei が分離された。レシピの違いに関わらず、いずれの試料からも同一の乳酸菌が分離されたことは、この乳酸菌が長期間保存される発酵漬物である野沢菜漬けに特徴的なものであると考えられた。L. sakei の健康への影響や、食品保存以外の活用法について考察する。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12809558","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2433-6114","subitem_source_identifier_type":"ISSN"}]},"item_2_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":"木藤, 伸夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小林, 愛実"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-15"}],"displaytype":"detail","filename":"matsu_kyoiku_02-10.pdf","filesize":[{"value":"800.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kyoiku_02-10.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/1147/files/matsu_kyoiku_02-10.pdf"},"version_id":"34090b72-e936-4e8a-8f7c-b68f40d22faf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"漬物","subitem_subject_scheme":"Other"},{"subitem_subject":"野沢菜","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"プロバイオティクス","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":"信州地域の家庭で漬けられた漬物からの乳酸菌の分離と同定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"信州地域の家庭で漬けられた漬物からの乳酸菌の分離と同定"}]},"item_type_id":"2","owner":"7","path":["113"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-02-15"},"publish_date":"2019-02-15","publish_status":"0","recid":"1147","relation_version_is_last":true,"title":["信州地域の家庭で漬けられた漬物からの乳酸菌の分離と同定"],"weko_creator_id":"7","weko_shared_id":7},"updated":"2023-06-20T15:22:21.138849+00:00"}