{"created":"2023-06-20T15:14:23.347985+00:00","id":1231,"links":{},"metadata":{"_buckets":{"deposit":"817934d7-5f69-4e39-af8f-03725aef0f6a"},"_deposit":{"created_by":7,"id":"1231","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1231"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00001231","sets":["2:127:128"]},"author_link":["788","786","785","787"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-07-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21(Part1)","bibliographicPageEnd":"66","bibliographicPageStart":"55","bibliographic_titles":[{"bibliographic_title":"地域総合研究"}]}]},"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":"長野県伝統野菜である源助蕪菜の漬け汁から乳酸菌を分離した。数種の乳酸菌が分離されたが、主要な菌株はL. sakeiであった。分離した乳酸菌を活用するひとつの試みとして、L. sakeiを用いて豆乳ヨーグルトを作製した。市販豆乳にL. sakei を添加し、25℃で1～2日培養することで豆乳ヨーグルトが作製できた。本学の学生を対象に、市販豆乳ヨーグルトとの官能評価を比較したので報告する。原料とした豆乳と作製したヨーグルトのアミノ酸分析から、豆乳ヨーグルトではシトルリン、オルニチンが増加していることが明らかになった。これらアミノ酸は人体に有益な効果があるとして注目されていることから、機能性を付加した豆乳ヨーグルトの商品化が期待できる。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"松本大学地域総合研究センター"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11589709","subitem_source_identifier_type":"NCID"}]},"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":"小沢, 瑞希"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"北村, 希碩"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石原, 三妃"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-10-09"}],"displaytype":"detail","filename":"matsu_chiiki_21(1)-06.pdf","filesize":[{"value":"3.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_chiiki_21(1)-06.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/1231/files/matsu_chiiki_21(1)-06.pdf"},"version_id":"c8bb6226-7400-48fb-8f04-4388545a886c"}]},"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":"豆乳ヨーグルト","subitem_subject_scheme":"Other"},{"subitem_subject":"シトルリン","subitem_subject_scheme":"Other"},{"subitem_subject":"オルニチン\\n","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":"「信州の伝統野菜」源助蕪菜の漬物からの乳酸菌分離と豆乳ヨーグルトの作製","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「信州の伝統野菜」源助蕪菜の漬物からの乳酸菌分離と豆乳ヨーグルトの作製"}]},"item_type_id":"2","owner":"7","path":["128"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-09"},"publish_date":"2020-10-09","publish_status":"0","recid":"1231","relation_version_is_last":true,"title":["「信州の伝統野菜」源助蕪菜の漬物からの乳酸菌分離と豆乳ヨーグルトの作製"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:27:11.829982+00:00"}