{"created":"2024-07-11T07:08:48.501844+00:00","id":2000145,"links":{},"metadata":{"_buckets":{"deposit":"f71a10ed-1eb4-4f79-9dc4-526eaf8549a8"},"_deposit":{"created_by":4,"id":"2000145","owner":"4","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000145"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:02000145","sets":["1:1720658169214"]},"author_link":[],"control_number":"2000145","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-07-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"89","bibliographicPageEnd":"44","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"鳥取看護大学・鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE OF NURSING AND TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"酵母（Saccharomyces cerevisiae） はアルコール発酵を伴う食品製造に広く利用されている一方で，酵母によっては糖質源の利用性が異なることも報告されている．本研究では，9 種類の糖質源と8 種類の市販の酵母を利用し，酵母の糖質利用能力を検討した．使用したすべての酵母において，グルコース，フルクトース，スクロースでアルコール発酵が行われ，でんぷん，ラクトース，キシロース，ガラクトースおよびソルビトールでは反応が見られなかった．マルトースは酵母によって，反応するもの，しないもの，その中間に分かれ，一般に販売される酵母でも均一の結果が得られないことが分かった．今後は実際のパン生地を用いた実験を重ねることで，酵母の糖質利用に関するよい教材ができると思われる．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/0002000145","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取看護大学・鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2189-8332","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加古,大也","creatorNameLang":"ja"},{"creatorName":"カコ,ヒロナリ","creatorNameLang":"ja-Kana"},{"creatorName":"KAKO,Hironari","creatorNameLang":"en"}],"familyNames":[{"familyName":"加古","familyNameLang":"ja"},{"familyName":"カコ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"大也","givenNameLang":"ja"},{"givenName":"ヒロナリ","givenNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-07-11"}],"filename":"89-6市販のパン酵母の種類によるアルコール発酵の違い.pdf","filesize":[{"value":"645 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://cygnus.repo.nii.ac.jp/record/2000145/files/89-6市販のパン酵母の種類によるアルコール発酵の違い.pdf"},"version_id":"b9c7e508-7c0f-4cf6-88f7-eb5361910ab8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酵母","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アルコール発酵","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"マルトース","subitem_subject_language":"ja","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":"市販のパン酵母の種類によるアルコール発酵の違い","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販のパン酵母の種類によるアルコール発酵の違い","subitem_title_language":"ja"},{"subitem_title":"Differences in Alcoholic Fermentation Depending on the Type of Commercially Available Baker’s Yeast","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1720658169214"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-07-11"},"publish_date":"2024-07-11","publish_status":"0","recid":"2000145","relation_version_is_last":true,"title":["市販のパン酵母の種類によるアルコール発酵の違い"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2024-08-05T00:59:33.611026+00:00"}