{"created":"2025-01-17T02:42:54.591296+00:00","id":2000187,"links":{},"metadata":{"_buckets":{"deposit":"e4f780f1-cbc3-4684-a341-55a02eed30bf"},"_deposit":{"created_by":4,"id":"2000187","owner":"4","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000187"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:02000187","sets":["1:1736821503625"]},"author_link":[],"item_30001_bibliographic_information17":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-01-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"92","bibliographicPageStart":"85","bibliographicVolumeNumber":"90","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_30001_creator2":{"attribute_name":"作成者","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"}]}]},"item_30001_description8":{"attribute_name":"内容記述","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．前報では，シリンジを用いた手法にてアルコール発酵により生じた二酸化炭素を測定することで，8 種類の市販酵母の糖質利用能力を検討した．本報では，前報において酵母により反応に差のあったマルトースにおいて実際の製パンにて同様の傾向がみられるのか検討した．前報においてマルトース利用能力の高かった酵母は製パン時もスクロースを使用したパンと同様の高さ・重量のものが作成できた．一方で，マルトース利用能力の低かった酵母では発酵が十分に行われていないためか，スクロースよりも高さは低く，重量は重いパンができた．以上から，前報のシリンジにおける実験結果と本報の製パン時における結果と相関性が見られた．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_30001_file22":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-01-15"}],"filename":"90-10市販のパン酵母の種類によるアルコール発酵の違い（2）.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://cygnus.repo.nii.ac.jp/record/2000187/files/90-10市販のパン酵母の種類によるアルコール発酵の違い（2）.pdf"},"version_id":"a0ab991a-af68-4e36-8738-0071a640898a"}]},"item_30001_identifier_registration13":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/0002000187","subitem_identifier_reg_type":"JaLC"}]},"item_30001_language10":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30001_publisher9":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取看護大学・鳥取短期大学"}]},"item_30001_resource_type11":{"attribute_name":"item_30001_resource_type11","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30001_source_identifier16":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"2189-8332","subitem_source_identifier_type":"PISSN"}]},"item_30001_subject7":{"attribute_name":"主題","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"},{"subitem_subject":"パン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30001_title0":{"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（2） ―製パンにおける影響―","subitem_title_language":"ja"},{"subitem_title":"Differences in Alcoholic Fermentation Depending on the Type of Commercially Available Baker’s Yeast （2）―Effect on Bread Baking ―","subitem_title_language":"en"}]},"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（2） ―製パンにおける影響―","item_type_id":"30001","owner":"4","path":["1736821503625"],"pubdate":{"attribute_name":"公開日","attribute_value":"2025-01-15"},"publish_date":"2025-01-15","publish_status":"0","recid":"2000187","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（2） ―製パンにおける影響―"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2025-01-17T02:43:10.017061+00:00"}