{"_buckets": {"deposit": "3779b0a9-e89f-4674-a892-91e520d11f8d"}, "_deposit": {"id": "2003292", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003292"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003292", "sets": ["1642837909989", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u7409\u7403\u85cd\u306e\u9197\u9175\u5efa\u306b\u95a2\u3059\u308b\u7814\u7a76 : (\u7b2c 1 \u5831)\u9197\u9175\u904e\u7a0b\u306b\u53ca\u307c\u3059\u8af8\u56e0\u5b50\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the vat fermentation with Ryukyuai : (1) Effect of the various factors on the fermentation process (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5ddd\u53e3, \u7fa9\u4e8c", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u4e0e\u90a3\u8987, \u548c\u96c4", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u5927\u57ce, \u5fd7\u6d25\u5b50", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u5f53\u5c71, \u6e05\u5584", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kawaguchi, Yoshiji", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yonaha, Kazuo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Oshiro, Shizuko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toyama, Seizen", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u7409\u7403\u85cd\u306e\u9197\u9175\u5efa\u3092\u5b9f\u9a13\u5ba4\u7684\u306b\u8a66\u307f, \u305d\u306e\u9197\u9175\u904e\u7a0b\u3092\u7d4c\u6642\u7684\u306b\u89b3\u5bdf\u3059\u308b\u3068\u5171\u306b\u6b63\u5e38\u306a\u9197\u9175\u306b\u5f71\u97ff\u3092\u53ca\u307c\u3059\u8af8\u56e0\u5b50\u306b\u3064\u3044\u3066\u691c\u8a0e\u3057\u305f\u30021)\u7409\u7403\u85cd\u306e\u5c0f\u898f\u6a21\u9197\u9175\u5efa\u3092\u884c\u306a\u3063\u305f\u7d50\u679c, \u9069\u5207\u306apH\u306e\u7ba1\u7406\u3092\u884c\u306a\u3046\u3053\u3068\u306b\u3088\u308a500ml\u4ed5\u8fbc\u307f\u3067\u9197\u9175\u3055\u305b\u308b\u3053\u3068\u304c\u3067\u304d\u305f\u30022)\u9197\u9175\u904e\u7a0b\u3067\u9084\u5143\u3055\u308c\u305f\u85cd\u306f, T.T.C.\u3092\u7528\u3044\u3066\u5b9a\u91cf\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u305f\u30023)\u5c0f\u898f\u6a21\u9197\u9175\u5efa\u306b\u304a\u3044\u3066, \u4ed5\u8fbc\u307f\u6642\u306e\u6ce5\u85cd\u304a\u3088\u3073\u5c0f\u9ea6\u7c89\u306e\u91cf\u306f\u305d\u308c\u305e\u308c15%\u304a\u3088\u30731%\u304c\u9069\u91cf\u3067\u3042\u3063\u305f\u30024)\u9197\u9175\u5efa\u306e\u6700\u9069pH\u306f11.0\u0026acd;11.5\u306b\u3042\u3063\u305f\u30025)\u4ed5\u8fbc\u307f\u6db2\u306b\u53cd\u7a2e\u3092\u6dfb\u52a0\u3059\u308b\u3053\u3068\u306b\u3088\u308a\u9197\u9175\u304c\u4fc3\u9032\u3055\u308c\u305f\u30026)\u6700\u9069\u9197\u9175\u6e29\u5ea6\u306f25\u0026acd;30\u2103\u3067\u3042\u3063\u305f\u3002\u9197\u9175\u6e29\u5ea6\u309240\u2103\u4ee5\u4e0a\u3042\u308b\u3044\u306f10\u2103\u4ee5\u4e0b\u306b\u3057\u305f\u5834\u5408\u306f\u9197\u9175\u304c\u8d77\u3053\u3089\u306a\u304b\u3063\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "The small scale vat fermentation (500ml) with Ryukyuai was carried out to make clear influences of various factors on the fermentation process. The following results were obtained : 1. By carefully controlling the pH of the fermenting mash, the small scale vat fermentation could be performed. 2. For the small scale vat fermentation, 15% Ryukyuai and 1% wheat powder were used effectively. 3. The most suitable pH for the vat fermentation was between 11.0 and 11.5. 4. Addition of a small amount of the stock mash (starter) accelerated the fermentation rate. 5. At the temperature between 25\u2103 and 30\u2103, Ryukyuai was fermented well. The fermentation could not occur above 40\u2103 or below 10\u2103.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4300"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "23", "bibliographicPageEnd": "219", "bibliographicPageStart": "205"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162564.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003292/files/KJ00000162564.pdf"}, "version_id": "c41670e7-94c8-4956-b67a-e46ea3485567"}]}, "item_title": "\u7409\u7403\u85cd\u306e\u9197\u9175\u5efa\u306b\u95a2\u3059\u308b\u7814\u7a76 : (\u7b2c 1 \u5831)\u9197\u9175\u904e\u7a0b\u306b\u53ca\u307c\u3059\u8af8\u56e0\u5b50\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837909989", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4300", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003292", "relation": {}, "relation_version_is_last": true, "title": ["\u7409\u7403\u85cd\u306e\u9197\u9175\u5efa\u306b\u95a2\u3059\u308b\u7814\u7a76 : (\u7b2c 1 \u5831)\u9197\u9175\u904e\u7a0b\u306b\u53ca\u307c\u3059\u8af8\u56e0\u5b50\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)"], "weko_shared_id": -1}