{"created":"2022-02-22T07:20:58.359207+00:00","id":2016951,"links":{},"metadata":{"_buckets":{"deposit":"28a4fb15-1e1b-4388-a8d3-ff05bc3daa49"},"_deposit":{"id":"2016951","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2016951"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02016951","sets":["1642838163960:1642838308020:1642838308479:1642838337053","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"黒麹菌を用いた固体発酵によるサトウキビエキスの開発","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Development of sugar cane extract by solid-state fermentation method using Aspergillus luchuensis.","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"広瀬, 直人","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"照屋, 亮","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"三枝, 隆裕","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"ひろせ, なおと","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"てるや, りょう","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"みつえ, たかひろ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"わだ, こうじ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hirose, Naoto","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Teruya, Ryo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Mitsue, Takahiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Koji","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_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_1522650717957":"ja","subitem_1522651041219":"沖縄農業研究会"},{"subitem_1522650717957":"en","subitem_1522650727486":"Okinawa Agriculture Research Society","subitem_1522651041219":"Okinawa Agriculture Research Society"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"サトウキビ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"黒麹菌"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Aspergillus luchuensis"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"固体発酵"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"クエン酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"泡盛蒸留粕"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"サトウキビ粉砕物に黒麹菌を接種して固体発酵を行った後に搾汁し，サトウキビエキスを得た．サトウキビエキスはアンジオテンシンⅠ変換酵素阻害活性及び抗変異原性を有していた．黒麹菌によるさとうきび粉砕物の固体発酵は，泡盛蒸留廃棄物を添加することで促進された．","subitem_description_type":"Other"},{"subitem_description":"Sugar cane extract was developed by solidｭstate fermenting crushed sugar cane with Aspergillus luchuensis, and squeezing after fermentation. The extract had angiotensin I converting enzyme inhibitory activity and antimutagenicity. The solid-state fermentation of the crushed sugarcane by Aspergillus luchuensis was promoted by adding Awamori distillation waste.","subitem_description_type":"Other"},{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"沖縄農業研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"Okinawa Agriculture Research Society"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1344-1477"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00083297"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"沖縄農業"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"34","bibliographicPageStart":"27","bibliographicVolumeNumber":"48"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","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","filename":"Vol48No1p27.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2016951/files/Vol48No1p27.pdf"},"version_id":"0de29fae-1dd7-44dc-9201-91c08a5e9f18"}]},"item_title":"黒麹菌を用いた固体発酵によるサトウキビエキスの開発","item_type_id":"15","owner":"1","path":["1642838337053","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-01-22"},"publish_date":"2019-01-22","publish_status":"0","recid":"2016951","relation_version_is_last":true,"title":["黒麹菌を用いた固体発酵によるサトウキビエキスの開発"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-22T07:21:04.667450+00:00"}