{"_buckets": {"deposit": "1c546b9a-ee79-47a1-80f4-f4fe66bf58dd"}, "_deposit": {"id": "2017063", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2017063"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02017063", "sets": ["1642838268475", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "[報文]黒麹菌の株の違いによる泡盛香味への影響", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "[Report]Effect of the strain difference in black koji-molds on Awamori flavor", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "塚原, 正俊", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "渡邉, 泰祐", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "外山, 博英", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Tsukahara, Masatoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Watanabe, Taisuke", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toyama, Hirohide", "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": "南方資源利用技術研究会"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "黒麹菌"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "泡盛"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Aspergillus"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Aspergillus luchuensis"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Awamori"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "泡盛醸造に使用されているAspergillus awamori ISH1株および A. saitoi ISH2株について、比較ゲノム解析を行った結果、これら 2種類の株は A.luchuensis NBRC4314株と近縁であり、A. nigerとは近縁ではないことが確認された。ISH1株で調製した麹は、 ISH2株で調製した麹よりも、α-アミラーゼ活性が高く、酸度は低かった。泡盛中の香気物質 (4-ビニルグアヤコール、酢酸イソアミル、酢酸エチル)の生産量は、異なる株から調製された麹を混合することによって上昇していた。以上の結果から、黒麹菌の株の違いによって泡盛に含まれる香気物質の割合が変化することが示された。", "subitem_description_type": "Other"}, {"subitem_description": "As a result of a comparative genome analyses about black koji-molds, Aspergillus awamori ISH1 and A. saitoi ISH2 were closely related strains with A. luchuensis NBRC4314, clearly separated from A. niger. Koji prepared with A. awamori ISH1 had higher a-amylase activity than koji prepared with A. saitoi ISH2. Koji prepared with A. awamori ISH1 had lower acidity than koji prepared with A. saitoi ISH2.Some flavor components in Awamori (4-vinylguaiacol, isoamyl acetate and ethyl acetate)is increased by mixing koji prepared by two different strains. These results show that the difference of the strains of the black koji-molds change the ratio of fragrance in Awamori.", "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": "南方資源利用技術研究会"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "The Society of Tropical Resources Technologists"}]}, "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": "0912-9588"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN10236281"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "南方資源利用技術研究会誌 = Journal of the society tropical resources technologists"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "1", "bibliographicPageEnd": "11", "bibliographicPageStart": "7", "bibliographicVolumeNumber": "29"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "Vol29No1p7.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2017063/files/Vol29No1p7.pdf"}, "version_id": "936a3139-6af4-4bf1-94e0-da49d54d8d71"}]}, "item_title": "[報文]黒麹菌の株の違いによる泡盛香味への影響", "item_type_id": "15", "owner": "1", "path": ["1642838268475", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002017063", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2019-08-08"}, "publish_date": "2019-08-08", "publish_status": "0", "recid": "2017063", "relation": {}, "relation_version_is_last": true, "title": ["[報文]黒麹菌の株の違いによる泡盛香味への影響"], "weko_shared_id": -1}
http://hdl.handle.net/20.500.12000/0002017063
http://hdl.handle.net/20.500.12000/0002017063