{"created":"2023-07-25T10:13:56.342307+00:00","id":1279,"links":{},"metadata":{"_buckets":{"deposit":"52a7995c-45b2-45a0-8186-e6b3fb8e24e6"},"_deposit":{"created_by":7,"id":"1279","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1279"},"status":"published"},"_oai":{"id":"oai:h-bunkyo.repo.nii.ac.jp:00001279","sets":["50:308:330"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"232","bibliographicPageStart":"225","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"広島文教女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Hiroshima Bunkyo Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　市販ブドウ果皮から野生酵母を分離し、その分離された酵母を使用して天然酵母パンを焼くことを目的に、この実験を行った。焼きあげたパンの味や香りのバラエティを求め、市販ブドウ果実の種類や産地を変え、それらを皮ごと個別にそれぞれ発酵させてブドウ酒を造り、その果皮に付着している野生酵母を増殖させてから分離する方法を試みた。しかし、カビの大量発生のために、目的とする野生パン酵母は分離できなかった。次に天日乾燥した外国産干しブドウを発酵させ、野生酵母を分離する方法を試みた。この場合もカビの発生が最大の難点で、それを抑制するために、密封瓶内に適量のエチルアルコール添加を試みた。その結果カビの発生が抑制され、容易に野生酵母を分離することができ、目的とする香の良い天然酵母パンを焼くことができた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51095/kiyo.32.06","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文教女子大学 : 広島文教女子大学短期大学部","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10402507","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"0919181X","subitem_source_identifier_type":"PISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"580","subitem_subject_scheme":"NDC"}]},"item_10002_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三好, 康之","creatorNameLang":"ja"},{"creatorName":"ミヨシ, ヤスタカ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyoshi, Yasutaka","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-03"}],"displaytype":"detail","filename":"kenkyukiyo32(miyoshi).PDF","filesize":[{"value":"466.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyukiyo32(miyoshi).PDF","url":"https://h-bunkyo.repo.nii.ac.jp/record/1279/files/kenkyukiyo32(miyoshi).PDF"},"version_id":"3dca9e6f-86cd-4401-b0bc-7ea850860fd2"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"酵母の利用に関する研究（その1） : ブドウ酒から分離された天然酵母を用いるパンの加工","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酵母の利用に関する研究（その1） : ブドウ酒から分離された天然酵母を用いるパンの加工","subitem_title_language":"ja"},{"subitem_title":"On Bread baked after Fermentation using Yeasts Isolated from Wine","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["330"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-03"},"publish_date":"2023-02-03","publish_status":"0","recid":"1279","relation_version_is_last":true,"title":["酵母の利用に関する研究（その1） : ブドウ酒から分離された天然酵母を用いるパンの加工"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2025-01-17T04:52:39.240955+00:00"}