{"_buckets": {"deposit": "973b1d15-39c2-465c-9140-c6bd485a6bb3"}, "_deposit": {"created_by": 3, "id": "3053", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "3053"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00003053", "sets": ["159"]}, "author_link": ["106204", "106203", "106205"], "item_8_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Bioorganic study on compunds in maturing period of the fermented foods"}]}, "item_8_alternative_title_19": {"attribute_name": "タイトルよみ", "attribute_value_mlt": [{"subitem_alternative_title": "ハッコウ ショクヒン ノ ジュクセイ キカン ニオケル ブッシツ ト ビセイブツ ニカンスル セイブツ ユウキ カガクテキ コウサツ"}]}, "item_8_date_6": {"attribute_name": "作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "2014-06-26"}]}, "item_8_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "2011-2013年度科学研究費助成事業（若手研究（B））研究成果報告書　課題番号：23700884　研究代表者：杉山靖正（鹿児島大学・水産学部・准教授）", "subitem_description_type": "Other"}, {"subitem_description": "発酵食品の熟成過程における化合物の変化について明らかにすることを目的に研究を行い、豆味噌の発酵-熟成期間中にfrazin誘導体が生産されることを明らかにした。また、未利用資源の有効活用と発酵食品への利用などの観点から、水産未利用資源としてエビ頭部およびガンガゼを材料に魚醤油を作成した。作成した魚醤油の遊離アミノ酸組成を分析した後、抗酸化活性を測定したところ、エビ頭部から作製した魚醤油は高い抗酸化能を有することがわかり、生物有機化学的手法による解析から含まれる抗酸化物質の構造を明らかにした。", "subitem_description_type": "Other"}, {"subitem_description": "The purpose of this study was clarifying the change of compounds in the maturational process of fermented foods. The frazin derivatives were isolated from soybean miso in fermenting and maturing period. From the viewpoint of effective utilization of unused resources, fish sauces were produced from the cephalothorax of prawn and the reproductive gland of Diadema setosum as fisheries unused resources. The free amino acid compositions and antioxidant activities of fish sauces were determined by HPLC and DPPH method, respectively. The fish sauce which made from the cephalothorax of prawn showed high antioxidant activity. The antioxidants contained in the fish sauce were identified by analyzing NMR spectra of isolated compounds.", "subitem_description_type": "Other"}]}, "item_8_full_name_2": {"attribute_name": "著者よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "106204", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "スギヤマ, ヤスマサ"}]}]}, "item_8_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "106205", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "SUGIYAMA, Yasumasa"}]}]}, "item_8_publisher_23": {"attribute_name": "公開者・出版者", "attribute_value_mlt": [{"subitem_publisher": "鹿児島大学"}]}, "item_8_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "588", "subitem_subject_scheme": "NDC"}]}, "item_8_text_24": {"attribute_name": "公開者よみ", "attribute_value_mlt": [{"subitem_text_value": "カゴシマ ダイガク"}]}, "item_8_text_25": {"attribute_name": "公開者別名", "attribute_value_mlt": [{"subitem_text_value": "Kagoshima University"}]}, "item_8_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Research Paper"}]}, "item_8_text_41": {"attribute_name": "科研費番号 ", "attribute_value_mlt": [{"subitem_text_value": "23700884"}]}, "item_8_version_type_14": {"attribute_name": "著者版フラグ", "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": "杉山, 靖正"}], "nameIdentifiers": [{"nameIdentifier": "106203", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2016-10-27"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "23700884_杉山靖正.pdf", "filesize": [{"value": "173.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 173600.0, "url": {"label": "23700884_杉山靖正.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/3053/files/23700884_杉山靖正.pdf"}, "version_id": "bc305220-0d32-4aad-be76-b07a52140d29"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "食素材", "subitem_subject_scheme": "Other"}, {"subitem_subject": "発酵食品", "subitem_subject_scheme": "Other"}, {"subitem_subject": "熟成期間", "subitem_subject_scheme": "Other"}, {"subitem_subject": "未利用", "subitem_subject_scheme": "Other"}, {"subitem_subject": "資源機能性", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "research report", "resourceuri": "http://purl.org/coar/resource_type/c_18ws"}]}, "item_title": "発酵食品の熟成期間における物質と微生物に関する生物有機化学的研究", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "発酵食品の熟成期間における物質と微生物に関する生物有機化学的研究"}]}, "item_type_id": "8", "owner": "3", "path": ["159"], "permalink_uri": "http://hdl.handle.net/10232/24021", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-05-20"}, "publish_date": "2015-05-20", "publish_status": "0", "recid": "3053", "relation": {}, "relation_version_is_last": true, "title": ["発酵食品の熟成期間における物質と微生物に関する生物有機化学的研究"], "weko_shared_id": 3}