{"created":"2024-10-15T05:02:19.799617+00:00","id":2011733,"links":{},"metadata":{"_buckets":{"deposit":"37ed7ac9-4384-442c-a73c-8ae8b1eb7ba8"},"_deposit":{"created_by":10,"id":"2011733","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2011733"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02011733","sets":["1:6:1724312742586"]},"author_link":["2936","2950"],"control_number":"2011733","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicNumberOfPages":"7","bibliographicPageEnd":"59","bibliographicPageStart":"53","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"水産大学校研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of National Fisheries University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Antioxidant production was investigated on katsuobushi medium and an agar plate, which were cultured with five strains used in katsuobushi molding. Five fungus strains had the ability to produce the antioxidant in the katsuobushi medium. In the agar plate including different concentrations of glucose, the antioxidative fractions produced different results related to the extract weight, autooxidation test and thin layer chromatogram pattern. From these results, the effects of the katsuobushi constituents such as lipid content on the production of the antioxidant substances were discussed. A further discussion was made on the relationship between the antioxidant production and the katsuobushi quality.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産大学校","subitem_publisher_language":"ja"},{"subitem_publisher":"National Fisheries University","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"fishu_k_50_53","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"en","subitem_relation_name_text":"agriknowledge"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010652405","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00124678","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0370-9361","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Kaminishi, Yoshio","creatorNameLang":"en"},{"creatorName":"上西, 由翁","creatorNameLang":"ja"},{"creatorName":"カミニシ, ヨシオ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Kaminishi","familyNameLang":"en"},{"familyName":"上西","familyNameLang":"ja"},{"familyName":"カミニシ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Yoshio","givenNameLang":"en"},{"givenName":"由翁","givenNameLang":"ja"},{"givenName":"ヨシオ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2950","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ito, Kazuhiro","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"伊藤, 算洋","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"イトウ, カズヒロ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Ito","familyNameLang":"en"},{"familyName":"伊藤","familyNameLang":"ja"},{"familyName":"イトウ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Kazuhiro","givenNameLang":"en"},{"givenName":"算洋","givenNameLang":"ja"},{"givenName":"カズヒロ","givenNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Kunimoto, Masahiko","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"国本, 正彦","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"クニモト, マサヒコ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Kunimoto","familyNameLang":"en"},{"familyName":"国本","familyNameLang":"ja"},{"familyName":"クニモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Masahiko","givenNameLang":"en"},{"givenName":"正彦","givenNameLang":"ja"},{"givenName":"マサヒコ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2936","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-10-11"}],"filename":"fishu_k_50_53.pdf","filesize":[{"value":"861.9 KB"}],"format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2011733/files/fishu_k_50_53.pdf"},"version_id":"85ede62f-026e-491a-ad46-59d649038ac5"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"数種かつお節カビ付け菌で発酵したかつお節における抗酸化物質の産生(2)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"数種かつお節カビ付け菌で発酵したかつお節における抗酸化物質の産生(2)","subitem_title_language":"ja"},{"subitem_title":"Antioxidant substances on \"katsuobushi\" medium fermented with several xerophilous fungi - 2","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1724312742586"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-10-11"},"publish_date":"2024-10-11","publish_status":"0","recid":"2011733","relation_version_is_last":true,"title":["数種かつお節カビ付け菌で発酵したかつお節における抗酸化物質の産生(2)"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-04-25T06:02:55.750132+00:00"}