{"created":"2023-06-20T16:35:26.920472+00:00","id":4784,"links":{},"metadata":{"_buckets":{"deposit":"08233ee4-d823-4c04-a032-f08e19819048"},"_deposit":{"created_by":3,"id":"4784","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4784"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00004784","sets":["14:923:1379:1397","21:3039:3040:3041"]},"author_link":["6385","6386","6387"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Production of γ-aminobutyric acid in miso using a lactic acid bacterium"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"40","bibliographicPageEnd":"45","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"No salt-tolerant lactic acid bacteria which were capable of transforming L-glutamic acid to γ-aminobutyric acid were isolated from Tetragenococcus halophilus, the lactic acid bacteria isolated from Miso, and from the lactic consortia from Shoyu. A salt-nontolerant lactic acid bacterium Lactobacillus brevis NBRC 120005 was able to transform L-glutamic acid to γ-aminobutyric acid in a solution without NaCl, but no growth and no transformation were shown in a medium containing over 5.5% NaCl. However, the resting cells precultured in a medium supplemented by sodium glutamate were able to produce γ-aminobutyric acid from L-glutamic acid in a solution containing 12% NaCl. A lyophilized cell suspended solution (0.5 g/ml) was added to 8 g of commercial Miso supplemented by 80 mg of sodium glutamate and incubated at 28℃ for 7 days and resulted in producing 6.9 mg  of γ-aminobutyric acid per g of Miso.","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記事区分：原著","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kishimoto, Noriaki"},{"subitem_text_language":"en","subitem_text_value":"Kamitake, Makoto"},{"subitem_text_language":"en","subitem_text_value":"Fujita, Fujio"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学大学院農学研究科応用生命化学専攻"},{"subitem_text_value":"近畿大学農学部応用生命化学科"},{"subitem_text_value":"近畿大学大学院農学研究科応用生命化学専攻"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University"},{"subitem_text_value":"Department of Applied Biological Chemistry, School of Agriculture, Kinki University"},{"subitem_text_value":"Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岸本,  憲明"},{"creatorName":"キシモト, ノリアキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上武,  誠"},{"creatorName":"カミタケ, マコト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田,  藤樹夫"},{"creatorName":"フジタ, フジオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-20070331-0039.pdf","filesize":[{"value":"846.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-20070331-0039.pdf","url":"https://kindai.repo.nii.ac.jp/record/4784/files/AN00064044-20070331-0039.pdf"},"version_id":"a13be2d0-60c7-4fe0-9a1c-4b5a9cd5bb7e"}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-20070331-0039.jpeg","thumbnail_url":"/api/files/08233ee4-d823-4c04-a032-f08e19819048/AN00064044-20070331-0039.jpeg?versionId=fcfdaa63-d3e2-4b68-b43b-42d0ad0691c0"}]}]},"item_title":"乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成"}]},"item_type_id":"2","owner":"3","path":["1397","3041"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"4784","relation_version_is_last":true,"title":["乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:59:19.551803+00:00"}