{"created":"2023-06-20T16:35:40.746010+00:00","id":5066,"links":{},"metadata":{"_buckets":{"deposit":"514a7d52-6613-4030-9fd1-29fe17fb2591"},"_deposit":{"created_by":3,"id":"5066","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5066"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005066","sets":["14:923:1379:1447","21:3039:3040:3066"]},"author_link":["7133","7132","7134"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"15","bibliographicPageEnd":"32","bibliographicPageStart":"19","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":"[Author abstract]Bagoong is a traditional fermented fish prepared with salted anchovy (Engraulis japonicd) comsumed by the people living in the northern part of Luzon island, particularly in Baguio city of Mountain province. The raw materials for preparation of a Bagoong consist of about 45 Kg of the fresh anchovy with added 20 percentage of sodium chloride in earthen jar about 50 liter capacity, and then allowed to ferment naturally at room temperature (28 to 33°C) for 4 weeks. Samples were collected on the rainy season, July 30 and the dry season, December 2, 1979. The commonly isolated species in Bagoong were Aspergillus ruber, A. repens, A. tonophilus, A. chevalieri and A. restrictus.  [摘要]フィリッピンのルソン(Luzon)島リンガエン(Lingayen)湾周辺のBauang付近で漁獲された片口イワシ、小魚の発酵食品(Bagoong)中の耐浸透圧性Aspergillus属菌株をM_<40> Yagarで塗抹法により分離した。分離35菌株を形態的特徴からRaperらの方法によりAspergillus glaucus group, Aspergillus restrictus groupに分類した。A. glaucus groupに属する菌株中10株はA. ruber、8株はA. repens、8株のうち4株がそれぞれA. tonophilusとA. chevalieriに同定した。A. restrictus groupに属する9菌株のすべてはA. restrictusであった。これらの菌株は常用培地では分離困難であり、試料を直接M_<40> Yagar上にのせ、出現したcolonyを塗抹法により純化、単一cloneとして実験に供した。","subitem_description_type":"Abstract"}]},"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":"Murao, Masaru"},{"subitem_text_language":"en","subitem_text_value":"Fujita, Tokio"},{"subitem_text_language":"en","subitem_text_value":"Yamagata, Kei"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学豊岡女子短期大学家政学部"},{"subitem_text_value":"近畿大学農学部農芸化学科応用微生物学研究室"},{"subitem_text_value":"近畿大学農学部農芸化学科応用微生物学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Domestic Science, Kinki University Toyooka Women's Junior College"},{"subitem_text_value":"Laboratory of Applied Microbiology, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Applied Microbiology, Department of Agricultural Chemistry, Faculty 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":"村尾,  勝"},{"creatorName":"ムラオ, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田,  藤樹夫"},{"creatorName":"フジタ, トキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山縣,  敬"},{"creatorName":"ヤマガタ, ケイ","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":"AN00064044-19820315-0019.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19820315-0019.pdf","url":"https://kindai.repo.nii.ac.jp/record/5066/files/AN00064044-19820315-0019.pdf"},"version_id":"8e37678f-4e96-431d-8f62-7163414077f0"}]},"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":"AN00064044-19820315-0019.jpeg","thumbnail_url":"/api/files/514a7d52-6613-4030-9fd1-29fe17fb2591/AN00064044-19820315-0019.jpeg?versionId=cf537cc8-aaa7-476a-87db-ee89c1a241cf"}]}]},"item_title":"Bagoong(fermented fish)から分離したAspergillus属の同定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Bagoong(fermented fish)から分離したAspergillus属の同定"},{"subitem_title":"Identification of the Species of Genus Aspergillus Isolated from Bagoong (fermented fish)","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1447","3066"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5066","relation_version_is_last":true,"title":["Bagoong(fermented fish)から分離したAspergillus属の同定"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:32:39.332459+00:00"}