{"created":"2025-03-01T01:53:58.174109+00:00","id":2023848,"links":{},"metadata":{"_buckets":{"deposit":"174c214b-8386-43f1-b394-c655405f1220"},"_deposit":{"created_by":41,"id":"2023848","owner":"41","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2023848"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02023848","sets":["1727147343679:1730443524288:1730443530363"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"Microflora and Chemical Assessment of an Indonesian Traditional Fermented Fish Sauce \"Bakasang\"","subitem_title_language":"en"},{"subitem_title":"インドネシアの伝統的魚醤「バカサン」の微生物的及び化学的評価","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ijong, Frans G.","creatorNameLang":"en"}],"familyNames":[{"familyName":"Ijong","familyNameLang":"en"}],"givenNames":[{"givenName":"Frans G.","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohta, Yoshiyuki","creatorNameLang":"en"}],"familyNames":[{"familyName":"Ohta","familyNameLang":"en"}],"givenNames":[{"givenName":"Yoshiyuki","givenNameLang":"en"}]}]},"item_1617186476635":{"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_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"bakasang","subitem_subject_scheme":"Other"},{"subitem_subject":"traditional fermented fish sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"microflora","subitem_subject_scheme":"Other"},{"subitem_subject":"菌相","subitem_subject_scheme":"Other"},{"subitem_subject":"伝統的魚醤","subitem_subject_scheme":"Other"},{"subitem_subject":"バカサン","subitem_subject_scheme":"Other"},{"subitem_subject":"590","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"インドネシアの北セレベス地方で造られている、伝統的魚醤の微生物相と化学的性質について検討した。好気性菌、嫌気性菌、乳酸菌、大腸菌群、胞子形成菌、ブドウ球菌についてそれぞれの菌数を調べた。そして、分離菌株についで同定を行った。その結果、大腸菌群は何れの試料からも見い出せなかった。しかし、ブドウ球菌は全ての試料から多く見い出された。その菌数は4.70～5.69(log cfu/ml)であった。また、主として、Staphylococcus 属及び Lactobacillus 属の細菌が存在していた。一般に伝統的な方法で造られたバカサンのpHは低く、グルタミン酸、フェニールアラニン、イソロイシンなどのアミノ酸が多く存在していた。","subitem_description_language":"ja"},{"subitem_description":"The microflora and chemical properties of bakasang, a traditional fermented fish sauce which originated in North Celebes, Indonesia was investigated. Total aerobic and anaerobic, lactic acid bacteria (LAB), total coliform (TC), spore forming bacteria (SFB) and staphylococcal counts were determined and the isolate microorganisms from each media were identified. The coliform bacteria were not detected in all samples, but the total staphylococcal count was high in all samples; it ranged from 4.70 to 5.59 (log cfu/ml). Staphylococcus sp. and Lactobacillus sp., were the predominant bacteria isolated from traditional bakasang samples. Generally, traditionally-produced bakasang has a low pH and is relatively high in nutritive value. Glutamic acid, phenylalanine, and isoleucine were predominant amino acids.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"広島大学生物生産学部"},{"subitem_publisher":"農林水産研究情報センター"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_1617186819068":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15027/24691","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1341-691X","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN10409040","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"開始ページ","attribute_value_mlt":[{"subitem_start_page":"95"}]},"item_1617187056579":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"100","bibliographicPageStart":"95","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"生物生産学研究"},{"bibliographic_title":"Journal of the Faculty of Applied Biological Science, Hiroshima University"}]}]},"item_1617258105262":{"attribute_name":"item_1617258105262","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"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_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"53-2424.pdf","filesize":[{"value":"581.5 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2023848/files/53-2424.pdf"},"version_id":"a5743f6a-a17a-4da3-b8d1-04d15231f348"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"24691"},"item_title":"Microflora and Chemical Assessment of an Indonesian Traditional Fermented Fish Sauce \"Bakasang\"","item_type_id":"40003","owner":"41","path":["1730443530363"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2023848","relation_version_is_last":true,"title":["Microflora and Chemical Assessment of an Indonesian Traditional Fermented Fish Sauce \"Bakasang\""],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-03-01T01:54:11.811524+00:00"}