{"created":"2023-05-15T15:15:11.560808+00:00","id":724,"links":{},"metadata":{"_buckets":{"deposit":"35f08977-24bc-4a1e-ad6c-fca0f02408ba"},"_deposit":{"created_by":12,"id":"724","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"724"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000724","sets":["5"]},"author_link":["17","291"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Exopolysaccharides from dairy lactic acid bacteria","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"92","bibliographicPageStart":"66","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"乳業技術","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Japan Dairy Technical Association","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Lactic acid bacteria （LAB) are commonly used in food industries，especially for the production of fermented dairy products. During fermentation process，some dairy LAB produce exopolysaccharide（EPS)，providing good mouthfeel properties to the products by modifying their textures. In general， EPS is divided into two groups based on their monosaccharide composition; homo-EPS and hetero-EPS. It is believed that the major physiological function of EPS is the first line of biological defense against phagocytosis，phage attack， antibiotics，toxic metal ions，and physical stresses such as desiccation and osmotic stress. Besides，EPS from dairy LAB exhibits bioactive characteristics，e.g.，anti-microbial，anti-tumoral，hypotensive，prebiotic，immuno-stimulative，and cholesterol-lowering activities. In case of hetero-EPS from dairy LAB，so far its low yield confines the commercial use to some extent，despite of the potentially beneficial aspects for human health. In this review，origin，physicochemical properties，genetics，and biosynthesis of EPS from dairy LAB are overviewed. Furthermore，its possible applications in dairy industry and problems to be solved for the practical use are also mentioned.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本乳業技術協会","subitem_publisher_language":"ja"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本乳業技術協会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10548943","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13417878","subitem_source_identifier_type":"PISSN"}]},"item_2_version_type_20":{"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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Fukuda, Kenji","creatorNameLang":"en"},{"creatorName":"福田, 健二","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Urashima, Tadasu","creatorNameLang":"en"},{"creatorName":"浦島, 匡","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"nyuugyou.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nyuugyou.pdf","url":"https://obihiro.repo.nii.ac.jp/record/724/files/nyuugyou.pdf"},"version_id":"66bfd6da-5e09-4c71-a921-6f240b5c052c"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"乳業用乳酸菌の生産する細胞外多糖","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳業用乳酸菌の生産する細胞外多糖","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-09-27"},"publish_date":"2011-09-27","publish_status":"0","recid":"724","relation_version_is_last":true,"title":["乳業用乳酸菌の生産する細胞外多糖"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:04:31.176712+00:00"}