{"created":"2023-05-15T15:15:16.379490+00:00","id":827,"links":{},"metadata":{"_buckets":{"deposit":"15b8a097-93aa-4d64-8525-8ee4e07dc5ac"},"_deposit":{"created_by":3,"id":"827","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"827"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000827","sets":["5"]},"author_link":["1716","291","1717","207","180"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"373","bibliographicPageStart":"369","bibliographicVolumeNumber":"17","bibliographic_titles":[{},{"bibliographic_title":"Food Science and Technology Research","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":"Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar within 2.5 h. When baking tests were conducted, strain S-10 and commercial baking strain HP 216 yielded comparable products by the straight-dough and sponge-dough methods.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/fstr.17.369","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Japanese Society for Food Science and Technology"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Sujaya, I-Nengah","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Mikumo, Dai","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Orikasa, Yoshitake","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Urashima, Tadasu","creatorNameLang":"en"},{"creatorName":"浦島, 匡","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Oda, Yuji","creatorNameLang":"en"}],"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":"369.pdf","filesize":[{"value":"313.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"369.pdf","url":"https://obihiro.repo.nii.ac.jp/record/827/files/369.pdf"},"version_id":"9a0a905c-566a-4d9f-b6f8-58ad787dd49a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"brem","subitem_subject_scheme":"Other"},{"subitem_subject":"SUC2 gene","subitem_subject_scheme":"Other"},{"subitem_subject":"leavening","subitem_subject_scheme":"Other"},{"subitem_subject":"breadmaking","subitem_subject_scheme":"Other"},{"subitem_subject":"dough","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["5"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-25"},"publish_date":"2013-03-25","publish_status":"0","recid":"827","relation_version_is_last":true,"title":["Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-02-28T03:02:14.923778+00:00"}