{"created":"2023-05-15T13:38:33.054961+00:00","id":2517,"links":{},"metadata":{"_buckets":{"deposit":"78c9e2b6-524c-48a2-b45d-1572849343bf"},"_deposit":{"created_by":11,"id":"2517","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2517"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002517","sets":["2:581:109","87:627:45"]},"author_link":["1488","1691"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-08-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"25","bibliographicVolumeNumber":"258","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"},{"bibliographic_title":"Food Chemistry","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study revealed the compositional characteristics of sunki, a traditional, unsalted, lactic acid-fermented pickle produced using turnip leaf in Kiso district, Japan. Comprehensive compositional analysis by two metabolomic approaches based on NMR and solid-phase microextraction-GC/MS methods was used to determine its chemical composition by annotating 54 water-soluble and 62 volatile compounds. Principal component analysis showed that samples had different compositions, depending on the agricultural processing factory and production year. This variation potentially resulted from the differences in the lactic acid bacterial community produced during the spontaneous fermentation of sunki and in the initial nutritional composition of the turnip leaf. Partial least squares regression revealed that the acetic acid level showed a strong positive correlation with pH (R = 0.810), in contrast to the negative correlations of lactic acid and ethanol levels (R = -0.533 and -0.547). This indicated the crucial impact of acetic acid-related metabolism on acidification during sunki fermentation.","subitem_description_type":"Abstract"}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"table（.doc),Figures(.tif)はPDFに変換して本文PDFに組み入れた。","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2018.03.038","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30201810100016"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Green open access "}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This journal has an embargo period of 12 months."}]},{"subitem_relation_name":[{"subitem_relation_name_text":" この論文は出版社版ではありません。引用の際には出版社版をご利用ください。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is not the published version. Please cite only the published version. "}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Food Chemistry"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodchem.2018.03.038","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_18":{"attribute_name":"他の資源との関係","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"author manuscript "}]}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"2018 Published by Elsevier Ltd. "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0308-8146","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"冨田, 理"},{"creatorName":"トミタ, サトル","creatorNameLang":"ja-Kana"},{"creatorName":"TOMITA, Satoru","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"中村, 敏英"},{"creatorName":"ナカムラ, トシヒデ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Toshihide","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":"2019-09-01"}],"displaytype":"detail","filename":"SC30201810100016_PostPrint.pdf","filesize":[{"value":"5.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC30201810100016_PostPrint","url":"https://repository.naro.go.jp/record/2517/files/SC30201810100016_PostPrint.pdf"},"version_id":"13417b57-271d-451c-9dbb-4fee46270947"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Metabolomics","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented foods","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactobacillus","subitem_subject_scheme":"Other"},{"subitem_subject":"Brassica","subitem_subject_scheme":"Other"},{"subitem_subject":"Metabolomics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactobacillus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Brassica","subitem_subject_language":"en","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":"NMR- and GC/MS-based metabolomic characterization of  sunki, an unsalted fermented pickle of turnip leaves","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"NMR- and GC/MS-based metabolomic characterization of  sunki, an unsalted fermented pickle of turnip leaves"},{"subitem_title":"NMR- and GC/MS-based metabolomic characterization of  sunki, an unsalted fermented pickle of turnip leaves","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["45","109"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-14"},"publish_date":"2019-05-14","publish_status":"0","recid":"2517","relation_version_is_last":true,"title":["NMR- and GC/MS-based metabolomic characterization of  sunki, an unsalted fermented pickle of turnip leaves"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:43:12.334433+00:00"}