{"created":"2023-05-15T13:38:46.661488+00:00","id":2805,"links":{},"metadata":{"_buckets":{"deposit":"a653efd7-ec8c-4d57-bdd9-4ea06e7046d1"},"_deposit":{"created_by":12,"id":"2805","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2805"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002805","sets":["87:627:628:388:393"]},"author_link":["6779","6759","473"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"70","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Microbial community in fermented soy-bean (soy-bean koji) was analyzed by non-culture-based method using denaturing gradient gel electrophoresis (DGGE). All of 102 bacterial strains isolated from 13 soy-bean koji were classified into 15 groups by PCR-DGGE using PCR primers for amplification of V7-V8 region in 16S rDNA. We have constructed the methods for DNA extraction from soy-bean koji and fermented rice paste (miso) containing soy-bean koji, where the extracted DNAs were functional as templates for PCR-DGGE.\n","subitem_description_type":"Abstract"},{"subitem_description":"大豆麹中の微生物相を, 培養を介さないPCR-DGGE 法によって評価する手法の検討を行った. 16S rDNAのV7およびV8領域を標的とするプライマーセットを用いたPCR-DGGEによって, 13種類の大豆麹より分離培養した102菌株を15グループに分類することが可能であった. また, 大豆麹および大豆麹を使用した味噌から直接DNAを抽出する手法を確立し, 得られたDNAを用いてPCR-DGGE解析を行うことが可能となった.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002690","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":[{"creatorNames":[{"creatorName":"太養寺, 真弓"},{"creatorName":"タイヨウジ, マユミ","creatorNameLang":"ja-Kana"},{"creatorName":"TAIYOJI, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"安藤, 聡"},{"creatorName":"アンドウ, アキラ","creatorNameLang":"ja-Kana"},{"creatorName":"ANDO, Akira","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"島, 純"},{"creatorName":"シマ, ジュン","creatorNameLang":"ja-Kana"},{"creatorName":"SHIMA, Jun","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":"2019-10-03"}],"displaytype":"detail","filename":"nfri_report_No70p23-28p.pdf","filesize":[{"value":"339.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No70p23-28p.pdf ","url":"https://repository.naro.go.jp/record/2805/files/nfri_report_No70p23-28p.pdf"},"version_id":"d2cb8796-ca72-4b1e-93d9-7d30a2e5472f"}]},"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_title":"変性剤濃度勾配電気泳動法 (DGGE) による大豆麹中の乳酸菌等の微生物相解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"変性剤濃度勾配電気泳動法 (DGGE) による大豆麹中の乳酸菌等の微生物相解析"},{"subitem_title":"Analysis of microbial community in soy-bean koji using denaturing gradient gelelectrophoresis (DGGE)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["393"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2805","relation_version_is_last":true,"title":["変性剤濃度勾配電気泳動法 (DGGE) による大豆麹中の乳酸菌等の微生物相解析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:12:14.166344+00:00"}