{"_buckets": {"deposit": "174512c8-8e71-412d-8efa-5a5dc596d021"}, "_deposit": {"created_by": 11, "id": "373", "owners": [11], "pid": {"revision_id": 0, "type": "depid", "value": "373"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00000373", "sets": ["99"]}, "author_link": ["1488", "473", "1691"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2018-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "64", "bibliographicPageStart": "59", "bibliographic_titles": [{"bibliographic_title": "農研機構研究報告 食品研究部門"}, {"bibliographic_title": "Bulletin of the NARO,Food Research", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "γ-Aminobutyric acid (GABA) is typically consumed by yeasts during fermentation. To enrich GABA in bread dough, a yeast mutant defective in GABA-assimilation with a GABA-producing lactic acid bacterium (LAB) were used for dough fermentation. Bread dough prepared with the mutant yeast together with the LAB contained 1.7 and 2 times higher amount of GABA and total free amino acids, respectively, than that without LAB. The combined fermentation should be useful to bread making to enrich GABA in breads. Even when bread was made using rice 日 our rich in GABA, we confirmed that GABA-rich bread can be produced because the GABA non-assimilating baker’s yeast hardly consumes GABA.", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24514/00000350", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "国立研究開発法人 農業・食品産業技術総合研究機構"}, {"subitem_publisher": "National Agriculture and Food Research Organization (NARO)"}]}, "item_10002_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "10.24514/00000350", "subitem_relation_type_select": "DOI"}}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "2432-7891", "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": "中村, 敏英"}, {"creatorName": "ナカムラ, トシヒデ", "creatorNameLang": "ja-Kana"}, {"creatorName": "NAKAMURA, Toshihide", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1488", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "60391588", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=60391588"}, {"nameIdentifier": "tonakamura", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/tonakamura"}, {"nameIdentifier": "0000-0002-5770-0230", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0002-5770-0230"}]}, {"creatorNames": [{"creatorName": "安藤, 聡"}, {"creatorName": "アンドウ, アキラ", "creatorNameLang": "ja-Kana"}, {"creatorName": "ANDO, Akira", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "473", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "50414496", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=50414496"}, {"nameIdentifier": "aando", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/aando"}, {"nameIdentifier": "0000-0001-7750-642X", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0001-7750-642X"}]}, {"creatorNames": [{"creatorName": "冨田, 理"}, {"creatorName": "トミタ, サトル", "creatorNameLang": "ja-Kana"}, {"creatorName": "TOMITA, Satoru", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1691", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "70758101", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=70758101"}, {"nameIdentifier": "s_tomita", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/s_tomita"}, {"nameIdentifier": "0000-0002-9212-9113", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0002-9212-9113"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2018-05-16"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "nfri_kenkyuhoukoku02_10.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "nfri_kenkyuhoukoku02_10.pdf", "url": "https://repository.naro.go.jp/record/373/files/nfri_kenkyuhoukoku02_10.pdf"}, "version_id": "c8c6fd47-f25b-4d00-81ab-4f93322e7bf1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "γ- アミノ酪酸", "subitem_subject_scheme": "Other"}, {"subitem_subject": "GABA 非資化性変異株", "subitem_subject_scheme": "Other"}, {"subitem_subject": "乳酸菌", "subitem_subject_scheme": "Other"}, {"subitem_subject": "発酵", "subitem_subject_scheme": "Other"}, {"subitem_subject": "γ-aminobutyric acid", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "yeast", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "lactic acid bacteria", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "fermentation", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "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": "GABA 非資化性パン酵母を利用した GABA 富化パンの製造", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "GABA 非資化性パン酵母を利用した GABA 富化パンの製造"}, {"subitem_title": "Production of bread rich in GABA using GABA non-assimilating baker’s yeast", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "11", "path": ["99"], "permalink_uri": "https://doi.org/10.24514/00000350", "pubdate": {"attribute_name": "公開日", "attribute_value": "2018-05-16"}, "publish_date": "2018-05-16", "publish_status": "0", "recid": "373", "relation": {}, "relation_version_is_last": true, "title": ["GABA 非資化性パン酵母を利用した GABA 富化パンの製造"], "weko_shared_id": -1}