{"created":"2023-06-19T13:05:25.052065+00:00","id":1555,"links":{},"metadata":{"_buckets":{"deposit":"543d6f0f-74cc-4ea4-a20f-8f83d8641457"},"_deposit":{"created_by":11,"id":"1555","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1555"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001555","sets":["53:163"]},"author_link":["2992","2994","2993","2991"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"59","bibliographicPageEnd":"4","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"鹿児島女子短期大学紀要"},{"bibliographic_title":"BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"薬味として刺身に添えられる食材には，風味を増す効果があると同時に抗菌性が注目されている．本研究では，鹿児島県民が好んで食するキビナゴの刺身において，薬味のショウガ，ミョウガ等が刺身表面の付着細菌に対して示す抗菌効（活性）を検証した．また，鹿児島県では鶏の刺身に使用されるが，魚の刺身の薬味として使用されることが少ないニンニクについても同様の評価を試みた．キビナゴの付着細菌は，その増殖に食塩添加培地を必要としたことから主として腸炎ビブリオ菌である可能性が示唆された．また，ニンニクにキビナゴ付着細菌に対する抗菌効果が検出されたものの，ショウガおよびミョウガの抗菌活性は微弱であった．以上の結果から，キビナゴの刺身の食べ方について，従来からの酢味噌ならびにショウガ醤油等の他にニンニク醤油の使用が食品衛生上，有用であることが考察される．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10553637","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8970","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小松, 由美子"}],"nameIdentifiers":[{"nameIdentifier":"2994","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"内匠, 正太"}],"nameIdentifiers":[{"nameIdentifier":"2991","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006775773","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006775773"}]},{"creatorNames":[{"creatorName":"小松, 正治"}],"nameIdentifiers":[{"nameIdentifier":"2992","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000000181040","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000000181040"}]},{"creatorNames":[{"creatorName":"村山, 恵美子"}],"nameIdentifiers":[{"nameIdentifier":"2993","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006020343","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006020343"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-05-11"}],"displaytype":"detail","filename":"キビナゴの刺身に添える薬味の適性に関する考察.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"キビナゴの刺身に添える薬味の適性に関する考察","url":"https://kwjc.repo.nii.ac.jp/record/1555/files/キビナゴの刺身に添える薬味の適性に関する考察.pdf"},"version_id":"c899a6e2-2017-45b4-b76e-a2742befdc52"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"キビナゴ","subitem_subject_scheme":"Other"},{"subitem_subject":"ニンニク","subitem_subject_scheme":"Other"},{"subitem_subject":"腸炎ビブリオ菌","subitem_subject_scheme":"Other"},{"subitem_subject":"Spratelloides gracilis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"garlic","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vibrio parahaemolyticus","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":"キビナゴの刺身に添える薬味の適性に関する考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キビナゴの刺身に添える薬味の適性に関する考察"},{"subitem_title":"Verification on the Antibacterial Effect of Condiments on the Surface Bacteria of the Silver-stripe Round Herring Sashimi","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["163"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-05-11"},"publish_date":"2022-05-11","publish_status":"0","recid":"1555","relation_version_is_last":true,"title":["キビナゴの刺身に添える薬味の適性に関する考察"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:11:31.799113+00:00"}