{"created":"2023-05-15T14:58:27.777322+00:00","id":79316,"links":{},"metadata":{"_buckets":{"deposit":"172d479e-aadd-412d-b910-a84e6b120198"},"_deposit":{"created_by":1,"id":"79316","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"79316"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00079316","sets":["7"]},"author_link":["850190","850189","850188","850191","850187"],"item_10004_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"4","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"群馬県立産業技術センター研究報告(2018)  "}]}]},"item_10004_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"発がん性が疑われているカルバミン酸エチルは、清酒酵母が生産する尿素とエタノール の化学反応により生成する。また、清酒中のカルバミン酸エチル含有量に規制値を設ける 国が将来的に増えてくることが懸念されている。そこで本研究では、清酒中のカルバミン 酸エチル含有量を減らす目的で、群馬県独自酵母の尿素非生産化に取り組んでいる。本年 度では、試作株を用いた実地醸造試験を実施し、得られた製成酒のカルバミン酸エチル生 成能が低減されたことを確認したので報告する。","subitem_description_type":"Abstract"}]},"item_10004_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.tec-lab.pref.gunma.jp/research/report/files/H30/H30report.pdf","subitem_relation_type_select":"URI"}}]},"item_10004_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-4465","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡部貴志"}],"nameIdentifiers":[{"nameIdentifier":"850187","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤勝也"}],"nameIdentifiers":[{"nameIdentifier":"850188","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"林秀謙"}],"nameIdentifiers":[{"nameIdentifier":"850189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"増渕隆"}],"nameIdentifiers":[{"nameIdentifier":"850190","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Katsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"850191","nameIdentifierScheme":"WEKO"}]}]},"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":"article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"輸出用に適した群馬清酒酵母の育種に関する研究(第3報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"輸出用に適した群馬清酒酵母の育種に関する研究(第3報)"}]},"item_type_id":"10004","owner":"1","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-11"},"publish_date":"2020-03-11","publish_status":"0","recid":"79316","relation_version_is_last":true,"title":["輸出用に適した群馬清酒酵母の育種に関する研究(第3報)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T22:30:23.922190+00:00"}