{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001206408250752.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.46.311"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"4778773"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/4778773"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I4778773"}},{"identifier":{"@type":"NAID","@value":"10007588439"}},{"identifier":{"@type":"NAID","@value":"10011626833"}}],"dc:title":[{"@language":"en","@value":"Development of Lactic Starter Cultures for Hyposalt Pickles."},{"@value":"低食塩漬物用の乳酸菌スターターカルチャーの開発"},{"@language":"ja-Kana","@value":"テイ ショクエン ツケモノ ヨウ ノ ニュウサンキン スターターカルチャー ノ カイハツ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Screening of psychrotrophic lactic acid bacteria and their application to pickle-fermentation as starter cultures were investigated. Nine strains of lactic acid bacteria grew well at 10°C in model pickles using radishes. Among them, Leuconostoc sp. D-33 (D-133) and Lactobacillus casei L-14 (L-14) proliferated well at 10°C in the radish-pickles and prevented the growth of undesirable bacteria, even though no sodium chloride was added. The use of these lactic acid bacteria as starter cultures apparently improved qualities of radish-pickles after 60 days of fermentation. D-133 produced 2, 3-butanediol contributing to favorable flavors, and L-14 increased the amount of glutamic acid contributing to good taste. Furthermore, these lactic acid bacteria considerably prevented browning of radish-pickles. These results indicated that hyposalt-pickles can be prepared easily by the use of these psychrotrophic lactic starter cultures."},{"@value":"発酵漬物に乳酸菌スターターカルチャーを利用することを目的とし,乳酸菌の選択と風味の向上効果について検討を行った.<BR>(1) 供試した48菌株の乳酸菌のうち9株は低温増殖能を有していた.特にLeuconostoc sp.D-133株,Lactobacillus casei L-14株は何ら栄養補給することなく緩やかに増殖し,有害微生物の生育を阻止して長期発酵を行うことができた.<BR>(2) 乳酸発酵大根の香気成分分析を行った結果,D-133株を接種して60日を経過すると「こく」や「まろやかさ」に関与するといわれている2,3-ブタンジオールが220μg/ml生成した.また,一定量以上の生成で不快臭となるアセトアルデヒド,アセトイン,ジアセチルはほとんど生成しなかった.<BR>(3) L-14株接種では遊離のグルタミン酸は培養開始時に2.6mg/100gであったのが,発酵60日後に16mg/100gとなり,うま味成分が増加することが明らかとなった.<BR>(4) D-133株,L-14株を接種した大根では,対照と比べてa値とb値の増加が抑制され,肉眼的にも白色が維持されたことから,乳酸菌接種による変色防止効果が確認された."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001206408250753","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002752291"},{"@type":"NRID","@value":"9000021087765"},{"@type":"NRID","@value":"9000398282604"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0159347"}],"foaf:name":[{"@language":"en","@value":"ISHIKAWA Kenichi"},{"@language":"ja","@value":"石川 健一"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Food Research Institute, Aichi Prefectural Government"},{"@language":"ja","@value":"愛知県食品工業技術センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204505556995","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004411725"},{"@type":"NRID","@value":"9000021013862"}],"foaf:name":[{"@language":"en","@value":"KATO Takeo"},{"@language":"ja","@value":"加藤 丈雄"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Food Research Institute, Aichi Prefectural Government"},{"@language":"ja","@value":"愛知県食品工業技術センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1030566608359061506","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"60024577"},{"@type":"NRID","@value":"1000060024577"},{"@type":"NRID","@value":"9000004303599"},{"@type":"NRID","@value":"9000004168587"},{"@type":"NRID","@value":"9000002564176"},{"@type":"NRID","@value":"9000020170099"},{"@type":"NRID","@value":"9000022139499"},{"@type":"NRID","@value":"9000253145263"},{"@type":"NRID","@value":"9000253141503"},{"@type":"NRID","@value":"9000254486039"},{"@type":"NRID","@value":"9000004166493"},{"@type":"NRID","@value":"9000254759969"},{"@type":"NRID","@value":"9000020821813"},{"@type":"NRID","@value":"9000020233581"},{"@type":"NRID","@value":"9000253146565"},{"@type":"NRID","@value":"9000253148506"},{"@type":"NRID","@value":"9000254438921"},{"@type":"NRID","@value":"9000253151974"},{"@type":"NRID","@value":"9000253146545"},{"@type":"NRID","@value":"9000021931284"},{"@type":"NRID","@value":"9000252805443"},{"@type":"NRID","@value":"9000405192711"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0012138"}],"foaf:name":[{"@language":"en","@value":"KOMIYA Takashi"},{"@language":"ja","@value":"小宮 孝志"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Bioresources, Mie University"},{"@language":"ja","@value":"三重大学生物資源学部"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"1999","prism:volume":"46","prism:number":"5","prism:startingPage":"311","prism:endingPage":"318"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/4778773"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I4778773"}],"availableAt":"1999","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204051773184","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Determination of acetoin, diacetyl and acetaldehyde in foods by HPLC."},{"@value":"高速液体クロマトグラフィーによる食品中のアセトイン，ジアセチル及びアセトアルデヒドの定量"},{"@language":"ja-Kana","@value":"コウソク エキタイ クロマトグラフィー ニ ヨル ショクヒンチュウ ノ アセト"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206408809856","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Development of Mixed Lactic Starter Cultures for Hyposalt Pickles and their Aging Mechanisms."},{"@value":"混合乳酸菌スターターカルチャーを利用した発酵漬物の開発"},{"@language":"ja-Kana","@value":"コンゴウ ニュウサンキン スターターカルチャー オ リヨウ シタ ハッコウ ツケモノ ノ カイハツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390023095977988864","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"熱帯・亜熱帯産農産物の加工利用と鮮度保持に関する研究"},{"@language":"en","@value":"Research on Food Processing and Preservation of Tropical and Subtropical Agricultural Products"},{"@value":"熱帯・亜熱帯産農産物の加工利用と鮮度保持に関する研究 : 2021年度日本食品保蔵科学会学会賞"},{"@language":"ja-Kana","@value":"ネッタイ ・ アネッタイサン ノウサンブツ ノ カコウ リヨウ ト センド ホジ ニ カンスル ケンキュウ : 2021ネンド ニホン ショクヒンホゾウ カガクカイ ガッカイショウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520853832878089088","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"漬物に適した乳酸菌の選択と発酵条件の確立"},{"@language":"ja-Kana","@value":"ツケモノ ニ テキシタ ニュウサンキン ノ センタク ト ハッコウ ジョウケン ノ カクリツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570572699624581888","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1570572699624584064","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074507872256","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261549484844672","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261549494005120","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572824499438005376","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573105974414978560","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573105974424137344","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573387449391422208","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573668924368398080","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573668924368401536","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573668924368402816","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0006068021"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I4778773"},{"@type":"CROSSREF","@value":"10.3136/nskkk.46.311"},{"@type":"CIA","@value":"10007588439"},{"@type":"CIA","@value":"10011626833"},{"@type":"CROSSREF","@value":"10.5891/jafps.48.33_references_DOI_EjcaQb1phmqjhvyIJcY4XsOgMWu"}]}