{"created":"2023-07-25T09:59:07.328484+00:00","id":2361,"links":{},"metadata":{"_buckets":{"deposit":"9bf5d345-9ab0-4313-9f11-f4ddd521ae10"},"_deposit":{"created_by":15,"id":"2361","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2361"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002361","sets":["187:189:252","187:189:555","187:189:558","41:612"]},"author_link":["3733","786","2095","3732","1991","269","2513"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"286","bibliographicPageStart":"279","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"The Journal of General and Applied Microbiology"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Lactic acid bacteria from “terasi” shrimp paste, a highly popular fermented seafood in Indonesia were isolated and characterized. Viable cell counts were 104 to 106 cfu/g on MRS medium. All the isolates were catalase-negative, gram-positive cocci and were able to grow at 15% NaCl. Numerical phenotypic analysis showed that the isolates clustered into one group. However, they could be classified into two types: the Tetragenococcus halophilus group and the T. muriaticus group as revealed by a restriction fragment length polymorphism (RFLP) analysis and sequencing of the 16S rRNA gene. This study is the first to show that both species of Tetragenococcus are distributed in Indonesian fermented foods."}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"応用微生物学・分子細胞生物学研究奨励会"}]},"item_3_relation_10":{"attribute_name":"PubMed番号","attribute_value_mlt":[{"subitem_relation_type_id":{}}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2323/jgam.49.279","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2323/jgam.49.279","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"応用微生物学・分子細胞生物学研究奨励会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://ammcb.info/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130004802021","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0022-1260","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00698664","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kobayashi, Takeshi"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Kajiwara, Michika"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Wahyuni, Mita"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kitakado, Toshihide"}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI"}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"佐藤, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"サトウ, ナオコ","creatorNameLang":"ja"},{"creatorName":"Hamada, Naoko","creatorNameLang":"en"},{"creatorName":"濱田, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"ハマダ, ナオコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyNameLang":"ja"},{"familyNameLang":"ja"},{"familyNameLang":"en"},{"familyNameLang":"ja"},{"familyNameLang":"ja-Kana"}],"givenNames":[{"givenNameLang":"ja"},{"givenNameLang":"ja"},{"givenNameLang":"en"},{"givenNameLang":"ja"},{"givenNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Imada, Chiaki"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Watanabe, Etsuo"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"lactic acid bacteria","subitem_subject_scheme":"Other"},{"subitem_subject":"“terasi” shrimp paste","subitem_subject_scheme":"Other"},{"subitem_subject":"Tetragenococcus","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia"}]},"item_type_id":"3","owner":"15","path":["252","555","558","612"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-31"},"publish_date":"2022-03-31","publish_status":"0","recid":"2361","relation_version_is_last":true,"title":["Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-04-02T08:13:07.865723+00:00"}