{"created":"2023-06-20T14:06:57.733654+00:00","id":430,"links":{},"metadata":{"_buckets":{"deposit":"29da6c01-6d63-4e50-83b2-0d2ea1cad201"},"_deposit":{"created_by":4,"id":"430","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"430"},"status":"published"},"_oai":{"id":"oai:maebashi-it.repo.nii.ac.jp:00000430","sets":["8:37"]},"author_link":["1303","1304"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{"bibliographic_title":"前橋工科大学研究紀要"}]}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Even if freeze-dried natto is rehydrated in water, it loses much of its natto-like quality and cannot be successfully regenerated into natto. In order to be able to eat delicious natto even overseas, we have developed a rehydratable dried natto through industry-academia collaboration. The fermented natto was dried so as not to be subjected to secondary fermentation by blowing at 8-30°C, and then dried to a moisture content of about 7% that enables long-term storage by blowing at 20-80°C. Although this dried natto was very hard as it was, it had a natto-like character, and the cell number of Bacillus subtilis subsp. natto was as high as that of normal natto. By swelling with water at room temperature for 6 hours or at refrigerated temperature for 12 hours, it could be regenerated into natto as usual. Natto regenerated with water had more than twice the hardness of normal natto, and the degree of stringing was inversely proportional to the amount of swelling water.","subitem_description_type":"Abstract"}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11225201","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1343-8867","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"善野, 修平"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"角田, 翔平"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-12-12"}],"displaytype":"detail","filename":"25-01.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"25-01","url":"https://maebashi-it.repo.nii.ac.jp/record/430/files/25-01.pdf"},"version_id":"fb7be625-9400-453f-9731-9dbcac0ba5bc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"納豆菌"},{"subitem_subject":"産学連携"},{"subitem_subject":"長期間保存"},{"subitem_subject":"水で戻す乾燥納豆"},{"subitem_subject":"備蓄食料"},{"subitem_subject":"Bacillus subtilis subsp. natto","subitem_subject_language":"en"},{"subitem_subject":"Industry-academia collaboration","subitem_subject_language":"en"},{"subitem_subject":"Long-term storage","subitem_subject_language":"en"},{"subitem_subject":"Rehydratable dried natto","subitem_subject_language":"en"},{"subitem_subject":"Stockpile food","subitem_subject_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"産学連携による長期間保存が可能な水で戻す乾燥納豆の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"産学連携による長期間保存が可能な水で戻す乾燥納豆の開発"},{"subitem_title":"Development of Rehydratable Dried Natto That Can Be Stored for a Long Time through Industry-Academia Collaboration","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-12-12"},"publish_date":"2022-12-12","publish_status":"0","recid":"430","relation_version_is_last":true,"title":["産学連携による長期間保存が可能な水で戻す乾燥納豆の開発"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-06-20T14:09:39.843271+00:00"}