{"created":"2023-06-19T09:50:55.593429+00:00","id":7884,"links":{},"metadata":{"_buckets":{"deposit":"4caa07fd-774b-447b-87f2-ec3b53b4560c"},"_deposit":{"created_by":3,"id":"7884","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7884"},"status":"published"},"_oai":{"id":"oai:fukuyama-u.repo.nii.ac.jp:00007884","sets":["502:505:675:691"]},"author_link":["42425","42424","42423"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"51","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"福山大学工学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 俊明"}],"nameIdentifiers":[{"nameIdentifier":"42423","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In the brewing industry, bottom fermeting brewer's yeast has produced hydrogen sulfide during the primary fermentation process. Hydrogen sulfide has given the unpleasant immature flavor such as rotten egg into the primary or secondary fermenting liquor. However, in the normaly produced final beer the immature flavor has disappeared in general. In spite of the above mentioned fact, sometimes the immature flavor based on the hydrogen sulfide have found in final beer during the imperfect control of the primary or secondary fermentation. In the present paper, the exclusion of unpleasant immature flavor by hydrogen sulfide production of bottom fermenting brewer's yeast with the bioenginnering methods, especially gene enginnering, will be described.","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者名よみ","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"42424","nameIdentifierScheme":"WEKO"}],"names":[{"name":"タカハシ, トシアキ"}]}]},"item_1_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"42425","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TAKAHASHI, Toshiaki","nameLang":"en"}]}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00217655","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"福山大学工学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1993-01-01"}],"displaytype":"detail","filename":"KJ00005781270.pdf","filesize":[{"value":"620.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://fukuyama-u.repo.nii.ac.jp/record/7884/files/KJ00005781270.pdf"},"version_id":"a406f927-6186-49b6-b987-c7ae57c4bc81"}]},"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":"ビールの硫化水素に基づく未熟臭とその排除法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ビールの硫化水素に基づく未熟臭とその排除法"},{"subitem_title":"Immature Flavor of Beer by Hydrogen Sulfide and its Exclusion","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["691"],"pubdate":{"attribute_name":"公開日","attribute_value":"1993-01-01"},"publish_date":"1993-01-01","publish_status":"0","recid":"7884","relation_version_is_last":true,"title":["ビールの硫化水素に基づく未熟臭とその排除法"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:34:54.105086+00:00"}