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Traditional healthful fermented products of Japan
https://it-hiroshima.repo.nii.ac.jp/records/97
https://it-hiroshima.repo.nii.ac.jp/records/9758fdaf4e-0437-448f-b696-776d74e09db1
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Traditional healthful fermented food of Japan 1.pdf (742.3 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-03-30 | |||||
| タイトル | ||||||
| タイトル | Traditional healthful fermented products of Japan | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | probiotics | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | black rice | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | vinegar | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | natto | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | miso | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | soy-sauce (shoyu) | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Murooka, Yoshikatsu
× Murooka, Yoshikatsu× Yamashita, Mitsuo× 室岡, 義勝 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh, are sold in food stores in Japan. These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms. These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria. Many traditional fermented foods have been studied and their effects on metabolism and/or immune system have been demonstrated in animal and/or human cells. This review summarizes the scientific basis for the effects of these traditional food products, which are currently produced commercially in Japan. |
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| 書誌情報 |
Journal of Industrial Microbiology & Biotechnology 巻 35, 号 8, p. 791-798, 発行日 2008-08 |
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| 出版者 | ||||||
| 出版者 | Springer | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 14765535 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11960951 | |||||
| DOI | ||||||
| 関連タイプ | isVersionOf | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | info:doi/10.1007/s10295-008-0362-5 | |||||
| 関連サイト | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | http://dx.doi.org/10.1007/s10295-008-0362-5 | |||||
| 関連名称 | http://dx.doi.org/10.1007/s10295-008-0362-5 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
| 日本十進分類法 | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 588 | |||||
