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Yeasts","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"81","bibliographicPageStart":"71","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"研究紀要 青葉 Seiyo","bibliographic_titleLang":"ja"},{"bibliographic_title":"College review of Sendai Seiyo Gakuin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"いわゆる「天然酵母パン」に含まれる酵母及び乳酸菌の実態について調べた。回答が得られた天然酵母パン店の多くは実際に各々が採取した酵母を使用していた。菌種を調べたところ、酵母はSaccharomyces cerevisiae が主力だったが、Candida 属などアルコール耐性の強くない菌株も含まれていた。乳酸菌はほぼ常在乳酸菌で、サワー種には乳酸菌が多く含まれていたが、そのほかのパン種に含まれる乳酸菌量の差異は大きかった。S. cerevisiae について分子系統樹を作成したところ、清酒酵母協会7号とも比較的近縁で、フランス産パン酵母とは違いが大きく、国内で採取される酵母は比較的近縁なものが多いことが推測された。発育良好なS. cerevisiae についてアルコール発酵試験を行ったところ、協会7号と同等かそれ以上の発酵速度の株が数株得られた。今後醸造試験及びエタノール産生試験を進める。","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"familyNames":[{"familyName":"Iwama","familyNameLang":"en"}],"givenNames":[{"givenName":"Masanori","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"389","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Iwama, Masanori","nameLang":"en"}]},{"familyNames":[{"familyName":"Sugawara","familyNameLang":"en"}],"givenNames":[{"givenName":"Saeko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"241","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sugawara, Saeko","nameLang":"en"}]},{"familyNames":[{"familyName":"Takeda","familyNameLang":"en"}],"givenNames":[{"givenName":"Hisashi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"390","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takeda, 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