{"created":"2025-09-02T04:50:43.893268+00:00","id":2000527,"links":{},"metadata":{"_buckets":{"deposit":"7c516260-4d13-47fa-87c7-c4c0fd54bd7f"},"_deposit":{"created_by":52,"id":"2000527","owner":"52","owners":[52],"pid":{"revision_id":0,"type":"depid","value":"2000527"},"status":"published"},"_oai":{"id":"oai:nodai.repo.nii.ac.jp:02000527","sets":["1:1725513750793"]},"author_link":[],"control_number":"2000527","item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-04-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"01","bibliographicPageEnd":"30","bibliographicPageStart":"22","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"日本きのこ学会誌","bibliographic_titleLang":"ja"},{"bibliographic_title":"Mushroom Science and Biotechnology","bibliographic_titleLang":"en"}]}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"きのこ類で発酵・熟成させた糸状菌熟成チーズの製造を目的として，不織布にきのこ類を生育させた菌糸マットを作成後，チーズを包み発酵・熟成させることを試みた．ヒラタケSKB019，トキイロヒラタケNBRC31859などの5株を選抜し，菌糸マットで包み2週間熟成させたところ，チーズ表面へ一部菌糸の活着がみられた．さらに市販スライスチーズ上で生育可能なきのこ類8株を再選抜し，チーズの発酵・熟成を試みたところ，コナサナギタケNBRC100743，ツクツクホウシタケNBRC33259，サナギタケNBRC100741においてチーズ表面全体に菌糸が活着していた．製造したきのこチーズの可溶性窒素およびホルモール窒素はツクツクホウシタケ無脂肪乳チーズが最も高く，1.72 g / 100 g，および0.570 g/100 gという値であり，市販のカマンベールチーズやブルーチーズと比較して同等かそれ以上の値であった．","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"In this study, we produced mold-ripened cheese using mushrooms instead of Penicillium sp. Mushrooms were cultivated on non-woven fabric and the mycelial mat was wrapped around cheese samples to promote ripening.  The mycelial mats of five fungal strains, including Pleurotus ostreatus SKB019 and Pleurotus salmoneo-stramineus NBRC31859, were wrapped around green cheeses before ripening.  The mycelia were attached to the surface of the cheese after ageing for two weeks.  In addition, eight mushroom strains were reselected from mycelial growth on commercial sliced cheese and applied to cheese ripening.  The mycelia of three of these fungi, Isaria cicadae NBRC33259, Cordyceps farinosa NBRC100743, and Cordyceps militaris NBRC100741, effectively covered the entire surface of the cheese samples tested.  The soluble nitrogen and formol nitrogen contents of the produced mushroom-ripened cheeses were highest in the non-fat cheese ripened with I. cicadae NBRC33259 at 1.72 g/100 g and 0.570 g/100 g, respectively, which were comparable to those for commercially produced Camembert and blue cheeses.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本きのこ学会","subitem_publisher_language":"ja"},{"subitem_publisher":"Japanese Society of Mushroom Science and Biotechnology","subitem_publisher_language":"en"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24465/msb.32.01_22","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24327069","subitem_source_identifier_type":"EISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"東京農業大学 応用生命科学部 醸造科学科","affiliationNameLang":"ja"},{"affiliationName":"Department of Fermentation Science, Tokyo University of Agriculture","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"本間, 裕人","creatorNameLang":"ja"},{"creatorName":"HOMMA, Hiroto","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-09-02"}],"filename":"10288174_著者最終稿_20250715105500_本文.pdf","filesize":[{"value":"357 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://nodai.repo.nii.ac.jp/record/2000527/files/10288174_著者最終稿_20250715105500_本文.pdf"},"version_id":"60d49525-4b49-45ad-b30a-14d1045e3817"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-09-02"}],"filename":"10288174_著者最終稿_20250715105500_Table.pdf","filesize":[{"value":"87 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://nodai.repo.nii.ac.jp/record/2000527/files/10288174_著者最終稿_20250715105500_Table.pdf"},"version_id":"ae5d2970-dfe0-4eb7-8d9b-10dc90db1113"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-09-02"}],"filename":"10288174_著者最終稿_20250715105500_Fig.pdf","filesize":[{"value":"6.2 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://nodai.repo.nii.ac.jp/record/2000527/files/10288174_著者最終稿_20250715105500_Fig.pdf"},"version_id":"d4edbe95-059b-4572-a5b2-ee6cefd48a20"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食用きのこ類および冬虫夏草類の菌糸を生育させた糸状菌熟成チーズの製造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食用きのこ類および冬虫夏草類の菌糸を生育させた糸状菌熟成チーズの製造","subitem_title_language":"ja"},{"subitem_title":"Production of mold-ripened cheese using edible mushrooms and Cordycipitaceae mycelium","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"52","path":["1725513750793"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-09-02"},"publish_date":"2025-09-02","publish_status":"0","recid":"2000527","relation_version_is_last":true,"title":["食用きのこ類および冬虫夏草類の菌糸を生育させた糸状菌熟成チーズの製造"],"weko_creator_id":"52","weko_shared_id":-1},"updated":"2025-09-02T05:07:11.376323+00:00"}