{"created":"2023-05-15T12:00:28.675773+00:00","id":7290,"links":{},"metadata":{"_buckets":{"deposit":"c0dc3acc-034d-4d5e-b749-0444638b30e8"},"_deposit":{"created_by":3,"id":"7290","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7290"},"status":"published"},"_oai":{"id":"oai:kyutech.repo.nii.ac.jp:00007290","sets":["8:9"]},"author_link":["31459","31460","649","31462"],"control_number":"7290","item_1689815586683":{"attribute_name":"CRID","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://cir.nii.ac.jp/crid/1391412326419371392","subitem_relation_type_select":"URI"}}]},"item_21_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-10-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"383","bibliographicPageStart":"376","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nippon Shokuhin Kagaku Kogaku Kaishi","bibliographic_titleLang":"en"}]}]},"item_21_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味噌に混入させた大腸菌O157の消長を明らかにするために，市販味噌24検体を対象に複数の保存試験区（5，10，20，30 °C）における大腸菌O157生菌数の変動を寒天平板法およびMPN法により観察した．全保存試験区において，味噌混入下の大腸菌O157は増殖することなく段階的に死滅し，その死滅速度と味噌原料（米，麦，大豆）に関連は見られなかった．一方，味噌検体の水分活性値が大腸菌O157の死滅速度に影響を与える可能性を示した．本結果により，大腸菌O157が意図せず味噌に混入した場合であっても，常温での流通，保存の期間に死滅することから，そのリスクは実質的に無視しうるものであると推察された．","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"This study investigated the fate of Escherichia coli (E. coli) O157 spiked into 24 commercially available fermented soybean paste (miso) samples. Viable cell numbers of the inoculated E. coli O157 at storage conditions of 5, 10, 20, or 30°C were measured by the agar plate method or most probable number method. Cell numbers of E. coli O157 decreased gradually in all tested samples. The decreases in E. coli O157 numbers depended mainly on the water activity of samples. Decreases in the contamination level of E. coli O157 did not depend on the ingredients of miso samples (malted rice, wheat, and soybean). The obtained results suggest that the commercial risk of accidental E. coli O157 contamination is practically negligible because of high cell mortality during transportation and storage processes at room temperature.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_21_publisher_7":{"attribute_name":"出版社","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会","subitem_publisher_language":"ja"}]},"item_21_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.67.376","subitem_relation_type_select":"DOI"}}]},"item_21_rights_13":{"attribute_name":"著作権関連情報","attribute_value_mlt":[{"subitem_rights":"Copyright (c) 2020, Japanese Society for Food Science and Technology"}]},"item_21_select_59":{"attribute_name":"査読の有無","attribute_value_mlt":[{"subitem_select_item":"yes"}]},"item_21_source_id_10":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_21_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1881-6681","subitem_source_identifier_type":"EISSN"},{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"PISSN"}]},"item_21_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"465","subitem_subject_scheme":"NDC"}]},"item_21_text_63":{"attribute_name":"連携ID","attribute_value_mlt":[{"subitem_text_value":"8588"}]},"item_21_version_type_58":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"細谷, 幸恵","creatorNameLang":"ja"},{"creatorName":"Hosotani, Yukie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川崎, 晋","creatorNameLang":"ja"},{"creatorName":"Kawasaki, Susumu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Maeda, Toshinari","creatorNameLang":"en"},{"creatorName":"前田, 憲成","creatorNameLang":"ja"},{"creatorName":"マエダ, トシナリ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"稲津, 康弘","creatorNameLang":"ja"},{"creatorName":"Inatsu, Yasuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-10-15"}],"displaytype":"detail","filename":"grn-matl-2020_35.pdf","filesize":[{"value":"944.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"grn-matl-2020_35.pdf","url":"https://kyutech.repo.nii.ac.jp/record/7290/files/grn-matl-2020_35.pdf"},"version_id":"eb8fc59e-495a-4bf7-8c44-06f1b549c598"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大腸菌O157","subitem_subject_scheme":"Other"},{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"Escherichia coli O157","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented soybean paste","subitem_subject_scheme":"Other"}]},"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":"市販味噌に混入させた大腸菌O157の消長","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販味噌に混入させた大腸菌O157の消長","subitem_title_language":"ja"},{"subitem_title":"Fate of Escherichia coli O157 Spiked into Commercially Available Fermented Soybean Paste (miso)","subitem_title_language":"en"}]},"item_type_id":"21","owner":"3","path":["9"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-10-15"},"publish_date":"2021-10-15","publish_status":"0","recid":"7290","relation_version_is_last":true,"title":["市販味噌に混入させた大腸菌O157の消長"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-02T08:32:27.706191+00:00"}