{"created":"2023-05-15T14:59:41.920084+00:00","id":352,"links":{},"metadata":{"_buckets":{"deposit":"12c22f09-e7e8-4e30-a2fc-5ffed734b314"},"_deposit":{"created_by":9,"id":"352","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"352"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000352","sets":["1:50"]},"author_link":["978","977","980","979","976","974","975","981"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"16","bibliographicPageEnd":"42","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"リステリア症は、foodborne diseaseのひとつである。リステリア菌は低温増殖性をもつため、低温流通下や家庭での保存の間に発症に十分な菌数にまで増殖する可能性がある。本研究では、非病原性株 Listeriα innocuαを真空調理食品に人為接種し、その消長を検討した。真空包装したコーンポタージュスープ中で、10日の保存試験において、2℃で 2log、10℃で 6logの本菌の増殖が認められた。真空包装により、わずかな菌数の低下がみられた。また、0.1%の酢酸を添加することにより、その増殖は抑制された。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Listeriosis has been positioned as one of the important foodborn infections. This study investigated the behavior of Listeria innocua in foods prepared by vacuum-packed pouch cooking. In corn potage soup, Listeria innocua increased 2 log at 2℃ and 6 log at 10℃ after 10 days. The growth of Listeria innocua was slightly inhibited in the vacuum-packed pouch. The addition of 0.1% acetic acid strongly inhibited the growth of Listeria innocua."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坂倉, 有紀"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 尚子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大中, 佳子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田, 啓子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakakura, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamaguchi, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohnaka, Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yoshida, Keiko","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":"2017-05-30"}],"displaytype":"detail","filename":"KJ00005325839.pdf","filesize":[{"value":"659.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00005325839.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/352/files/KJ00005325839.pdf"},"version_id":"9dc1597c-bfeb-44dd-b6c2-3cae856c0f27"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"リステリア菌"},{"subitem_subject":"温度管理"},{"subitem_subject":"微生物学的調査"},{"subitem_subject":"真空調理"},{"subitem_subject":"Listeria innocua"},{"subitem_subject":"controlled storage temperature"},{"subitem_subject":"microbiological investigation"},{"subitem_subject":"vacuum-packed pouch cooking"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"真空調理食品におけるリステリア菌の消長","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理食品におけるリステリア菌の消長"},{"subitem_title":"Behavior of Listeria innocua in Foods Prepared by Vacuum-packed Pouch Cooking"}]},"item_type_id":"3","owner":"9","path":["50"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"352","relation_version_is_last":true,"title":["真空調理食品におけるリステリア菌の消長"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:20:37.848836+00:00"}