{"created":"2023-06-20T15:54:25.559003+00:00","id":923,"links":{},"metadata":{"_buckets":{"deposit":"219ee896-202a-499a-9e56-d9a6f0414831"},"_deposit":{"created_by":2,"id":"923","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"923"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00000923","sets":["9:65"]},"author_link":["3755","3757","3756","1656","1827","2570","2569","3760","3759","2681","1826","2572","3758","2571"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"13","bibliographicPageEnd":"37","bibliographicPageStart":"25","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"福井県産紅映梅果汁粉末を食中毒予防に応用するため,にぎりめし中の細菌の増殖抑制効果を検証した.炊飯後の白飯に,食塩,食酢,クエン酸粉末および梅果汁粉末を添加・混釈した後,指標菌として表皮ブドウ球菌を104 個/g になるよう接種して,にぎりめしを調理した.にぎりめしは真夏日を想定して30℃で,24 および48 時間保存した後,一般生菌数検査により検出した.紅映梅果汁粉末を3% 添加したにぎりめしでは,接種した表皮ブドウ球菌の増殖が強く抑制されたことから,食中毒起因菌の一つである黄色ブドウ球菌の増殖ならびに毒素産生を抑制し,食中毒予防を期しうることが示唆された.さらに,不衛生な手で調理して6 時間常温放置したにぎりめし中の細菌増殖も,梅果汁3% 添加によって大幅に抑制された.これらの結果から,梅果汁粉末には,食品中の食中毒起因細菌の増殖を抑制する効果が認められ,手洗いや冷蔵保存等の衛生管理が難しい避難所などにおいて,手指等から持ち込まれる黄色ブドウ球菌に起因する食中毒事故を予防するための衛生効果を備えた備蓄食材として有効に利用できる可能性が示唆された.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00000917","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21853363","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","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":"野村, 卓正"},{"creatorName":"ノムラ, 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Growth in Food","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["65"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-04-29"},"publish_date":"2022-04-29","publish_status":"0","recid":"923","relation_version_is_last":true,"title":["梅果汁粉末添加による食品中の細菌増殖抑制効果の検証(1)"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:13:52.247651+00:00"}