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Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage
https://obihiro.repo.nii.ac.jp/records/643
https://obihiro.repo.nii.ac.jp/records/643eba226b0-b346-4110-93af-26f8ebd53249
名前 / ファイル | ライセンス | アクション |
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effects.pdf (314.0 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||
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公開日 | 2011-06-20 | |||||||
タイトル | ||||||||
言語 | en | |||||||
タイトル | Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage | |||||||
言語 | ||||||||
言語 | eng | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | food additive | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | antimicrobial compounds, | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | gram-negative bacteria | |||||||
資源タイプ | ||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
資源タイプ | journal article | |||||||
著者 |
Dorj, Serjmyadag
× Dorj, Serjmyadag× Shimada, Kenichiro× Sekikawa, Mitsuo
WEKO
230
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抄録 | ||||||||
内容記述タイプ | Abstract | |||||||
内容記述 | This study examined the effects of food additives on gram-negative bacteria. The food additives used included synthetic antioxidants (butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT), a curing agent and lactic acid with or without a cell-free supernatant (CFS) containing antimicrobial compounds of Lactobacillus sakei D-1001. The gram-negative bacteria were selected from dry-fermented sausages and cultured with different food additives for 18 h in nutrient broth, and then another 24 h with or without CFS adjusted (at pH 6.0) to inactivate lactic acid or not adjusted (at pH 4.0). BHA (0.1%) resulted in total viable cell inhibition following 18 h culture. A reduction in cell growth was observed in culture broths with 0.1% lactic acid and synthetic antioxidants at different concentrations. Furthermore, greater susceptibility of gram-negative bacteria could be obtained in 18+24-h cultures with combinations of selected food additives and antimicrobial compounds of Lactobacillus sakei D-1001, in a low pH environment depending on the lactic acid concentration. | |||||||
言語 | en | |||||||
書誌情報 |
en : Food Science and Technology Research 巻 15, 号 2, p. 185-190, 発行日 2009 |
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出版者 | ||||||||
言語 | en | |||||||
出版者 | Japanese Society for Food Science and Technology | |||||||
ISSN | ||||||||
収録物識別子タイプ | PISSN | |||||||
収録物識別子 | 13446606 | |||||||
書誌レコードID | ||||||||
収録物識別子タイプ | NCID | |||||||
収録物識別子 | AA11320122 | |||||||
DOI | ||||||||
関連タイプ | isIdenticalTo | |||||||
識別子タイプ | DOI | |||||||
関連識別子 | info:doi/10.3136/fstr.15.185 | |||||||
権利 | ||||||||
言語 | en | |||||||
権利情報 | Japanese Society for Food Science and Technology | |||||||
フォーマット | ||||||||
内容記述タイプ | Other | |||||||
内容記述 | application/pdf | |||||||
著者版フラグ | ||||||||
出版タイプ | VoR | |||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |