{"created":"2023-05-15T15:14:49.343932+00:00","id":252,"links":{},"metadata":{"_buckets":{"deposit":"293d556e-8552-41ba-8645-c6fbf2914471"},"_deposit":{"created_by":12,"id":"252","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"252"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000252","sets":["5"]},"author_link":["237","140","230","709","710","21"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of arginine on growth of lactic acid bacteria for fermented sausage under high concentration of salt","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"23","bibliographicPageStart":"17","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"北海道畜産学会報"},{"bibliographic_title":"Animal Science and Agriculture Hokkaido","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In this study，the effect of arginine (Arg) of the NaCl induced growth inhibition was examined for Sta. carnosus and P.acidilactici which isolated from the commercial starter culture of fermented sausage. When Arg and/or NaCl were added to MRS broth and cultured with shaking，the differences were not recorded in the broth pH，the nitrate reduction activity，and the protein degradation activity. However，the viable count of both strains had decreased by adding NaCl. The addition of Arg has increased the number of recovered cell and it was remarkable in Sta.carnosus. Arg added broth was metabolized by both strain，the content of Arg in broth was decreased， especially it was disappeared in cultured broth of Sta.carnosus. SEM photographs showed an enlarged and cohesive morphology of both spheroidal strains by adding NaCl to the broth. Addition of Arg，this tendency was decreased in P.acidilactici，whereas a small wrinkle on the surface of Sta.carnosus. It was thought that，the two bacterial strains used in this study，the growth inbibitory effect caused by high concentration of NaCl was partly recovered by the addition of Arg to the broth. ","subitem_description_type":"Abstract"},{"subitem_description":"本研究では，醗酵肉製品用のスターターとして用いられているStaphylococcus carnosus およびPediococcus acidilacticiを供試菌として高濃度の食塩による生育阻害に対するアルギニンの効果を検討した. MRS液体培地に食塩あるいはアルギンニンを添加して振盪培養を行うと，培養後の培地pH，硝酸塩還元活性およびタンパク質分解活性には両供試菌ともに食塩あるいはアルギニンの有無による差異が認められなかった.生菌数は食塩の添加によって減少したが，アルギニンを添加すると食塩による減少が軽減され，これはSta.carnosusで著しかった. 両供試菌ともに添加したアルギニンは培地中で減少し，特に，Sta.carnosusでは枯渇した. 一方，食塩あるいはアルギニンの添加は乾燥菌体のアミノ酸組成に大きな影響を与えなかった.走査型電子顕微鏡像から，両供試菌ともに食塩の添加は菌体の膨化，凝集を促し，アルギニンの添加によってP. acidilacticiでは，この傾向が低したが，Sta. carnosusでは菌体表面に皺様の構造が観察された. 以上の結果から，今回用いた供試菌において，添加したアルギニンは資化され食塩による生育阻害に対して緩和的に作用するものと考えられた.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道畜産学会"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"北海道畜産学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10506433","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193235","subitem_source_identifier_type":"ISSN"}]},"item_2_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":"関川, 三男","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"河村, 多美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤井, はるか","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Shimada, Kenichiro","creatorNameLang":"en"},{"creatorName":"島田, 謙一郎","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Fukushima, Michihiro","creatorNameLang":"en"},{"creatorName":"福島, 道広","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"三上, 正幸","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"hakkou.pdf","filesize":[{"value":"654.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"hakkou.pdf","url":"https://obihiro.repo.nii.ac.jp/record/252/files/hakkou.pdf"},"version_id":"a65a5b09-93c0-44dc-9beb-df75e95343db"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"醗酵食肉製品","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アルギニン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented meat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salt","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"arginine","subitem_subject_language":"en","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":"醗酵食肉製品に用いる有用細菌の食塩による生育阻害に対するアルギニンの緩和効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醗酵食肉製品に用いる有用細菌の食塩による生育阻害に対するアルギニンの緩和効果","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-10-21"},"publish_date":"2011-10-21","publish_status":"0","recid":"252","relation_version_is_last":true,"title":["醗酵食肉製品に用いる有用細菌の食塩による生育阻害に対するアルギニンの緩和効果"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-04-30T04:09:46.300148+00:00"}