{"created":"2023-05-15T15:15:07.565035+00:00","id":643,"links":{},"metadata":{"_buckets":{"deposit":"3f5da7c3-038a-420f-9f09-1e4a1beefae4"},"_deposit":{"created_by":12,"id":"643","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"643"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000643","sets":["5"]},"author_link":["237","1408","230"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"190","bibliographicPageStart":"185","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","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":"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.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/fstr.15.185","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Japanese Society for Food Science and Technology","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"PISSN"}]},"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":"Dorj, Serjmyadag","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Shimada, Kenichiro","creatorNameLang":"en"},{"creatorName":"島田, 謙一郎","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"Sekikawa, Mitsuo","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":"2018-01-30"}],"displaytype":"detail","filename":"effects.pdf","filesize":[{"value":"314.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"effects.pdf","url":"https://obihiro.repo.nii.ac.jp/record/643/files/effects.pdf"},"version_id":"f420e852-5e41-456a-bd02-539faacfcf08"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"food additive","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antimicrobial compounds,","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gram-negative bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-06-20"},"publish_date":"2011-06-20","publish_status":"0","recid":"643","relation_version_is_last":true,"title":["Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-04-30T04:09:42.836375+00:00"}