{"created":"2022-01-25T01:58:07.795972+00:00","id":2001448,"links":{},"metadata":{"_buckets":{"deposit":"189b2474-3ad6-43e0-a91d-a7746bfdd42f"},"_deposit":{"id":"2001448","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001448"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001448","sets":["1642837622505:1642837745608:1642837765389","1642838403551:1642838405037"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"沖縄産香辛野菜の腐敗細菌に対する抗菌作用","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Antibacterial Action of Okinawa-Grown Spices and Herbs against Food-Borne Bacteria","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東盛, キヨ子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"大城, ちか子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Higashimori, Kiyoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohshiro, Chikako","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"Control of the growth of food-borne bacteria is important in lenghening the preservation of foods. The food processing industry in Japan has been endeavoring to develop and utilize non-artificial and safe food-preservatives to meet the consumers'needs.\\nThis study shows the inhibitory effect of the Okinawa-grown spices and herbs against bacterias in an attempt to find the possibility of their use as food-presevatives. Against the food spoilage bacteria, which are separated from food, a strong inhibitory effect was observed in the extracted liquid of the ethanol of Turmeric (Curcuma domestica VALETON) (powder) and Hihatu-Modoki (Piper retrofractum VHAL) (powder) equal to the extract of ethanol of garlic which was used for comparison. The same effect was identified in the ethanol-liquid of Bird Pepper (Capsicum frutescens L.), Mugwort (Artemisia princeps PAMP.), Aloe (Aloe arborescens MILL.). Turmeric(powder) ethanol-extract, even after being heated for fifteen miniutes, controlled the increase of the bacteria. The inhibitory effect of Hihatu-Modoki (powder) ethanol extract against bacteria weakened with the progress of heating time.","subitem_description_type":"Other"},{"subitem_description":"沖縄に産する香辛野菜や薬草の抗菌力を測定し、食品保存料としての可能性の有無を検討し、次の結果を得た。\\n食品から分離した腐敗細菌に対して、ウコン（粉末）およびヒハツモドキ（粉末）の各エタノール抽出液で強い抗菌力が認められ、比較に用いたニンニクのエタノール抽出液と同等の抗菌力が認められた。トウガラシ、ヨモギ、アロエのエタノール抽出液でも抗菌性を認めた。ウコン（粉末）エタノール抽出液は15分間加熱した後でも菌の増殖を抑制した。ヒハツモドキ（粉末）エタノール抽出液は加熱時間の経過とともに抗菌活性は低下した。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学教育学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/1330"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1345-3319"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AA11393705"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学教育学部紀要"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"286","bibliographicPageStart":"279"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol56p279.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001448/files/Vol56p279.pdf"},"version_id":"a6c37e2e-6841-4149-9f5d-58db14b296ad"}]},"item_title":"沖縄産香辛野菜の腐敗細菌に対する抗菌作用","item_type_id":"15","owner":"1","path":["1642837765389","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-08"},"publish_date":"2007-08-08","publish_status":"0","recid":"2001448","relation_version_is_last":true,"title":["沖縄産香辛野菜の腐敗細菌に対する抗菌作用"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T00:48:23.199789+00:00"}