{"_buckets": {"deposit": "8c1a86d7-45c7-4d73-9e15-63f6e112ea17"}, "_deposit": {"id": "2002589", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002589"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002589", "sets": ["1642837921429", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u30a6\u30b3\u30f3\u7cbe\u6cb9\u306e\u6297\u83cc\u6d3b\u6027\u304a\u3088\u3073\u305d\u306e\u71b1\u5b89\u5b9a\u6027", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Antibacterial activity of essential oil derived from Curcuma sp. (Zingiberaceae) against foodborne pathogenic bacteria and its heat-stability", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u4e0a\u5730, \u4fca\u5fb3", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u77f3\u5dba, \u884c\u7537", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u672c\u90f7, \u5bcc\u58eb\u5f25", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Uechi, Shuntoku", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Ishimine, Yukio", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Hongo, Fujiya", "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_1617186609386": {"attribute_name": "Subject", 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{"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u30a6\u30b3\u30f3, \u30ad\u30e7\u30a6\u30aa\u30a6, \u30ac\u30b8\u30e5\u30c4\u304a\u3088\u3073\u767a\u9175\u30a6\u30b3\u30f3\u304b\u3089\u76f4\u63a5\u84b8\u7559\u6cd5\u3067\u5f97\u3089\u308c\u305f\u5404\u7cbe\u6cb9\u306b\u3064\u3044\u3066, \u4e00\u822c\u7684\u306a\u98df\u4e2d\u6bd2\u8d77\u56e0\u7d30\u83cc5\u83cc\u7a2e6\u83cc\u682a\u306b\u5bfe\u3059\u308b\u6297\u83cc\u6d3b\u6027\u3092\u30c7\u30a3\u30b9\u30af\u62e1\u6563\u6cd5\u3068\u30d6\u30a4\u30e8\u30f3\u57f9\u5730\u5e0c\u91c8\u6cd5/\u5bd2\u5929\u5e73\u677f\u6cd5\u3092\u7528\u3044\u3066\u8abf\u3079\u305f\u3002\u307e\u305a\u30c7\u30a3\u30b9\u30af\u62e1\u6563\u6cd5\u3092\u7528\u3044\u3066\u6297\u83cc\u6d3b\u6027\u306e\u6709\u7121\u3092\u30b9\u30af\u30ea\u30fc\u30cb\u30f3\u30b0\u3057\u305f\u3002\u7cbe\u6cb9\u539f\u6db250\u03bcl\u3092\u30da\u30fc\u30d1\u30fc\u30c7\u30a3\u30b9\u30af\u306b\u6d78\u307f\u8fbc\u307e\u305b, \u305d\u308c\u3092\u542b\u83cc\u5bd2\u5929\u5e73\u677f\u57f9\u5730\u306b\u8f09\u305b\u305f\u307e\u307e\u306737\u2103, 24\u6642\u9593\u57f9\u990a\u5f8c, \u963b\u6b62\u5186\u306e\u5f62\u6210\u306e\u6709\u7121\u3068\u76f4\u5f84\u3092\u6e2c\u5b9a\u3057\u305f\u3002\u305d\u306e\u7d50\u679c\u3059\u3079\u3066\u306e\u4f9b\u8a66\u83cc\u682a, \u3059\u306a\u308f\u3061\u30ca\u30b0\u30d3\u30d6\u30ea\u30aa\u83cc, \u30b5\u30eb\u30e2\u30cd\u30e9\u83cc, \u6bd2\u7d20\u539f\u6027\u5927\u8178\u83cc, \u8178\u7ba1\u51fa\u8840\u6027\u5927\u8178\u83ccO-157,\u9ec4\u8272\u30d6\u30c9\u30a6\u7403\u83cc\u304a\u3088\u3073\u30bb\u30ec\u30a6\u30b9\u83cc\u306e6\u83cc\u682a\u306b\u5bfe\u3057\u3066\u963b\u6b62\u5186\u3092\u5f62\u6210\u3057\u305f\u306e\u306f\u30a6\u30b3\u30f3\u3060\u3051\u3067\u3042\u3063\u305f\u3002\u30ad\u30e7\u30a6\u30aa\u30a6, \u30ac\u30b8\u30e5\u30c4\u304a\u3088\u3073\u767a\u9175\u30a6\u30b3\u30f3\u306f\u3044\u305a\u308c\u30826\u83cc\u682a\u4e2d4\u83cc\u682a\u306b\u5bfe\u3057\u3066\u3060\u3051\u963b\u6b62\u5186\u3092\u5f62\u6210\u3057\u305f\u3002\u6b21\u306b\u30d6\u30a4\u30e8\u30f3\u57f9\u5730\u5e0c\u91c8\u6cd5/\u5bd2\u5929\u5e73\u677f\u6cd5\u3092\u7528\u3044\u3066, \u963b\u6b62\u5186\u304c\u8a8d\u3081\u3089\u308c\u305f\u7d44\u5408\u305b\u306b\u3064\u3044\u3066\u6700\u5c0f\u767a\u80b2\u963b\u6b62\u6fc3\u5ea6(Minimum Inhibitory Concentration;MIC)\u3092\u8abf\u3079\u305f\u3002\u3059\u306a\u308f\u3061\u5404\u7cbe\u6cb9\u306e2\u500d\u6bb5\u968e\u5e0c\u91c8\u7cfb\u5217(9.0%\u0026acd;0.018%, v/v)\u304b\u3089\u306a\u308b\u30d6\u30a4\u30e8\u30f3\u57f9\u5730\u4e2d\u306b\u5404\u83cc\u3092\u63a5\u7a2e\u3057, MIC\u3092\u6e2c\u5b9a\u3057\u305f\u3002\u305d\u306e\u7d50\u679c\u30a6\u30b3\u30f3, \u30ad\u30e7\u30a6\u30aa\u30a6\u304a\u3088\u3073\u30ac\u30b8\u30e5\u30c4\u306e\u3044\u305a\u308c\u3082\u304c\u30bb\u30ec\u30a6\u30b9\u83cc\u306b\u5bfe\u3057\u3066\u6700\u3082\u5f37\u3044\u6297\u83cc\u6d3b\u6027\u3092\u793a\u3057, MIC\u306f0.281%, 0.018%\u304a\u3088\u30730.035%\u3067\u3042\u3063\u305f\u3002\u767a\u9175\u30a6\u30b3\u30f3\u306e\u6297\u83cc\u6d3b\u6027\u306f\u6982\u3057\u3066\u5f31\u304f, MIC\u306f\u3044\u305a\u308c\u30829%\u4ee5\u4e0a\u3067\u3042\u3063\u305f\u3002\u306a\u304a\u5404\u7cbe\u6cb9\u306e\u71b1\u5b89\u5b9a\u6027\u306b\u3064\u3044\u3066\u30bb\u30ec\u30a6\u30b9\u83cc\u306b\u5bfe\u3059\u308b\u6297\u83cc\u6d3b\u6027\u3092\u6307\u6a19\u306b\u30c7\u30a3\u30b9\u30af\u62e1\u6563\u6cd5\u3092\u7528\u3044\u3066\u8abf\u3079\u305f\u3068\u3053\u308d, 121\u2103, 20\u5206\u9593\u306e\u52a0\u71b1\u51e6\u7406\u3067\u306f\u3044\u305a\u308c\u306e\u7cbe\u6cb9\u306b\u3082\u6297\u83cc\u6d3b\u6027\u306e\u4f4e\u4e0b\u306f\u8a8d\u3081\u3089\u308c\u306a\u304b\u3063\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "The purpose of this work was to study the antibacterial activities of the essential oils against six bacteria strains. The essential oils were obtained from Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric. Except for fermented turmeric, the essential oils were extracted from homogenates of fresh tubers by steam distillation method, and were then sterilized by filtration before the antibacterial tests. Their antibacterial activities were examined against four gram-negative [non-01 vibrio cholerae (NVC), Salmonella enteritidis (SE), Enterotoxigenic E. coli (ETEC), Enterohemorrhagic E. coli O-157 (EHEC)], and two gram-positive [Staphylococcus aureus (SA) and Bacillus cereus ATCC 11707 (BC)]bacteria, including foodborne pathogenic bacteria. Both a disc diffusion method and a broth dilution method were used for evaluating the antibacterial activities of the essential oils. In the disc diffusion method, four essential oil specimens inhibited the growth of bacteria used in the test at different ratios. Curcuma longa L. showed antibacterial activity against all the bacteria strains used, but each of the other oils did not inhibit the growth of two strains of bacteria among six bacteria used in this test. In the broth dilution method, the minimum inhibitory concentration (MIC) of Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric against BC that had the highest sensitivity among six strains of bacteria tested proved to be 0.018,0.281,0.035 and \u003e9.0% (v/v), respectively. In general, the antibacterial activity of these oils against the other bacteria except for BC was moderate. In addition, the effect of the heating the essential oils on their antibacterial activities was also examined. The antibacterial activities against BC remained unaffected after heating at 121\u2103, for 20 minutes.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "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/20.500.12000/3426"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "47", "bibliographicPageEnd": "136", "bibliographicPageStart": "129"}]}, "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": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161906.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002589/files/KJ00000161906.pdf"}, "version_id": "6a483b6b-1c68-4686-8f03-7ad698bbc9b0"}]}, "item_title": "\u30a6\u30b3\u30f3\u7cbe\u6cb9\u306e\u6297\u83cc\u6d3b\u6027\u304a\u3088\u3073\u305d\u306e\u71b1\u5b89\u5b9a\u6027", "item_type_id": "15", "owner": "1", "path": ["1642837921429", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3426", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-08"}, "publish_date": "2008-02-08", "publish_status": "0", "recid": "2002589", "relation": {}, "relation_version_is_last": true, "title": ["\u30a6\u30b3\u30f3\u7cbe\u6cb9\u306e\u6297\u83cc\u6d3b\u6027\u304a\u3088\u3073\u305d\u306e\u71b1\u5b89\u5b9a\u6027"], "weko_shared_id": -1}