{"_buckets": {"deposit": "029cd35c-6bf6-4931-96e4-973e582c8c0c"}, "_deposit": {"id": "2003187", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003187"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003187", "sets": ["1642837911830", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u98df\u8089\u985e\u306b\u304a\u3051\u308b\u4f4e\u6e29\u7d30\u83cc\u306e\u86cb\u767d\u304a\u3088\u3073\u8102\u80aa\u5206\u89e3\u80fd\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Proteolytic or lipolytic activity of psychrotrophic bacteria isolated from raw meat (Department of Animal Husbandry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u65e5\u8d8a, \u535a\u4fe1", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u6d5c\u7530, \u8f14\u4e00", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Higoshi, Hironobu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Hamada, Sukekazu", "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": "\u65b0\u9bae\u8089\u304a\u3088\u3073\u51b7\u51cd\u8089\u304b\u3089\u5206\u96e2\u3055\u308c\u305f\u4f4e\u6e29\u7d30\u83cc, \u5408\u8a081,434\u682a\u306b\u3064\u3044\u3066, \u86cb\u767d\u5206\u89e3\u80fd\u304a\u3088\u3073\u8102\u80aa(\u30c8\u30ea\u30d6\u30c1\u30ea\u30f3, \u30d0\u30bf\u30fc\u8102\u80aa)\u5206\u89e3\u80fd\u30925\u2103, 20\u2103, 35\u2103\u306e3\u7a2e\u57f9\u990a\u6e29\u5ea6\u3067\u691c\u8a0e\u3057, \u6b21\u306e\u3088\u3046\u306a\u6210\u7e3e\u3092\u5f97\u305f\u30023\u7a2e\u57f9\u990a\u6e29\u5ea6\u3092\u901a\u3057\u3066\u86cb\u767d\u5206\u89e3\u80fd\u3092\u793a\u3057\u305f\u83cc\u682a\u306f, \u65b0\u9bae\u8089\u7531\u6765\u682a\u306e21.1%, \u51b7\u51cd\u8089\u7531\u6765\u682a\u306e10.6%\u3067\u3042\u3063\u305f\u3002Genus\u5225\u306e\u967d\u6027\u7387\u3067\u306fFlavobacterium\u304c\u6700\u3082\u9ad8\u304f, \u6b21\u3044\u3067Micrococcus, Streptococcus, Pseudomonas\u307e\u305f\u306fBacillus\u306e\u9806\u3067\u3042\u3063\u305f\u3002\u3053\u308c\u3089\u306e\u3046\u3061\u30b0\u30e9\u30e0\u9670\u6027\u687f\u83cc\u306f5\u2103\u304a\u3088\u307320\u2103\u57f9\u990a\u3067\u5206\u89e3\u3057\u305f\u83cc\u682a\u304c\u591a\u304f, \u30b0\u30e9\u30e0\u967d\u6027\u306e\u687f\u83cc\u304a\u3088\u3073\u7403\u83cc\u306f20\u2103\u304a\u3088\u307335\u2103\u57f9\u990a\u3067\u5206\u89e3\u3057\u305f\u83cc\u682a\u304c\u591a\u304b\u3063\u305f\u3002\u30c8\u30ea\u30d6\u30c1\u30ea\u30f3\u5206\u89e3\u967d\u6027\u306e\u83cc\u682a\u306f, \u65b0\u9bae\u8089\u7531\u6765\u682a\u306729.5%, \u51b7\u51cd\u8089\u7531\u6765\u682a\u30679.2%\u3067\u3042\u3063\u305f\u304c, \u30d0\u30bf\u30fc\u8102\u80aa\u5206\u89e3\u967d\u6027\u306e\u83cc\u682a\u306f\u305d\u308c\u305e\u308c78.4%\u306870.3%\u3067\u3042\u308a, \u3044\u305a\u308c\u3082\u30d0\u30bf\u30fc\u8102\u80aa\u5206\u89e3\u967d\u6027\u7387\u304c\u9ad8\u304b\u3063\u305f\u3002Acinetobacter\u304a\u3088\u3073Alcaligenes-Achromobacter\u306e\u307b\u3068\u3093\u3069\u3059\u3079\u3066\u306e\u83cc\u682a\u306f, \u7531\u6765\u306b\u95a2\u4fc2\u306a\u304f\u4e21\u8102\u80aa\u3092\u5206\u89e3\u3057\u305f\u3002\u3053\u308c\u3089\u306e\u591a\u304f\u306f5\u2103\u30fb20\u2103\u3067, \u307e\u305f\u306f3\u7a2e\u57f9\u990a\u6e29\u5ea6\u3067\u3068\u3082\u306b\u5206\u89e3\u80fd\u3092\u793a\u3057\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "A total of 1,434 strains isolated by incubation at 5\u2103 for 10 days or at 20\u2103 for 4 days from fresh meat and frozen meat were proteolytic or lipolytic (tributyrin and butter fat) activity at three different incubation temperatures. Proteolytic activity was demonstrable with 21.1% of the 1,151 strains isolated from fresh meat and with 10.6% of the 283 strains isolated from frozen meat. Among these organisms with proteolytic activity Flavobacterium was most frequent, followed, in order, by Micrococcus, Streptococcus, Pseudomonas or Bacillus. Most of gram-negative bacilli showed proteolytic activity at 5\u2103 and 20\u2103 incubation, and, most of gram-positive bacilli and cocci showed at 20\u2103 and 35\u2103. Lipolytic activity for tributyrin was shown by relatively samll fractions of the organisms, i. e. 29.5% of all strains from fresh meat and 9.2% of those from frozen meat, whereas the corresponding ratios of organisms capable of degrading butter fat were prominent, 78.4% and 70.3% respectively. The Acinetobacter and Alcaligenes-Achromobacter strains virtually all displayed lipolytic activity in both fat-containing media, mostly at both 5\u2103 and 20\u2103 or at all three different incubation temperatures, irrespective of sources of isolation.", "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/20.500.12000/4173"}]}, "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": "26", "bibliographicPageEnd": "412", "bibliographicPageStart": "405"}]}, "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": "KJ00000162023.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003187/files/KJ00000162023.pdf"}, "version_id": "33b7ebfc-8ed5-4027-a0d3-e0ed11d835fc"}]}, "item_title": "\u98df\u8089\u985e\u306b\u304a\u3051\u308b\u4f4e\u6e29\u7d30\u83cc\u306e\u86cb\u767d\u304a\u3088\u3073\u8102\u80aa\u5206\u89e3\u80fd\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837911830", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4173", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003187", "relation": {}, "relation_version_is_last": true, "title": ["\u98df\u8089\u985e\u306b\u304a\u3051\u308b\u4f4e\u6e29\u7d30\u83cc\u306e\u86cb\u767d\u304a\u3088\u3073\u8102\u80aa\u5206\u89e3\u80fd\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)"], "weko_shared_id": -1}