{"_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": "食肉類における低温細菌の蛋白および脂肪分解能について(畜産学科)", "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": "日越, 博信", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "浜田, 輔一", "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": "新鮮肉および冷凍肉から分離された低温細菌, 合計1,434株について, 蛋白分解能および脂肪(トリブチリン, バター脂肪)分解能を5℃, 20℃, 35℃の3種培養温度で検討し, 次のような成績を得た。3種培養温度を通して蛋白分解能を示した菌株は, 新鮮肉由来株の21.1%, 冷凍肉由来株の10.6%であった。Genus別の陽性率ではFlavobacteriumが最も高く, 次いでMicrococcus, Streptococcus, PseudomonasまたはBacillusの順であった。これらのうちグラム陰性桿菌は5℃および20℃培養で分解した菌株が多く, グラム陽性の桿菌および球菌は20℃および35℃培養で分解した菌株が多かった。トリブチリン分解陽性の菌株は, 新鮮肉由来株で29.5%, 冷凍肉由来株で9.2%であったが, バター脂肪分解陽性の菌株はそれぞれ78.4%と70.3%であり, いずれもバター脂肪分解陽性率が高かった。AcinetobacterおよびAlcaligenes-Achromobacterのほとんどすべての菌株は, 由来に関係なく両脂肪を分解した。これらの多くは5℃・20℃で, または3種培養温度でともに分解能を示した。", "subitem_description_type": "Other"}, {"subitem_description": "A total of 1,434 strains isolated by incubation at 5℃ for 10 days or at 20℃ 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℃ and 20℃ incubation, and, most of gram-positive bacilli and cocci showed at 20℃ and 35℃. 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℃ and 20℃ or at all three different incubation temperatures, irrespective of sources of isolation.", "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": "琉球大学農学部"}]}, "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/20.500.12000/4173"}]}, "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": "琉球大学農学部学術報告"}, {"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": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1979-12-11", "bibliographicIssueDateType": "Issued"}, "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": "食肉類における低温細菌の蛋白および脂肪分解能について(畜産学科)", "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": ["食肉類における低温細菌の蛋白および脂肪分解能について(畜産学科)"], "weko_shared_id": -1}