{"created":"2022-01-27T07:26:39.875063+00:00","id":2003187,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837911830","1642838403551:1642838407312"]},"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","filename":"KJ00000162023.pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003187","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_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:17:14.606198+00:00"}