{"_buckets": {"deposit": "fbef164d-01c2-447e-ab57-091baa197e28"}, "_deposit": {"id": "2003230", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003230"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003230", "sets": ["1642837910985", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u98df\u8089\u985e\u306e\u4f4e\u6e29\u7d30\u83cc\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on 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": "\u98df\u8089\u985e\u306e\u4f4e\u6e29\u7d30\u83cc\u306b\u3088\u308b\u6c5a\u67d3\u72b6\u6cc1\u306e\u8abf\u67fb\u3092\u884c\u306a\u3046\u3068\u3068\u3082\u306b, \u305d\u308c\u3089\u98df\u8089\u985e\u304b\u3089\u5206\u96e2\u3055\u308c\u308b\u672c\u7d30\u83cc\u306e\u6027\u8cea\u3092\u77e5\u308b\u76ee\u7684\u3067, \u65b0\u9bae\u8089\u304a\u3088\u3073\u51b7\u51cd\u8089\u304b\u30895\u210310\u65e5\u307e\u305f\u306f20\u21034\u65e5\u57f9\u990a\u3067\u5206\u96e2\u3055\u308c\u305f1,434\u682a\u306b\u3064\u3044\u3066, \u540c\u5b9a\u3092\u8a66\u307f, \u6b21\u3044\u3067\u57f9\u990a\u6e29\u5ea6\u3092\u7570\u306b\u3057\u305f\u5834\u5408\u306e\u5897\u6b96\u8a66\u9a13\u3092\u884c\u306a\u3044, \u6b21\u306e\u3088\u3046\u306a\u6210\u7e3e\u3092\u5f97\u305f\u3002\u65b0\u9bae\u8089\u306e5\u2103\u5206\u96e2537\u682a\u3067\u306fAlcaligenes-Achromobacter, Pseudomonas, Flavobacterium\u306a\u3069\u306e\u30b0\u30e9\u30e0\u9670\u6027\u687f\u83cc\u304c79%\u3092\u5360\u3081\u305f\u3002\u540c20\u2103\u5206\u96e2614\u682a\u3067\u306f, \u30b0\u30e9\u30e0\u967d\u6027\u306e\u687f\u83cc\u304a\u3088\u3073\u7403\u83cc\u304c\u7d0470%\u3092\u5360\u3081\u305f\u304c, Flavobacterium\u308218%\u3042\u3063\u305f\u3002\u51b7\u51cd\u8089\u306e5\u2103\u304a\u3088\u307320\u2103\u5206\u96e2\u682a, \u8a08283\u682a\u3067\u306f, \u5206\u96e2\u3057\u305f\u6e29\u5ea6\u306b\u95a2\u4fc2\u306a\u304fPseudomonas\u304c60%\u4ee5\u4e0a\u3092\u5360\u3081\u305f\u30024\u7a2e\u57f9\u990a\u6e29\u5ea6\u3067\u306e\u5897\u6b96\u8a66\u9a13\u306b\u304a\u3044\u3066, \u65b0\u9bae\u8089\u306e5\u2103\u5206\u96e2\u682a\u3067\u306f17%\u304c0\u2103\u57f9\u990a\u3067\u5897\u6b96\u3067\u304d\u306a\u304b\u3063\u305f\u304c, \u3053\u308c\u3089\u306fMicrococcus, Flavobacterium, Yeast\u306a\u3069\u306b\u591a\u304b\u3063\u305f\u3002\u307e\u305f\u540c5\u2103\u5206\u96e2\u682a\u306e65%\u306f35\u2103\u57f9\u990a\u3067\u5897\u6b96\u3067\u304d\u306a\u304b\u3063\u305f\u3002\u4e00\u65b9, \u65b0\u9bae\u8089\u306e20\u2103\u5206\u96e2\u682a\u3067\u306f, 70%\u304c5\u2103\u57f9\u990a\u3067, \u307e\u305f40%\u304c0\u2103\u57f9\u990a\u3067\u5897\u6b96\u3057\u305f\u3002\u4ed6\u65b9, \u51b7\u51cd\u8089\u306e5\u2103\u304a\u3088\u307320\u2103\u5206\u96e2\u682a\u3067\u306f, \u307b\u3068\u3093\u3069\u3059\u3079\u3066\u306e\u83cc\u682a\u304c0\u2103\u57f9\u990a\u3067\u5897\u6b96\u3067\u304d, \u3057\u304b\u3082\u5927\u591a\u6570\u306e\u83cc\u682a\u304c\u826f\u597d\u306a\u5897\u6b96\u3092\u793a\u3057\u305f\u3002\u3057\u304b\u3057, 35\u2103\u57f9\u990a\u3067\u306f\u5927\u591a\u6570\u306e\u83cc\u682a\u304c, \u9006\u306b\u5897\u6b96\u3067\u304d\u306a\u304b\u3063\u305f\u300220\u21034\u65e5\u57f9\u990a\u3067\u5206\u96e2\u3055\u308c\u305f\u83cc\u682a\u306f, \u51b7\u51cd\u8089\u7531\u6765\u306e\u3059\u3079\u3066\u3068\u65b0\u9bae\u8089\u7531\u6765\u306e70%\u304c\u4f4e\u6e29\u7d30\u83cc\u306b\u5305\u542b\u3055\u308c\u308b\u3053\u3068\u304b\u3089, \u672c\u57f9\u990a\u6cd5\u306f\u7279\u306b\u6bd4\u8f03\u7684\u9577\u671f\u9593\u51b7\u51cd\u307e\u305f\u306f\u51b7\u8535\u4fdd\u5b58\u3055\u308c\u305f\u98df\u54c1\u985e\u306b\u304a\u3044\u3066, \u4f4e\u6e29\u7d30\u83cc\u306e\u8fc5\u901f\u306a\u691c\u51fa\u6cd5\u3068\u3057\u3066\u5fdc\u7528\u3067\u304d\u308b\u3068\u601d\u308f\u308c\u308b\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 (veal, beef and pork; 151 samples in all) immediately upon dressing at slaughterhouse and frozen meat (veal which had been preserved at -10\u2103 for approximately 4 weeks; 29 samples) were identified and tested their growth abilities at 0\u2103 for 14 days, 5\u2103 for 10 days, 20\u2103 for 4 days and 35\u2103 for 2 days incubation respectively. The results obtained are summerized as follows : Gram-negative bacilli such as Alcaligenes-Achromobacter, pseudomonas and Flavobacterium accounted for 79% of the 537 strains isolated at 5\u2103 incubation from fresh meat. Approximately 70% of the 614 strains isolated at 20\u2103 incubation from the same type of source were gram-positive bacilli and cocci while Flavobacterium accounted for about 18%. By contrast, Pseudomonas constituted over 60% of all organisms (136 strains isolated at 5\u2103, 147 strains isolated at 20\u2103) from frozen meat, irrespective of incubation temperature. In the growth test at differnt incubation temperatures, of the 537 strains isolated at 5\u2103 incubation from fresh meat, 17% failed to grow at 0\u2103 and these were frequently of the genera Micrococcus and Flavobacterium or yeast. Sixty-five percent of the same population was unable to grow at 35\u2103. Of the 614 strains isolated at 20\u2103 incubation from fresh meat, 70% was able to grow at 5\u2103, 40% at 0\u2103. Of the 283 strains isolated at 5\u2103 and 20\u2103 incubation from frozen meat, practically all strains proved to be capable of growth at 0\u2103, mostly satisfactorily, but the majority failed to grow at 35\u2103. It would follow from these finding that incubation at 20\u2103 for 4 days is applicable as a rapid method for detection of psychrotrophic bacteria in samples of foodstuff preserved frozen or refrigerated over a relatively extend period such as the frozen meat used in this study.", "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/20.500.12000/4216"}]}, "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": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1978-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "25", "bibliographicPageEnd": "428", "bibliographicPageStart": "421"}]}, "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": "KJ00000161970.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003230/files/KJ00000161970.pdf"}, "version_id": "5308c608-c0ec-462d-a712-7fa5c98b9d5d"}]}, "item_title": "\u98df\u8089\u985e\u306e\u4f4e\u6e29\u7d30\u83cc\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837910985", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4216", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003230", "relation": {}, "relation_version_is_last": true, "title": ["\u98df\u8089\u985e\u306e\u4f4e\u6e29\u7d30\u83cc\u306b\u3064\u3044\u3066(\u755c\u7523\u5b66\u79d1)"], "weko_shared_id": -1}