{"created":"2023-06-19T08:36:58.452624+00:00","id":318,"links":{},"metadata":{"_buckets":{"deposit":"760a3dc6-47b4-4de8-9c46-a6a2cbc5816f"},"_deposit":{"created_by":3,"id":"318","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"318"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000318","sets":["1:64:75:78"]},"author_link":["2105","29"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"19","bibliographicPageStart":"13","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"宮川, 豊美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川村, 一男"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"「にんにく」「乾燥にんにく」「にら」「蕃辛」「乾燥蕃辛」「生姜」「青じそ」の細菌発育阻止作用を,食中毒細菌のサルモネラ菌,腸炎ビブリオ菌,病原大腸菌,カンピロバクター菌及び黄色ブドウ球菌について,発育阻止作用を吟味することから次の結果を得た。1. 「にんにく」と「にら」に細菌発育阻止作用を認めたが,その効力は,「にんにく」の方が強い。2. 細菌発育阻止作用を生じさせるには,そのままの状態で使用するのではなく,潰す,磨りおろす,細かく切る,液状にするなどの操作を行い細胞膜を破壊することが必要である。3. 発育阻止作用は,加熱処理,乾燥によって失われる。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1989-03-31"}],"displaytype":"detail","filename":"KJ00000181619.pdf","filesize":[{"value":"337.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000181619","url":"https://wayo.repo.nii.ac.jp/record/318/files/KJ00000181619.pdf"},"version_id":"b9ed7e9d-7b81-4c11-ab8c-157c56ac5ac3"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食中毒菌に対する香味野菜の発育阻止作用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食中毒菌に対する香味野菜の発育阻止作用"}]},"item_type_id":"1","owner":"3","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"1989-03-31"},"publish_date":"1989-03-31","publish_status":"0","recid":"318","relation_version_is_last":true,"title":["食中毒菌に対する香味野菜の発育阻止作用"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:04:45.189580+00:00"}