{"created":"2023-06-19T13:42:23.315507+00:00","id":33,"links":{},"metadata":{"_buckets":{"deposit":"6a4e5986-ec7d-4a98-8ff2-9ed6e8124b21"},"_deposit":{"created_by":6,"id":"33","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"33"},"status":"published"},"_oai":{"id":"oai:spua.repo.nii.ac.jp:00000033","sets":["6:12"]},"author_link":["22","23","24"],"control_number":"33","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-06-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"8","bibliographicPageStart":"2","bibliographic_titles":[{"bibliographic_title":"アグリフォーレ・レポート : 静岡県立農林環境専門職大学静岡県立農林環境専門職大学短期大学部紀要・年報"},{"bibliographic_title":"Agrifore report : bulletin and annual report Shizuoka Professional University of Agriculture Shizuoka Professional University Junior College of Agriculture","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生鮮食品に付着する微生物を減ずることは,食品ロスだけでなく食中毒予防の対策になると考え,水道水を原水とした中性電解水を用いて,キュウリに対する洗浄効果を検討した.中性電解水でキュウリを浸漬洗浄した結果,水道水と比較して付着菌量を減ずることが確認され,洗浄した後の水を培養しても細菌の生育は確認されなかった.このことから,中性電解水で生鮮食品を洗浄することで付着細菌を減じ,保存期間を延長するだけでなくシンク等の調理環境の衛生を保つ可能性が示唆された.さらに,キュウリに付着する細菌および水洗後に生残する細菌を分子遺伝学的に同定したところ,生鮮食品の腐敗に関与し芽胞を形成するBacillus属菌が含まれていた.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"静岡県立農林環境専門職大学静岡県立農林環境専門職大学短期大学部紀要・年報編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12926289","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-4533","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"内藤, 博敬","creatorNameLang":"ja"},{"creatorName":"ナイトウ, ヒロタカ","creatorNameLang":"ja-Kana"},{"creatorName":"NAITOU, Hirotaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"22","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030254262","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000030254262"},{"nameIdentifier":"30254262","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30254262"}]},{"creatorNames":[{"creatorName":"西山, 晃平","creatorNameLang":"ja"},{"creatorName":"ニシヤマ, コウヘイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"23","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Kouhei","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"24","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-07-25"}],"displaytype":"detail","filename":"2436-4533_2_2.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"2436-4533_2_2","url":"https://spua.repo.nii.ac.jp/record/33/files/2436-4533_2_2.pdf"},"version_id":"bfc328d9-24d2-4b9b-9de3-cc030167b30d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"機能水","subitem_subject_scheme":"Other"},{"subitem_subject":"電解水","subitem_subject_scheme":"Other"},{"subitem_subject":"除菌","subitem_subject_scheme":"Other"},{"subitem_subject":"生鮮食品洗浄","subitem_subject_scheme":"Other"},{"subitem_subject":"鮮度保持","subitem_subject_scheme":"Other"}]},"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":"無隔膜一室型電解水を用いたキュウリ付着細菌の除菌効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"無隔膜一室型電解水を用いたキュウリ付着細菌の除菌効果","subitem_title_language":"ja"},{"subitem_title":"Bactericidal Effect of Single-chamber Membrane-free Electrolysis Water on Cucumber Bacteria.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"6","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-07-25"},"publish_date":"2022-07-25","publish_status":"0","recid":"33","relation_version_is_last":true,"title":["無隔膜一室型電解水を用いたキュウリ付着細菌の除菌効果"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2024-05-02T00:51:14.620097+00:00"}