{"_buckets": {"deposit": "7aeee4c2-005b-431a-8a96-62b9df8395c9"}, "_deposit": {"id": "1574", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "1574"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00001574", "sets": ["454", "425"]}, "author_link": ["4379", "4380", "4381", "4382", "4383", "4384", "4385"], "control_number": "1574", "item_1627363077551": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1998", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "8", "bibliographicPageEnd": "1527", "bibliographicPageStart": "1522", "bibliographicVolumeNumber": "62", "bibliographic_titles": [{"bibliographic_title": "Bioscience, Biotechnology, and Biochemistry", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "The antimicrobial activities of standard solutions of three organic acids (lactic, acetic, and propionic acids) were compared using Micrococcus luteus, Pseudomonas sp. and Staphylococcus aureus as test microorganisms. At the same concentrations of the undissociated form, the antimicrobial activities of acetic and propionic acids were higher than that of lactic acid, irrespective of test microorganisms. In a single cultivation of Bifidobacterium longum, a mixture of lactic (17g/l) and acetic (20g/l) acids was produced from 50g/l lactose and its antimicrobial activities against M. luteus, Pseudomonas sp., and S. aureus correspond to that of 32, 19, and 25g/l of acetic acid, respectively. To increase the total antimicrobial activity, a co-culture of B. longum and Propionibacterium freudenreichii, in which lactic acid produced once from lactose by B. longum was converted to acetic and propionic acids by P. freudenreichii, was done using TPY medium containing commercially available peptones as a nitrogen source. By the sequential conversion of lactose using the two microorganisms, the culture supernatant containing a mixture of acetic (27g/l) and propionic (13g/l) acids without lactic acid was produced. The antimicrobial activities of the mixture against M. luteus, Pseudomonas sp., and S. aureus were 35, 30, and 26g/l as a concentration of acetic acid, respectively, higher than that obtained in the cultivation of B. longum alone. When the medium containing an enzymatic hydrolyzate of whey proteins with a protease was used in the co-culture of B. longum and P. freudenreichii, the culture supernatant containing the mixture of organic acids was also obtained in the same manner as the co-culture using TPY medium and the activities were 43, 29, and 29g/l as a concentration of acetic acid for M. luteus, Pseudomonas sp. and S. aureus, respectively.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "4385", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "谷口, 正之", "nameLang": "ja"}]}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "subitem_publisher_language": "en"}]}, "item_5_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "http://doi.org/10.1271/bbb.62.1522", "subitem_relation_type_select": "DOI"}}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA10824164", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0916-8451", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Taniguchi, Masayuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4379", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Nakazawa, Hideya", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4380", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takeda, Osamu", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4381", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Kaneko, Tsutomu", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4382", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Hoshino, Kazuhiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4383", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Tanaka, Takaaki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4384", "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": "2019-07-29"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "07_0020.pdf", "filesize": [{"value": "907.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 907500.0, "url": {"label": "07_0020.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/1574/files/07_0020.pdf"}, "version_id": "e6ecc4bd-d915-4a0e-9485-b881904f5ca9"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "co-culture", "subitem_subject_scheme": "Other"}, {"subitem_subject": "antimicrobial culture", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food preservative", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Bifidobacterium longum", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Propionibacterium freudenreichii", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Production of a Mixture of Antimicrobial Organic Acids from Lactose by Co-Culture of Bifidobacterium longum and Propionibacterium freudenreichii", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Production of a Mixture of Antimicrobial Organic Acids from Lactose by Co-Culture of Bifidobacterium longum and Propionibacterium freudenreichii", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "425"], "permalink_uri": "http://hdl.handle.net/10191/6301", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-04-23"}, "publish_date": "2008-04-23", "publish_status": "0", "recid": "1574", "relation": {}, "relation_version_is_last": true, "title": ["Production of a Mixture of Antimicrobial Organic Acids from Lactose by Co-Culture of Bifidobacterium longum and Propionibacterium freudenreichii"], "weko_shared_id": -1}