{"created":"2021-03-01T06:07:50.165321+00:00","id":4052,"links":{},"metadata":{"_buckets":{"deposit":"eda99d96-2b91-4f3f-9bbc-21f5f4ede650"},"_deposit":{"id":"4052","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4052"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004052","sets":["423:424:425","453:454"]},"author_link":["47138","47139","47140","47141","47142","47143","47144","47145","47146","47147","47148","47149","47150","47151","47152","47153","47154","47155","47156","47157"],"control_number":"4052","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_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"乳酸菌由来バクテリオシンを用いた水麹工程における火落ち関連細菌Lactobacillus hilgardii の増殖阻害","subitem_alternative_title_language":"ja"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"54","bibliographicPageStart":"45","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"Japan Journal of Food Engineering","bibliographic_titleLang":"en"},{"bibliographic_title":"日本食品工学会誌","bibliographic_titleLang":"ja"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of Lactobacillus hilgardii, a hiochi bacterium, at the mizu-koji stage in the sake brewing process. The bacteriocins produced by C101910 and NBRC 12007 were slowly inactivated in the koji extract by proteases, depending on the pH and temperature of the koji extract. However, the activities of bacteriocins from C101910 and NBRC 12007 remained about 50% and 70% of the initial values, respectively, even after incubation at pH 3 and 10℃ for 12 h. By adding the bacteriocin solutions, prepared according to the method reported previously, from C101910 and NBRC 12007 to koji extract (pH 3 and 10℃) at a volume ratio of 5% (v/v) and 1% (v/v), respectively, the number of viable L. hilgardii cells decreased to below the detection limit (1.0×102 cells/ml) from the initial concentration (3.2×105 cells/ml) within 12 h. In mizu-koji consisting of rice koji and lactic acid solution at pH 3 and 10℃, the growth-inhibitory effect of bacteriocins from C101910 and NBRC 12007 on L. hilgardii decreased as compared with that in koji extract. However, the number of viable L. hilgardii cells decreased by more than two orders of magnitude as compared with the initial value (1.0×105 cells/ml) by adding the bacteriocin solution at a volume ratio of 10% (v/v).","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"Lactococcus lactis subsp. lactis C101910（C101910）およびLactococcus lactis subsp. lactis NBRC 12007（NBRC 12007）が生産するバクテリオシンを用いて、清酒製造プロセスの中の水麹工程において、火落菌であるLactobacillus hilgardii の増殖を阻害することを検討した。C101910 およびNBRC 12007 が生産するバクテリオシンは、pH と温度に依存して、プロテアーゼ活性を有する麹抽出液中でゆっくりと失活した。しかし、C101910 およびNBRC 12007 が生産するバクテリオシンの活性は、pH 3、10℃の条件で12 時間処理した後でも、それぞれ初期の活性の約50％と約70％が残存していた。既に報告した方法に従って調製したC101910 およびNBRC 12007 由来のバクテリオシン溶液を、麹抽出液（pH 3、10℃）にそれぞれ5％（v/v）および1％（v/v）の割合で添加することによって、L. hilgardii の生細胞数は12 時間以内に、初期に添加した濃度（2.5-3.2×105cells/ml）に比べて検出限界（1.0×102 cells/ml）以下まで減少した。米麹と乳酸溶液を含む水麹（pH 3、10℃）中では、C101910 およびNBRC 12007 由来のバクテリオシンのL. hilgardii に対する増殖阻害活性は、麹抽出液中に比べて低下した。しかし、バクテリオシン溶液の添加割合を10％にすることによって、L.hilgardii の生細胞数は、初期に添加した値（1.0×105cells/ml）に比べて2 オーダ以上減少した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"47148","nameIdentifierScheme":"WEKO"}],"names":[{"name":"石山, 洋平","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47149","nameIdentifierScheme":"WEKO"}],"names":[{"name":"高田, 剛臣","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47150","nameIdentifierScheme":"WEKO"}],"names":[{"name":"中西, 利公","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47151","nameIdentifierScheme":"WEKO"}],"names":[{"name":"金桶, 光起","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47152","nameIdentifierScheme":"WEKO"}],"names":[{"name":"渡邊, 健一","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47153","nameIdentifierScheme":"WEKO"}],"names":[{"name":"柳田, 藤寿","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"47154","nameIdentifierScheme":"WEKO"}],"names":[{"name":"陳, 奕伸","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47155","nameIdentifierScheme":"WEKO"}],"names":[{"name":"高屋, 朋彰","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47156","nameIdentifierScheme":"WEKO"}],"names":[{"name":"田中, 孝明","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47157","nameIdentifierScheme":"WEKO"}],"names":[{"name":"谷口, 正之","nameLang":"ja"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品工学会","subitem_publisher_language":"ja"}]},"item_5_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://doi.org/10.11301/jsfe.10.45","subitem_relation_type_select":"DOI"}}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (C) 2009 Japan Society for Food Engineering"}]},"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":"AA12076107","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345-7942","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ishiyama, Yohei","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47138","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takata, Takeomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47139","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakanishi, Toshihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47140","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kaneoke, Mitsuoki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47141","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watanabe, Ken-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47142","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yanagida, Fujitoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47143","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Chen, Yi-sheng","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47144","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kouya, Tomoaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47145","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, Takaaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47146","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Taniguchi, Masayuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47147","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":"2019-07-30"}],"displaytype":"detail","filename":"10_1_45-54.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"10_1_45-54.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/4052/files/10_1_45-54.pdf"},"version_id":"9fc7cd42-0405-4a96-98f1-159f29a33e27"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"bacteriocin","subitem_subject_scheme":"Other"},{"subitem_subject":"hiochi","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactobacillus hilgardii","subitem_subject_scheme":"Other"},{"subitem_subject":"koji extract","subitem_subject_scheme":"Other"},{"subitem_subject":"mizu-koji","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":"Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-koji Process by Bacteriocins from Lactic Acid Bacteria","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-koji Process by Bacteriocins from Lactic Acid Bacteria","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","425"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-03-17"},"publish_date":"2014-03-17","publish_status":"0","recid":"4052","relation_version_is_last":true,"title":["Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-koji Process by Bacteriocins from Lactic Acid Bacteria"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-15T04:19:43.254030+00:00"}