{"created":"2023-06-20T12:57:31.209286+00:00","id":1563,"links":{},"metadata":{"_buckets":{"deposit":"d8d9fe65-b34c-46b6-8867-a095e1d12030"},"_deposit":{"created_by":2,"id":"1563","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1563"},"status":"published"},"_oai":{"id":"oai:fun.repo.nii.ac.jp:00001563","sets":["22:28","25:26:57"]},"author_link":["66","2948","2947","2949"],"item_5_biblio_info_5":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"401","bibliographicPageStart":"395","bibliographicVolumeNumber":"76","bibliographic_titles":[{"bibliographic_title":"Fisheries Science"}]}]},"item_5_description_3":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The compatibility and potential of nisin, a Pediococcus pentosaceus fermentate, and pectin to inhibit Listeria monocytogenes in soy-seasoned salmon roe at 5 and 12°C was studied. The compatibility of nisin and soy-seasoning was assessed by adding 6.3 μg/g of nisin to freshly washed or soy-seasoned (60% soy, 15% sweet-sake, 5% sugar, and 15% water) roe and monitoring the growth of an inoculum of L. monocytogenes (5.6 Log CFU/g; strains IID 578, IID 581, ATCC 7644) as well as residual nisin concentrations at 12°C. The combined antimicrobial potential was determined by monitoring growth of the inoculum (5.2 Log CFU/g) in roe when the soy-seasoning contained nisin (0.05 g/ml), fermentate powder made by freeze-drying a broth culture of P. pentosaceus (0.1 g/ml), and 2% pectin at 5 or 12°C. Chloride content, total acid content, and the effect of pectin on acceptability of roe were also determined. Nisin was more effective in soy-seasoned roe than in freshly washed roe. Microbial growth was completely inhibited by a combination of soy-seasoning, nisin, the fermentate, and pectin. Despite its viscosity, pectin did not significantly affect the chemical properties or acceptability of roe relative to pectin-free roe samples (P < 0.05). Based on these results, we conclude that nisin’s potential as an antimicrobial agent in soy-seasoned roe can be enhanced using fermentates andpectin.　","subitem_description_type":"Abstract"}]},"item_5_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Springer"}]},"item_5_select_10":{"attribute_name":"単著共著","attribute_value_mlt":[{"subitem_select_item":"共著/joint"}]},"item_5_select_8":{"attribute_name":"査読有無","attribute_value_mlt":[{"subitem_select_item":"あり/yes"}]},"item_5_select_9":{"attribute_name":"研究業績種別","attribute_value_mlt":[{"subitem_select_item":"原著論文/Original Paper"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Kasujja Bagenda, Dominic","creatorNameLang":"en"}],"familyNames":[{"familyName":"Kasujja Bagenda","familyNameLang":"en"}],"givenNames":[{"givenName":"Dominic","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"66","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90552050","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90552050"},{"nameIdentifier":"0000-0001-7623-0118","nameIdentifierScheme":"ORCIDID","nameIdentifierURI":"https://orcid.org/0000-0001-7623-0118"}]},{"creatorNames":[{"creatorName":"Yamazaki, Koji"}],"nameIdentifiers":[{"nameIdentifier":"2947","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kobayashi, Tetsuya"}],"nameIdentifiers":[{"nameIdentifier":"2948","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kawai, Yuji"}],"nameIdentifiers":[{"nameIdentifier":"2949","nameIdentifierScheme":"WEKO"}]}]},"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":"Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta  roe using a Pediococcus pentosaceus fermentate and pectin","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta  roe using a Pediococcus pentosaceus fermentate and pectin"}]},"item_type_id":"5","owner":"2","path":["28","57"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-06-30"},"publish_date":"2011-06-30","publish_status":"0","recid":"1563","relation_version_is_last":true,"title":["Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta  roe using a Pediococcus pentosaceus fermentate and pectin"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2025-02-07T04:29:11.450396+00:00"}