6844 0 0 0 OA 発光する玉子焼にぎり寿司から分離した発光細菌の検討
- 著者
- 板屋 民子 飯島 正雄 斉藤 貢一 正木 宏幸 青木 敦子 斎藤 章暢 安藤 佳代子 徳丸 雅一 坂東 正明
- 出版者
- Japanese Society of Food Microbiology
- 雑誌
- 食品と微生物 (ISSN:09108637)
- 巻号頁・発行日
- vol.8, no.4, pp.203-212, 1992-03-20 (Released:2010-07-12)
- 参考文献数
- 10
A large number of Photobacterium phosphoreum (6-7 log/g) was isolated from “tamagoyaki” (a kind of nigirisushi; Japanese food) that had been lumineferous in the dark. The isolates were smeared on the surfaces of sliced “tamagoyakis”. After the incubation at 10°C for 48 hr or at 25°C for 24 hr, the surfaces became luminous. It was indicated that this abnormality of “tamagoyaki” was caused by contamination with and multiplication by P. phosphoreum.On the surface of “tamagoyaki”, the bacteria in an early growth phase in such a small number as 4 log/g luminesced. Furthermore, the luminescence was observed when pieces of squid, boiled prawn or “yakichikuwa” (a kind of food made of fishes) with the bacteria were incubated, but not observed on pickled Japanese gizzard shad. Nevertheless the the bacteria grew on the surface of tuna, but no luminescence was observed on it.The bacteria produced a small amount of histamine on squid and tuna (less than 250μg/g), and their ability to putrefy food seemed to be low.The opitmum concentration of sodium chloride for growth of the bacteria in a medium was 3%, but they grew in food containing sodium chloride less than 0.5%. When sodium chloride in the medium was replaced by potassium chloride, calcium chloride, magnesium chloride, ammonium chloride or sodium phosphate, the bacteria were still able to grow but unable to grow when replaced by potassium phosphate or sucrose. The bacteria metabolized arginine by arginine decarboxylase but not by arginine dehydrolase.
3 0 0 0 発光する玉子焼にぎり寿司から分離した発光細菌の検討
- 著者
- 板屋 民子 飯島 正雄 斉藤 貢一 正木 宏幸 青木 敦子 斎藤 章暢 安藤 佳代子 徳丸 雅一 坂東 正明
- 出版者
- 日本食品微生物学会
- 雑誌
- 食品と微生物 (ISSN:09108637)
- 巻号頁・発行日
- vol.8, no.4, pp.203-212, 1992
A large number of <I>Photobacterium phosphoreum</I> (6-7 log/g) was isolated from “tamagoyaki” (a kind of nigirisushi; Japanese food) that had been lumineferous in the dark. The isolates were smeared on the surfaces of sliced “tamagoyakis”. After the incubation at 10°C for 48 hr or at 25°C for 24 hr, the surfaces became luminous. It was indicated that this abnormality of “tamagoyaki” was caused by contamination with and multiplication by <I>P. phosphoreum</I>.<BR>On the surface of “tamagoyaki”, the bacteria in an early growth phase in such a small number as 4 log/g luminesced. Furthermore, the luminescence was observed when pieces of squid, boiled prawn or “yakichikuwa” (a kind of food made of fishes) with the bacteria were incubated, but not observed on pickled Japanese gizzard shad. Nevertheless the the bacteria grew on the surface of tuna, but no luminescence was observed on it.<BR>The bacteria produced a small amount of histamine on squid and tuna (less than 250μg/g), and their ability to putrefy food seemed to be low.<BR>The opitmum concentration of sodium chloride for growth of the bacteria in a medium was 3%, but they grew in food containing sodium chloride less than 0.5%. When sodium chloride in the medium was replaced by potassium chloride, calcium chloride, magnesium chloride, ammonium chloride or sodium phosphate, the bacteria were still able to grow but unable to grow when replaced by potassium phosphate or sucrose. The bacteria metabolized arginine by arginine decarboxylase but not by arginine dehydrolase.
1 0 0 0 OA エソメプラゾール長期投与後に発症した横紋筋融解症の1例
- 著者
- 西川 潤 細川 歩 渕野 真代 高取 俊介 岩本 真也 菓子井 良郎 坂東 正 清水 哲朗 峯村 正実 杉山 敏郎
- 出版者
- 一般財団法人 日本消化器病学会
- 雑誌
- 日本消化器病学会雑誌 (ISSN:04466586)
- 巻号頁・発行日
- vol.115, no.3, pp.299-304, 2018-03-10 (Released:2018-03-12)
- 参考文献数
- 27
エソメプラゾール投与により発症した横紋筋融解症の1例を経験した.逆流性食道炎に対してエソメプラゾールを投与したところ,約10カ月後に横紋筋融解症を発症した.投薬の中止と補液によって腎障害を合併することなく改善した.横紋筋融解症はプロトンポンプ阻害薬投与にともなうまれな副作用であるが,速やかな診断と対応が求められる貴重な症例であり報告した.