文献一覧: 徳丸雅一 (著者)

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.

6 0 0 0 OA 果実中のエタノール含有量の実態調査

著者: 高橋邦彦星野庸二徳丸雅一
出版者: Japanese Society for Food Hygiene and Safety
雑誌: 食品衛生学雑誌 (ISSN:00156426)
巻号頁・発行日: vol.33, no.6, pp.619-622_1, 1992-12-05 (Released:2009-12-11)
参考文献数: 5

オレンジを摂取した乳児の顔や首筋が赤くなったという消費者からの苦情があり, 検査したところ苦情品から約0.5%のエタノールが検出された. そこで, 果実中のエタノール含有量の実態調査を行った. 11種の果実の117検体のエタノール含有量を調査したところ, 9種97検体から検出された. 検出量はオレンジを除き, 他の果実はほとんど0.15%以下であった. オレンジは27検体調査したが, 最小0.01%, 最大0.71%, 平均で0.13%であり, なかには高い濃度 (0.21, 0.31, 0.71%) が検出されたものがあった.

2023-11-09 18:26:53
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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 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.

2021-08-20 13:26:52
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2 0 0 0 ピザ用チーズ中のListeria monocytogenesの保存および加熱調理時の挙動

著者: 斎藤章暢徳丸雅一青木敦子安藤佳代子正木宏幸板屋民子丸山務
出版者: 日本食品微生物学会
雑誌: 日本食品微生物学会雑誌 (ISSN:13408267)
巻号頁・発行日: vol.11, no.1, pp.29-33, 1994

Listeria monocytogenes (L. m. ) in shredded cheese was examined for its growth behavior during cold storage and cooking. During storage at 5°C, the concentration after inoculation decreased up to day 20 and thereafter increased. On day 77, the concentration was recovered to almost the same level as that at the time of inoculation, in shredded cheese inoculated with 104 or 106/g L.m. and increased by 1-2 orders in shredded cheese inoculated with 101/g L .m. . Also during storage at 10°, the inoculated L.m. decreased up to day 20 and thereafter increased, each bacterial concentration increased by 1-4 orders. Organoleptically, fungigenesis occurred from days 20 and 15 at 5° and 10°, respectively. The number of bacteria surviving in the pizza inoculated with 106/g L.m. was 3.6-23/100 g after heating at 200°C for 5 min, while heating at 250°C for 5 min caused the death of all the inoculated bacteria, that is 106/g. The change of the temperature at the center of the pizza while cooking tended to decrease with the increases in the temperature of storage and in the volume of ingredients, and these changes were also macroscopically recognizable. The above findings suggested that L. m. in shredded cheese dose not proliferate during the allowable period of storage before consumption and becomes extinct with general methods of cooking.

2017-03-19 21:07:34
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