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 日本に流通する“健康食品”(サプリメント)の放射能調査
- 著者
- 三宅 定明 吉田 栄充 高橋 邦彦 飯島 正雄 浦辺 研一
- 出版者
- 公益社団法人 日本アイソトープ協会
- 雑誌
- RADIOISOTOPES (ISSN:00338303)
- 巻号頁・発行日
- vol.59, no.8, pp.471-475, 2010 (Released:2010-08-27)
- 参考文献数
- 22
- 被引用文献数
- 1 1
γ線スペクトロメトリを用いて,日本に流通している健康食品(サプリメント)73検体の放射能調査(134Cs,137Cs及び40K)を実施した。134Csは全て不検出であった。137Csは9検体から検出され(2.3~190Bq/kg),キノコやブルーベリーなど137Cs濃度が高いと考えられる原材料を使用したサプリメントは,137Cs濃度が高い傾向があることがわかった。また40Kは56検体から検出された(17.6~11600Bq/kg)。137Csが検出されたサプリメントを1年間摂取した時の成人における137Csの預託実効線量は約2.9μSvであった。