{"created":"2023-08-02T03:56:11.707311+00:00","id":5183,"links":{},"metadata":{"_buckets":{"deposit":"239ae43f-d217-4f24-8de1-b0ec8d4e8b88"},"_deposit":{"created_by":10,"id":"5183","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"5183"},"status":"published"},"_oai":{"id":"oai:repository.lib.tottori-u.ac.jp:00005183","sets":["1:9","2:12","23:34:1091:1093"]},"author_link":["3771","19274","1991","19275","19276","19277","19278","19279"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-07","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"152","bibliographicPageStart":"147","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"Yonago Acta medica"},{"bibliographic_title":"Yonago Acta medica","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Preservation of foodstuffs at temperatures around ?1°C has attracted special interest recently. We investigated whether bacteria contaminating foodstuffs, especially contaminating fish, were killed or survived at ?1°C compared with 37°C. Survival rates of Escherichia coli K12 and Staphylococcus aureus IFO12732 in nutrient broth at ?1°C for 7 days were 52% and 31%, respectively. However, the survival rate of Vibrio parahaemolyticus in nutrient broth containing 3% NaCl at ?1°C for 7days was only 0.03%. When the bacteria were kept in a soy sauce solution containing alcohol and some seasonings (the soy sauce solution) at ?1°C, survival rates of E. coli K12 and S. aureus IFO12732 after 2 days were 56% and 54%, respectively, but V. parahaemolyticus was completely killed after 24 h at ?1°C in the soy sauce solution. When E. coli K12 and O157 and V. parahaemolyticus were incubated at ?1°C in the soy sauce solution containing some pieces of raw fish (the improved soy sauce solution), 3 strains of the bacteria were not killed. These results indicate that bacteria contaminating fish are not killed at ?1°C and that storage of fish at ?1°C is not always effective in diminishing food poisoning.","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Tottori University Faculty of Medicine"}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Yonago Acta medica. 1999, 42(2), 147-152"}]}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Yonago Acta medica　編集委員会"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00892882","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13468049","subitem_source_identifier_type":"ISSN"}]},"item_10001_text_32":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"Department of Bacteriology, Faculty of Medicine, Tottori University"},{"subitem_text_value":"Department of Bacteriology, Faculty of Medicine, Tottori University"},{"subitem_text_value":"Department of Bacteriology, Faculty of Medicine, Tottori University"},{"subitem_text_value":"Department of Bacteriology, Faculty of Medicine, Tottori University"},{"subitem_text_value":"Yonago Public Health Center"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tanaka, Yoshinori"},{"creatorName":"Tanaka, Yoshinori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3771","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70029809","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70029809"}]},{"creatorNames":[{"creatorName":"Ishino, Gou"}],"nameIdentifiers":[{"nameIdentifier":"19274","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matsuba, Takashi"},{"creatorName":"Matsuba, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1991","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20304206","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20304206"},{"nameIdentifier":"100000258","nameIdentifierScheme":"研究者総覧鳥取大学","nameIdentifierURI":"http://researchers.adm.tottori-u.ac.jp/html/100000258_ja.html"}]},{"creatorNames":[{"creatorName":"Takayama, Hisao"}],"nameIdentifiers":[{"nameIdentifier":"19275","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishida, Shigeru"}],"nameIdentifiers":[{"nameIdentifier":"19276","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishino, Gou","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"19277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takayama, Hisao","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"19278","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishida, Shigeru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"19279","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":"2009-06-08"}],"displaytype":"detail","filename":"42_147-152.pdf","filesize":[{"value":"49.8 kB"}],"format":"application/pdf","licensefree":"Yonago Acta medica　編集委員会","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"42_147-152.pdf","url":"https://repository.lib.tottori-u.ac.jp/record/5183/files/42_147-152.pdf"},"version_id":"8fec4ecb-61cc-4af0-a31a-99aed000906f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Escherichia coli","subitem_subject_scheme":"Other"},{"subitem_subject":"Staphylococcus aureus","subitem_subject_scheme":"Other"},{"subitem_subject":"subfreezing point","subitem_subject_scheme":"Other"},{"subitem_subject":"survival rate","subitem_subject_scheme":"Other"},{"subitem_subject":"Vibrio haemolyticus","subitem_subject_scheme":"Other"},{"subitem_subject":"Escherichia coli","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Staphylococcus aureus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"subfreezing point","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"survival rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vibrio haemolyticus","subitem_subject_language":"en","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":"Survival of Bacteria at a Subfreezing Temperature (－1°C)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Survival of Bacteria at a Subfreezing Temperature (－1°C)","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"10","path":["12","9","1093"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-06-22"},"publish_date":"2018-06-22","publish_status":"0","recid":"5183","relation_version_is_last":true,"title":["Survival of Bacteria at a Subfreezing Temperature (－1°C)"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-10-03T23:58:44.434277+00:00"}