{"created":"2023-05-15T13:38:53.858175+00:00","id":2940,"links":{},"metadata":{"_buckets":{"deposit":"82632e2f-8868-450d-b4cc-220b76319488"},"_deposit":{"created_by":12,"id":"2940","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2940"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002940","sets":["87:627:628:388:395"]},"author_link":["6648","6691","6690","2588"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"9","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia) were analyzed for determination of antibacterial activity against 21 food borne pathogens: Listeria monocytogenes (5 strains), Staphylococcus aureus (4 strains), Escherichia coli O157: H7 (6 strains), Salmonella Enteritidis (4 strains), Vibrio parahaemolyticus and Bacillus cereus and 5 food spoilage bacteria: Pseudomonas aeroginosa, P. putida, Alcaligenes faecalis, and Aeromonas hydrophila (2 strains). Screening of cloves and cinnamon extracts showed antibacterial activity against the test organisms. The MIC values for ethanol, aqueous extracts, and essential oil from cloves ranged from 0.5 to 5.5 mg/ml, 0.8 to 5.5 mg/ml, and 1.25 to 5 %, respectively. The MIC values for ethanol, aqueous extracts, and essential oil from cinnamon ranged from 1.0 to 3.5 mg/ml, 2.5mg/ml, and 1.25 to 5.0 %, respectively. The effect of temperature and pH on the antibacterial activity of essential oils of cloves and cinnamon against cocktails of different strains of L. monocytogenes, E coli O157: H7 and Salmonella Enteritidis were determined. The essential oils (EO) of cloves and cinnamon showed antibacterial activity after treatment at 100℃ for 30 min suggesting that the high temperature does not affectthe activity of these EO. The highest antibacterial activity was found at pH 5.0 for EO of cloves and cinnamon against most of the bacterial mixtures except for L. monocytogenes, where the highest activity was found at pH 7.0. The EO of cloves (10 %) and cinnamon (5%) were appliedin ground chicken meat inoculated with a cocktail of 5 strains of Listeria monocytogenes. The result showed that EO of cloves reduced all Listeria monocytogenes cells to an undetectable level in ground chicken meat within 1 day of exposure. However, the EO of cinnamon reduced Listeria monocytogenes in ground chicken meat by 2.0 log CFU /g within 1 day with only slight reductions or no further decline in cell population throughout the 15 days incubation period. Therefore, EO of clove could be useful to control L. monocytogenes in ground chicken meat.","subitem_description_type":"Abstract"},{"subitem_description":"クローブ (Syzygium aromaticum) とシナモン (Cinnamomum cassia) のエタノール抽出画分, 水溶性画分および製油画分の食中毒菌21株［Listeria monocytogenes (5株) , Staphylococcus aureus (4株) , Escherichia coli O157: H7 (6株) , Salmonella Enter‒itidis (4株) , Vibrio parahaemolyticus および Bacilluscereus］および腐敗菌5株［Pseudomonas aeroginosa, P.putida, Alcaligenes faecalis, および Aeromonashydrophila (2株) ］に対する抗菌活性を調べた. クローブからのエタノール抽出画分, 水溶性画分および製油画分のこれら細菌に対する最小増殖阻止濃度 (MIC) はそれぞれ0.5 ～ 5.5mg/ml, 0.8 ～ 5.5mg/ml および1.25～ 5%の範囲であった. シナモンからのエタノール抽出画分, 水溶性画分および製油画分のこれら細菌に対する最小増殖阻止濃度 (MIC) は1.0 ～ 3.5mg/ml, 2.5mg/ml および1.25 ～ 5%の範囲であった. クローブとシナモンからの製油画分のL. monocytogenes, E.coli O157: H7 およびSalmonella Enteritidis の菌株カクテルに対する抗菌活性への温度とpH の影響を調べた. 100℃, 30分間処理後も両ハーブの製油画分 (EO) は抗菌活性を示したことから, 高温によりこれらEO活性は影響されないことが示唆された. 両ハーブのEOは, E.coli O157:H7 とSal‒monella Enteritidis の菌株ミクスチャに対してはpH5.0 で, 一方L. monocytogenesの菌株カクテルに対してはpH7.0 で最大の抗菌活性を示した. L. monocytogenes 5菌株のカクテルを接種した鶏挽肉へのクローブ (10%) およびシナモン (5%) の添加効果を検討した. その結果, クローブのEO は添加1 日後に挽肉中の接種L.monocytogenes 菌数を検出限界以下まで減少させた. 一方, シナモンのEO は挽肉中の接種L.monocytogenes 菌数を添加1日後に2.0log CFU/g 程度減少させその後の菌数減少は保存期間 (15日) を通じてほとんどなかった. 従って, 鶏挽肉中のL.monocytogenes 制御には, クローブのEOが優れており利用できる可能性が明らかとなった.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002822","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002822","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"ホク, モハメド・ラフズル"},{"creatorName":"ホク, モハメド ラフズル","creatorNameLang":"ja-Kana"},{"creatorName":"HOQUE, Md. Mahfuzul","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"BARI, Md Latiful","creatorNameLang":"en"},{"creatorName":"BARI, M. L.","creatorNameLang":"en"},{"creatorName":"バリ, モハメド・ラティフル","creatorNameLang":"ja"},{"creatorName":"バリ, モハメド ラティフル","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"ジュネジャ, ビジャイ・K"},{"creatorName":"ジュネジャ, ビジャイ ケイ","creatorNameLang":"ja-Kana"},{"creatorName":"JUNEJA, Vijay K","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"川本, 伸一"},{"creatorName":"カワモト, シンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"KAWAMOTO, Shin-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-04"}],"displaytype":"detail","filename":"nfri_report_No72p9-21p.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No72p9-21p.pdf","url":"https://repository.naro.go.jp/record/2940/files/nfri_report_No72p9-21p.pdf"},"version_id":"3f84154d-c2d7-414b-9b58-c028b9322b6a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Antibacterial Activity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cinnamon extracts","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cloves extracts","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Essential oil","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food Borne Pathogens and Spoilage Bacteria","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"シナモンとクローブ抽出物の食中毒菌・腐敗菌に対する抗菌活性およびこれらハーブ由来の製油を用いた鶏挽肉中の接種Listeria monocytogenes の不活化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"シナモンとクローブ抽出物の食中毒菌・腐敗菌に対する抗菌活性およびこれらハーブ由来の製油を用いた鶏挽肉中の接種Listeria monocytogenes の不活化"},{"subitem_title":"Antimicrobial Activity of Cloves and Cinnamon Extracts against Food Borne Pathogens and Spoilage bacteria, and Inactivation of Listeria monocytogenes in Ground Chicken meat with their Essential oils","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["395"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2940","relation_version_is_last":true,"title":["シナモンとクローブ抽出物の食中毒菌・腐敗菌に対する抗菌活性およびこれらハーブ由来の製油を用いた鶏挽肉中の接種Listeria monocytogenes の不活化"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-07-26T05:59:09.597297+00:00"}