{"created":"2023-05-15T13:38:58.099398+00:00","id":3028,"links":{},"metadata":{"_buckets":{"deposit":"5418189e-9989-489a-b346-851ab19bc46b"},"_deposit":{"created_by":12,"id":"3028","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3028"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003028","sets":["87:627:628:388:400"]},"author_link":["1515","344","332","346"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"49","bibliographicPageStart":"45","bibliographicVolumeNumber":"77","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":"The combination of food matrix and bacterium used for internal quality control of viable cell counting was evaluated. The viable cell numbers of each of Escherichia coli, coliform (Enterobacter aerogenes) and aerobic cells (Staphylococcus aureus) contaminated into each of 4 kinds of foods were measured by 8 members. No significant difference of measured viable cell numbers among all of tested samples was observed. Therefore, the combination of each of tested food and bacterium will be applicable for the standard sample for internal quality control of viable cell counting of foods.","subitem_description_type":"Abstract"},{"subitem_description":"細菌数測定の内部精度管理試験に用いることが可能な食品マトリクスと細菌の組み合わせについて検討を行った. 大腸菌, 大腸菌群 (大腸菌＋エンテロバクター) および一般細菌 (大腸菌＋エンテロバクター＋黄色ブドウ球菌) の市販乾燥菌体を, それぞれ異なる 4種類の食品に添加したものを検体として用いて, 8名が生菌数の測定を行った. 3回の試験の結果, いずれの細菌と食品の組み合わせについても著しい生菌数の差はみられず, Zスコアもおおむね－2.0～2.0の範囲に収まったことから, 内部精度管理試験用の標準検体として使用可能であることが示唆された.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002908","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":"10.24514/00002908","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":"細谷, 幸恵"},{"creatorName":"ホソタニ, ユキエ","creatorNameLang":"ja-Kana"},{"creatorName":"HOSOTANI, Yukie","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"川崎, 晋"},{"creatorName":"カワサキ, ススム","creatorNameLang":"ja-Kana"},{"creatorName":"KAWASAKI, Susumu","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"根井, 大介"},{"creatorName":"ネイ, ダイスケ","creatorNameLang":"ja-Kana"},{"creatorName":"NEI, Daisuke","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"稲津, 康弘"},{"creatorName":"イナツ, ヤスヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"INATSU, Yasuhiro","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":"2019-10-08"}],"displaytype":"detail","filename":"nfri_report_No77p45-49p.pdf","filesize":[{"value":"841.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No77p45-49p.pdf","url":"https://repository.naro.go.jp/record/3028/files/nfri_report_No77p45-49p.pdf"},"version_id":"98cbd199-938b-4fa2-822a-3818e23384ef"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"internal quality control","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"viable cell counts","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"食品中の生菌数測定のための内部精度管理試験用試料の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品中の生菌数測定のための内部精度管理試験用試料の評価"},{"subitem_title":"Evaluation of reference materials for microbiological internal quality control","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["400"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3028","relation_version_is_last":true,"title":["食品中の生菌数測定のための内部精度管理試験用試料の評価"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:48:38.690626+00:00"}