@article{oai:repository.naro.go.jp:00003045,
 author = {細谷, 幸恵 and HOSOTANI, Yukie and 大畑, 由紀子 and OHATA, Yukiko and 川崎, 晋 and KAWASAKI, Susumu and 稲津, 康弘 and INATSU, Yasuhiro},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Miso (salt-fermented soybean) is one of the traditional preservative food in Japan. Its high salt concentration and weakly acidic condition suppress the growth of spoilage or pathogenic bacteria; however low salt miso or other processed products have been developed recently. To obtain much exact results of the detection of indicator bacteria of fecal pollution, we confirmed the assay procedure of tiny amount of enterococci contaminated into miso; that includes several conditions such as the number of samples, the time which takes prior culture, and the culture medium. The results will contribute to improve hygiene condition via carrying out the precise voluntary testing., 味噌は日本の伝統的な発酵食品である. 高い塩分濃度と弱酸性状態によって味噌中では有害細菌の増殖は抑制されるが, 最近では低塩味噌やその他の加工製品も販売されるようになっている. 味噌に混入した少量の腸球菌をより正確に検出するため, サンプリング数, 培養期間, および使用培地の検討を行った. 本研究で得られた結果は自主衛生検査を実施する際に有用であると考えられた.},
 pages = {25--29},
 title = {味噌に混入した糞便汚染指標菌の検出方法の検討},
 volume = {78},
 year = {2014},
 yomi = {ホソタニ, ユキエ and オオハタ, ユキコ and カワサキ, ススム and イナツ, ヤスヒロ}
}