WEKO3
アイテム
{"_buckets": {"deposit": "dfa8d8a3-ec8f-433f-8b82-189b098fc3f6"}, "_deposit": {"id": "10353", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10353"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010353", "sets": ["1017"]}, "author_link": ["32759", "32760", "32761", "32762"], "item_1628147817048": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_6_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2010-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "262", "bibliographicPageStart": "253", "bibliographicVolumeNumber": "16", "bibliographic_titles": [{"bibliographic_title": "FOOD SCIENCE AND TECHNOLOGY RESEARCH"}]}]}, "item_6_description_20": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "We characterized the antibacterial activity of Lactobacillus curvatus strain Y108 isolated from the traditional Japanese pickle Nozawana-zuke, and partially identified the antibacterial agent produced by the strain. The Y108 strain exhibited antibacterial activity against L. curvatus JCM 1096, Listeria monocytogenes JCM7671, Staphylococcus aureus subsp. aureus JCM20624, and Serratia marcescens JCM20012. The antibacterial activity was abolished upon treatment with several proteases and lipase but not catalase, and it was moderately stable against heat treatment for 2 h at 100 degrees C. The Y108 strain showed higher antibacterial activity when grown at 20 degrees C than at 30 degrees C, which is its optimal growth temperature. SDS-PAGE analysis of the purified culture supernatant revealed the presence of two antibacterial peptide agents, F3-I and F3-II, with net molecular weights of 5.5 and 4.5 kDa, respectively. The IN-terminal amino acid sequences of F3-I and F3-II were homologous to those of lactocin 705 alpha and 705 beta, respectively. However, molecular masses and individual antibacterial activities of the two peptides were considerably different from those reported for lactocin 705.", "subitem_description_type": "Abstract"}]}, "item_6_description_30": {"attribute_name": "資源タイプ(コンテンツの種類)", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_31": {"attribute_name": "フォーマット:mimeタイプ", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "FOOD SCIENCE AND TECHNOLOGY RESEARCH. 16(3):253-262 (2010)", "subitem_description_type": "Other"}]}, "item_6_link_3": {"attribute_name": "信州大学研究者総覧へのリンク", "attribute_value_mlt": [{"subitem_link_text": "Kawahara, Takeshi", "subitem_link_url": "http://soar-rd.shinshu-u.ac.jp/profile/ja.OVymPUkh.html"}]}, "item_6_link_67": {"attribute_name": "WoS", "attribute_value_mlt": [{"subitem_link_text": "Web of Science", "subitem_link_url": "http://gateway.isiknowledge.com/gateway/Gateway.cgi?\u0026GWVersion=2\u0026SrcAuth=ShinshuUniv\u0026SrcApp=ShinshuUniv\u0026DestLinkType=FullRecord\u0026DestApp=WOS\u0026KeyUT=000279151300012"}]}, "item_6_publisher_4": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "KARGER"}]}, "item_6_relation_48": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "10.3136/fstr.16.253"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.3136/fstr.16.253", "subitem_relation_type_select": "DOI"}}]}, "item_6_rights_62": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "Copyright (c) 2010 by Japanese Society for Food Science and Technology"}]}, "item_6_select_64": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "author"}]}, "item_6_source_id_35": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1344-6606", "subitem_source_identifier_type": "ISSN"}]}, "item_6_source_id_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1344-6606", "subitem_source_identifier_type": "ISSN"}]}, "item_6_source_id_40": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11320122", "subitem_source_identifier_type": "NCID"}]}, "item_6_text_69": {"attribute_name": "wosonly authkey", "attribute_value_mlt": [{"subitem_text_value": "Nozawana-zuke; bacteriocin; biopreservation; lactocin 705; Lactobacillus curvatus"}]}, "item_6_text_70": {"attribute_name": "wosonly keywords", "attribute_value_mlt": [{"subitem_text_value": "NATURAL NISIN VARIANT; CASEI CRL 705; FOOD BIOPRESERVATION; PURIFICATION; SEQUENCE; IDENTIFICATION; PEPTIDES"}]}, "item_6_textarea_68": {"attribute_name": "wosonly abstract", "attribute_value_mlt": [{"subitem_textarea_value": "We characterized the antibacterial activity of Lactobacillus curvatus strain Y108 isolated from the traditional Japanese pickle Nozawana-zuke, and partially identified the antibacterial agent produced by the strain. The Y108 strain exhibited antibacterial activity against L. curvatus JCM 1096, Listeria monocytogenes JCM7671, Staphylococcus aureus subsp. aureus JCM20624, and Serratia marcescens JCM20012. The antibacterial activity was abolished upon treatment with several proteases and lipase but not catalase, and it was moderately stable against heat treatment for 2 h at 100 degrees C. The Y108 strain showed higher antibacterial activity when grown at 20 degrees C than at 30 degrees C, which is its optimal growth temperature. SDS-PAGE analysis of the purified culture supernatant revealed the presence of two antibacterial peptide agents, F3-I and F3-II, with net molecular weights of 5.5 and 4.5 kDa, respectively. The IN-terminal amino acid sequences of F3-I and F3-II were homologous to those of lactocin 705 alpha and 705 beta, respectively. However, molecular masses and individual antibacterial activities of the two peptides were considerably different from those reported for lactocin 705."}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Kawahara, Takeshi"}], "nameIdentifiers": [{"nameIdentifier": "32759", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Iida, Ayako"}], "nameIdentifiers": [{"nameIdentifier": "32760", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Toyama, Yuko"}], "nameIdentifiers": [{"nameIdentifier": "32761", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Fukuda, Koya"}], "nameIdentifiers": [{"nameIdentifier": "32762", "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": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "Characterization_Bacteriocinogenic_Lactic_Acid_Bacteria.pdf", "filesize": [{"value": "305.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 305900.0, "url": {"label": "Characterization_Bacteriocinogenic_Lactic_Acid_Bacteria.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/10353/files/Characterization_Bacteriocinogenic_Lactic_Acid_Bacteria.pdf"}, "version_id": "72ffd97a-0e36-420f-ac3a-655a6fd180f0"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Nozawana-zuke", "subitem_subject_scheme": "Other"}, {"subitem_subject": "bacteriocin", "subitem_subject_scheme": "Other"}, {"subitem_subject": "biopreservation", "subitem_subject_scheme": "Other"}, {"subitem_subject": "lactocin 705", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Lactobacillus curvatus", "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": "Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles", "subitem_title_language": "en"}]}, "item_type_id": "6", "owner": "1", "path": ["1017"], "permalink_uri": "http://hdl.handle.net/10091/10763", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2010-11-15"}, "publish_date": "2010-11-15", "publish_status": "0", "recid": "10353", "relation": {}, "relation_version_is_last": true, "title": ["Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles"], "weko_shared_id": -1}
Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles
http://hdl.handle.net/10091/10763
http://hdl.handle.net/10091/107638a7a7111-d066-41b8-9880-c78603ca25a9
名前 / ファイル | ライセンス | アクション |
---|---|---|
![]() |
|
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2010-11-15 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Nozawana-zuke | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | bacteriocin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | biopreservation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | lactocin 705 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Lactobacillus curvatus | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Kawahara, Takeshi
× Kawahara, Takeshi× Iida, Ayako× Toyama, Yuko× Fukuda, Koya |
|||||
信州大学研究者総覧へのリンク | ||||||
氏名 | Kawahara, Takeshi | |||||
URL | http://soar-rd.shinshu-u.ac.jp/profile/ja.OVymPUkh.html | |||||
出版者 | ||||||
出版者 | KARGER | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | FOOD SCIENCE AND TECHNOLOGY RESEARCH. 16(3):253-262 (2010) | |||||
書誌情報 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH 巻 16, 号 3, p. 253-262, 発行日 2010-05 |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We characterized the antibacterial activity of Lactobacillus curvatus strain Y108 isolated from the traditional Japanese pickle Nozawana-zuke, and partially identified the antibacterial agent produced by the strain. The Y108 strain exhibited antibacterial activity against L. curvatus JCM 1096, Listeria monocytogenes JCM7671, Staphylococcus aureus subsp. aureus JCM20624, and Serratia marcescens JCM20012. The antibacterial activity was abolished upon treatment with several proteases and lipase but not catalase, and it was moderately stable against heat treatment for 2 h at 100 degrees C. The Y108 strain showed higher antibacterial activity when grown at 20 degrees C than at 30 degrees C, which is its optimal growth temperature. SDS-PAGE analysis of the purified culture supernatant revealed the presence of two antibacterial peptide agents, F3-I and F3-II, with net molecular weights of 5.5 and 4.5 kDa, respectively. The IN-terminal amino acid sequences of F3-I and F3-II were homologous to those of lactocin 705 alpha and 705 beta, respectively. However, molecular masses and individual antibacterial activities of the two peptides were considerably different from those reported for lactocin 705. | |||||
資源タイプ(コンテンツの種類) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/fstr.16.253 | |||||
関連名称 | 10.3136/fstr.16.253 | |||||
権利 | ||||||
権利情報 | Copyright (c) 2010 by Japanese Society for Food Science and Technology | |||||
出版タイプ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
WoS | ||||||
表示名 | Web of Science | |||||
URL | http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000279151300012 |