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        <identifier>oai:fra.repo.nii.ac.jp:02005315</identifier>
        <datestamp>2026-01-22T05:36:45Z</datestamp>
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          <dc:title>培地組成,培養温度および平板法について</dc:title>
          <dc:title>Comparisons of Media, Incubation Temperatures and Plating Methods</dc:title>
          <dc:title>水産食品の生菌数測定法の検討 (1)</dc:title>
          <dc:title>Comparative Studies on Method for Determination of Bacterial Counts in Seafoods (1)</dc:title>
          <dc:creator>Fujii, Tateo</dc:creator>
          <dc:creator>3831</dc:creator>
          <dc:creator>藤井, 建夫</dc:creator>
          <dc:creator>フジイ, タテオ</dc:creator>
          <dc:description>Comparisons of methods for determination of viable bacterial counts in seafoods were carried out. The results were as follows: (1) Colony counts on standard agar medium were 2-35% lower than those on improved agar medium (peptone 0.5%, bonito extract 0.5%, glucose 0.1%, NaCl 2.5%, MgSO₄·7H₂O 0.25%, KCI 0.1%, pH 7.5). Standard agar medium showed significantly lower count even when prepared with seawater or salt solution. (2) Colony counts obtained by surface plate method were generally lower than those by pour plate method. Slight dryness of the surface might be related to the difference between these methods. Surface plate method had no significant difference from pour plate method when the surface was covered with thick agar medium after spreading the sample solution on it. (3) Colony counts incubated at 35°C were much lower, by 1/10³ in extreme case of the seafoods spoiled at low temperature, than those incubated at 20°C. (4) Instead of the method prescribed in the Official Guideline of Sanitary Tests of Food, a modified method using improved agar medium instead of standard agar medium and incubating at 20°C instead of 35°C should be proposed for seafoods.</dc:description>
          <dc:description>水産食品の生菌数測定法について,主に公定法の各事項について検討し,次の結果を得た。(1) 標準寒天培地は培地ⅠまたはⅡの2~35%の生菌数しか得られない場合が多く,これを海水または食塩水で調整してもなお低い値のものが多かった。(2)平板塗抹法は混釈法に比べて一般に計数値が低い場合が多く,平板表面の乾燥程度による影響もみられた。また,塗抹後の平板に寒天培地を薄く重層することにより計数値は混釈法による値に近づいた。(3) 35℃ 培養による計数値は20℃ 培養よりも著しく低く,とくに低温腐敗品を試料とした揚合には1/10³程度の値しか得られなかった。(4)以上のことから,水産食品の生菌数測定に公定法を適用することは問題があるので,標準寒天培地の代りに培地ⅠまたはⅡを用い,20℃で培養する方法が推奨される。</dc:description>
          <dc:description>departmental bulletin paper</dc:description>
          <dc:publisher>東海区水産研究所</dc:publisher>
          <dc:publisher>Tokai Regional Fisheries Research Laboratory</dc:publisher>
          <dc:date>1985-12-25</dc:date>
          <dc:identifier>東海区水産研究所研究報告</dc:identifier>
          <dc:identifier>118</dc:identifier>
          <dc:identifier>71</dc:identifier>
          <dc:identifier>79</dc:identifier>
          <dc:identifier>Bulletin of Tokai Regional Fisheries Research Laboratory</dc:identifier>
          <dc:identifier>AN00156834</dc:identifier>
          <dc:identifier>0040-8859</dc:identifier>
          <dc:identifier>https://fra.repo.nii.ac.jp/records/2005315</dc:identifier>
          <dc:language>jpn</dc:language>
          <dc:relation>tokai_k_118_71</dc:relation>
          <dc:relation>日本農学文献記事索引(agriknowledge)</dc:relation>
          <dc:relation>https://agriknowledge.affrc.go.jp/RN/2010340631</dc:relation>
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