{"created":"2023-06-19T07:00:03.775712+00:00","id":1237,"links":{},"metadata":{"_buckets":{"deposit":"a5764027-2497-400a-91ac-c03fe2f6cb5a"},"_deposit":{"created_by":3,"id":"1237","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1237"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001237","sets":["9:10:18:19"]},"author_link":["2708","2707","2702","2709","2703","2706","2705","2704"],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"281","bibliographicPageStart":"273","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"The Journal of General and Applied Microbiology"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10^7 to 10^8 cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10^6 cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash.","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"公益財団法人　応用微生物学・分子細胞生物学研究奨励会 (Applied Microbiology, Molecular and Cellular Biosciences Research Foundation)"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.2323/jgam.58.273","subitem_relation_type_select":"DOI"}}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0022-1260","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_19":{"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":"Fukui, Youhei"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yoshida, Mitsuhiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shozen, Kei-ichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Funatsu, Yasuhiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takano, Takashi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oikawa, Hiroshi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yano, Yutaka"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Satomi, Masataka"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-2013-20_funatsu.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-2013-20_funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1237/files/S-2013-20_funatsu.pdf"},"version_id":"3cbc1c13-b3da-4fdf-be37-fa4b2fd14fa0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"bacterial community","subitem_subject_scheme":"Other"},{"subitem_subject":"clone library","subitem_subject_scheme":"Other"},{"subitem_subject":"culture-dependent method","subitem_subject_scheme":"Other"},{"subitem_subject":"fish sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"Staphylococcus spp.","subitem_subject_scheme":"Other"},{"subitem_subject":"Tetragenococcus halophilus","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":"Bacterial communities in fish sauce mash using culture-dependent and -independent methods","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Bacterial communities in fish sauce mash using culture-dependent and -independent methods"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-06-16"},"publish_date":"2014-06-16","publish_status":"0","recid":"1237","relation_version_is_last":true,"title":["Bacterial communities in fish sauce mash using culture-dependent and -independent methods"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T09:09:49.865046+00:00"}