{"created":"2023-06-19T07:02:48.989681+00:00","id":519,"links":{},"metadata":{"_buckets":{"deposit":"2df45f0a-d758-499b-a3d7-f53ca1c31ad8"},"_deposit":{"created_by":16,"id":"519","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"519"},"status":"published"},"_oai":{"id":"oai:fukuoka-pu.repo.nii.ac.jp:00000519","sets":["3:9:131"]},"author_link":["383","934"],"item_11_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"福岡県立大学看護学研究紀要"}]}]},"item_11_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【緒言】日本は台風や地震など自然災害が多い。このような緊急災害時に、一般家庭にあるものを利用した応急処置法を検討開発するため、味噌の殺菌・抗菌効果に注目した。\n【方法】味噌は合わせ味噌を使用した。細菌は大腸菌と表皮ブドウ球菌を用いた。殺菌・抗菌効果の解析は、ディスク拡散法で行った。細菌培養は37℃、15～18時間で行い、阻止円の大きさを測定した。\n【結果】大腸菌に対して、味噌と２倍希釈味噌で42.5㎜、30㎜の阻止円が形成された。表皮ブドウ球菌では、味噌と２倍希釈味噌で17㎜、5.5㎜の阻止円が形成された。味噌と同濃度のNaCl溶液では阻止円は形成されなかった。\n【考察】味噌と２倍希釈味噌は、大腸菌や表皮ブドウ球菌に対して、阻止円を形成することから、明らかな殺菌・抗菌効果があった。しかし、阻止円の中に若干の細菌が観察されることもあることから、味噌の効果は抗菌・静菌効果と考えられる。また、本抗菌・静菌効果はNaClによるものではなかった。\n","subitem_description_type":"Abstract"}]},"item_11_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福岡県立大学看護学部"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12318716","subitem_source_identifier_type":"NCID"}]},"item_11_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-8104","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"芋川, 浩"},{"creatorName":"イモカワ, ユタカ","creatorNameLang":"ja-Kana"},{"creatorName":"IMOKAWA, Yutaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"383","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90373274","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90373274"}]},{"creatorNames":[{"creatorName":"藤野, 真璃花"},{"creatorName":"フジノ, マリカ","creatorNameLang":"ja-Kana"},{"creatorName":"FUJINO, Marika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"934","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":"2021-03-22"}],"displaytype":"detail","filename":"看護学研究紀要 第18巻　01 芋川 他.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"看護学研究紀要 第18巻　01 芋川 他","url":"https://fukuoka-pu.repo.nii.ac.jp/record/519/files/看護学研究紀要 第18巻　01 芋川 他.pdf"},"version_id":"17973939-ffe2-420e-b7bf-7ca7700fd46b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"常在菌","subitem_subject_scheme":"Other"},{"subitem_subject":"ディスク拡散法","subitem_subject_scheme":"Other"},{"subitem_subject":"殺菌・抗菌効果","subitem_subject_scheme":"Other"},{"subitem_subject":"災害看護","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":"味噌の殺菌・抗菌効果の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味噌の殺菌・抗菌効果の解析"},{"subitem_title":"Analysis of antibacterial effects in Miso paste","subitem_title_language":"en"}]},"item_type_id":"11","owner":"16","path":["131"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-22"},"publish_date":"2021-03-22","publish_status":"0","recid":"519","relation_version_is_last":true,"title":["味噌の殺菌・抗菌効果の解析"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T07:11:13.881123+00:00"}