@article{oai:oacis.repo.nii.ac.jp:00002429,
 author = {小林, 武志 and 木村, 凡 and 藤井, 建夫},
 issue = {5},
 journal = {日本水産学会誌, Nippon Suisan Gakkaishi},
 month = {Sep},
 note = {石川県特産のフグ卵巣ぬか漬けでは,有毒卵巣がぬか漬け後に食用となるので,その減毒への微生物関与の可能性を検討した。ぬか漬け製造中の桶の液汁を採取し,これにフグ毒を添加して貯蔵を行い,その毒性を測定すると共に,ぬか漬けの微生物185株をフグ毒培地に各々接種し,培養後の培地の毒性を測定した。また,フグ毒培地にぬか漬けを直接接種,培養して,毒性変化を調べ,毒分解活性を有する微生物を増菌して分離しようと試みた。しかし,一連の実験では,微生物関与と考えられる明確な毒性低下を確認できなかった。, We investigated the possibility of microorganisms contributing to reduced toxicity of ovary from puffer fish. Puffer fish ovary is fermented in salted rice-bran paste in Ishikawa Prefecture, Japan, and is one of the special marine products of this district, though fresh ovary seems to be tainted by puffer fish toxin, tetrodotoxin. A portion of liquid was taken from a vessel of rice-bran paste during the manufacturing process and known amounts of tetrodotoxin were added and their toxicities were measured. Also, 185 isolates from the products during the process of manufacturing were incubated in broth media containing tetrodotoxin and toxicity was measured after two-weeks incubation. The products were directly added to a medium containing tetrodotoxin, and toxicity and microorganisms were also investigated. A distinct toxicity decrease originating from the rice-bran-paste microorganism was not confirmed. On the other hand, the mouse bioassay method of evaluating the toxicity of known amounts of tetrodotoxin added in the fermented puffer fish ovary showed low recoveries (50-75%) of added amounts.},
 pages = {782--786},
 title = {フグ卵巣ぬか漬けの微生物によるフグ毒分解の検討},
 volume = {69},
 year = {2003}
}