{"created":"2023-07-25T09:59:15.179433+00:00","id":2532,"links":{},"metadata":{"_buckets":{"deposit":"978fb2d5-637c-488d-b05a-af8db022f860"},"_deposit":{"created_by":15,"id":"2532","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2532"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002532","sets":["187:189:241","187:189:548","187:191:588","41:670"]},"author_link":["3986","2616","3987","3989","1907","2124","3988","3876"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-12","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"103849","bibliographicVolumeNumber":"100","bibliographic_titles":[{"bibliographic_title":"Food Microbiology"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated.\nThree Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions.\nThe initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C. Under aerobic storage conditions, the bacterial count increased to 8.0 log CFU/g or higher, which is a measure of putrefaction, at 6–9 weeks. Under anaerobic storage conditions, the bacterial counts of carcasses A and C reached 3.5–6.5 log CFU/g, but carcass B showed no bacterial growth during the 15-week storage period.\nThe predominant group was Pseudomonas spp. under aerobic conditions and Serratia spp. under anaerobic conditions.\nTo the best of our knowledge, there is no previous study investigating the transition of microbiota when Japanese Black beef is stored at low temperatures for a long period of time, and the results of this study are considered very important findings for the expansion of international trade of Japanese Beef in the future."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開予定日：2022-06-19"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B. V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.fm.2021.103849","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2022-06-19) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/pii/S0740002021001143","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B. V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"Elsevier B. V.","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2021 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.fm.2021.103849"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0740-0020","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nakamura, Ayaka"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Hajime"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Otomo, Kota"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Mizuno, Yuri"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuda, Takashi"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Kimura, Bon"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Koike, Fumiaki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kobayashi, Mitsushi"}],"nameIdentifiers":[{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Japanese black beef","subitem_subject_scheme":"Other"},{"subitem_subject":"Chilled","subitem_subject_scheme":"Other"},{"subitem_subject":"Long-term preservation","subitem_subject_scheme":"Other"},{"subitem_subject":"Maritime shipping","subitem_subject_scheme":"Other"},{"subitem_subject":"Shelf life","subitem_subject_scheme":"Other"},{"subitem_subject":"Spoilage","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"}]},"item_title":"Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions"}]},"item_type_id":"3","owner":"15","path":["241","548","588","670"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2532","relation_version_is_last":true,"title":["Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:34.365135+00:00"}